i’m incredibly excited about this post. for christmas, jason and i received the best gift ever – a kitchenaid mixer – from jason’s parents.
i’ve been dreaming about making homemade croissants, but i needed something simpler to boost my confidence. so i made bagels. i am giddy with how good they turned out.
Mini Bagels
Recipe type: Breakfast
Ingredients
- 1¾ cups all-purpose flour
- ½ teaspoon active dry yeast
- ½ tablespoon kosher salt
- about 1 cup of room temperature water
- 1 egg
- toppings of your choice (sesame seeds, poppy seeds, etc).
Instructions
- Using the dough hook on the mixer, mix together the dry ingredients.
- Add in ¼ cup of water at a time until the dough is formed and looks wet, but not sloppy. If it gets sloppy add a little bit of flour. If it looks too dry, add a tiny bit of water.
- Mix it for three minutes. Then knead the dough once or twice with your hands to get it to form all together, and turn the mixer on the lowest speed for another four minutes. When you’re done, transfer it to a bowl coated in oil and cover with plastic for 45 minutes. The dough should rise, but not too much. I was actually surprised that it didn’t rise more.
- After 45 minutes take the dough out on a slightly floured surface. Cut it into eight even pieces. Using your hands roll each piece into a ball. To make the bagel hole, use your fingers to poke through the middle, and tuck the dough under itself.
- Preheat oven to 325.
- Place the bagels onto a baking sheet with parchment paper underneath. They should be about four inches apart.
- Whip up an egg and brush it onto the bagels. Sprinkle the top with whatever seeds or other topping you want.
- Bake for 25-30 minutes until bagels have browned.
[…] month, i made mini bagels with a pretty simple recipe. today, i wanted to try something a little different and more […]
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