How to make delicious Mini bagels

When you think of Canadian cuisine, you likely think of poutine, maple syrup, salmon, bannock — and Montreal-style bagels. And with Canada Day quickly approaching, I wanted to share a fun way to get the family involved to create these delicious mini bagels and an epic BLT bagel board. These Baking Therapy mini bagels are covered in white and black sesame seeds and perfectly chewy on the inside. Once you try your hand at homemade bagels, you’ll be making them every single weekend!

Mini Bagels

Prep Time: 40 minutes
Rest Time: 10 hours (or overnight) plus 10 minutes
Bake Time: 13-15 minutes
Total Time: 11 hours
Servings: 15 mini bagels

Ingredients:

Dough
250 ml warm water
2 tsp honey
2 tsp active dry yeast
3 cups bread flour
1 Tbsp neutral oil
1 ½ tsp salt
¼ cup white sesame seeds (optional)
¼ cup black sesame seeds (optional)

Boil
1 Tbsp baking soda
2 Tbsp honey

Directions:
1. In a small bowl, mix together the water, honey and yeast. Let sit for 5-10 minutes until foamy.

2. Pour into the bowl of a stand mixer. Add the bread flour, oil and salt. Mix on medium-low for 10 minutes until dough is soft, smooth and elastic. Form the dough into a ball, cover with a bowl and rest for 10 minutes.

3. Portion the dough into equal portions (15 x 45-50 gram balls). Roll each piece of dough against a non-floured surface to create smooth, round dough balls. Place the dough balls on a parchment lined cookie sheet, cover with plastic and chill in fridge for at least 10 hours or overnight.

4. Remove the tray from the fridge and let come to room temperature, about 30 minutes.

5. Preheat oven to 400°F. Bring a pot of water to a boil, add the baking soda and honey.

6. To shape the bagels, grab a piece of dough, slightly flatten. Grab the edge furthest from you and fold the dough over itself and continue to roll the dough over into a log. Roll to about 6 inches long, wrap around your finger as though tying a knot. Pinch the seams together to seal. Give it one last roll to smooth everything out. Place on a parchment-lined sheet.

7. Turn the heat down to medium and keep at a rolling boil. Drop the bagels in (5-6 at a time), boil for 1 minute per side. Transfer to a cooling rack and while the bagels are still hot and sticky, press them into the sesame seeds. Place the bagels back on the parchment lined sheet and bake in the oven for 13-15 minutes until lightly golden brown.

8. Enjoy as a breakfast sandwich, as part of a BLT bagel board or simply with a little cream cheese. Bagel board suggestions include: crispy bacon, boiled eggs, tomatoes, iceberg lettuce, avocado, cucumbers, red onion, cream cheese and dijon mustard.

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