Chef Makes Pizza Bagels From Scratch

By Brian Lagerstrom · 120 min

Ingredients

Instructions

1. In a food processor, pulse the flour, sugar and salt together briefly.
2. Whisk the yeast into the warm beer, then add it to the running processor and process 20–30 seconds until the dough comes together.
3. Knead the dough by hand on a board for 3 minutes until smooth and elastic. If it tears when stretched, keep kneading until it is stronger.
4. Place the dough in a bowl, cover, and let it ferment at room temperature for 20 minutes, until it has risen about 20%.
5. Divide the dough into 24 pieces of about 30 g each. Press out the air, roll each into a tube, wrap it around your finger, and pinch the seam closed by rolling on the counter. Place on a parchment-lined tray.
6. Cover the bagels and let them proof a little more while you preheat the oven to 475°F (245°C) and bring a large pot of water to a boil.
7. Add a long drizzle of molasses to the boiling water. Drop in 6 bagels and boil 30 seconds per side. Remove with a slotted spoon to a parchment-lined tray. Repeat in batches of 6.
8. Bake the boiled bagels for 13–16 minutes, until crusty and browned.
9. Meanwhile, heat olive oil in a saucepan over medium heat. Add the diced red onion, minced garlic and a pinch of salt, and cook 5 minutes until softened.
10. Add the crushed tomatoes, salt, sugar, chili flakes, oregano, basil and tomato paste. Blend with an immersion blender until the herbs are broken down, or stir for a chunkier sauce. Add this to the onion and garlic.
11. Bring the sauce to a simmer, reduce to medium-low and cook 15–20 minutes until thick.
12. Once the bagels are out, let them cool slightly, then halve each with a serrated knife. Raise the oven to 500°F (260°C).
13. Spread about 2 small spoonfuls of sauce on each half. Top with mozzarella, tiny pepperoni cubes and a little parmesan.
14. Bake the topped halves on a parchment-lined tray for 8–10 minutes, until the cheese is melted and bubbly. Cool a few minutes before serving.

Summarized from Brian Lagerstrom's video. Watch it for the details.

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GarlicOnionCheeseTomatoParmesan cheeseRed onionMozzarella cheeseTomato paste