📝 About This Recipe
Elevate a nostalgic childhood favorite into a sophisticated starter featuring hand-rolled sourdough mini-bagels and premium Italian toppings. These bites offer a complex interplay of textures, from the chewy, malt-boiled crust to the molten pool of buffalo mozzarella and spicy calabrese salami. It is a refined, grown-up take on the classic snack that proves artisanal craftsmanship can make any comfort food extraordinary.
🥗 Ingredients
The Mini Bagel Base
- 500 grams High-protein bread flour (plus extra for dusting)
- 275 ml Warm water (approximately 105°F)
- 2 tablespoons Barley malt syrup (divided for dough and boiling water)
- 7 grams Active dry yeast (one standard packet)
- 10 grams Fine sea salt
The San Marzano Sauce
- 1 cup San Marzano canned tomatoes (crushed by hand)
- 1 tablespoon Extra virgin olive oil (cold pressed)
- 1 teaspoon Fresh oregano (finely minced)
- 1 Garlic clove (grated into a paste)
Artisanal Toppings
- 200 grams Fresh Buffalo Mozzarella (torn into small pearls)
- 100 grams Calabrese Salami (finely diced)
- 1/4 cup Parmigiano Reggiano (freshly grated)
- 8-10 leaves Fresh Basil (chiffonade for garnish)
- 2 tablespoons Hot Honey (for drizzling)
👨🍳 Instructions
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1
In a large bowl, whisk the warm water, yeast, and 1 tablespoon of barley malt syrup. Let it sit for 5-10 minutes until a foamy bloom forms on the surface.
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2
Add the flour and sea salt to the yeast mixture. Stir until a shaggy dough forms, then transfer to a floured surface and knead for 10 minutes until the dough is stiff, smooth, and elastic.
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3
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm spot for about 60-90 minutes, or until doubled in size.
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4
Punch the dough down and divide it into 24 small equal pieces (about 30g each). Roll each piece into a smooth ball, then use your thumb to poke a hole through the center, stretching it slightly to form a mini-bagel shape.
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5
Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
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6
Bring a large pot of water to a boil and add the remaining tablespoon of barley malt syrup. Boil the mini-bagels in batches for 45 seconds per side. This creates that signature chewy 'artisanal' crust.
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7
Place the boiled bagels on the baking sheets and bake for 10 minutes. Remove from the oven and slice each bagel in half horizontally to create 48 total 'bite' bases.
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8
While the bagels par-bake, mix the crushed San Marzano tomatoes, olive oil, grated garlic, and oregano in a small bowl. Season with a pinch of salt.
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9
Spread a teaspoon of the tomato sauce onto each bagel half. Top with a small piece of buffalo mozzarella and a few cubes of Calabrese salami.
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10
Return the topped bagel bites to the oven and bake for another 8-10 minutes, or until the cheese is bubbly and slightly browned and the edges of the bagels are crisp.
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11
Remove from the oven and immediately sprinkle with freshly grated Parmigiano Reggiano and a drizzle of hot honey while still piping hot.
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12
Garnish with fresh basil chiffonade and let rest for 3 minutes before serving to allow the cheese to set slightly.
💡 Chef's Tips
Always use high-protein bread flour rather than all-purpose to ensure the bagels have the necessary structural chew. Don't skip the barley malt syrup in the boiling water; it provides the deep golden color and distinct malty flavor. Ensure your buffalo mozzarella is well-drained on paper towels before topping to prevent the bagels from becoming soggy. For a vegetarian version, substitute the salami with sun-dried tomatoes or sautéed wild mushrooms. If the dough is too springy when shaping, let it rest for 5 minutes to relax the gluten before stretching the holes.
🍽️ Serving Suggestions
Pair with a crisp, chilled Prosecco or a light Italian Pilsner to cut through the richness of the cheese. Serve alongside a small bowl of spicy marinara or a creamy pesto dip for extra indulgence. Arrange on a rustic wooden board with a side of Castelvetrano olives and marinated artichokes. A light arugula salad with lemon vinaigrette provides a refreshing acidic contrast to the savory bites.