Mrs. Enloe’s Famous Pizza Bagels

Mrs.+Enloe%27s+Famous+Pizza+Bagels

Sophie Enloe, Editor

This recipe was inspired by the Tomazzo sold at The Great Canadian Bagel.

 

Dough: Supplies:

  • 4 cups bread flour parchment paper
  • 2 tbsp sugar cookie sheet
  • 1 tbsp olive oil cooking spray
  • 1 tsp salt saran wrap
  • 1 cup lukewarm water large bowl
  • 2 1/4 tsp instant yeast or 1 packet

 

Toppings:

  • Spaghetti sauce, Prego or Ragu, approximately 32oz
  • Mozzarella cheese, 4 cups shredded
  • Pepperoni slices, 64 slices optional

 

Bread Machine Method

Dump oil, sugar, salt & warm water into the bottom of the bread machine pan. Pour flour on top. Make a dent in the flour and pour the yeast into the dent. Select the dough cycle.

 

Stand Mixer with Dough Hook or Food Processor Method

Dump all of the dry dough ingredients & oil into the mixer bowl or food processor. Make sure you are using instant (rapid rise yeast) or the dough won’t rise! With the mixer or food processor on low, slowly pour the water into the bowl. Continue to mix until a ball is formed. If the dough looks too dry, add an additional tablespoon of warm water. Remove dough to a lightly floured surface and give it a quick knead. The dough should be elastic and soft. Place the dough ball into a greased bowl and spray the top with cooking spray, then cover with plastic wrap. Let it sit in a warm place for an hour.

 

When the bread machine has finished its cycle or the dough in the bowl has doubled in size, turn the dough out to a floured surface.

 

Shape dough into a long cylinder and cut into 16 equal pieces. Shape each piece into a bagel by punching a hole in the middle of the dough and shape it into a ring. Place each bagel onto a parchment paper covered cookie sheet, 8 bagels per sheet.

 

Preheat the oven to 400 degrees.

 

Dip bagels into spaghetti sauce one at a time, flipping to coat. The bagels should be well coated, but not sloppy. Return the bagels to the cookie sheet.

 

Using a ¼ cup measure, top each bagel with the shredded mozzarella. Top each bagel with 4 slices of pepperoni, if desired.

 

Bake 15-18 minutes until the cheese is bubbly and melted. Best served warm. The bagels will stay fresh for several days in the fridge or they can be frozen.