Oat Bran Mini Bagels

Prep Time 40 minutes plus rise time

Bake Time 20 minutes


Makes 24 servings


3 to 3-1/2 cups all-purpose flour
1 package (1/4 ounce) active dry yeast
2 tablespoons plus 1 teaspoon granulated sugar, divided
1 teaspoon salt
1-1/2 cups warm water (120? to 130?F)
1 cup oat bran
6 cups water
1 egg white
1 tablespoon water
1/4 cup uncooked old-fashioned oats


  1. Combine 2 cups flour, yeast, 2 tablespoons sugar and salt in large bowl. Add 1-1/2 cups warm water. Beat 1 minute with electric mixer at low speed. Increase speed to high; beat 3 minutes.
  2. Stir in oat bran and as much of remaining flour as possible. Knead in enough remaining flour to make moderately stiff dough (about 6 to 8 minutes). Cover loosely with plastic wrap. Let rest 10 minutes.
  3. Lightly coat two baking sheets with nonstick cooking spray; set aside.
  4. Divide dough into 24 equal portions. Shape each portion into ball. Press thumbs into center of each ball, stretching to form 1-1/2-inch hole. Place on prepared baking sheets. Cover loosely with plastic wrap. Let rise in warm place 30 minutes.
  5. Broil bagels about 5 inches from heat 2 to 3 minutes, turning once. (Bagels should not brown.) Bring 6 cups water and 1 teaspoon sugar to a boil in large Dutch oven. Drop bagels, 7 to 8 at a time, into boiling water mixture. Gently simmer 3 minutes, turning once. Drain on paper towels.
  6. Meanwhile, preheat oven to 375?F. Coat backing sheets with cooking spray. Place bagels on prepared sheets. Whisk together egg white and 1 tablespoon water. Brush tops of bagels with egg white mixture. Sprinkle with rolled oats. Bake about 20 minutes or until golden brown.

Nutritional Information

Serving Size: 1 (1-1/4-ounce) bagel
Calories 73
Calories from Fat 4 %
Total Fat <1 g
Saturated Fat <1 g
Carbohydrate 15 g
Fiber 1 g
Protein 2 g
Sodium 112 mg

Dietary Exchange

Starch 1

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