Breads & Biscuits, Breakfast & Brunch

Mini Wheat Bagels

May 25, 2012
Do you want to know one of my favorite blogs?  How Sweet It Is.  I have many, many blogs that I read.  That I would totally recommend you read them as well.  {You can find them on the right-hand column of my blog.}  But, of course, I have my favorites – Ones that I read everyday, no matter how busy I am.  And one that I just can’t go a day without reading is Jessica’s blog, How Sweet It Is.  I’ve loved her blog for quite some time, but I loved it even more when I met Jessica earlier this year.  Jessica is incredibly sweet, funny, and really down-to-earth and inviting.  I know, it totally sounds like I have a girl crush on her.  {And maybe I do haha :).}  But it just makes reading a blog so much worthwhile when you know the writer is someone so genuine.  So pretty much if you haven’t visited How Sweet, you have to!  Go now.  No wait, don’t go now!  I have a great recipe for you today!
While browsing Jessica’s blog one day I came across Homemade Bagels.  My husband and I are pretty much obsessed with bagels.  We love them.  They are definitely one of our favorite indulging breakfasts.  We normally just go up the street to get our bagels, but I really have always wanted to make some from scratch.  So finally, a couple months ago, I got in the kitchen and made my first batch of homemade bagels.
My favorite type of bagel is just a basic wheat bagel, so I knew this is where I needed to start.  The actual process of making the bagels is really no harder than making a bread rolls.  The only big difference is having to form the bagels.  But this takes no more than 5 minutes and is a lot easier than you may think.  Especially if you make Mini Bagels like I did!
Just like I thought, homemade bagels are completely worth it!  There is nothing like enjoying a bagel where you know exactly what ingredients went into that bagel. 

Mini Wheat Bagels
For Printable Recipe, Click here!
Makes: About 20 2½-inch Mini Bagels
2 Cups Warm Water
2 tablespoons Sugar
2 packets (2¼ teaspoons) Active Dry Yeast
2 cups All Purpose Flour
2 ½ cups Whole Wheat Flour
1 teaspoon Salt
1 tablespoons Brown Sugar, For Water Bath
In the bowl of a stand mixer, stir together the water, sugar, and yeast.  Let sit until the yeast has activated and bubbles start appearing on the surface, about 10 minutes.  With the dough hook attached and the mixer running on low speed, gradually add the all purpose flour, whole wheat flour, and salt.  Using a spatula, help the dough form by scraping down the sides and pushing the flour to the center of the bowl.  Once all the flour has incorporated, increase the speed to medium-high and begin kneading the dough.  If the dough is sticky, add a little bit of all purpose flour, 1 tablespoon at a time.  Continue kneading the until the dough forms a ball and is smooth and elastic, about 7 minutes. 
Place the dough-ball in a lightly-oiled large bowl.  Cover with a clean towel and allow the dough to rise in a warm place (I place it in a turned-off oven).  The dough should double in size, about 1 hour.
Punch down the dough and place it on a lightly floured surface.  Divide the dough into about 20 2½ round balls (each ball should weigh about 2.5 ounces).  Cover the dough balls with a warm towel and allow them to rise for 30 minutes.
Begin bringing a large pot of water to a boil.  Add the brown sugar to the water.
Begin forming the bagels by taking one bagel and carefully, with your thumb and forefinger, poking a hole into the center of the ball.  Move the bagel around the 2 fingers to stretch out the bagel.  Place the bagel on a baking sheet and repeat with the remaining balls of dough.
Preheat the oven to 400 degrees F.
When the dough has come to a rolling bowl, place 2-3 bagels in the pot of water.   Allow the bagels to cook for about 2 minutes and then flip the bagels and allow them to cook for another minute.  With a slotted spoon, remove the bagels from the water and place on a greased baking sheet.  Repeat with the remaining bagels until you have finished pre-cooking all the bagels. 
Place the bagels in the oven and bake until they begin to turn a light golden brown, about 20 minutes.  Remove the bagels from the oven and transfer them to a cooling rack to cool completely.
Slice, toast, slather with cream cheese or butter, and serve.  Enjoy!
These last up to 1 week in a sealed container in the refrigerator.
Recipe adapted from How Sweet It Is, who adapted it from foodnetworkand king arthur flour.

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  • Anna @ hiddenponies May 25, 2012 at 3:39 pm

    I love Jessica’s blog, and am thrilled to hear she is just as wonderful in person as she seems online! These look delicious, I love the pile of cream cheese on there, that’s my way to eat a bagel 🙂

  • Averie Cooks May 25, 2012 at 4:11 pm

    What a sweet post and tribute to Jessica (and to these bagels). Love her and her blog and need to make the bagels. Good call on not frying them; I am always scared off by boiling grease! Baking is so much easier 🙂

  • Lauren May 25, 2012 at 5:36 pm

    We made bagels once and it was a lot of work but sooo worth it. These look great! Jessica does have some incredibly inspiring recipes…they always get the wheels turnin 🙂 

  • Dolores May 25, 2012 at 8:36 pm

    These look absolutely yummy!  I’m definitely gonna put these on top of my list to make.  And also check out How Sweet It Is!

  • Annie May 25, 2012 at 9:00 pm

    Oh my goodness, this is the FIRST food blog post I have read that makes bagels look … easy!

    This is going into my “things to make ASAP” folder.

    Thank you for sharing!

  • gingerbreadbagels May 26, 2012 at 1:04 am

    Oh how I love bagels (obviously!). Yours look incredible. I swear there’s nothing better than a homemade bagel. YUM! 🙂 

  • Audra May 28, 2012 at 7:26 pm

    These look great Krissy! Of course homemade is the best!

  • Ella May 28, 2012 at 7:54 pm

    I love Jessica’s blog!! I look forward to reading her blog on a daily basis. I love her writing style and her recipes are awesome as well! I look forward to trying out these bagels!

  • Mama2littlejedi August 1, 2012 at 6:47 pm

    Any idea what the purpose of the brown sugar in the water is? I’m just curious if I could omit that part? Thanks!

  • Krissy's Creations August 7, 2012 at 4:51 am

    The sugar just sweetens the water to enhance the flavor.  It’s not necessary, just an added touch.  Enjoy!

  • catering Fort Lauderdale August 24, 2012 at 6:07 am

    Thank you so
    much for this post. It really inspired me. My wife and I also love bagels and
    we always buy from a nearby bakeshop. Well, this gave me an idea of making
    homemade bagels and surprise my wife with it. What do you think? Thanks anyway
    for sharing this post.