Sure, you can by frozen bagel bites that are way easier than making them yourself. Chances are, the kids are going to like them too. There’s just something satisfying about giving my kids something homemade though. It’s worth the extra work to me to put these on the table instead of the other processed types.
Check out what they are saying about this recipe over at Spache the Spatula:
“Seriously, they’re so good! They disappear super duper quickly, too!”
True pizza lovers, and kids like mine, are the ones that will fully appreciate what this recipe has to offer.
Ingredients
FOR THE MINI BAGELS:
1/2 cup + 3 tbsp warm water
1 tsp olive oil
1 tsp active dry yeast
1 tsp granulated Domino sugar
250g (2 cups) unbleached Gold Medal all-purpose flour
1 tsp salt
(optional) seeds, seasoning, etc.
FOR THE PIZZA SAUCE:
28oz can Hunt’s whole peeled tomatoes, drained and chopped, liquid reserved
2 cloves minced garlic, or 1 tbsp garlic powder
2 tbsp extra virgin olive oil
1 tbsp granulated sugar
3 tbsp double-concentrate tomato paste
2 tsp dried oregano
1 tsp dried thyme
1/4 tsp dried bay leaves
large handful fresh basil, torn
salt and pepper, to taste
FOR THE BAGEL BITES:
cheese: cotija, fresh mozzarella, Kraft pre-shredded varieties, etc.
toppings: minced veggies (I used green bell pepper, mushroom, and black olive), pickled jalapeños, minced pepperoni.
Instructions
FOR THE MINI BAGELS:
In the bowl of an electric mixer fitted with the bread hook, combine the warm water, olive oil, yeast, and sugar. Allow to sit for 10-15 minutes until nice and foamy.
Add in the flour and salt and mix on low until combined. Crank up the speed to high and knead for 10 minutes until the dough forms a ball on the bread hook, pulls away from the sides, and appears shiny and elastic.
Rub a large bowl with olive oil and place the dough ball inside. Turn it around to coat it. Cover with plastic wrap and place in a warm place to rise for about an hour, until doubled in size.
Bring a large pot of salted water to a boil. Preheat oven to 395 degrees and line a baking sheet with a silicone baking mat or parchment paper.
Punch down the dough and divide into 20 balls (a kitchen scale makes this super easy and exact!). Using the handle of a kitchen spoon, or your finger, make a hole in the center of each ball, forming itty-bitty bagels.
Drop the bagels into the boiling water for just a minute before removing with a skimmer to your lined baking sheet. If you are using seeds or seasoning, now is the time to sprinkle them on!
Bake the bagels for about 15 minutes, until lightly golden. Allow to cool.
FOR THE PIZZA SAUCE:
In a medium saucepan, heat the oil over medium-high heat. Add in the chopped tomatoes and cook, stirring, for 5 minutes.
Add in the remainder of the seasonings, reduce the heat to a simmer, and cook for 30 minutes, stirring occasionally.
Remove from heat. Using a hand blender, puree the sauce to your desired consistency. Season, to taste, with salt and pepper.
FOR THE BAGEL BITES:
Using a serrated knife, cut each bagel in half. Place cut-side up on a lined baking sheet.
Place the bagels under the broiler for a few minutes until the tops are crisp and light golden.
Spread a small amount of sauce on each bagel, and top with cheese and desired toppings (not too much or it will melt everywhere!).
Bake in a 350 degree oven for 10-15 minutes until the cheese is melted and bubbly.
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Quick Tip: Take your time and pace the different parts out for a better final result.
Thanks again to Spache the Spatula for this kid approved recipe.