Bagels are a delicious option for breakfast and lunch. On days when I am too lazy to cook, I also like them for dinner. They are great and you can top them with so many things! Bagels are also great for a party or a buffet… if you bake them a bit smaller than usual ;) Regular-sized bagels are probably not the best finger food – but these Mini “Everything” Bagels are definitely great for that. Especially, when topped with some cream cheese and smoked salmon… so good!
If you’ve ever been to New York, I am pretty sure you have passed by a bagel store. Americans love their bagels and you can get them basically on every corner. Here in Germany, it’s a bit more difficult to get good bagels. That’s why having your own (good) bagel recipe at hand is a good idea here. For emergencies. For moments you need good bagels and have to make them at home.
Bagels come in many shapes, flavors and toppings. I would say there is something for everyone. I am particularly fond of the popular “everything” bagels. So delicious! The topping with all kinds of seeds and spices is so delicious. Along with some cream cheese and smoked salmon on the bagel – such a treat!
These bagels here are miniature bagels – you probably noticed already. Not only from the headline ;) Baking mini-sized bagels is not that different from baking “regular” sized bagels. You could totally make big ones with this dough here. The only thing you have to keep in mind is the baking time. The smaller bagels need a bit less time in the oven. Unless you want them to be very crunchy ;P
The recipe lists the ingredients for a classic “everything but the bagel” seasoning but you can use a mix from the supermarket, of course. If you do not have all the ingredients or the pre-made seasoning at hand, you can use only sesame seeds or poppy seeds, for example. Or bake them “nakid” – that is always an option for bagel purists ;P
INGREDIENTS / ZUTATEN
For the bagel dough:
9.5 oz. (270g) lukewarm water
1 tbsp. sugar beet molasses
1 pkg. (0.25 oz./7g) active dry yeast
14 oz. (400g) spelt flour
1.8 oz. (50g) wholemeal spelt flour
1 1/2 tsp. salt
For the water bath:
8 1/2 cups (2l) water
3 tbsp. sugar beet molasses
1/4 tsp. baking powder
For the “everything but the bagel” seasoning:
3 tbsp. toasted sesame seeds
1 tbsp. black sesame seeds
1 tbsp. granulated garlic
1 tbsp. granulated onion
1 tbsp. poppy seeds
1 tbsp. flaky sea salt
1 medium egg, whisked for bushing
2 ice cubes
For the topping:
e.g. smoked salmon & miree Meerrettich
cucumber, radish, tomatoes, capers, dill
Für den Teig:
270g lauwarmes Wasser
1 EL Zuckerrübensirup
1 Pkg. (7g) Trockenhefe
400g Dinkelmehl (Type 630)
50g Dinkelvollkornmehl
1 1/2 TL Salz
Für das Wasserbad:
2l Wasser
3 EL Zuckerrübensirup
1/4 TL Backpulver
Für das “Everything but the Bagel Seasoning”:
3 EL geröstete Sesamsamen
1 EL schwarze Sesamkörner
1 EL granulierter Knoblauch
1 EL granulierte Zwiebel
1 EL Mohn, gemahlen
1 EL Meersalzflocken
1 Ei (M), verquirlt zum Bestreichen
2 Eiswürfel
Für das Topping:
z.B. Räucherlachs & miree Meerrettich
Gurke, Radieschen, Tomaten, Kapern, Dill
DIRECTIONS / ZUBEREITUNG
1. Add the lukewarm water into the bowl of your food processor, add the sugar beet molasses and mix to combine. Add the dry yeast and mix in until dissolved completely. Let sit for about 5 minutes until you can see some bubbles from the yeast. Mix the two flour types with the salt and add to the bowl. Mix/knead for about 7-8 minutes to get a nice and smooth dough that comes off the sides of the bowl. The dough might be a bit sticky/tacky but that is ok. Take the dough out of the bowl, place on a lightly floured workspace, and knead with your hands for an additional minute or so – use a little bit of flour if the dough sticks to your hands. Grease the mixing bowl lightly with some oil, shape the dough into a ball, and place it in the bowl. Cover and let rise in a warm place for about 60-90 minutes or until doubled in size.
2. Line two baking sheets with baking parchment and grease the paper lightly with some oil. Set aside. Transfer the risen dough to a lightly floured workspace and divide into 20-22 pieces. Shape each dough portion into a small ball. Press your thumb into the center of each ball to create an opening and stretch it out to create bagel rings – an opening with 1 1/4 inches (3cm) should be big enough here. Place the rings with some space in between on the prepared baking sheets. Grease two pieces of plastic wrap lightly with some oil and place on top of the dough rings. Let rise again for about 30-35 minutes.
