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Mini Cake Bagels

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  • Prep 11 hr 0 min
  • Total 11 hr 30 min
  • Servings 10
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A smaller, more cake-like version of a favorite American breakfast food.
by: Girl vs Dough
Updated Oct 4, 2017
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  • 1 1/2 cups water
  • 3/4 tablespoon active dry yeast
  • 3/4 tablespoon salt
  • 3/4 tablespoon sugar
  • 3 cups plus 2 tbsp bread flour
  • 1/4 cup sugar (for boiling pot)
  • 1 teaspoon baking soda (for boiling pot)
  • Sesame seeds, poppy seeds or minced onions
  • Extra flour for the baking stone


  • 1
    In the bowl of a stand mixer, combine yeast, salt, water and sugar. Add in flour and mix until the dough starts to come away from the sides (do not knead).
  • 2
    Pour dough into a lightly greased bowl, cover and let rise until doubled, about 2 hours.
  • 3
    Place risen dough in the refrigerator overnight, covered loosely with greased plastic wrap.
  • 4
    The next day, lightly flour a countertop and divide the refrigerated dough into 10 to 15 golf ball-sized balls (to shape into a ball, stretch the surface of the dough around to the bottom all around, rotating as you go). Cover balls loosely with greased plastic wrap and let rest on floured countertop about 20 minutes.
  • 5
    In the meantime, preheat oven to 400°F with a broiler pan in the oven. Then bring to a boil about 6-8 quarts of water in a large pot on the stove. Once boiling, add sugar and baking soda and reduce to a simmer.
  • 6
    Take each ball and with floured fingertips, poke a hole through the middle and stretch to about the size of a quarter.
  • 7
    Drop bagels into simmering water one a time, careful to leave enough room so they don't crowd each other and stick together. Simmer for 2 minutes on each side and flip using a slotted spoon.
  • 8
    Remove bagels from boiling pot and place on floured paper towels to absorb some of the water. Place bagels on a floured baking stone or parchment paper-lined baking sheet. Sprinkle bagels with seeds or minced onion, if desired.
  • 9
    Place stone and/or baking sheet in oven and pour 1 cup hot tap water into broiler pan, closing the oven door quickly. Bake 20-30 minutes or until golden brown.
  • 10
    Remove from oven and allow to cool slightly before serving.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • I have this weird thing where I find anything miniature or smaller than its average size adorable. Like micro pigs? My heart melts. Or babies' shoes? So cute. So it's not shocking that I have quite the soft spot for these mini bagels. Lately, I've noticed that most bagels from the grocery store or bakery are just too big. I can barely finish half my bagel with cream cheese sometimes before I feel like I need to loosen my belt. So it's nice to have these mini bagels on hand when a regular (or extra large) bagel is just too much food.I've made two types of bagels before: Chewy, crusty bagels and now, these. What makes these different is that they're much more cakey than the traditional bagel. In other words, you don't need to chomp down and rip off chunks of these bagels with your teeth. These are teeth-friendly bagels. If you like the chewier consistency of bagels, you can make these that way -- just don't let them rest between shaping and putting them in the boiling pot. If you leave them to rise a little before you boil them, they'll get fluffy and thus, cakey. Another suggestion: Keep everything lightly floured. Flour your hands, flour countertops, heavily flour the paper towels on which to "dry" the bagels and flour the baking stone/pan on which you bake them. These little guys are sticky and unless you don't want to retain that pretty round bagel shape, flouring anything that comes in contact with them is a must. Finally, enjoy them straight out of the oven, when they taste the best. Perhaps with a mini cup of coffee.
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