Mini Cake Bagels

A smaller, more cake-like version of a favorite American breakfast food.MORE+LESS-

3/4

tablespoon active dry yeast

3

cups plus 2 tbsp bread flour

1/4

cup sugar (for boiling pot)

1

teaspoon baking soda (for boiling pot)

Sesame seeds, poppy seeds or minced onions

Extra flour for the baking stone

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  • 1

    In the bowl of a stand mixer, combine yeast, salt, water and sugar. Add in flour and mix until the dough starts to come away from the sides (do not knead).

  • 2

    Pour dough into a lightly greased bowl, cover and let rise until doubled, about 2 hours.

  • 3

    Place risen dough in the refrigerator overnight, covered loosely with greased plastic wrap.

  • 4

    The next day, lightly flour a countertop and divide the refrigerated dough into 10 to 15 golf ball-sized balls (to shape into a ball, stretch the surface of the dough around to the bottom all around, rotating as you go). Cover balls loosely with greased plastic wrap and let rest on floured countertop about 20 minutes.

  • 5

    In the meantime, preheat oven to 400°F with a broiler pan in the oven. Then bring to a boil about 6-8 quarts of water in a large pot on the stove. Once boiling, add sugar and baking soda and reduce to a simmer.

  • 6

    Take each ball and with floured fingertips, poke a hole through the middle and stretch to about the size of a quarter.

  • 7

    Drop bagels into simmering water one a time, careful to leave enough room so they don't crowd each other and stick together. Simmer for 2 minutes on each side and flip using a slotted spoon.

  • 8

    Remove bagels from boiling pot and place on floured paper towels to absorb some of the water. Place bagels on a floured baking stone or parchment paper-lined baking sheet. Sprinkle bagels with seeds or minced onion, if desired.

  • 9

    Place stone and/or baking sheet in oven and pour 1 cup hot tap water into broiler pan, closing the oven door quickly. Bake 20-30 minutes or until golden brown.

  • 10

    Remove from oven and allow to cool slightly before serving.

No nutrition information available for this recipe

More About This Recipe

  • I have this weird thing where I find anything miniature or smaller than its average size adorable. Like micro pigs? My heart melts. Or babies' shoes? So cute.So it's not shocking that I have quite the soft spot for these mini bagels.Lately, I've noticed that most bagels from the grocery store or bakery are just too big. I can barely finish half my bagel with cream cheese sometimes before I feel like I need to loosen my belt. So it's nice to have these mini bagels on hand when a regular (or extra large) bagel is just too much food.I've made two types of bagels before: Chewy, crusty bagels and now, these. What makes these different is that they're much more cakey than the traditional bagel. In other words, you don't need to chomp down and rip off chunks of these bagels with your teeth. These are teeth-friendly bagels.If you like the chewier consistency of bagels, you can make these that way -- just don't let them rest between shaping and putting them in the boiling pot. If you leave them to rise a little before you boil them, they'll get fluffy and thus, cakey.Another suggestion: Keep everything lightly floured. Flour your hands, flour countertops, heavily flour the paper towels on which to "dry" the bagels and flour the baking stone/pan on which you bake them. These little guys are sticky and unless you don't want to retain that pretty round bagel shape, flouring anything that comes in contact with them is a must.Finally, enjoy them straight out of the oven, when they taste the best. Perhaps with a mini cup of coffee.

Top 10 Best Mini Bundt Cake Recipes

The famous Mini Bundt Cake Recipes we all know and love come in so many flavors and only one shape. Even though these cakes aren’t connected to any recipe, their shape is similar to the European version called Gugelhupf. The Bundt cake is easy to make what you need to do is get the needed ingredients and have the Bundt baking pan.

This article’s all about the mini version of cakes. Small, sweet with all different kinds of glazes and toppings. They are perfect for any occasion, especially for gatherings like birthdays or family reunions.

Check out these ten amazing Mini Bundt Cake Recipes and enjoy every bite of the cake!

