Onion-Parmesan Mini Bagels

Onion-Parmesan Mini Bagels

Onion-Parmesan Mini Bagels

Prep Time 40 minutes

Rise Time 30 minutes

Bake Time 20 minutes


Makes 24 servings


4 to 4-1/2 cups all-purpose flour, divided
2 tablespoons dried minced onion
2 tablespoons plus 1 teaspoon sugar, divided
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1-1/2 cups warm water (120 to 130°F)
6 cups plus 1 tablespoon cold water, divided
1 egg white
1/2 cup finely shredded Parmesan cheese


  1. Combine 2 cups flour, onion, 2 tablespoons sugar, yeast and salt in large mixing bowl. Add 1-1/2 cups warm water. Beat on low speed of electric mixer 1 minute or until blended. Increase speed to high; beat 3 minutes.
  2. On lightly floured surface, knead in enough remaining flour to make moderately stiff dough. Cover with plastic wrap; let rest 10 minutes.
  3. Spray 2 baking sheets with nonstick cooking spray; set aside. Divide dough into 24 equal portions. Shape each portion into ball. Press thumbs through center of each ball. Stretch to form 1-1/2-inch hole. Place on prepared baking sheets. Cover with plastic wrap and clean cloth. Let rise in warm place 30 minutes or until doubled in bulk.
  4. Preheat broiler. Broil bagels about 5 inches from heat source 2 to 3 minutes, turning once. (Bagels should not brown.) Bring 6 cups water and remaining 1 teaspoon sugar to a boil in Dutch oven. Drop 7 or 8 bagels into boiling water mixture. Gently simmer 3 minutes, turning once. Drain on paper towels. Repeat with remaining bagels.
  5. Preheat oven to 375°F. Place bagels on baking sheets sprayed with cooking spray. Beat egg white and remaining 1 tablespoon water in small bowl. Brush tops of bagels with egg white mixture. Sprinkle with Parmesan cheese. Bake about 20 minutes or until golden brown.

Nutritional Information

Serving Size: 1 mini bagel
Calories 91
Calories from Fat 7 %
Total Fat 1 g
Saturated Fat <1 g
Cholesterol 1 mg
Carbohydrate 18 g
Fiber 1 g
Protein 3 g
Sodium 125 mg

Dietary Exchange

Starch 1

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