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Homemade Mini "Everything" Bagel | Bake to the roots

Homemade Mini “Everything” Bagels

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  • Author: Bake to the roots
  • Prep Time: 00:40
  • Cook Time: 00:24
  • Total Time: 03:00
  • Yield: 20 1x
  • Category: Bread
  • Cuisine: United States
  • Diet: Vegetarian


Bagels are a great option for breakfast, lunch, and dinner. Add some cream cheese and smoked salmon and you don’t need anything else ;)



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


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!


Enjoy baking!