Homemade Mini Poppy Seed Bagels

Bagels and cream cheese will always be one of my favorite breakfast items. I haven't had a bagel in a really long time, so I decided to make some of my own! Wait a minute before you get excited though. These were NOT easy to make. They took hours and hours and the dough is unlike any other. AND you not only have to bake these guys, but BOIL them too?! Well, regardless, it was well worth it because now I am chomping on some mini bagels and they were made in my very own kitchen. Take a look if you want to make your own too!

*Makes: 15 mini bagels, give or take

Ingredients

• 3 1/2 cups (520g) strong bread flour
• 2 1/2 tsp instant dry yeast
• 2 tbsp granulated sugar
• 1 tbsp salt
• 1 1/2 cups (360ml) hot water
• 1 1/2 tbsp granulated sugar (for the boiling water)
• 1 egg, beaten with 1 teaspoon water (for toppings only)
• Poppy seeds, or other preferred topping

Directions

Step 1: Add all the dry ingredients to the bowl of a food processor and pulse until mixed, about 5 seconds. With processor running, slowly add the water; process until dough comes together and rides up over the blade, about 30 seconds. Continue processing until dough becomes satiny and elastic, about 30 seconds more.

Step 2: Transfer dough to a large, lightly oiled bowl and cover tightly with plastic wrap. Let rise until doubled in bulk, about 1 hour.

Step 3: Preheat the oven to 400F/205C. After dough has risen, but before you divide and shape it, prepare your water bath. Add the granulated sugar to 3-4 quarts (16 cups) of water over high heat and let it come to a boil as you continue with the following steps.

Step 4: Take your dough out of the oiled bowl and turn it out onto a lightly floured work surface and press down with your fingers to expel the gases and bubbles. Divide dough into 10-16 equal portions.

Step 5: Ball a portion of dough, then roll it into a "rope" about 7 inches long and about 1 inch thick. Wrap the rope around three of your fingers and roll it together to form your bagel. To seal the two ends together, dab each end in some water and use your fingers to seal them together. 

Step 6: Allow bagels to rise again for 10 minutes while you continue to make the remainder of them. At this point, your sugar–water should be boiling. Use slotted spoon to carefully add bagels, one at a time, to the water (I put a maximum of 4 at a time so I didn't crowd the space). Bagels should sink but then rise again after a few seconds. Simmer for 1 minute, flipping bagels at the 30-second mark. Remove bagels from water with slotted spoon to a clean kitchen towel. Pat dry quickly because the paper towel may try and stick to your bagels.

Step 7: If you are adding toppings to your bagels, place them on wire cooling rack set over paper towels. Brush bagel tops with egg-water mixture. Shake on poppy seeds or other topping. 

Step 8: Place bagels on prepared baking sheet. Bake until light brown and shiny, 15-20 minutes. Take them out and let them cool on a wire rack. Enjoy with some cream cheese for breakfast or for any time of the day. Bon Appetit!