Approx 10 Bagels
90ml/6tbsp x Water
30g/1/4 Cup x Plain/All purpose flour
500g/4 Cups x Strong/Bread flour
10g/1/2 tbsp x Natural sea salt
280ml/1 1/5 Cup x Warm water (35c/95f)
3 tsp x Dried active yeast
15g/1 1/4 tbsp x Caster/Fine granulated sugar
2tsp x Bicarbonate/Baking soda
1 x Egg (Egg wash)
1 x White onion (Peeled & finely diced)
4 x Garlic cloves (Peeled & grated)
1 tsp x Fresh thyme leaves
4 x Pearl tomatoes on vine (Cut into dice)
411g/14.5 oz x Can of chopped tomatoes
2 tsp x Dried oregano
2 tsp x Dried basil
1 tbsp x Cider vinegar
2 tbsp x Honey
120ml/1/2 Cup x Water
Cheese & Garnishes
400g/0.88lbs x Part skimmed mozzarella (Sliced)
400g/0.88lbs x Gruyere cheese (Grated)
50g/0.11lbs x Parmesan cheese (Grated)
12 x Olives (Cut into slices & halfs)
16 slices x Pepperoni (Cut into quarters)
Everything Seasoning (Optional)
3 tbsp x Poppy seeds
2 tbsp x Sesame seeds
2 tbsp x Black sesame seeds
1 tbsp x Onion powder
1 tbsp x Garlic powder
1/2 tbsp x Natural sea salt
1) Prepare the Yukone paste and place the flour and water into a small saucepan. Place onto a medium heat and mix with a spatula until pasty. Set aside and allow to cool.
2) Mix together the water, yeast and sugar until it has all dissolved. Place the flour, salt and the yukone paste into a KitchenAid bowl. Put the hook attachment on and turn on a low speed. Once mixed together add the yeast mix. Mix on a medium speed for 5 minutes until smooth. Place the dough into a bowl and dust lightly with flour. Allow to proof for an hour until it has doubled in size.
3) Place a large pan onto a medium heat with a tablespoon of vegetable oil. Once hot add the diced onions, garlic and thyme leaves. Cook down for 5 minutes until soft. Add the diced tomatoes and the rest of the ingredients. Turn the heat down to a low and cook down for 1 – 2 hours. Add more water if it becomes too dry and occasionally stir. Once ready, blend the tomato sauce until smooth. Taste and season with natural sea salt.
4) Take the dough out of the bowl and knock back. Cut into 80g dough balls, (you should get 10 bagels and 1 small one). Roll into balls, then carefully poke your finger through the middle and carefully spin around to form a bigger hole (Approx 2cm). Place onto a lightly dusted tray to double in size. Mix together in a bowl with “The Everything Seasoning,” (if you are planning on using it).
5) Pre heat the oven 180c/350f. Place a large pan of water on to boil (3/4s full) and add 2 tsp of bicarbonate of soda (Careful it does not boil over). Once simmering and the bagels have doubled in size, carefully drop 1 – 2 at a time and cook for 1 minute each side. Line a tray with parchment paper or a silicone mat, carefully take out the blanched bagels to drain on a cooling wrack. Then transfer them to the lined tray and brush with egg wash carefully. Dust the top with everything seasoning if you decided to use it. Place the bagels into the oven for 30 – 35 minutes, until golden brown. Take out of the oven and allow the bagels to cool.
6) Prepare the cheese and slice some of the mozzarella slices into ghosts. Slice the gruyere into strips for a mummy look. Cut some of the olives into slices for eyes and cut into thin slivers for spider legs. Cut the bagels in half and place them onto baking trays. Coat them with tomato sauce and top with the pepperonis. Garnish them with the cheese to make them look like ghosts. Top some with the olive spiders and strips of cheese for web. Then make a few of them into mummies using olive slices and strips of cheese. Place into the oven for 10 – 15 minutes until the cheese has melted and a crunchy bagel.
You can get more guidance on the pizza bagels below on YouTube!