Pastry Chef Attempts to Make Gourmet Bagel Bites | Gourmet Makes | Bon Appétit

Claire's not in the show anymore I'm good let me take it this is just gonna be me player take break wait what now I want to be the worst babe something weird happened feels weird all I did was stand hey everyone I'm Claire when the b8f kitchen and today I'm making gourmet Bagel Bites I ate a lot of Bagel Bites as a middle schooler my sister and I would put the tray in the microwave and go watch Saved by the Bell or whatever was on TV the idea of just like a pizza bagel in general it's something that feels really like a thing you would make as a kid so I don't know do I do I like the idea of a pizza bagel I have extensive bagel education both in eating and making okay let's oh sorry we could only get a couple flavors cheese and pepperoni a three cheese they look pretty good on the box mini bagels with mozzarella cheddar and Monterey Jack Jesus I'm cool with three cheese's I just don't want those to be the three on a pizza I'm gonna look at cheese and pepperoni because this is the kind that I would he is a kid wow I haven't changed much but they look like they come on this crisping tray like these bagels are kind of sad looking they're not I mean I don't know if we can really call them bagels they are very pale table sauce and cheese and little pepperoni bits nine in a pack which I remember well I feel like I used to eat maybe not all nine but a lot of them okay I'll microwave it 1,100 watts for two minutes 20 seconds on high power it's like who knows how many watts anyone's ever microwaving at all right so I put these in the oven too this was a snack where like you would burn the roof you're not so bad if you didn't let them cool which we never did it's the self where I remember they did not lose all their toppings onto the tray improvement that went a little did like that one has a lot of sauce cheese more pepperoni no pepperoni dripping bread chewy very good no definitely it's so soft and doughy it's a terrible bagel we did bake some just as an alternative heating method at least in the oven the pepperoni and that she's got a little bit of color the bagel gets better Kevin yeah I think you maybe you should freeze okay but Alvin's probably gonna be bust yeah bagel is a very specific thing you know hold on you went all in one for you I know it's not good and yet it's kind of good so that's part of the criteria must be able to pick up it's right with the bite I don't think so I wish there's a little bit more texture to the sauce it's like a puree puree I think exactly how you remember it's so much worse really it's almost like it's freeze-dried don't open like it's so spongy and dense do you guys love them I mean I really like the idea of a bagel bite like it seems like a great thing Dan wasn't quite excited about this so maybe I'll do three cheese plus pepperoni but should it be like a custom Claire flavor oh yeah so I wanted to do like I think of it as sort of like a 90s thing because that was when I ate it last but was like you know like they're like dominos veggie pizza with kind of raw onion and like black black sliced olives and I can I want to compose this so there's like one single teeny tiny slice of mushroom and maybe like the tiniest Fleurette of raw broccoli I can put it on with tweezers or something so my favorite pizza is really a very but it's mushroom huh can you make anything if we can get some pineapple I'll make it for you I'll recent pineapple and I kind of like the idea what if I took everyone's pizza order everyone gets their own flavor I like this idea candy what's your favorite kind of pizza topping you know just do know they like pineapple oh all right Cola remind me it was pineapple mushroom in what oh that's nice I love oh my god so good yeah I don't mind a little onion okay I love mushrooms okay mortadella anchovies not bad when they're good do you want oh my lips these are all separate pizzas oh no I mean like what's your one Pitts order I don't then I do half and half mixed mushroom on half and then the other half in college maybe mixed olive sopressata basil extra parm on top and chili oil okay thank you noted chili it's got to have like the chili heat I'm gonna try a fresh collaborator Calabrian is great okay anchovy baked upon the thing okay swimming very thin slices you know garlic Goodfellas style oh yeah Polly's gotta shave yeah the garlic doesn't raise a billion right all right I'm consuming Molly what are you putting on pizza roni roni like if I'm at a nice pizza place yeah I know they got the good stuff yeah if I'm at a spice shop pepperoni okay well I'm gonna go with mortadella cuz I'm probably already making like a group pepperoni one you'll get to try it anyway okay are you making all red sauce cuz I can see the mortadella being a good white pie okay the ricotta Marlee okay maybe some Castelvetrano olives I God frankly so there's something disgusting