1. Banana Bundt Cake – One of the tastiest Mini Bundt Cake Recipes

This Bundt cake has a taste of cinnamon, vanilla and banana. You need flour, sugar, milk, baking powder, Kosher salt, butter, and eggs from the basic ingredients. The cake has a very delicious glaze too, which is made of milk, vanilla, Kosher salt, butter and brown sugar. The preparing time lasts for about seven minutes, while the cooking time approximately 22 minutes. So, the Banana mini bundt cakes are all made in thirty minutes, making them a great choice of dessert if you don’t have much time to spend in the kitchen.

2. Coconut Tres Leches Bundt Cake

Those of you who have ever tried a Tres Leches Cake or simply said a cake made of three different types of milk, then you can imagine how delicious these mini Bundt cakes are. In this case, the cakes are only made with coconut milk, but their glaze is made by mixing coconut, evaporated, and sweetened condensed milk. After the cakes are baked, for achieving the best flavor, pour the glaze on top and leave them to cool overnight. These Mini Bundt Cake Recipes are also done in something more than 30 minutes.

3. Mini Raspberry Bundt Cakes

Raspberries and cream cheese is such a good combination that can be used in many different desserts, and the Bundt cakes are no exception. For these, you need white cake mix, applesauce, vanilla pudding, raspberries and white chocolate. For the frosting, you need salted butter, cream cheese, vanilla, powdered sugar and milk. When the cakes are made, take them out of the baking pan and leave them to cool. After that, you can add the glaze and the raspberries on top.

4. Mini Mocha Bundt Cake

One of the best ways to start a morning with is exactly the small details such as delicious breakfast and a cup of coffee, tea or even milk. But, for coffee lovers, these Bundt cakes will be the real deal because they contain strong coffee. They are the perfect mixture of coffee, cocoa, maple syrup, and cinnamon. The preparation is very easy, and it only takes few steps. Another good thing about this recipe is that they are done in less than thirty minutes, but you should leave them to cool for some time before adding the glaze.

5. Banana Walnut Mini Bundt Cakes

For these moist, the perfect amount of sweetness cakes, you need bananas, virgin coconut oil, maple syrup, brown sugar, rice flour, baking powder and chopped walnuts. Mash the bananas, add maple syrup, coconut oil and sugar and mix until they are well combined. Stir in the flour and add the baking powder and the chopped walnuts, and again stir. Then put the mixture in the cake molds and bake. In the meantime you can make the whipped coconut cream, for which you need coconut milk, maple syrup, vanilla extract and lemon juice.

6. Mini Chocolate Bundt Cake

There always must be at least one chocolate recipe on every dessert’s list and this one isn’t an exception. To make these chocolate Bundt cakes with chocolate chips and icing glaze, you need to combine the dry ingredients (gluten-free flour blend, xanthan gum, sugar, cocoa, baking soda, and salt and the wet ingredients (non – dairy milk, oil, apple cider vinegar, and vanilla) separately. Then you can add the wet into the dry ingredients, mix them well, add the non – dairy chocolate chips and bake.

7. Mini Cherry Bundt Cakes

This recipe uses an all – in – one cake and frosting recipe. First you make the frosting, set some aside and just add few ingredients for the cake batter, such as frozen cherries. Pour the cake batter in the baking molds and bake until a toothpick comes out clean. Afterwards, leave the mini cakes to cool, and then you can add the cherry glaze.

8. Mini Meyer Lemon and Strawberry Bundt Cakes

These fruity mini Bundts will surely leave your sweet tooth satisfied. The cake batter has a taste of lemons, strawberries, vanilla and Greek yogurt – what a tasty combination! The glaze is made from lemon zest, fresh lemon juice and powdered sugar. Bake the cakes for thirty minutes, until a toothpick comes out clean, and then leave the cakes to cool. After an hour, you can pour some glaze on each mini cake and let it drip down the sides.

9. Blueberry Orange Baby Bundts

Blueberry orange Bundt cakes with orange buttercream and orange icing – these are those things in life to which we should always say “yes” to. Prepare dry ingredients by mixing flour, baking soda, and salt. In an electric mixer, blend sugar, orange zest, then start adding vanilla bean seeds, softened butter, two eggs (one by one), and orange juice. Add the flour mixture and the buttermilk, fold in blueberries and blend until everything is well combined. Then you can add the buttercream and/or the orange icing.

