Pizza bagels are nothing new, but this dough is a real pizza/bagel hybrid! A modified, slightly dense pizza dough is steamed prior to baking, resulting in a "bagel" with the perfect level of crunch and fluffy softness.
Watch the Pasta Grammar video where we make this recipe here:
Makes 4 pizza bagels.
For this recipe, you will need:
1 cup (120g) high gluten flour (bread flour will also work, although the former is preferred)
1/2 tsp. (2g) active dry yeast
3.5 oz. (100ml) water, adjusted (see below)
1/2 tsp. (3g) salt, plus extra for seasoning the sauce
Tomato passata (about 1/4 cup, depending on your taste)
Fresh basil leaves or dried oregano to taste
Chopped mozzarella cheese to taste
Combine and mix the flour and yeast in a large bowl. Gradually add water while mixing by hand into a dough that is soft but not sticky. Adjust the water as needed, you may need more or less depending on the climate and flour used.
When the water is fully incorporated, mix in the salt. Transfer the dough to a lightly floured work surface and knead for about 5 minutes. Cover the dough with a bowl and let sit at room temperature for 15 minutes.
After 15 minutes, knead the dough again until it becomes very smooth. Place it in a lightly floured bowl, cover with plastic wrap, and put it in a warm place to rise. A good option is to proof it in an oven, turned off but with the light on.
When the dough has roughly doubled in size (this can take anywhere from 1-3 hours depending on the temperature), transfer it to a lightly floured work surface and fold/knead it for a few minutes more.
Cut the dough into four equal portions and roll them into snakes, about 1 inch (2.5cm) in diameter. Form them into circular bagels and press the ends together to close them. Place each bagel on a small square of parchment paper, loosely cover them with plastic wrap, and let them rise a further 20 minutes.
Meanwhile, set up your steamer pot. Fill it with about 2 inches (5cm) of water. When the bagels have risen, bring it to a boil and insert the steamer basket.
Carefully place the bagels in the steamer, keeping them resting on the parchment squares. Cover the pot and let the dough steam for 5 minutes. Remove them to a baking sheet, again keeping them on parchment paper.
Preheat an oven to 420 degrees F (215 C). Brush the bagels with olive oil and bake them for 15 minutes or until golden brown on top. Remove and set aside to cool.
Make a simple pizza sauce by seasoning tomato passata with salt, olive oil and basil (or oregano) to taste.
Cut the bagels in half, spread tomato sauce on them to taste, followed by chopped mozzarella cheese. Bake at 420 F until the cheese has melted. Serve hot.