3. While the bagels proof, add water, sugar beet molasses, and baking powder to a large pot. Position a large wire rack (with some kitchen paper underneath) not too far from the pot – this is where the bagels will drain for some time. Have a slotted spoon ready.
4. Preheat the oven to 350°F (180°C) forced fan. Bring the water in the pot to a light boil. Carefully transfer a few bagels to the pot – this works best if you rub your hands with some oil so the dough does not stick to your fingers. Boil the bagels for 30-40 seconds, flip them and boil them 30-40 seconds longer. Take the bagels out of the water with the slotted spoon and place them on the wire rack – the better-looking side of the bagels should face up. Let some water drip off, then place the bagels back on the baking sheet they came from. Repeat until all bagels had a little bath.
5. Mix the ingredients for the seasoning in a small bowl. Brush the bagels with the whisked egg and sprinkle generously with the seasoning. Place both baking sheets in the oven. Throw the ice cubes on the bottom of the oven, close the door immediately and bake the bagels for 15 minutes, then switch the baking sheets and continue baking for another 7-9 minutes or until the bagels have a nice brown color. Take out of the oven and let cool down completely on a wire rack. Serve with the toppings of your choice!
1. Das lauwarme Wasser in die Schüssel einer Küchenmaschine (mit Knethaken) geben, den Sirup dazugeben und verrühren. Trockenhefe unterrühren, bis sie sich vollständig aufgelöst hat. Die Mischung etwa 5 Minuten stehen lassen, bis sich einige Blasen gebildet haben. Beide Mehlsorten mit dem Salz mischen und mit in die Schüssel geben. Alles etwa 7-8 Minuten lang kneten lassen, bis ein glatter Teig entsteht, der sich leicht vom Schüsselrand löst. Der Teig kann manchmal noch etwas klebrig sein, aber das ist OK. Den Teig aus der Schüssel nehmen und auf einer leicht bemehlten Arbeitsfläche noch einmal etwa eine Minute durchkneten. Die Schüssel leicht mit Öl einfetten und dann den Teig zurück in die Schüssel legen, abdecken und an einem warmen Ort für etwa 60-90 Minuten gehen lassen, bis er sich etwa verdoppelt hat.
2. In der Zwischenzeit zwei Bleche mit Backpapier auslegen und das Papier mit etwas Öl leicht einfetten. Zur Seite stellen. Den gegangenen Teig auf eine leicht bemehlte Arbeitsfläche stürzen und in 20-22 Stücke teilen. Jede Teigportion zu einer kleinen Kugel formen. Mit dem Daumen in die Mitte der Teigkugeln drücken, um eine Öffnung zu schaffen, dann mit den Fingern weiten, um Bagel zu formen. Die Öffnung sollte eine Größe von etwa 3cm haben. Die Teigringe mit etwas Abstand zueinander auf die vorbereiteten Bleche setzen. Zwei größere Stücke Klarsichtfolie ebenfalls leicht mit Öl fetten und die Teigringe damit abdecken. Noch einmal für etwa 30-35 Minuten gehen lassen.
3. Während die Bagels ruhen, das Wasser mit dem Sirup und Backpulver in einem großen Topf vermischen. Ein großes Kuchengitter mit etwas Küchenpapier darunter bereitstellen – hier sollen die Bagel nach ihrem Wasserbad etwas abtropfen können. Haltet ebenfalls einen Schaumlöffel bereit.
4. Den Ofen auf 180°C (350°F) Umluft vorheizen. Das Wasser im Topf zum Kochen bringen und dann leicht köcheln lassen. Einige Bagels vorsichtig vom Blech lösen und in den Topf gleiten lassen – das funktioniert am besten, wenn man die Hände etwas einölt, damit der Teig nicht an den Fingern kleben bleibt. Die Bagels für 30-40 Sekunden kochen, dann umdrehen und weitere 30-40 Sekunden kochen. Die Teiglinge mit dem Schaumlöffel vorsichtig aus dem Wasser fischen und auf das bereitgestellten Kuchengitter legen – die schönere Seite der Bagels sollte hier nach oben zeigen. Kurz abtropfen lassen, dann zurück auf das Blech setzen. Den ganzen Vorgang wiederholen, bis alle Bagels ein kleines Bad genommen haben.
