Mini Sourdough Bagels (Bite-Sized, Overnight Rise)
These mini sourdough bagels are the bite-sized version of my full-sized sourdough bagels, made with the same perfected dough that delivers a soft interior, a chewy crust, and a glossy exterior after boiling. They rise overnight, bake quickly, and freeze beautifully. Perfect for breakfast sandwiches, mini pizza bagels, school lunches, and easy snacks.
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
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.
• 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.