Easy Mini Sourdough Bagels (Perfect Bite-Sized Breakfast and Snacks)
Last Updated on January 15, 2026 by Stephanie Gilpin
These mini sourdough bagels are everything I love about my full-sized sourdough bagels — the soft interior, the chewy crust, the lightly crisp exterior from the boil — but in a convenient, bite-sized form.
After testing and perfecting my full bagel recipe, these mini bagels quickly became a family favorite. They bake up beautifully, freeze well, and are ideal for quick breakfasts, school lunches, and easy snacks.
If you grew up in the 90s, these will remind you of those nostalgic boxed “Bagel Bites,” except homemade, more flavorful, and made with ingredients you can trust.
Why You’ll Love This Recipe
- Same dough and texture as full-sized sourdough bagels.
- Overnight rise makes the process simple and hands-off.
- Convenient size for kids, travel, and lunchboxes.
- Beginner-friendly shaping and boiling.
- Perfect foundation for pizza bagel bites and mini sandwiches.
Why Make Bagels with Sourdough Instead of Yeast?
Sourdough produces a bagel that is naturally chewy on the outside and soft on the inside. The flavor is deeper, the texture is better, and the fermentation process makes the dough easier to digest.
When dough ferments for 8–12 hours, the wild yeasts and bacteria help:
- Improve digestibility
- Lower gluten content
- Enhance nutrient absorption
- Add natural tang and depth of flavor
Sourdough bagels also tend to stay fresh longer and toast beautifully.
How to Use Mini Sourdough Bagels
Mini bagels are incredibly versatile and work well for meals and snacks throughout the day.
Mini Pizza Bagel Bites
Slice baked mini bagels in half, add marinara, mozzarella, and chopped pepperoni, then bake until melted. These are far better than frozen store-bought versions.
Mini Bagel Breakfast Sandwiches
Fill with eggs, cheese, bacon, sausage, or sliced avocado. They make excellent grab-and-go breakfasts.
Cream Cheese Filled Mini Bagels
Instead of slicing, pipe softened cream cheese directly into the center hole. This reduces mess and keeps them easy to hold.
Lunchbox Sandwiches
Fill with turkey, ham, chicken salad, egg salad, or your favorite sandwich fillings.
Toddler-Friendly Snacks
Their small size makes them perfect for little hands.
Helpful Kitchen Tools
- Bench scraper or knife for dividing the dough
- Stand mixer or large mixing bowl
- Large pot for boiling
- Slotted spoon or spider strainer
- Baking sheet
- Parchment paper
Ingredients
(Same dough as my full-sized sourdough bagels)
- 1/2 cup active sourdough starter
- 1 1/4 to 1 1/2 cups warm water (start with 1 1/4 cups)
- 4 cups bread flour
- 1 1/2 teaspoons salt
- 1 tablespoon sugar or honey
- 1 tablespoon olive oil
For boiling:
- Water
- 1 tablespoon baking soda
Optional toppings:
Everything seasoning, sesame seeds, poppy seeds, coarse salt, cinnamon sugar, etc.
Sample Baking Schedule
8pm
Mix dough and allow to rise overnight for 8–12 hours.
8am
Shape mini bagels, boil, bake, cool, and enjoy.
How to Make Mini Sourdough Bagels
1. Mix the Dough
Add sourdough starter, warm water, flour, salt, sugar or honey, and olive oil to a stand mixer. Begin with 1 1/4 cups of water and add more only as needed based on the thickness of your starter.
Knead on low for 8–10 minutes until the dough is smooth, shiny, and elastic.
2. Overnight Rise
Transfer dough to a lightly oiled bowl and drizzle a small amount of oil on top to prevent drying. Cover the bowl and let rise for 8–12 hours, or until doubled and puffy.
3. Shape the Mini Bagels
Turn the dough out onto the counter and divide into 16 pieces. You can use a scale, or simply divide the dough into quarters and then divide each quarter into four pieces.
Roll each piece into a smooth ball. Use your thumb and pointer finger to poke a hole through the center and gently stretch into a mini bagel shape.
