Homemade mini bagels topped with rich pizza sauce, melted cheese, and crispy pepperoni — a classic American snack baked until the crust is golden and crunchy.
▶ Tap a timecode to jump to roughly that moment in the video.
1
Combine the flour, sugar, and salt in a food processor and pulse until blended.
2
Mix the beer with instant yeast and stir to dissolve the yeast.
3
With the food processor running, pour in the yeast-beer mixture and spin for 20–30 seconds until the dough comes together into a single mass.
4
Turn the dough out onto a work surface and knead by hand for 3 minutes with pushing and pulling motions to develop gluten. The dough should be strong enough to withstand a firm tug without tearing.
5
Place the dough in a bowl, cover with a lid, and let ferment at room temperature for 20 minutes.
6
Divide the fermented dough into 24 equal pieces, each roughly 30 grams.
7
Degas each piece, roll it over itself 2–3 times into a cigar shape, then roll it slightly longer. Wrap it around your pointer finger, squeeze firmly to seal, then roll the ring on the work surface to ensure the seam is fully sealed.
8
Cover the shaped bagels with a sheet tray. Preheat the oven to 475°F and bring a large pot of water to a full boil. After about 15 minutes, the bagels should have risen 15–20% — they are then ready to boil.
9
Stir a drizzle of molasses into the boiling water. Cook the bagels in 4 batches of 6 each.
10
Drop the bagels into the boiling water and cook the first side for 30 seconds. Flip all of them and cook the other side for 30 seconds. Do not exceed 1 minute total.
11
Spread the boiled bagels on parchment-lined sheet trays (about 12 per tray) and bake in a 475°F oven for 13–16 minutes until the exteriors are golden brown.
12
Heat olive oil in a pan, add the diced red onion, minced garlic, and a pinch of salt. Stir to combine and cook for 5 minutes until softened.
13
Add the crushed tomatoes and stir in salt, sugar, chili flakes, dried oregano, dried basil, and tomato paste. Use an immersion blender to break down the herbs and mix thoroughly.
14
Bring the sauce to a simmer, reduce the heat to medium-low, and cook for 15–20 minutes until thickened and the sauce coats a spatula.
15
Cut 6 of the baked bagels in half, cutting carefully to keep the top surface as flat as possible so the cheese doesn't slide off during baking.
16
Spread about 2 teaspoons of the pizza sauce thickly on each bagel half.
17
Top each with mozzarella cheese.
18
Distribute 10–12 cubes of pepperoni on top of the cheese.
19
Finish with a generous handful of grated parmesan cheese.
20
Bake in a 500°F oven for 8–10 minutes until the cheese is melted and the edges are golden.
PrimedTableBETA
