Step 1

Mix. Mix flour, salt, sugar and yeast in the bowl of your stand mixer. Make a well in the middle and add the water. Connect the dough hook attachment, start the mixer on the a low-medium speed and give the dough a minute or two to incorporate, pausing and scraping down the bowl as needed until the dough comes together in a shaggy, messy ball in the bowl.If your kitchen is humid, hold back ⅛ cup of water and add it 1 teaspoon at a time only if the dough isn't coming together or seems very dry.

Step 2

Knead. Increase the speed to low-medium and let the mixer run for 3-4 minutes, dusting in more flour if the dough is sticking to the bowl. You’re looking for a dough that is smooth and elastic and just slightly tacky to the touch. It shouldn’t cling to your hands or the bowl.

Step 3

Rise. Shape the dough into a smooth round ball, and place it in a lightly oiled bowl. Let it rise for an hour in a warm spot (70-75°F) until about doubled in size. When you press a finger into the dough, it should fill in partially but not completely.

Step 4

Preheat your oven to 425°F and fill a wide, high-sided skillet with at least 3 inches of water, and bring it to a low boil on the stove. Line a sheet pan with parchment paper or a silicone mat and set aside.

Step 5

Deflate. Gently deflate the dough, knocking the air out of it. Gently knead it back into a ball.

Step 6

Divide. Use a kitchen scale to divide the dough into twelve equal pieces (about 50-55 grams each). Flatten the dough gently against the counter, tuck the edges up and pinch them together on top. Flip the dough over and cup your hand around it. Drag your hand toward your body against the counter to create surface tension and shape the dough into an oval. Rotate the dough 90 degrees and repeat to create a circle shape.

Step 7

Shape. Starting with the first dough ball, dust your hands in flour and poke a thumb through the bottom, pushing any extra seams into the middle. Squeeze gently and slide your other thumb in. Slowly stretch the dough out, rotating it through your hands until the hole in the middle is at least twice as wide as the sides.

Step 8

Boil. Right before dropping each bagel into the water, quickly stretch it out again to prevent the hole from closing up. Boil mini bagels in batches for 30 seconds per side, then remove to a lined baking sheet.

Step 9

Egg wash and toppings. Brush each mini bagel with egg wash (1 large egg + 1 teaspoon water, whisked together) and add any desired toppings.

Step 10

Bake. When all the bagels have been boiled, egg washed, and topped, transfer the baking sheet to the oven and bake them for 17-19 minutes, until golden brown and shiny.

Step 11

Cool. Remove the bagels from the oven. Let cool for a few minutes, then transfer a wire rack to finish cooling before slicing.