about that all right Dan gets to be on this list clamp a lot of work to do I think the only tricky part is going to be about doneness of the bagel and then the rest of it's gonna be just easy at the bun the only thing I'm trying to recreate with Bagel Bites is the dimensions and overall size all I have to do is measure the circumference of the bagel and then that's all two inches all right two inch bagel that's all yeah the diameter what did I say they're coming I meant diameter there's no reason why the cheese needs to be in tiny hue bat because they all melt anyway they're supposed to look like this so I want to go for a proper bagel good color crust development and also like little tiny blisters so you get that really satisfying crunchy texture when you bite in this doesn't have any of that overall like I'm just going to try to make a good bagel time for my hair apart reading the ingredients bagel haves parenthesis wheat flour water contains less than 2% of the following invert cane syrup yeast fault soybean oil enzyme ascorbic acid niacin reduced iron thiamine mononitrate riboflavin folic acid then topic parentheses cheese blend bracket part skim mozzarella cheese present C culture part skim milk salt enzymes close parentheses modified food starch skim milk close bracket pepperoni made with pork and chicken bracket pork mechanically separated chicken so we are seeing their reappearance of mechanically separated chicken aka pink slime salt contains 2% or less of pork stock spices dextrose blending at the starter culture oleoresin of paprika flavoring sodium ascorbate sodium nitrate BHA BHT secure gas they closed bracket closed parenthesis sauce parenthesis water tomato paste invert cane syrup modified food starch salt methyl cellulose citric acid potassium chloride ammonium chloride by yeast extract natural flavor calcium lactate clothes Breton seas water invert cane syrup I mean that's a little bit of a pointless exercise because I'm not going based on any of the ingredients used in here it's still a good exercise though I don't know that I really need to see how these are made but we'll go over to the computer anyway and do some research and just see what we can find wonder if they boil the bagels though I'd be very surprised if they did [Laughter] [Music] [Applause] [Music] [Applause] [Music] it just occurred to me that they really are trying to market it as breakfast it's a bagel today's really about the dough and the bagel itself it is a yeasted product so it's a little bit of a process of letting it rise and then with bagels you to boil them for this episode I'm actually going to use a different baker's bagel recipe and that maker is Peter Reinhart who's very well known master baker author of many bread cookbooks all the other toppings and stuff I'll do later like tomorrow or I don't know that's I got it I'm gonna grab my ingredients 454 grams unbleached bread flour kosher salt directly with the flour 2 tablespoons of water to proof these just when I do that to make sure the yeast is alive it usually is I will let that sit until I start to see the mixture foam a bit also bagels come from an Eastern European baking tradition and they have a multi flavor and that comes from barley malt syrup it is similar in flavor to molasses half thready it is it's really really thick and it really needs a lot of agitating to get it to dissolve and it goes both in the dough and in the liquid used for boiling the bagels so for I'm making even though it's a lot of steps it's easy you just jump everything together and mix so now I'm gonna start beating by hand sorry give it a micros hair up herb and so now I have a dough that is not at all stickies firm but still soft so I'm going to leave this here covered and let it rise maybe around an hour so what an hour [Laughter] yeah all right I was told I have to make the sauce now tomato paste what olive oil garlic canned tomato a pincher pepper flakes and some basil cook everything on the stove and then let it concentrate and slowly kind of roast and dry out an oven for an hour let's look at this dough I would say that that double you can see and I poked it that is dough is proved now you're gonna move into the forming stage and make the bagels into their round shape but first I'm gonna pull the between us sauce out of the oven oh my god it's perfect there's no liquid it's all just tomato solids looks very good it'll let this cool and then I'll puree it before I start dividing this I'm gonna prep my baking sheets and grab some cornmeal for dusting so I'm going to form pretty close to two inch circles with the dough I'm just not sure what weight of dough so I'm gonna try doing one and a quarter ounces 1.25 so I'm thinking that the best way to form these stick form them as a snake and wrap it around a finger and roll over it into a loop where the ends meet to seal with a very small hole because they will rise a bit and that hole will