These mini everything bagels are perfectly chewy on the inside, lightly crisp on the outside, and packed with that classic everything seasoning flavor. They’re great for breakfast, snacks, sliders, or lunchboxes and much easier to make at home than you think.
Ingredients
For the dough
3 ½ cups all-purpose flour (plus more for dusting)
1 tablespoon sugar or honey
2 teaspoons instant yeast
1 ½ teaspoons salt
1 ¼ cups warm water (about 110°F / 43°C)
For boiling
8 cups water
1 tablespoon sugar or honey
1 tablespoon baking soda (optional but helps color and chew)
For topping
1 large egg, beaten with 1 tablespoon water (egg wash)
Everything bagel seasoning (generous amount)
Everything seasoning (homemade option)
2 tablespoons sesame seeds
2 tablespoons poppy seeds
1 tablespoon dried minced garlic
1 tablespoon dried minced onion
1 teaspoon coarse salt
Instructions
In a large bowl, mix warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
Add flour and salt, then mix until a rough dough forms.
Knead by hand or mixer for 8–10 minutes until smooth and elastic.
Place dough in a lightly oiled bowl, cover, and let rise for 1 hour or until doubled in size.
Punch down the dough and divide it into small pieces, about 1 ½ to 2 ounces each.
Roll each piece into a ball, then poke a hole in the center with your finger and gently stretch to form mini bagels.
Place shaped bagels on a parchment-lined tray, cover lightly, and rest for 15–20 minutes.
Preheat oven to 425°F (220°C).
Bring water, sugar, and baking soda to a gentle boil.
Boil bagels in batches for 30 seconds per side, then remove and drain.
Place boiled bagels back on the tray.
Brush with egg wash and sprinkle generously with everything seasoning.
Bake for 18–22 minutes until golden brown.
Cool slightly before serving.
Tips for Best Results
For extra chew, don’t skip the boiling step.
Make the holes slightly bigger than you think; they shrink while baking.
For softer bagels, bake a little less. For crispier crust, bake a little longer.
Serving Ideas
Spread with cream cheese or whipped butter
Make mini breakfast sandwiches with egg and cheese
Serve with smoked salmon for a party platter
Slice and toast for crunchy bagel chips
Storage
Store at room temperature for 2 days, in the fridge up to 5 days, or freeze for up to 2 months. Reheat or toast before serving.
If you want, I can also give you a no-yeast, air fryer, or Greek yogurt mini bagel version.