4. Boil the Bagels
Preheat oven to 450°F. Line a baking sheet with parchment.
Bring a large pot of water to a boil and add 1 tablespoon baking soda.
Boil the mini bagels in batches, 30 seconds per side. They should float or begin to float after a few seconds. Gently encourage any that sink.
Transfer boiled minis to the prepared baking sheet.
5. Add Toppings
While the bagels are still wet, dip the tops into your toppings or sprinkle them over the surface.
6. Bake
Bake at 450°F for 15–18 minutes, or until golden brown. Mini bagels bake faster than full-sized bagels, so begin checking early.
Cool completely before slicing to avoid a gummy interior. Use an internal thermometer to check for doneness- 190-200 degrees is the sweet spot.
How to Store Mini Bagels
- Store in an airtight container for 2–3 days.
- Freeze for up to 3 months.
- Toast straight from frozen for quick breakfasts.
FAQ
Can I use discard?
Yes, recently fed discard (within a couple of days) can work with a longer fermentation. Your starter must still be active and strong.
Can I ferment longer than 12 hours?
Yes. As long as the dough is still strong and not overly fragile, it should bake well. Optional- after a few hours rising on the counter, transfer to the refrigerator for up to 24 hours for a slow, longer ferment.
Why did my mini bagels turn out dense?
This usually means the starter was not active enough or the dough needed more hydration or warmth during the rise.
Why are my mini bagels baking faster than full-sized ones?
Their smaller size allows heat to penetrate more quickly. Always check 3–5 minutes earlier than you would for regular bagels.
Printable Recipe Card:
Mini Sourdough Bagels (Bite-Sized, Overnight Rise)
Ingredients
Ingredients
- 1/2 cup active sourdough starter
- 1 1/4 to 1 1/2 cups warm water start with 1 1/4 cups
- 4 cups bread flour
- 1 1/2 teaspoons salt
- 1 tablespoon sugar or honey
- 1 tablespoon olive oil
For boiling:
- Water
- 1 tablespoon baking soda
Instructions
Instructions
Mix the Dough
- Add starter, warm water, bread flour, salt, sugar or honey, and olive oil to the bowl of a stand mixer. Start with 1 1/4 cups water and add more only if the dough seems dry. Mix on low and knead for 8–10 minutes, or until the dough becomes smooth, shiny, and elastic.
Overnight Rise
- Transfer the dough to a lightly oiled bowl. Drizzle a small amount of oil over the top to prevent drying. Cover and let rise at room temperature for 8–12 hours, or until doubled and puffy.
Shape the Mini Bagels
- Turn the dough out onto the counter and divide into 16 equal pieces. Roll each piece into a smooth ball. Using your thumb and pointer finger, poke a hole in the center and gently stretch to create a mini bagel shape.
Preheat and Prepare
- Preheat the oven to 450°F (232°C). Line a baking sheet with parchment paper.
Boil the Mini Bagels
- Bring a large pot of water to a rolling boil. Add 1 tablespoon baking soda. Boil the mini bagels in batches, 30 seconds on each side. They should float or begin to float shortly after being placed in the water. Gently move any that sink.
Add Toppings
- Place the boiled bagels onto the parchment-lined tray. While still wet, dip or sprinkle on desired toppings.
Bake
- Bake at 450°F for 15–18 minutes, or until golden brown. Mini bagels bake faster than full-size bagels. Allow to cool completely before slicing to prevent a gummy interior.
Notes
• Hydration: Start with the lower amount of water and add more only as needed. Dough should feel soft, smooth, and well-hydrated but not sticky.
• Overnight Rise: Longer fermentation is fine as long as the dough still feels strong and elastic.
• Serving Ideas: These mini bagels are perfect for mini pizza bagel bites, breakfast sandwiches, snack-size cream cheese bagels, toddler snacks, and lunchbox sandwiches.
• Storage: Store at room temperature for 2–3 days. Freeze for up to 3 months. Toast straight from frozen.
• Boiling: The baking soda water sets the crust and gives mini bagels their classic chew and shine.
• Cutting Early: Allow bagels to cool fully before slicing. Cutting too soon can cause a gummy texture.