10. Mini Gingerbread Bundt Cakes

These Mini Bundt Cake Recipes are done in one hour and serve 24 cakes. They are the perfect dessert that came out by mixing ginger and cinnamon, a combination that will certainly add some cozy smell to your home. Plus, their cinnamon glaze adds so much to the taste. It is made by mixing powdered sugar, milk, and cinnamon. Before adding the glaze, cool the mini cakes completely. If this glaze isn’t enough, you can always count on the whipped cream or buttercream.


Recipe Summary

  • 1 ¼ cups water
  • 4 ½ cups bread flour
  • 3 tablespoons white sugar
  • 1 teaspoon salt
  • 2 tablespoons vegetable oil
  • 1 tablespoon instant yeast
  • 4 quarts water
  • 1 cup honey (Optional)
  • 2 tablespoons poppy seeds (Optional)
  • 2 tablespoons sesame seeds (Optional)
  • 2 tablespoons dried onion flakes (Optional)
  • 1 tablespoon coarse salt (Optional)

Combine 1 1/4 cup water, flour, sugar, 1 teaspoon salt, vegetable oil, and yeast in the mixing bowl of a stand mixer. Mix on low speed using the dough hook until well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent "windowpane."

Transfer the dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.

Punch the dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes.

Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.

Bring 4 quarts water to a boil in a large pot. Add honey, if desired (see Editor's Note). Boil the bagels, three at a time, until they rise to the surface of the pot, about 1 minute per side. Remove the bagels with a slotted spoon and place them on the parchment-lined baking sheet.

Dip the tops of the wet bagels into the toppings and arrange them, seeds up, on the baking sheet. Sprinkle with coarse salt, if desired. Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.


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How to make Mini Donuts:

If you are wondering how to make doughnuts in a doughnut maker check out these post where I go into more details about how I use my Bella Donut maker. They are super simple to use.

The first step is to make sure that you use a non-stick spray to cover both the top and the bottom plate or you’re donuts will stick. You may also need to reapply at some point. I don’t usually for just one batch (meaning I don’t double the recipe).

Next tip: Do not over fill your donut mold.

Mini Donut Recipes

I have a mini donut maker that I use to make our mini donuts, because it’s super easy to use. But, not all these recipes are for it. Though I am going to be trying some of these baked mini donut recipes in my donut maker.

Up first we have these four delicious donuts:

I would never have thought about pineapple in a donut!

Next we have these delicious donuts:

How cute are these colorful unicorn mini donuts? And how much fun could you and your kids have decorating them together? Have a fun birthday party and let the kids decorate their donuts for a party treat.

And last, but not least we have these five simple mini donut recipes:

My kids are begging me to make the unicorn donuts. And I have to admit they look super cute and would be fun at a birthday or summer themed party.


Mini Victoria Sponge Cakes

These mini Victoria sponge cakes are a deliciously soft and light bite sized version of the British classic cake.

Baked with coconut flour, this low carb and gluten free version of a Victoria sponge cake is made into a mini cake to help stop you eating a whole Victoria sponge cake. Well, it stops up eating a whole cake then declaring it to be taste testing research.

A mini Victoria sponge cake is a perfect afternoon treat with a classic filling of strawberry chia jam and cream. I used a couple of tablespoons of strawberry chia jam and some whipped cream. Lemon curd instead of the jam would be an equally delicious filling for these mini cakes.

This recipe is one of the first successful attempts that I had baking with coconut flour, many years ago so I thought I would give it another visit. Originally, I simply slathered the cake with cream and berries, but prefer it cut in half and served as a Victoria sponge cake.

This cake recipe is very easy to make and only takes 15 minutes to bake so you could whip up a batch of these if you have unexpected visitors. Or if you are met with the stomach rumbles from a hungry husband.

Mini Victoria Sponge Cake

These mini Victoria sponge cakes were well received by the Chief Taster. He is a big fan of a sponge cake and declared these light and fluffy. It’s another coconut flour cake recipe that you could happily serve to a gluten eater, and they would never know that they were munching a healthier alternative. Nothing better than a sneaky cake!

A coconut flour cake that makes a basic recipe for you to play around with too. Add different flavours, cocoa powder and fillings to mix up your afternoon cake fix. At only 2g net carbs each before the filling you could have more than one without too much guilt. Perhaps I should relabel this as guilt free cake!


