You Have to Try My Mom’s Recipe for 30-Minute Mini Bagels

As a self-proclaimed bagel snob, prepackaged bagels from the supermarket just don’t cut it for me. And if I can’t make it to my favorite bagel shop at *just* the right time, forget it. Thankfully, my Bronx-born mom takes a tasty (and ridiculously easy) preventative measure to avoid this sort of catastrophe. Her homemade bagels are foolproof and so easy to whip up, using just two main ingredients. Even better? They only take about 30 minutes to make.

My mom’s homemade mini bagels became a mainstay in our house once we went on Weight Watchers (now WW) together. Because there are only two main ingredients, these bagels have fewer calories (only three WW SmartPoints each, compared to a restaurant bagel, which clocks in at nine to 11 points). So, if you’re on a diet and missing your morning egg-and-cheese, this is a tasty compromise.

Not only are my mom’s bagels lower in calories, but they’re quicker to make than the other guys. Forget about waiting for yeast to do its thing and the dough to rest and rise. (I’d rather be eating, wouldn’t you?) It’s also a cheap recipe, considering there are only two main ingredients that will last you multiple batches.

While these aren’t identical to bagel shop bagels (they’re a bit smaller, drier and denser), they’re still soft and doughy and will hit the spot in a pinch. And, like anything from scratch, you get to choose the toppings. Our go-to is everything bagel seasoning, but sesame seeds, dried garlic, coarse salt, cinnamon sugar, poppy seeds or oats are solid options, too. If you want to get really fancy, add cinnamon and raisins, sliced jalapeños, shredded cheese, blueberries or chocolate chips to the dough.

Serving Size: 4 mini bagels

Prep Time: 10 min

Cook Time: 20 min

Ingredients:

• 1 cup self-rising flour
• 1 cup plain Greek yogurt (fat-free works too)
• 1 egg or egg white
• Your favorite topping (optional; I used Trader Joe’s Everything but the Bagel seasoning)

Step 1: Preheat the oven to 375°F. Place parchment paper or aluminum foil on a rimmed baking sheet. Grease it lightly with cooking spray. 

Step 2: Combine the flour and yogurt in a large bowl. Mix until it forms a clumpy dough.

Step 3: Flour a countertop or table and dump the dough onto it. Knead the dough with your hands until it’s smooth and stretchy. If the dough is too sticky, dust it with flour.

Step 4: Split the dough evenly into four pieces. Mold each into a ball, then poke holes in the centers. Smooth and stretch each ring until they’re all even and uniform.

Step 5: Place the bagels on the baking sheet. Crack the egg into a small bowl and whisk it with water until smooth. Brush each bagel with the egg wash. Add your desired toppings to the bagels.

Step 6: Bake for about 10 minutes, then rotate the bagels on the baking sheet so they cook evenly.

Step 7: Bake for another 10 minutes. To further brown the tops of the bagels, take them out of the oven, turn on the broiler and bake them for an additional few minutes until ready. They should look golden brown around the edges and on top without being burnt. They'll also be dry enough that they come right off the pan. 

Once they’re cool enough, slice them up and spread on some cream cheese, PB&J, tuna salad or whatever else you love. Don’t let them cool too long, though. There’s nothing like a hot, fresh bagel straight from the oven. Who’s ready to make everything bagel butter?