Mini bagels
(makes 8 mini bagels)

1 cup (125 gr.) all purpose flour, sifted
5.6 tablespoons (83 ml.) warm water
½ teaspoon salt
½ teaspoon olive oil
½ teaspoon active dry yeast
sesame seeds
poppy seeds
fennel seeds
finely chopped hazelnuts
to glaze
1 white egg
cold water

In a large bowl, mix flour and salt. Make a little depression in the middle, pour water, olive oil and sprinkle dry yeast on top. Cover the bowl with a towel and allow to rest for about 5-10 minutes. Knead until the dough becomes smooth, shiny and elastic. Cover the bowl again and let rise in a warm area about 90 minutes. Heat the oven to 400° F. (200°). Knead the dough about 2 minutes and shape 8 little balls, about 0.7 ounces (20 gr.) each one, flatten them a little, and create a hole in the middle with the handle of a wooden spoon. (make the holes a little bit larger then you think it is necessary: they tend to close up as the bagels bake). Bring to boil a pot of saltwater, reduce heat and let simmer.Pour bagels into the hot water for a minute, remove with a stimme and let cool on a clean towel. In a small bowl, whisk white egg and water. Line a baking sheet with parchment paper, scatter the bagels, brush them with the mixture of white egg and water. Sprinkle with sesame, poppy, fennel seeds, finely chopped hazelnuts, (or other seeds – spices of your choice),
bake in the oven for about 20 to 25 minutes or until golden brown. Let cool before serving.

Facebook Comments