Mini homemade pizza bagels

Cool and casual strikes again! Wow the crowd with these homemade mini pizza bagels.

Mini homemade pizza bagels

Serves 10

Ingredients

For the bagels

3 ½ cups (525g) bread flour, + extra for kneading
2 tsp (10ml) instant yeast
1 ½ Tbsp (22.5ml) sugar
1 ½ tsp (7.5ml) salt
1 Tbsp (15ml) dried origanum
1 ¾ cups (430ml) lukewarm water
140g sun-dried tomato pesto

1 egg, beaten
2 cups grated Cheddar or mozzarella
½ cup tomato puree or pizza sauce
50g salami, chopped
¼ cup pineapple chunks (optional)

Method

For the bagels, place flour, yeast, sugar, salt and origanum in the bowl of a stand mixer.
Using the dough hook attachment, start the machine on a low speed.
Add water and tomato pesto, then continue to mix until a smooth dough forms, about 8 minutes.
Transfer the dough to an oiled bowl and cover with cling wrap on the surface of the dough. Set the dough aside in a warm area, out of direct sunlight and allow to proof for about 1 hour or until the dough has doubled in size.
Knock the dough down and weigh out portions of 60g each.
Roll each dough portion to a disc of about 6cm on 11 a clean work surface dusted with flour. Use your finger to create a hole in the middle of the dough and stretch the dough to get that iconic bagel shape.
Place the bagels on a baking tray lined with baking paper. Cover and place in the fridge to rest for about 20 minutes.
Preheat oven to 180°C.
Bring a pot of water to the boil and boil the bagels in batches for about 2 minutes per side.
Remove the bagels from the water, shake off excess water and place back on the baking tray.
Brush with egg wash and bake the bagels for 5-18 minutes or until cooked and golden. Set aside to cool slightly.
Cut the bagels in half and divide ⅔ of the cheese equally between the bottom bagel slices.
Spread the tomato puree or pizza sauce on the tops of the bagels followed by cheese, salami and pineapple, if using.
Sandwich the bagels closed and pop in the oven, baking until the cheese has melted.