Whip up a batch of these soft, chewy mini bagels in your favorite flavor! Ready in under 30 minutes and using just 2 ingredients, you’ll have fresh bagels whenever you get the craving.
There’s something about mini portion sizes that I find irresistible! Anyone care for some mini…
- pumpkin pies?
- pork sandwiches?
- pigs in a blanket?
How can you say no to all the cuteness?!
But more importantly, mini versions of my favorite foods means being able to eat ALL the flavors, and not have to turn any of them away.
To be honest, that’s the main reason why I’m sharing my mini bagels recipe with you!
HOMEMADE MINI BAGELS RECIPE
These mini bagels were inspired by my original 2-Ingredient Bagel Recipe. It’s made of the same simple, clean ingredients, and even has the same method. These mini bagels are:
- Soft and incredibly delicious
- Ready in just 30 minutes
- Easy to double or triple
- Freezer-friendly (hello fast breakfasts!)
- High in protein and sugar-free
- Super affordable
Plus, with getting so many mini bagels out of one recipe, you don’t have to settle on one flavor of bagel!
MINI BAGEL RECIPE INGREDIENTS
You need just two simple ingredients for a delicious batch of homemade mini bagels:
- Self-rising flour (or make your own with my hack below)
- Greek yogurt
Compare those two ingredients to Thomas mini bagels (found at Walmart):
Enriched Wheat Flour [Flour, Malted Barley Flour, Reduced Iron, Niacin, Thiamin Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid], Water, Sugar, Yeast, Wheat Gluten, Salt, Cornmeal, Calcium Propionate And Sorbic Acid (To Preserve Freshness), Monoglycerides, Cellulose Gum, Citric Acid, Xanthan Gum, Soy Lecithin.
I know some of that reads like a foreign language, so let me summarize my top three reasons why you should avoid store-bought mini bagels:
- Added sugar – At 6-7 grams of sugar per bagel, that’s 25% of the daily recommended sugar intake in something that doesn’t even need to be sweetened!
- High in sodium – You wouldn’t think something like a bagel would be high in sodium, but most store-bought bagels contain 15-20% of your daily recommended intake!
- Contains soy – A potential allergen and hormone disruptor, this isn’t necessary for great flavor either.
If you use this mini bagel recipe instead, you can eliminate the sugar and soy, and control the salt…
Plus, you’ll save A TON of money, and you’ll have freshly baked bagels anytime you want!
HOW TO MAKE SELF-RISING FLOUR
Self-rising flour isn’t something I normally keep in my pantry, so I choose to make my own with this super easy hack:
Combine 1 cup of flour with 1 ½ tsp baking powder and ½ tsp salt. Stir and use in place of self-rising flour!
(If you want to know more about self-rising flour, check out this self-rising flour tutorial.)
HOW TO MAKE MINI BAGELS AT HOME
Follow these easy steps to make little bagels at home.
Step 1. Preheat the oven to 375F.
Step 2. Combine the yogurt and self-rising flour mixture in a large mixing bowl (aim for one size larger than you think you need) and mix together using your hands, until the dough is mostly smooth. A stand mixer with a dough hook is overkill on this recipe.
Note: If you want to add flavors – and my suggestions are below – you’ll add those ingredients before you divide and shape the dough.
Step 3. Using a dough scraper or a knife, divide the dough into 4 equal pieces. Divide each piece into 4 equal pieces again.
Step 4. Lightly flour your working surface (I HIGHLY recommend using a Silpat mat for this). Working with one piece of dough at a time, roll the dough on the mat in a back-and-forth motion until you have a rope about 5-6 inches in length.
Step 5. Shape the dough into a bagel, wrapping each end over the other and tucking the ends underneath the bagel. Leave a bigger hole than you think you need, as the dough will expand while baking and mostly fill the hole in. Place the shaped bagel minis onto a parchment paper lined baking sheet (I use these USA baking sheets).
Step 6. Brush the top of the bagel with egg (if desired) and top with desired toppings (optional).
Note: The egg wash isn’t necessary, but it does give bagels their signature shiny brown tops, and it helps any optional toppings stick to the bagel dough.
Step 7. Bake for 18-20 minutes. Let cool for 15 minutes on a cooling rack and enjoy!
VARIATIONS FOR BAGEL MINIS
If I haven’t given it away already, I absolutely LOVE flavored bagels. They’re a huge hit with the kids too instead of plain mini bagels! If you want a sweet variety, I recommend:
- Cinnamon Raisin mini bagels (2 Tablespoons of cinnamon + ¼ cup raisins)
- Chocolate Chip (2-3 Tablespoons of chocolate chips)
- Blueberry (2-3 Tablespoons of dehydrated blueberries)
And for those who like savory bagels:
- Jalapeño Cheddar (¼ cup shredded cheddar cheese + 2 Tablespoons of diced jalapeños)
- Everything Bagels (2 Tablespoons of “Everything Bagel” seasoning, sprinkled over the top before baking)
- Sesame (1-2 Tablespoons of white or black sesame seeds, sprinkled over the top before baking)
- Onion (2 Tablespoons of dried minced onion mixed into the dough + 1 Tablespoon sprinkled over the top before baking)
- Asiago (¼ cup shredded asiago cheese, sprinkled over the top halfway through baking)
FREEZER FRIENDLY MINI BAGELS RECIPE
These mini bagels freeze WONDERFULLY, and having some extras stashed in the freezer makes busy mornings much easier!
Anytime you make this recipe, I highly recommend doubling or tripling the batch. When they’re done baking:
- Slice them through the middle horizontally.
- Freeze them in a single layer on a cookie sheet for one hour.
