Mini Bagels Recipes
MINI BAGELS WITH LOX & CREAM CHEESE
This delicious (and adorable) spin on the classic combo of bagels with cream cheese and lox makes it easier to share and to serve up at gatherings.
Provided by My Food and Family
Categories Bread
Time 5m
Yield 3 servings
Number Of Ingredients 3
Steps:
- Spread cut sides of bagels with cream cheese spread.
- Top with lox.
Nutrition Facts : Calories 230, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 960 mg, Carbohydrate 26 g, Fiber 1 g, Sugar 4 g, Protein 11 g
EASY MINI BAGEL PIZZAS
A homemade take on a frozen favorite. Much less fat and still yummy.
Provided by LEANANSIDHE
Categories Appetizers and Snacks Snacks Kids
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
- Arrange bagels on prepared baking sheet, cut sides up. Spoon a thin layer of pizza sauce over each bagel half and sprinkle with pizza cheese. Place 2 pepperoni slices on each bagel.
- Bake in the preheated oven until cheese is melted and pepperoni is lightly browned, about 6 minutes.
Nutrition Facts : Calories 232.1 calories, Carbohydrate 30.3 g, Cholesterol 32.9 mg, Fat 5.8 g, Fiber 1.4 g, Protein 13.9 g, SaturatedFat 2.8 g, Sodium 787.7 mg, Sugar 0.5 g
MINI BAGELS
Cute tiny bagels, from Fingerfood (Eric Treuille & Victoria Blashford-Snell), p. 121, adapted by deliciousdays.com
Provided by bokodasu
Categories Breads
Time 2h15m
Yield 16-20 mini bagels, 16-20 serving(s)
Number Of Ingredients 7
Steps:
- Mix flour and salt in a large bowl and make a little depression in the middle. Then pour water and olive oil into the depression and sprinkle dry yeast on top. Cover bowl with a kitchen towel and allow to rest for about 5-10 minutes.
- Either use your kitchen machine or knead by hand until the dough becomes smooth, shiny and elastic. Add some more flour if it feels too sticky. Again, let the covered bowl rest at a warm place for about 60-90 minutes (size of dough should have doubled by then).
- Preheat oven to 200°C (392°F). Punch down the dough, and shape about 16 to 20 equally sized little balls. Now comes the fun part: You can either use your index finger (poke it in flour first) or the handle of a wooden spoon to create a hole in the middle and try to give each bagel a nice look. Be sure to make the holes a notch larger than you'd think is necessary, they tend to quickly close up as the bagels rise and bake.
- Heat up a pot of saltwater and bring to a boil, reduce heat and let simmer. Send bagels into the hot water for about a minute (they'll float on top) and remove with a skimmer. Imagine wrinkled fingers after a long hot bath - yep, that's what they look like now.
- Note: You could now brush some egg yolk over the bagels to give them a darker (and more yellow-ish) color. We tried with a few and found the original color to be much nicer looking.
- Sprinkle with sesame, poppy seeds or other seeds/spices of your choice and bake in the oven for about 10 to 15 minutes or until golden brown. Once cooled down a bit you can serve right then and there, but they also taste phenomenal the next morning, straight from the toaster with cream cheese and jam.
Nutrition Facts : Calories 60.1, Fat 0.5, SaturatedFat 0.1, Sodium 146, Carbohydrate 12, Fiber 0.5, Protein 1.7
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HOMEMADE MINI BAGELS RECIPE (2 INGREDIENTS) - DON'T …
From dontwastethecrumbs.com
4/5 (1)Category BreadsCuisine AmericanTotal Time 462975 hrs 30 mins
- Preheat the oven to 375F. In a large bowl, combine the yogurt and the self-rising flour. Using your hands, mix the ingredients until you have a mostly smooth dough.
- Using a dough scraper or knife, divide the dough into four equal pieces. Lightly flour your working surface. (I HIGHLY recommend using a Silpat mat for this.)
- Working with one piece of dough at a time, roll the dough on the mat in a back and forth motion until you have a rope about 5-6” in length.
- Place the dough onto a baking sheet (I use these USA baking sheets) and shape into a bagel, wrapping each end over the other and tucking the ends underneath the bagel.
HOMEMADE MINI BAGELS - THE PETITE COOK™
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4.5/5 (12)Total Time 1 hr 30 minsCategory Breakfast, Light Lunch, Party, SnackCalories 112 per serving
- In a large bowl, mix flour and salt together. Make a hole in the middle and pour in the water and olive oil, and sprinkle the dry yeast on top. Cover with a clean cloth and rest for 10mins.
- Start kneading your dough in the bowl, then tranfer into a flour dusted surface and knead until you have an elastic smooth dough. Transfer back into the bowl, cover with the cloth and rest for 60 minutes.
- When the dough has doubled in volume, shape into small evenly-sized balls. Meanwhile, bring a pot of lightly salted water to a boil.
- Poke each ball with your index finger to form the holes. Meanwhile preheat the oven to 400°F- 190°C.
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