kind of close up a little bingo they're a little bigger but oh well I think that will do I'm going to go ahead and portion all the dough and then I'll start forming them one by one a little bit of an assembly line well I'm getting real good a tuna melt on a bagel wait what Dan What nonsense is this I like I like a tuna memo on sliced bread what turn em out Chris is not allowed to participate in this debate then what is the bread you want for a tuna melt slice bread yes not a big that's too much yeah I guess we have 20 or so many bagels they're for around 40 Bagel Bites only what I make look pretty good to Chile's overnight I'll just go oil tied down over top of the bagels then so they don't dry out a wet towel and then another sheet tray over top make sure it's sealed I think it was Andy who said that he wanted a little more texture in the sauce so food mill will smooth everything out and break it down without making it gray so it just forces a mixture through the disc with these holes in it actually upside down all right oh so you can see what's left is the flesh okay this just goes into a pint container and into the fridge we'll use it when we assemble everything but when I come in tomorrow I'm gonna focus on cooking the bagels I'm excited to play the toppings and to make them look really cute but it's a lot of toppings I mean that part's gonna be kind of a lot of work mushrooms for Brad Danny it's a clamp I cut little tiny things handkerchief mortadella for Molly a lot so you know what I'll get all the ingredients ready for people ever even assemble their own yeah pizza party I think it'll be more fun covered in cornmeal she's getting worse look at Andy's poreless skin truly incredible he really looks like that in person too this is Anna January issue he looks so great Andy how do you like your pizza you should frame it my mom's my mom yeah he loves it right there I got a little excited this morning when I woke up this I remember that I get to come to work and make bagels so that's gonna be my first step today is boiling and baking the bagels so these have been resting overnight they did expand a little bit from the yeast because there's little tiny bubbles so that's a good sign my guess is these are gonna pass the flow test they look like little mini bagels nothing I'm gonna take this guy so the bagel floats which means there's air in the dough so the bagels won't turn out overly dense that means these guys are ready to cook I'm gonna turn that on there's a two-step cooking process for bagels first you boil it in a solution of water and enough barley malt syrup to get the color of strong black teeth a couple tablespoons and then you bake that so now I'm gonna preheat the oven well maybe 450 I don't have a baking stone at home so when I make bagels that I bother with this stuff and I just do it on a sheet tray but it's just a raw piece of porous stone it like absorbs some moisture and gives you a really crisp bottom I don't know I just know it like helps with bread I need my cornmeal just an event sticking I love baking projects that you do overnight and then bake the next morning cause it's such an exciting race man on set nice coil about 30 seconds aside and then these just all go in look at how cute they are all right so it's been about 30 seconds so I flip them all over you can see that they've taken on a darker color now these go into ice bath to cool off they feel good they feel like they close the holes have kind of tightened up okay so they're twice the size of a regular bagel bite but that's okay I always think how much I wished Bagel Bites are bigger we think they're done look at how cute they are you can see that they didn't get much bigger mother touch the thing I'm fine might burn alright so here the bagels this is I had a little blister that's okay oh my god this one too oh and this one too which was just really strange I've never had that happen before with bagels but overall they look really really really good now all right I'm gonna go over here and take a photo since they're so cute I just went out a sign of a well-made bagel is that it has all these little tiny crunchy air pockets they seemed a little hard they do seem a little hard okay well do you not want a crusty bagel it's I don't feel good about that criticism and I don't appreciate it Chris just doesn't get a pizza okay sorry it is really good that's delightful but it's got do you want to do you want pizza on top of this bought a texture it needs to taste like less I think like less what it can't be this crusty it's so good with cream cheese yeah they're having is that it's too good but like that's a great problem to have it is a broad meeting uncomfortable ages yeah but the problem with that is then I gotta do something again have you said the same exact thing frankly make them a little bit less you might just almost like damn it so maybe I was right in the first pass oh all I did was make