- Then move the mini bagels to a gallon-size freezer-safe plastic bag for storage.
When you want a fresh mini bagel, you can easily pull out what you need and pop it in the toaster (or toaster oven, or air fryer, or conventional oven) for a quick breakfast or a great snack!
WHAT TO SERVE WITH MINI BAGELS
Enjoy mini bagels with your favorite spread. I like butter, peanut butter, honey, or cream cheese. Serve them with these for breakfast:
- Stovetop Breakfast Porridge
- Homemade Breakfast Sausage
- How to Cook Bacon in the Oven
- The Best Scrambled Eggs
Mini bagels make perfect breakfast sandwiches for a meal on the go!
You can also use your bagel minis to make Homemade Bagel Bites.
MINI BAGEL RECIPE FAQS
How long do mini bagels last?
Once cooled, the baked bagels can be stored in an airtight container on the counter for 24 hours. Storing them in the refrigerator will help them keep for up to 3-5 days, or you can freeze them for several months.
Can you make gluten-free mini bagels?
Yes! Mix up a batch of self-rising flour with your favorite 1-to-1 gluten-free flour blend. Then make the recipe as directed.
OTHER EASY BREAD IDEAS AND RECIPES
- Maple Oatmeal Bread
- French Bread
- Hawaiian Bread Rolls
- 90-Minute Man Bread
- Easiest White Sandwich Bread Recipe
Fight Inflation Workshop!
Sign up for my FREE Fight Inflation Workshop and learn simple strategies to save money, even with rising food costs!Mini Bagels
Whip up a batch of these soft, chewy mini bagels in your favorite flavor! Ready in under 30 minutes and using just 2 ingredients, you’ll have fresh bagels whenever you get the craving.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Total Time: 33-35 minutes
- Yield: 16 bagels 1x
- Category: Breads
- Method: Oven
- Cuisine: American
Ingredients
- 1 cup Greek yogurt
- 1 cup self-rising flour (recipe)
- Toppings as desired (optional)
- 1 egg, whisked (optional)
Self-rising Flour
- 1 cup flour (+¼ cup, if using einkorn)
- 2 tsp baking powder
- ¾ tsp salt
Instructions
- Preheat the oven to 375F.
- Combine the yogurt and self-rising flour mixture in a large mixing bowl (aim for one size larger than you think you need) and mix together using your hands, until the dough is mostly smooth. A stand mixer with a dough hook is overkill for this recipe.
- Using a dough scraper or a knife, divide the dough into 4 equal pieces. Divide each piece into 4 equal pieces again.
- Lightly flour your working surface (I HIGHLY recommend using a Silpat mat for this). Working with one piece of dough at a time, roll the dough on the mat in a back-and-forth motion until you have a rope about 5-6 inches in length.
- Shape the dough into a bagel, wrapping each end over the other and tucking the ends underneath the bagel. Leave a bigger hole than you think you need, as the dough will expand while baking and mostly fill the hole in. Place the shaped bagel minis onto a parchment paper lined baking sheet (I use these USA baking sheets).
- Brush the top of the bagel with egg (if desired) and top with desired toppings (optional). The egg wash isn’t necessary, but it does give bagels their signature shiny brown tops, and it helps any optional toppings stick to the bagel dough.
- Bake for 18-20 minutes. Let cool for 15 minutes on a cooling rack and enjoy!
Notes
Variations for Bagel Minis
Note: If you want to add flavors, you’ll add those ingredients before you divide and shape the dough.
If you want a sweet variety, I recommend:
- Cinnamon Raisin mini bagels (2 Tablespoons of cinnamon + ¼ cup raisins)
- Chocolate Chip (2-3 Tablespoons of chocolate chips)
- Blueberry (2-3 Tablespoons of dehydrated blueberries)
And for those who like savory bagels:
- Jalapeño Cheddar (¼ cup shredded cheddar cheese + 2 Tablespoons of diced jalapeños)
- Everything Bagels (2 Tablespoons of “Everything Bagel” seasoning, sprinkled over the top before baking)
- Sesame (1-2 Tablespoons of white or black sesame seeds, sprinkled over the top before baking)
- Onion (2 Tablespoons of dried minced onion mixed into the dough + 1 Tablespoon sprinkled over the top before baking)
- Asiago (¼ cup shredded asiago cheese, sprinkled over the top halfway through baking)
Nutrition
- Serving Size: 1 mini bagel
- Calories: 32
Needed a recipe to make up quickly so I could make pizza bagles for my kids. Buying bagles wasn’t in the budget but some Greek yogurt was! This was extremely easy to do. I will definitely be adding this into my recipe book! First batch came out with the bagles thin cause I think I rolled them out too long. User error there. By the third batch they look perfect! Definitely having some happy kiddos later. Thank you so much! Will definitely share the site if anyone asks for a recipe. Also thank you so much for adding how to get self rising flour so I didn’t have to go hunting.
Can you really divide 1c of flour into 16 mini bagels?
Yes! When combined with the yogurt, you have enough dough to make 16 mini bagels.
These were fun to make with my son. Easy to do. We chose to make chocolate chip. I’m assuming the greek yogurt should be plain. Silly me didn’t buy enough so we used strawberry for the rest to make a cup. The directions say to split the dough into 4ths, but never says how to get 16 out of that. We obviously could have split them all again into 4ths again but they would have been very small. We needed up making 8. You can definitely taste/smell the yogurt. Thanks for an easy recipe!
Ashley, It is great you adjusted the recipe to your preferences. They are meant to be mini according to the original recipe.
Hi can I use frozen or fresh blueberries?