Sourdough mini bagels

These are kid sized mini bagels.
I used to always regret making bagels when I was mid way through making them, the extra step of boiling them before baking always felt like like a hassle when you had a big batch to do.
So this recipe only makes a small batch of 4 small bagels, which means you fit them all in a pot at once.
Just perfect for a healthy, nutritious lunch or snack for mums and bubs, and kids.

Sourdough Mini Bagels

Ingredients

1/2 cup sourdough starter
1/2 cup whole spelt flour, sifted
3/4 cup white spelt flour
2 Tablespoons avocado or olive oil

Combine all ingredients in a mixing bowl. Knead until just combined. If mixture is to dry add 1 -2 Tablespoons water.
Cover bowl and leave for 5 hours or more.

Divide into 4 equal pieces and shape dough into a ball. Flatten slightly and poke a finger through the middle to form the bagel shape.
Let rise for a few hours.

When ready heat oven to 180 degrees, and boil about 5cm water at the bottom of a large pot.
When water is boiling, turn the heat down a little and boil your bagels for a minute each side.
Remove with a slotted spoon.
Sprinkle with toppings of your choice, the picture above has grated parmesan cheese.
Bake for 15 minutes.

Once baked and cooled slightly, split and fill.
Ours had cream cheese, salmon, lettuce, and cucumber.
Yum!

Variation

For a fruit and nut bagel, add a few tablespoons of slithered almonds, 1 teaspoon cinnamon, and 2 - 3 Tablespoons raisins (I soaked mine for about 15 minutes in water before using).