How to make homemade bagels chewy

The secret to chewy bagels is actually boiling them in water before baking them.

But it’s true. Bagels are typically boiled in salted water for 30 seconds on each side and then baked. They can even be boiled for up to a minute on each side. The longer they boil, the thicker and chewier the crust of the bagel will be.

After boiling your bagels, scoop them out of the hot water with a slotted spoon or fancy gravy whisk like I have here.

Let the bagels drain for a few seconds then place them onto a parchment covered sheet pan with some cornflour sprinkled on top. The cornflour just keeps the bagels from sticking to the parchment.

You can also bake them on silicone mats.


Guest Post: Mini Bagels & Apple Cinnamon Bagel Bread Pudding, Planks Love and Guacamole

We first discovered Alanna of Planks, Love and Guacamole on Instagram when others were raving about this foodie, her photography and her recipes. The second we clicked on her handle we completely understood why – I mean, Pumpkin Cream Cheese Muffins, Zoodles with Cashew Cream Sauce, Death by Chocolate Cake Pancakes. The list of drool inducing recipes goes on and on. Alanna defies paleo-creativity in the kitchen.

Not going to lie, I was kind of sitting on the edge of my seat to see what Alanna would come with when we scheduled her for a guest post. And as if tapped into my cravings she went and shared not only her bagel recipe, with five flavor variations, but a recipe for APPLE CINNAMON BAGEL BREAD PUDDING.

I will be planning a brunch in the very near future to sample this bread pudding creation as soon as humanely possible. Enjoy!

The main reason the paleo lifestyle found me was my son. It’s a long story, but essentially my son was dairy-sensitive as a nursling, and was so sensitive and miserable that he had colitis at 4 months old and would spit up brown, blood tinted milk. It took me a little longer to realize he was also sensitive to gluten.

Cutting the dairy out of my diet created a brand new baby – it was wonderful to finally be able to enjoy him and all of his happiness without always being fussy and gassy. But that was only one part of the puzzle. He still had bad eczema and this continued on through toddlerhood.

At two-years-old we lived in Long Beach, NY around the corner from a bagel shop. Not any bagel shop, probably the best bagel shop! We would get bagels once or twice a week and he was so obsessed! That same summer he was getting sick over and over again. One ear infection after another. It seemed like everytime he was getting better, he’d get sick again. High fevers, runny nose and cough were becoming the norm. This continued from around June all the way until December. Something was wrong.

Working with our chiropractor and holistic pediatrician, we decided to really clean up his diet and eliminate all gluten, refined sugar and most grains. We basically went full Paleo. All of a sudden the eczema cleared up, and most importantly he stopped getting sick. In fact, he hasn’t had an ear infection in two years and has only had maybe one or two colds since that time. Now, I’m not blaming the bagels, it’s just that this was ironically the same time that we started to go full paleo.

But he didn’t forget those bagels! All that poor boy talked about was the “bagew stowe!” I would even have to take alternative routes to bypass the store! When summer was over, I told him that the bagel stores close for the winter. I felt horrible lying to him, but he absolutely could not eat even one more of those glutinous doughy eczema balls!

This recipe was for him. The first time I made these, it was actually a complete accident. One of the best accidents ever! I was working on a focaccia recipe, and pulled the pan of bread out of the oven, took one bite and immediatley said to myself, THIS IS BAGEL DOUGH! It was dense and chewy and I literally felt like I was biting into a bagel. And I’m from Long Island, we have the best bagels in the world here, I know what a bagel is supposed to taste like! Right then I said screw the focaccia, I need to roll this dough into bagels! So I remade the dough, rolled bagels and boiled them just like traditional bagels are made, and out came the most perfect little bagels!

My oldest son is 4 now and he’s a Waldorf boy and they make bread once a week in class. It’s really nice, they actually grind wheat and churn butter, but he just can’t have the gluten. So I send these grain free bagels in often for him. My youngest loves them too, there’s nothing like a hard bagel for teething.

There are so many flavor variations you can create from this recipe. I’ve listed a few but go ahead and throw whatever you like in them! I prefer mine toasted, but it’s not necessary. If you are making them in advance, however, they get hard very fast and will need to be toasted.

