Cream cheese pizza bagel on from-scratch bagels
Binging with Babish · ♥ 182.9K likes · 5.9M views · 9 min video
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Ingredients
Method
Techniques
- 250 g bread flour
- 1 tsp active dry yeast
- 350 g room temperature water
Mix the bread flour, active dry yeast and room temperature water into a paste, cover and leave at room temperature at least four hours, up to overnight, until it is bubbly and webby with gluten.
Making the bagel sponge
- 25 g barley malt syrup
- 450 g bread flour
- 10 g kosher salt
Add the barley malt syrup, the remaining bread flour and the kosher salt, and knead with a dough hook for ten full minutes; four or five minutes gives a softer, less chewy bagel.
Form the soft, silky, springy dough into a ball, cover and proof at room temperature for one hour until it poofs up but does not quite double.
Divide into 130 gram pieces, cover with a moistened towel and rest 30 minutes so the gluten relaxes.
Punch a hole in the centre with your thumbs and widen it with two spinning fingers, making the hole bigger than it looks like it needs to be.
- oil
Cover with generously oiled plastic wrap and refrigerate at least 24 hours, ideally up to 72.
Cold retarding the bagels
- 1 gallon water
- 1 tbsp barley malt syrup
- 1 tsp baking soda
Boil a gallon of water with the barley malt syrup and the baking soda, and boil the bagels straight from the fridge for 20 seconds a side.
Bake on a lightly greased wire rack in a rimmed baking sheet at 425F for 20 to 25 minutes total, flipping after about 15 minutes and returning for another five to ten until evenly browned.
Give the bagels an extra stretch before boiling for a more pronounced hole.
- cream cheese
Slice a bagel in half and scoop out the interior to make room for the filling.
- San Marzano tomato sauce
- fresh mozzarella cheese
Top with a layer of lightly cooked San Marzano tomato sauce and arrange pieces of fresh mozzarella over it.