5. Die Zutaten für das Seasoning in einer kleinen Schüssel vermischen. Die Bagels auf den Blechen mit dem verquirlten Ei bestreichen und großzügig mit dem Seasoning bestreuen. Beide Backbleche in den Ofen schieben. Die Eiswürfel auf den Boden des Ofens werfen und die Ofentür sofort schließen. Die Bagels etwa 15 Minuten backen, dann die Position der Bleche tauschen und für etwa 7-9 Minuten weiter backen – die Bagel sollten schön Farbe bekommen haben. Aus dem Ofen nehmen und auf einem Kuchengitter vollständig abkühlen lassen. Mit Toppings nach Wahl servieren!
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Here is a version of the recipe you can print easily.
PrintHomemade Mini “Everything” Bagels
- Prep Time: 00:40
- Cook Time: 00:24
- Total Time: 03:00
- Yield: 20 1x
- Category: Bread
- Cuisine: United States
- Diet: Vegetarian
Description
Bagels are a great option for breakfast, lunch, and dinner. Add some cream cheese and smoked salmon and you don’t need anything else ;)
Ingredients
For the bagel dough:
9.5 oz. (270g) lukewarm water
1 tbsp. sugar beet molasses
1 pkg. (0.25 oz./7g) active dry yeast
14 oz. (400g) spelt flour
1.8 oz. (50g) wholemeal spelt flour
1 1/2 tsp. salt
For the water bath:
8 1/2 cups (2l) water
3 tbsp. sugar beet molasses
1/4 tsp. baking powder
For the “everything but the bagel” seasoning:
3 tbsp. toasted sesame seeds
1 tbsp. black sesame seeds
1 tbsp. granulated garlic
1 tbsp. granulated onion
1 tbsp. poppy seeds
1 tbsp. flaky sea salt
1 medium egg, whisked for bushing
2 ice cubes
For the topping:
e.g. smoked salmon & miree Meerrettich
cucumber, radish, tomatoes, capers, dill
Instructions
1. Add the lukewarm water into the bowl of your food processor, add the sugar beet molasses and mix to combine. Add the dry yeast and mix in until dissolved completely. Let sit for about 5 minutes until you can see some bubbles from the yeast. Mix the two flour types with the salt and add to the bowl. Mix/knead for about 7-8 minutes to get a nice and smooth dough that comes off the sides of the bowl. The dough might be a bit sticky/tacky but that is ok. Take the dough out of the bowl, place on a lightly floured workspace, and knead with your hands for an additional minute or so – use a little bit of flour if the dough sticks to your hands. Grease the mixing bowl lightly with some oil, shape the dough into a ball, and place it in the bowl. Cover and let rise in a warm place for about 60-90 minutes or until doubled in size.
2. Line two baking sheets with baking parchment and grease the paper lightly with some oil. Set aside. Transfer the risen dough to a lightly floured workspace and divide into 20-22 pieces. Shape each dough portion into a small ball. Press your thumb into the center of each ball to create an opening and stretch it out to create bagel rings – an opening with 1 1/4 inches (3cm) should be big enough here. Place the rings with some space in between on the prepared baking sheets. Grease two pieces of plastic wrap lightly with some oil and place on top of the dough rings. Let rise again for about 30-35 minutes.
3. While the bagels proof, add water, sugar beet molasses, and baking powder to a large pot. Position a large wire rack (with some kitchen paper underneath) not too far from the pot – this is where the bagels will drain for some time. Have a slotted spoon ready.
4. Preheat the oven to 350°F (180°C) forced fan. Bring the water in the pot to a light boil. Carefully transfer a few bagels to the pot – this works best if you rub your hands with some oil so the dough does not stick to your fingers. Boil the bagels for 30-40 seconds, flip them and boil them 30-40 seconds longer. Take the bagels out of the water with the slotted spoon and place them on the wire rack – the better-looking side of the bagels should face up. Let some water drip off, then place the bagels back on the baking sheet they came from. Repeat until all bagels had a little bath.
5. Mix the ingredients for the seasoning in a small bowl. Brush the bagels with the whisked egg and sprinkle generously with the seasoning. Place both baking sheets in the oven. Throw the ice cubes on the bottom of the oven, close the door immediately and bake the bagels for 15 minutes, then switch the baking sheets and continue baking for another 7-9 minutes or until the bagels have a nice brown color. Take out of the oven and let cool down completely on a wire rack. Serve with the toppings of your choice!
Notes
Enjoy baking!
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