Celebrate Canada Day With These Mini Bagels (and Epic BLT Bagel Board!)

Epic BLT Bagel Board
Prep Time
40 min
Cook Time
15 min
15 mini bagels

When you think of Canadian cuisine, you likely think of poutine, maple syrup, smoked salmon, bannock — and Montreal-style bagels. And with Canada Day quickly approaching, I wanted to share a fun way to get the family involved to create these delicious mini bagels and an epic BLT bagel board. These Baking Therapy mini bagels are covered in white and black sesame seeds and perfectly chewy on the inside. Once you try your hand at homemade bagels, you’ll be making them every single weekend!

Like Sabrina’s baking? Check out her easy recipe for soft rolls, along with her gooey overnight cinnamon buns and fudgy gluten-free sweet potato brownies. Watch out for Sabrina’s baking videos on the Food Network Canada Instagram account.




warm water
tsp honey
tsp active dry yeast
cups bread flour
Tbsp neutral oil
1 ½
tsp salt
cup white sesame seeds (optional)
cup black sesame seeds (optional)


Tbsp baking soda
Tbsp honey



Rest Time: 10 hours (or overnight) plus 10 minutes.

Ingredients for epic mini bagels
Step 1

In a small bowl, mix together the water, honey and yeast. Let sit for 5-10 minutes until foamy.

Step 2

Pour into the bowl of a stand mixer. Add the bread flour, oil and salt. Mix on medium-low for 10 minutes until dough is soft, smooth and elastic. Form the dough into a ball, cover with a bowl and rest for 10 minutes.

Step 3

Portion the dough into equal portions (15 x 45-50 gram balls). Roll each piece of dough against a non-floured surface to create smooth, round dough balls. Place the dough balls on a parchment lined cookie sheet, cover with plastic and chill in fridge for at least 10 hours or overnight.

Mini bagel dough balls on parchment lined cookie sheet
Step 4

Remove the tray from the fridge and let come to room temperature, about 30 minutes.

Step 5

Preheat oven to 400°F. Bring a pot of water to a boil, add the baking soda and honey.

Step 6

To shape the bagels, grab a piece of dough, slightly flatten. Grab the edge furthest from you and fold the dough over itself and continue to roll the dough over into a log. Roll to about 6 inches long, wrap around your finger as though tying a knot. Pinch the seams together to seal. Give it one last roll to smooth everything out. Place on a parchment-lined sheet.

Shaping mini bagels
Step 7

Turn the heat down to medium and keep at a rolling boil. Drop the bagels in (5-6 at a time), boil for 1 minute per side. Transfer to a cooling rack and while the bagels are still hot and sticky, press them into the sesame seeds. Place the bagels back on the parchment lined sheet and bake in the oven for about 15 minutes until lightly golden brown.

Mini bagels fresh out of the oven
Step 8

Enjoy as a breakfast sandwich, as part of a BLT bagel board or simply with a little cream cheese. Bagel board suggestions include: crispy bacon, boiled eggs, tomatoes, iceberg lettuce, avocado, cucumbers, red onion, cream cheese and Dijon mustard.

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