bagels so that's what I know how to do just really like bagels and I really like making bagels so okay fine I guess what I'm hearing is I have to make the dough again and try another time I was well okay I promise I'm gonna make more dough but first I'm really into the idea of making tuna melts so now I'm making snap I need this it's making me feel like this was still for a repin and these bagels we're still gonna enjoy them well it's just more fun to do this in this to make a joke again I love love love bread and butter cool little Kewpie whole grain mustard a couple dashes of hot sauce lemon juice great see legatee having a tea white teeth like that since I was 4 years alive for the photos I did some stuff to it too no an you just ride with it you look great by don't let these people bring you down what's this let's take a look at the bagel real quick nice public thank you it's a well-made bagel it's a well-made I'm not up for discussion no I got American is I don't have a problem of that I'm not a big American cheese for a melt I feel like you want American you're done notes for all okay they smell good don't they lunchtime who's the most delicious lunch in the world they're a little crusty it wasn't the worst thing in the world that I have to remember to cheese American my girl hate America I would have maybe got a little problem all right Brad here let's leave one for Chris can you put this on Chris's station friend Dan gets the last one thank you for letting me do that so now I can focus on making the dough this is just the exact same dough as yesterday this stuff is so crazy most of the changes that I'm going to make will happen during this boiling a baking process oh I'm gonna make them smaller too that was the other thing I think is smaller you want to knead it for a while yeah oh great okay okay great this needs a little you know evil elbow grease it's a little Brad Leone elbow grease run stop okay keep going oh you got it boss you're doing great you got a boat so what we're doing here is building some gluten structure thank that doing great thanks guys making videos buon appetito that looks so good it looks perfect you do right I've just really great jobs all right Oh huh yeah I like creating a perfect atmosphere yeah how completely it's proofed it's filled with air I'll do the same thing as yesterday but smaller portions of dough I think about 3/4 of an ounce these are gonna be like the teeniest tiniest little pieces so I'm just gonna keep forming these tiny little bagels so I get to the end I have like 21 or something last time I think I'll have more like wait so if I did hold on if I'm making them 40% trade you ask how many more am I gonna have 21 no sorry why don't we just tell you when we get there I'll have more all right how many I got five ten fifteen twenty plus twelve thirty two thirty four get these into the fridge so they can prove overnight all right for the rest of the afternoon I'll just try to do some prep for the topping so that tomorrow after and make the bagels I can quickly get them topped and into the freezer being blinded seriously you're right in front of the light I would say most ingredients we're leaving Raw on the pizza okay really dislike Remo pepper a couple people will question clinical so um and Gabi moving on to mushrooms I want them to look like that classic mushroom cross-section I'm using the mandolin and I'm gonna go really really thin look I'm gonna do florets like this Wow the cutest you this little bagel bite yeah exactly this is ver mine Bengie supreme 1990s veggie how's it going this cheese is quite warm this is turning into like a you don't want to feel this I'm just creating the parm we're doing both these yeah well you only did that one keep going no key please help me I'm just breaking it up so it does not clump together as much but this is expertly grated cheese truly Delaney I can't pay you money but I will pay you in slices of mortadella I think I'm gonna cut I'm gonna use a little cutter and cut circles of it I'm gonna try to get some of the fat in each circle so that I have that's good I do have mortadella what Islam ordered all Jews are so cute this is the sopressata for Andy buh Andy it's an apple corer and now I can't get into that right that is classic cute yes this is now pepperoni and I want this to look like the original bagel bite so I'm going to cut it into tiny cubes fine dice okay so two things left one open the clams for a white clam pie open them on the stove with some garlic a little white wine and olive oil and red chilli so I'm just gonna add a splash of wine I can hear them hissing oh yeah so good like incredible it's gonna be the best one so I'm going to finely chop some parsley I want to add a little bit of lemon zest I'm gonna take this off the heat because I'm gonna take the clamps out of the shelves and chop everything together this mixture will kind of absorb this clam liquid just