“Do I like the idea of a pizza bagel?“
— Claire Saffitz, Bon Appetit
While binge-watching Bon Appetite’s YouTube channel, I watched the Gourmet Makes episode where Claire Saffitz makes bagel bites. It is the only episode where I watched and thought, wow, that actually looked fun to make and I want to try! I’m not a fan of the original bagel bites but I am a fan of bagels, and pizza. So I got started!
I wrote out Claire’s recipe from the episode but ended up making Peter Reinhart’s Whole Wheat Bagels, I used Trader Joe’s pizza sauce, shredded mozzarella, black olives, sauteed mushrooms, and a homemade carrot pesto sauce that was in the freezer.
The bagels were surprisingly easy to make. Don’t try the snake method, you’ll notice a lot of them came undone that way.
Happy Baking.
Gourmet Makes Bagel Bites
INGREDIENTS
- 1 Tsp Active Dry Yeast
- 2 Tblsp lukewarm water, 1 cup of room temp water
- 3 ½ cup bread flour
- 1 ½ tsp kosher salt, plus more
- 1 tblsp barley malt syrup, plus more
- Cornmeal for dusting
- 28 oz can of whole peeled tomatoes
- 4 garlic gloves
- 3 tblsp olive oil
- ¼ tsp red pepper flakes
- 3 tblsp tomato paste
- Pinch of dried oregano
- Two big sprigs of basil
- Low moisture Mozzarella
- Parmesan, finely grated
- Plus desired toppings
INSTRUCTIONS
To make the Dough:
To proof the yeast, combine one teaspoon active dry yeast and two tablespoons lukewarm water in a small bowl, and stir until the yeast is dissolved. Set aside until the mixture is foamy. To make the dough, combine three and a half cups bread flour and one and a half teaspoons kosher salt in a large bowl. Make a well in the center and pour in one tablespoon barley malt syrup, one cup of room temperature water, and the yeast mixture.
Mix until a shaggy dough forms, then turn it out onto the work surface and knead by hand, adding more flour as necessary to prevent sticking until you have a smooth, very firm dough that is only slightly tacky. Form into a ball, cover, and let sit in a warm spot until nearly doubled in size.
Uncover the dough and punch down lightly. Portion the dough into three quarter ounce pieces, then form each piece into a ball. Poke a hole in the center of each ball, and form into a ring about two inches across, then flatten slightly and place on a cornmeal dusted parchment lined baking sheet. Cover and refrigerate overnight.
The next morning, check to see if the bagels pass the float test by placing one in a bowl of water. If it floats, return the baking sheet to the refrigerator while you prepare the boiling liquid. Fill a large dutch oven with water, add barley malt syrup to the water by the tablespoon until it’s the color of black tea.
Bring to a boil. Boil the bagels a few at a time for one minute turning halfway through, then use a spider to transfer to a bowl of ice water to cool the bagels. Pat the bagels dry, place on a cornmeal-dusted peel, then transfer to a baking stone preheated in a 450-degree oven. Bake until the bagels are deep golden brown, then remove from the oven and let cool completely.
Making the Sauce:
Meanwhile, make the tomato sauce. Lightly crush and drain a 28 ounce can of whole peeled tomatoes and let sit in a colander to drain further. Cook four smashed and peeled garlic cloves in three tablespoons of olive oil in a large saucepan over medium heat until lightly browned, then stir in a quarter teaspoon of red pepper flakes and three tablespoons tomato paste, and cook, stirring constantly, until the paste is caramelized. Add the drained tomatoes and a splash of their juices to dissolve any brown bits on the bottom of the pot, and season with salt and a pinch of dried oregano.
Throw in two big sprigs of basil and transfer to a 300 degree oven. Cook the sauce, stirring once, until very thick and concentrated, about 40 minutes. Let cool completely, then pluck out the basil and pulse the mixture in a food processor to smooth it out. Season with more salt, and let cool.
Halve the bagels and spread with a thin layer of tomato sauce. Top with finely-shredded low moisture mozzarella cheese, a sprinkle of finely grated Parmesan cheese, finely-diced pepperoni, and a drizzle of olive oil. Freeze the bagels overnight, then microwave or bake according to package instructions.
Let me know how the recipe turned out for you in the comments below!
Trial & Eggs 