Pizza Bagel
Ingredients: bread flour, active dry yeast, room temperature water, barley malt syrup, kosher salt · 150 min cook time · 420kcal · $19.00
Ingredients
700g bread flour, 1teaspoon active dry yeast, 350g room temperature water, 25g barley malt syrup, 10g kosher salt, 1teaspoon baking soda, 1package cream cheese, 1cup San Marzano tomato sauce, 1ball fresh mozzarella cheese, 1bunch fresh basil
Instructions
1. Make a sponge out of 250 grams of bread flour, one teaspoon active dry yeast, and 350 grams of room temperature water. Mix into a paste, cover and let sit at room temperature for at least four hours, up to overnight.
2. Add 25 grams of barley malt syrup, 450 more grams of bread flour, and 10 grams of kosher salt. Knead for 10 full minutes until you get a soft, silky, springy dough.
3. Form dough into a ball, place back in the bowl, cover and let proof at room temperature for one hour.
4. Divide dough into pieces that weigh 130 grams, form into balls, cover with a moistened towel, and rest at room temperature for 30 minutes.
5. Form bagels by punching a hole in the center with thumbs and widening using two spinning fingers. Cover with oiled plastic wrap and refrigerate for at least 24 hours.
6. Boil bagels in water combined with barley malt syrup and baking soda for 20 seconds on each side.
7. Place bagels on a lightly greased wire rack and bake in a preheated 425 degree Fahrenheit oven for 20 to 25 minutes, flipping halfway through.
8. Slice bagel in half, scoop out the interior, pipe in cream cheese, top with tomato sauce, fresh mozzarella cheese, and bake at 425 degrees Fahrenheit for 5 to 10 minutes. Garnish with chopped fresh basil.
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