Parmesan onion mini bagels

Dough Ingredients

4 cups bread flour

1 1/3 cup warm water

2 tsp salt

1 tablespoon Splenda or Truvia brown sugar

1 packet instant yeast (7 grams)

3 tablespoons inion powder

1/3 cup grated parmesan

Water Bath

2 quarts water

2 tablespoons Splenda or Truvia brown sugar


Blend dry ingredients in a large bowl and slowly add water.

Knead the dough for fifteen minutes (if kneading by hand). Using a mixer reduces the kneading time to ten minutes.

Place the dough in a lightly greased bowl. Cover and set aside for 1 1/2 hours to rise.

Once the dough is ready, divide into 16 pieces (for mini bagels) or 12 (for normal size bagels).Roll the dough into smooth balls and place on a greased baking sheet. You will probably need two baking sheets to make sure the balls are not touching. Cover with plastic wrap and let the balls rest for 30 minutes.

Once the balls have rested, poke a hole in the center of each ball and twirl the dough around your finger to stretch the hole out . Once shaped, return the bagels to the baking sheets.

Preheat the oven to 425 degrees F. Prepare the water bath is a wide pan and bring it to a simmering boil. Transfer the bagels to the bath no more than four to six at a time (depending on the side of the pan) to avoid them pushing together.

Simmer for two minutes, and then flip them over an simmer for an additional minute. Remove the bagels from the bath with a skimmer or strainer and place them back on the baking sheets.

Bake the bagels for ten minutes, then turn them over and bake for an additional five minutes (if baking mini bagels). If baking normal size bagels, bake for 15 minutes before flipping over and then bake for an additional five minutes.

Calorie Count: Approximately 135 calories per bagel (mini size). Bagels are approximately 3 inches wide. These are great for making pizza bagels! Slice in half, top with sauce, low-fat mozzarella, and your favorite topping and bake for five minutes or until the cheese is completely melted.