Mini Bagels Recipes

MINI BAGEL CHIPS

Steps:

• Preheat the oven to 350 degrees F. Slice the bagels in 4 across the center and place on 2 baking sheets.
• Crush the fennel, mint, oregano, salt and pepper in a mortar and pestle or mini processor. Transfer to a small bowl and add the olive oil and melted butter. Brush the flavored oil and butter mixture onto the bagel pieces.
• Bake until toasted and fragrant, about 8 minutes. Serve with your favorite dip.

MINI BAGELS

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.

MINI BREAKFAST BAGEL SANDWICHES

Steps:

• Heat a griddle over medium heat.
• Melt 2 tablespoons of the butter in a nonstick skillet over medium-low heat. Mix the half-and-half, eggs and a good pinch of salt and pepper in a measuring cup. Gently pour the mixture into the skillet. Turn the heat to low, cover and wait until the eggs are set, 4 to 5 minutes.
• While the eggs cook, add the sausage patties to one half of the griddle and cook until heated through, about 2 minutes per side. Grease the other half of the griddle with the remaining 2 tablespoons butter. Add the bagels, cut-side down, and toast until golden, 1 to 2 minutes. Remove the bagels and sausage to a board.
• Roll the eggs into an omelet to fit the width of the bagels and cut into 4 pieces.
• To build, spread 1 tablespoon of chipotle mayonnaise on the bottom half of a bagel. Top with a sausage patty, 1/2 slice of the American and 1/2 slice of the pepper jack cheese. Top with a slice of the rolled omelet, a slice of tomato and a few slices of avocado. Sprinkle some of the everything seasoning over the avocado. Place the other half of the bagel on top. Assemble the other 3 sandwiches, then serve.

EASY MINI BAGEL PIZZAS

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.