Between the ages of 10 and 20, bagel bites made up about 25% of my diet, but I haven’t eaten them much since. Last weekend I thought it would be fun to recreate them using good materials for my Sunday project. Actually, I haven’t made homemade bagels in a while, but now that I have more bread baking experience, it was fun to try it again. Plus, I always have fun making super mini versions of everything. As it turned out, the bagel bites tasted just like I remembered, but were made with fresh ingredients so much better.
tiny little bagel. The recipe I used as a starting point makes 8 bagels. I halved the amount and made 16 bagels, so they will be about 1/4 size bagels. Is the calculation correct?
Like other bagels, they must be cooked before baking. When they come out of the water, sprinkle them with toppings. I used poppy seeds, sesame seeds, coarse salt, and pepper.
These turned out great! I saved some things that I can use to create sliders later this week.
Top with sauce, cheese, meat and oregano and place back in the oven. I used a soppressata that I had on hand. It’s my favorite salami, but you can also use pepperoni or other thinly sliced salami.
Like any bite of a store-bought bagel, I literally couldn’t stop eating this and had to force myself to leave the room. I remembered everything, but even better!
Like every time I take a bite of a store-bought bagel, I literally couldn’t stop eating this and had to force myself to leave the room. I remembered everything, but now it’s even better!