At the bottom you will find my recipe for Apple Cinnamon Bagel Bread Pudding. I created this recipe as a make ahead holiday dish and it is really delicious. You can make and assemble the whole thing the night before and just pop it in the oven in the morning. It’s the ultimate comfort food and my family loves it! Serve it with some whipped cream or caramel sauce for a real indulgence.


Skinny Pop's New Everything Bagel Mini Cakes Are Such A Healthy Snack

If the snacking trends of the past couple years have taught us anything, it&rsquos that the flavor of everything bagels is, well, everything. It&rsquos safe to say that Trader Joe&rsquos Everything But the Bagel seasoning kickstarted our collective love of making anything taste like a perfect everything bagel. That habit paved the way for everything bagel doughnuts, everything bagel-crusted cod fillets, everything bagel butter, and of course, a whole bunch of everything bagel-flavored things you can make yourself at home.

Now, SkinnyPop is getting into the game with Everything Bagel Popcorn Mini Cakes. This latest flavor joins SkinnyPop&rsquos popcorn mini cake repertoire that includes sea salt, sharp cheddar, cinnamon and sugar, and salted caramel. These mini cakes make getting that everything bagel dreaminess into our mouths faster and easier than ever before, and frankly, we. are. pumped. There are only 120 calories in a serving of 20 cakes, and the ingredients are simply popcorn, sunflower oil, sea salt, garlic, onion, poppy seeds, and spices, so it&rsquos also a refreshingly healthy way to indulge on that savory, salty taste.

According to SkinnyPop, these grab-and-go versions of our beloved bagel are &ldquojust in time for summer snacking by the pool or on the road or at your desk (though we hope it&rsquos one of the first two).&rdquo We can picture it now: Beach days this summer will be getting a serious upgrade with this scrumptious new addition to the everything bagel snack arena. At $4.59 and available on SkinnyPop&rsquos website, Everything Bagel mini cakes are just waiting to give your snack habit a welcome dose of salt, garlic, onion, and poppy seed.


Mini Bagels

Ingredients

  • ▢ 8 oz shredded mozzarella
  • ▢ 2 oz cream cheese
  • ▢ 1 egg (the dough mixes easier if it is room temperature)
  • ▢ &frac13 cup almond flour
  • ▢ &frac13 cup coconut flour
  • ▢ &frac13 cup ground golden flax (or additional almond flour)
  • ▢ 1 tbsp baking powder
  • ▢ ½ tsp salt

Instructions

Notes

Nutrition

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Easy Mini Bagel Pizzas

Crispy, cheesy pizzas on top of mini bagels, piled with your favorite toppings and baked to golden brown perfection! These little bites are super fun for parties and busy weeknights that call for quick & easy!

If there’s one thing I’ve learned about entertaining, it’s that easy does it when it comes to the food…. especially when guys are involved! I cooked a big batch of these mini bagel pizzas for hubby’s poker night last weekend, and wouldn’t ya know it, the simplest recipe (among a sizable spread) flew off the platter! They couldn’t keep their card-playing paws off these cheesy, gooey bites of pizza goodness.

I’ve made mini pizzas on top of homemade dough, sandwich thins, and zucchini slices, but you just can’t beat it on top of a toasty hot bagel. The short time it takes to make and bake these delicious mini pizzas yields insta-satisfaction for your pizza cravings. And who wants to wait more time than absolutely necessary to enjoy pizza?

Just split a bunch of mini bagels in half, spoon on your favorite pizza sauce, and top with shredded mozzarella. Toss on your favorite toppings (or stick with turkey pepperoni like me), and bake ‘til crisp and golden.

Voila! Kids love ‘em, guys gulp ‘em down like water, and you’re left with hardly any cleanup. Everyone’s happy.

For casual parties, these mouthwatering mini bagel pizzas would be a huge hit. They were at mine! Customize them to anything you like, and get some inspiration with my long list of topping ideas below! Keep busy weeknights easy by assembling these in the morning, then pop ‘em in the oven when you get home. Scoot a fresh green salad alongside, and dinner is served!

Cook up these crisp, delicious bagel pizzas tonight… and just try not to sing the jingle while you do!