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.
Stephanie (aka Girl versus Dough) has joined Tablespoon to share her adventures in the kitchen. Check out Stephanie's Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!