Mini Bagels – a delicious recipe with warm water, active dry yeast, salt, flour, water, cornmeal. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Stir together water and yeast in large bowl of electric mixer; let stand 5 minutes to soften yeast.
2
Stir in sugar and salt. Gradually mix in 4 cups of the flour and beat at medium speed for 5 minutes.
3
With a spoon stir in about 1 1/4 cups more flour to make a stiff dough.
4
Turn out on a floured board and knead until smooth, elastic and no longer sticky (about 15 minutes).
5
Add more flour as needed to prevent sticking.
6
(Dough should be firm.)
7
Place in greased bowl, cover and let rise in warm place until almost doubled (about 40 minutes).
8
Punch dough down and divide into thirds.
9
Set 2/3 of dough aside on floured board; cover with clear plastic film. Form remaining dough into a log and cut into 16 equal pieces.
1625
kcal
Calories
10
g
Fat
339
g
Carbs
39
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 c. warm water (110~), 2 pkg. active dry yeast, 3 Tbsp. salt, 5 3/4 c. all-purpose flour (unsifted; approximate), and more.
Yes, Mini Bagels falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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