Mini Bagels That Bake in Under 20 Minutes

Mini bagels are pure magic in my kitchen – these bite-sized beauties deliver all the chewy, crispy goodness of full-sized bagels in the most adorable package. I’ve been perfecting this recipe for years, and now I can’t imagine my weekend brunches without them.

There’s something special about the smell of fresh bagels baking that takes me right back to Saturday mornings at my favorite neighborhood bakery. But here’s what I discovered – making mini bagels at home is actually easier than you’d think, especially when you’ve already mastered easy doughs like our 2-Ingredient Protein Bagels, and so much more rewarding. The first time I pulled a tray of these golden beauties from my oven, my whole family gathered around the kitchen island like moths to a flame. Now it’s become our weekend tradition, and I love watching my kids’ faces light up when they bite into these perfectly chewy little circles of joy.

What makes this mini bagel recipe special is how forgiving it is – even if you’re new to bread making, you’ll get consistently delicious results. The smaller size means they bake faster, boil quicker, and are perfect for little hands to hold. Plus, they’re incredibly versatile – perfect for breakfast sandwiches, afternoon snacks, or even elegant appetizers when you’re entertaining. Let’s get cooking!

Why You’ll Love This Mini Bagel Recipe

These mini bagels have become my go-to recipe because they capture everything I love about traditional bagels while being perfectly sized for today’s busy lifestyle. I’ve tested this recipe countless times in my own kitchen, and it never fails to deliver that perfect combination of crispy exterior and chewy interior that makes bagels so irresistible.

• Easy to make with everyday ingredients – no special flours or hard-to-find ingredients required.
• Perfect portion size – ideal for kids’ lunches, brunch platters, or when you want just a taste, like our bite-sized High-Protein Bagel Bites.
• Faster than full-sized bagels – these bake in under 20 minutes and boil in just 30 seconds per side.
• Incredibly versatile – great for breakfast, snacks, or even party appetizers
• Consistently delicious results – the smaller size makes them more forgiving and easier to get right every time.
• Freezer-friendly – make a big batch and freeze them for quick breakfasts all week long.

Ingredient Note List

All-Purpose Flour: I always recommend using a high-quality all-purpose flour like King Arthur because it has a higher protein content that gives these mini bagels their perfect chewy texture.

Sugar: Just a touch of sugar feeds the yeast and helps create that beautiful golden-brown color when the bagels bake.

Diamond Crystal Kosher Salt: This is my preferred salt because it’s less salty than other brands, so you get perfect seasoning without overdoing it.

Instant Yeast: I love using instant yeast because it doesn’t need to be bloomed first – you can mix it right into the dry ingredients for convenience.

Warm Water: The water should feel just slightly warm to the touch, like a comfortable bath temperature, to activate the yeast properly.

Egg: The egg wash gives these mini bagels their signature shiny, golden finish that makes them look bakery-perfect.

Bagel Toppings: Everything from sesame seeds to poppy seeds works beautifully, and I often let my kids choose their favorites for a fun family activity.

How to Cook Mini Bagels

Step 1. I usually start by mixing the flour, salt, sugar, and yeast in my stand mixer bowl, making sure to keep the salt and yeast on opposite sides so they don’t interact too early.

Step 2. My grandmother always taught me to create a well in the center of dry ingredients before adding liquids – it helps everything incorporate more evenly when you start mixing.

Step 3. I’ve found that letting the dough hook do the work for 1-2 minutes on low speed gives you the perfect shaggy texture before you start the real kneading.

Step 4. When kneading, I increase the speed to medium and watch for that smooth, elastic texture – the dough should feel just slightly tacky but not sticky when you touch it.

Step 5. For the rise, I always place my dough in a warm spot around 75°F, and I know it’s ready when I can poke it with my finger and it springs back slowly.

Step 6. I use my kitchen scale to divide the dough into 12 equal pieces because consistent sizing means they’ll all bake evenly – each piece should be about 50-55 grams.

Step 7. The shaping technique I learned from a bakery chef is to create surface tension by dragging the dough ball across the counter with a cupped hand – this gives you that perfect round shape.

Step 8. When making the holes, I dust my hands with flour and gently stretch the dough until the center hole is twice as wide as the sides – this prevents the holes from closing during baking.

Step 9. The boiling step is crucial – I bring a wide skillet of water to a gentle boil and cook each mini bagel for just 30 seconds per side, working in batches of 6.

Step 10. I brush each boiled bagel with egg wash immediately and add toppings while the surface is still sticky – this ensures everything adheres perfectly during baking.

How to Store & Reheat

I usually store leftover mini bagels in an airtight container with a paper towel to absorb any moisture, and they stay fresh for up to 3 days at room temperature. Make sure they’re completely cool before sealing them to prevent condensation from making them soggy.

For longer storage, I recommend slicing them in half and freezing them in a zip-top freezer bag for up to 3 months. This way, you can pop them straight into the toaster from frozen for a quick breakfast – no thawing required.

When reheating, I find that a toaster or toaster oven works best for that crispy exterior. For whole mini bagels, I warm them in a 350°F oven for 3-4 minutes, or you can wrap them in a damp paper towel and microwave for 15-20 seconds to soften them up.

What to Serve with Mini Bagels

Cream Cheese and Lox: The classic combination works beautifully with mini bagels – or try pairing with our favorite Top 5 Cream Cheese for Bagels for extra flavor variety.ds or appetizer platters.

Avocado Toast Style: I love mashing avocado with a pinch of salt and red pepper flakes on these mini bagels, or serve them alongside Vegan Lox Bagels for a plant-based brunch.

Mini Breakfast Sandwiches: These are perfectly sized for scrambled eggs and cheese – or layer them like we do in our Cottage Cheese Bagel Recipe for added protein.

Sweet Spreads: Nutella, peanut butter, or even cream cheese with jam – and for a fruity spin, try it with our Strawberry Bagels Recipe on the side.

Bagel Pizza Bites: Split them in half, add pizza sauce and cheese, then broil for 2–3 minutes. You can even try them using Rainbow Bagels for a colorful twist!

Hummus and Vegetables: For a healthy option, I serve these with various hummus flavors and fresh vegetables, or alongside Chopped Pickle Bagels for something bold and briny.

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