Homemade Bagel Bites
February 1, 2021







Homemade Bagel Bites
- bagels
- 3/4 cups Water
- 1 teaspoon Active Dry Yeast
- 2 teaspoons Sugar
- 2 cups Flour
- 1 teaspoon Salt
- 2 tablespoons Sesame Seed
- 2 tablespoons Poppy Seed
- 1 teaspoon Fresh Cracked Black Pepper
- 1 teaspoon coarse salt
- toppings
- 1/2 cup Crushed Tomatoes
- 2 cups finely grated mozzarella cheese
- 1 cup finely grated parmesan cheese
- 2 ounces sopressata or other thin sliced salami
- Dried Oregano
Instructions
- Microwave the water for about 30 seconds until it is about 100 degrees. It should be hot to the touch but not burning your fingers. I like to think of it as the temperature of a hot tub. Not sure if that is weird or not.
- Mix the yeast and sugar into the water and allow to sit for 10 minutes until the yeast is bloomed.
- In a large bowl, mix the flour and salt. Pour in the water mixture and stir until a thick dough is formed. Pour out onto the counter and knead for 10 minutes until the dough is smooth.
- Place into an oiled bowl, turning the dough to coat. Cover the bowl with plastic wrap or a kitchen towel and put in a warm location for about an hour until doubled in size.
- Preheat oven to 475, put a large pot of water on to boil. line a baking sheet with parchment paper, and put another piece of parchment on the counter. Line a plate with paper towels. Mix the sesame seeds, poppy seeds, pepper, and salt in a bowl.
- Roll out the dough into a log and cut it into 16 equal pieces. Form each piece into a ball. Allow to rest for about 10 minutes.
- Lightly flour your finger, and one by one, form a small hole in each ball. I actually used two of my fingers to make the holes slightly bigger, but be gentle at this step so they stay uniform and don’t rip. Allow the formed bagels to rest another 10 minutes on a piece of parchment paper.
- In batches of 4, boil the bagels, about 1 minute per side. Strain and place on the paper towel lined plate. Immediately sprinkle with the sesame seed mixture. Then place on the parchment lined baking sheet. Repeat with the remaining bagels.
- Bake for about 10 -12 minutes until browned on top and cooked through.
- Slice the bagels in half. Spread each bagel half with a very thin layer of crushed tomato, then top with both cheeses, a few ripped pieces of soprasatta, and a sprinkle of dried oregano. Line them up on a baking sheet and return to the oven to cook about 7 minutes until the cheese is melted and just starting to brown. Serve.