what I want it's really strong salty it's delicious I guess I gotta kind of cook the anchovy Calabrian chili and paper-thin slices of garlic for Christmas pizza just so that they don't have such a raw flavor the garlic doesn't have any color on it yet so it's just sort of lightly sweated I kind of have created like a garlic chili oil paste here's my stack of all that prep toppings low-moisture mozzarella our cooked tomato sauce black in green olive in leaf sliced ham pineapple very thinly sliced white mushrooms finely grated parm circles of mortadella sopressata and fine dice pepperoni tiny florets of raw broccoli slices of raw green bell pepper our clam mix and garlic Calabrian chili and chili oil it's a good about tomorrow I think I'm glad I ended up making bagels over because I'll really be able to control the level of doneness now but tomorrow should be fun it'll just be assembly all these are gonna go in the fridge and then we come back tomorrow and make pickle bites all right so these are not floating which means these have to sit out at room temperature for a little bit longer so that the yeast has a chance to come alive the only concern would be timing because we are on a schedule but that's all right I'll probably put them in here on proof but with the door open because sometimes it gets too hot on the poop setting probably put in half to a third as much of the barley malt syrup I want it to look like iced tea I think instead of a really strong brew black tea I'll just go ahead and finish prepping any last ingredients for toppings well I wait for the dough for example I'm pulling off the tiniest tiniest newest leaves from the basil plant it's definitely not gonna freeze well you can't freeze basil leaves I mean one thing you could do is fry them I'm just gonna force platter here we go I actually love the look of fried basil it's like stained glass for you right what else is it gonna do Finley slice some red onion and some garlic I actually wonder if it might be better to use a shallot instead of red onion and put the whole thing to kind of beep on a smaller scale I actually really really like raw garlic on pizza what am I gonna do about Gabby's ham we have prosciutto I guess I'll prep the prosciutto Jesus dude Oh God working in a restaurant gave me better hand-eye coordination I would like catch things as they fell off of counters and stuff okay I think Gabby was the only one who requested ham all the way have to do is check on the bagels and start to cook those they are so cute I can't stand it I do love them oh yeah so they passed the flow test yay they are ready to cook very pleased it's all gonna work out I wasn't nervous I knew was gonna be fine they look good I don't think they're taking on as much color from the liquid as last time human hair I think the biggest difference is going to be once they're in the oven just not letting them take on too much color as they be Oh flipped over let's take another I want to look at it I feel like they're done they're starting to get a little crunchy and I don't want to overshoot it because that would be really bad okay looks good and looks like a bagel Chris we come left here hates what else give him a feel do you think it's the right amount of doneness feel like it is oh for sure overall dimensions I think it looks pretty good I mean they're not all exactly this size but I think it's really close I'm very happy with the interior fully cooked there is some crustiness to it but in general like it's flexible its soft they'll actually really benefit from another baked in the oven to toast I'm going to uncover all the toppings and get them ready to go for all of our Test Kitchen friends here's what we're doing everyone is assembling their own pizza everyone gets a half of a sheet be sure to label your half because then we freeze these all of the meats that's your mortadella that's prosciutto for Gabby okay mine is fresh ricotta cheese mozzarella and parmesan mountains olive and garlic they're buying half and half through all of the mushrooms and start off pretty classic but then I'm gonna use that anchovy Calabrian chili olive oil topper my black olives mushroom and kind of folk do you have black olive yeah they're mine I need my come on originally I said come on Pina I'm a pineapple this is a Jovi and chili oh yeah and garlic it's just made up in unit today we're hearing Gabi you're gone rogue I request the sauce cheese some kind of spicy cured meat situation maybe some chili oil all right did I get everything on line broccoli olives mushroom onion green pepper yep with the kind of standard they go by flavor with pepperoni no one labeled theirs by the way thank you I'm assembling the clam with variety in traditional Italian cooking there's kind of a rule about not combining seafood and cheese but you know wow these look so good so colorful it's like everyone made their own like Christmas ornament except for they were a