If you can't understand the allure of made-from-scratch Bagel Bites, there's nothing I can say or do to convince you. This is a recipe for the hardcore fans, those of us who've longed for bite-size pizza poppers that taste as good as we remember—chewy, cheesy, salty, and crisp. WHY IT WORKS Baking mini bagels on a wire rack prevents their bottoms from browning, keeping them tender and easy to eat. Lightly toasting the split bagels will prevent them from absorbing the red sauce, which would make them soggy. Diced pepperoni offers better distribution on the mini pizzas, while also matching the look of real Bagel Bites. SPECIAL EQUIPMENT: 10-inch skillet, food processor, 3- or 4-quart stainless steel pot, wire rack NOTES: Thanks to the keeping qualities of my bagel dough, this recipe is great spread out over the course of a few days. So make the dough and sauce whenever you have a chance, bake off the bagels when it's convenient, then assemble at your leisure. INGREDIENTS Homemade Bagel dough 1 ounce barley malt syrup (4 teaspoons; 30g), optional Quick and Easy Italian-American Red Sauce Salt, pepper, and fennel seed to taste 12 ounces finely shredded mozzarella cheese (3 cups; 340g) 6 ounces pepperoni, such as Vermont Smoke & Cure (1 link; 170g) DIRECTIONS 1. For the Mini Bagels: Prepare dough as directed, then divide into 16 equal portions, about 1 1/2 ounces or 43g each. Cup a portion of dough beneath your palm and work in quick, circular motions to form a tight skin around the ball, with only a tiny seam along the bottom. If the seam is large or irregular, continue rounding until the bottom is nearly smooth. Cover with plastic and let rest 15 minutes. Poke a hole into the center of each portion with a damp fingertip, then gently stretch into a 1 1/2–inch ring, wetting your hands in cold water as needed to prevent sticking. Arrange on a well-greased, parchment-lined half sheet pan, cover with plastic, and refrigerate 24 to 36 hours, depending on your schedule. 2. To Boil and Bake: Adjust oven rack to lower-middle position and preheat to 425°F (218°C). Nest a wire baking rack in a half sheet pan, then cover with parchment. Fill a stainless steel pot with about 3 inches of water, stir in malt (if using), and bring to a boil over high heat. Meanwhile, line a baking sheet or cutting board with a thick layer of paper towels. Working with three or four at a time, boil the bagels, about 15 seconds per side. Place on paper towels, then immediately transfer to the prepared half sheet pan. (If left on the paper towels too long, the bagels will stick; if this happens, quickly dip the bagel back into the hot water, and the wet paper towel will peel right off.) Bake until blistered and golden brown all over, about 18 minutes. Cool at least 15 minutes before proceeding to the next step, or store mini bagels up to 36 hours in a paper bag. 3. To Finish: Adjust oven rack to lower-middle position and preheat to 450°F (232°C). Split mini bagels horizontally with a serrated knife, arrange half on a parchment-lined baking sheet, and toast only until their surface is a little dry, about 5 minutes. Top each with a few tablespoons of red sauce, followed by a sprinkle of salt, pepper, and fennel seed, followed by a generous mound of cheese and a small handful of diced pepperoni. Bake until the cheese is melted and golden brown, about 16 minutes, and serve immediately. Repeat with remaining bagel halves for round two.
Offering maximum impact with minimal effort, a baked Brie turns a mild-mannered cheese into the superhero of a gathering: a warm, gooey communal comfort food. This version wraps the cheese in a shell of flaky puff pastry, along with two sweet-tart layers of apple-pear compote. WHY IT WORKS Pairing the creamy cheese with a combination of tart and sweet gives it the ideal flavor balance. Adding a puff pastry crust is an easy way to create an impressive party appetizer. Triple-cream cheese gives you the best gooey melt. SPECIAL EQUIPMENT: Rimmed baking sheet, parchment paper, rolling pin, pastry brush, kitchen twine (optional) NOTES: If possible, use a triple-cream Brie, which has a higher fat content that melts better. INGREDIENTS 1 tablespoon (15g) unsalted butter 1 apple, peeled, cored, and cut into 1/2-inch dice 1 pear, peeled, cored, and cut into 1/2-inch dice 1/4 cup (60g) sugar 1 small cinnamon stick (or 1/2 teaspoon ground cinnamon) 1/4 teaspoon ground ginger 1/8 teaspoon ground cardamom 1 (6- to 8-ounce; 170 to 225g) round Brie or Camembert cheese, slightly chilled (see note) All-purpose flour, for dusting 10-inch square puff pastry dough, kept cold, rolled out to 1/4-inch thickness 1 egg beaten with 1 tablespoon (15ml) water DIRECTIONS 1. Preheat a medium saucepan over medium heat, add butter, and swirl until melted. Add apple and pear and cook, stirring occasionally, until fruit is tender and has released most of its liquid, 5 to 7 minutes. Stir in sugar, cinnamon stick or ground cinnamon, ginger, and cardamom and cook, stirring occasionally, until most of the liquid has evaporated, 12 to 15 minutes longer. Discard cinnamon stick, if used. Remove from heat and let compote cool to room temperature. 2. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. 3. Using a sharp knife, cut cheese in half horizontally (through the middle). Lay one half on a work surface, cut side up, and spread 3 tablespoons (45ml) of compote evenly over it. Place second half on top and spread another 3 tablespoons (45ml) compote over it. 4. Place puff pastry on a lightly floured work surface and roll to an even 1/4-inch thickness. Set prepared cheese in center of square, fold dough up and over, and pleat it together on top to enclose cheese. Gently pinch dough together in center to seal gathered pleats. You can tie a bit of kitchen twine on top to hold pleats together if you like, but this is not essential. If dough is no longer cold, chill wrapped cheese for at least 20 minutes. (Cheese can be wrapped tightly with plastic wrap and refrigerated until ready to bake.) 5. Set prepared cheese wheel on prepared baking sheet. Brush dough evenly with egg wash. Bake until pastry is crisp and golden brown all over, 25 to 35 minutes. Let rest 5 minutes, then transfer to a platter. Serve any remaining compote alongside.