bagel bite it's kind of put me back into like sleepovers when you went to your friend's house but your parents made dinner and you lay ever made their own little pizza you ever go to those like little pizza parties but usually those are English muffins anyway that was fun now all I want to do is cover these with some plastic and get them in the freezer because we're not actually eating them today all right there's no one move anything in there ever I love days like today because the work is already done all I have left to do is bake the Bagel Bites warm them up melt the cheese and then we eat so I'm pretty excited No Oh No the freezer went down and the big lights thud then Yuri froze them well at least there's no meat that would really be a problem if there was meat that it should be okay oh yeah but it was cured it's fine oh the clams oh okay all right all right I don't think someone sabotaging for me makes on the inside what happened to that ice cream oven for 25 I think I should just make them all at the same time it's gonna get them on a sheet tray into the oven even frozen that smells really good you're the clam ones did you find Oh it'll be fine or it's Christmas the anchovy or as dylaney would say Toby wait a minute we're missing a tray the tray had my had the original I had the ones I made sure you go to the kitchen okay so where I brought my coffee oh I see it I see it I knew it all right you got it this is my veggie classic and then original bagel bite which has finely diced pepperoni now so frozen we don't have room for the Klan come on I'll put them set for it the clams can go on their own tray 15 minutes I was just over here having a leisurely conversation and was told I should look at the Bagel Bites and I have four minutes left on the timer so it's been oh okay let's take these out this sizzle the sound of the sizzle is very satisfying hot they do smell good I'm most disappointed in my veggie these guys didn't quite keep it shape it got a little sad everything ran off I put too much cheese I really like how the pepperoni got nice color I think it's actually just the fat from the pepperoni maybe we caught him in half and split yeah that's gonna be two weeks maybe just a knife the bagel stayed soft but the bottoms crisp really nicely okay those are for you guys that's pepperoni and I don't like that but only when I'm doing these wings oh I think you're gonna be into it classic bagel bite pepperoni mozzarella a little bit of parm a little bit of chili a little bit of olive oil I mean if these look good on Frank I will notify goodbye Tony all the time delicious no this is Chris's la brie and chili the anchovy anchovy and the sliced raw garlic uh-huh and it's fantastic oh I wouldn't a couple more of those UND say what's on your one has sopressata and then mozzarella you fried the little basil leaves mm-hmm chili oil heat cuz you put the chili oil on yeah oh my god that one looks like your food should be crying do I go for that this is my favorite order a little pineapple and black olives and much nothing else Oh mushrooms it's not bad pretty good how would he bet they find out what comes the loss more than in mine try mine it mine was have man pineapple and we got you prosciutto sorry anything you Paris ham all we had they put out a bunch of paper and I told you good what about this time do you want that no that's clams but you said it was gonna be the best one at night wait this is yours yeah the food an it's pretty crummy it just doesn't actually give me like my peeps of life it's not really yes it's not like my pizza we all just eight hours but we cut them up so we could each taste all of them yours I think with the amount of were caught on it it doesn't so much read as pizza but it just tastes really good do you want to buy it is Manson at Bernie's look at cuz they all ran I feel like they all need salt oh really try the clam this is a good plan casino bagel yeah it's not really pizza which is tight mushroom pineapple olives what I'm very happy I'm happy with the bagel in particular the first one is yeah they reheat really well please I insist well I love making bagels so that part was really fun and it actually kind of made me want to make mini bagels as the things the topping part was really easy it's like just buy good quality ingredients and put them on top and freeze them I'm happy that the reheating went so well and there was no part of this that wasn't a success I think the gourmet makes version was like orders of magnitude better than the original and that doesn't always happen not only that but I'm glad that to get there I didn't have to like pull out some kind of crazy stop or some kind of trick I could make these at home and I can't say that for a lot of episodes ago army makes at least where it turned out this good ok here's how you make or made pizza bites no wait alright here's how you make gourmet bagel bite to proof these two combine 1 tsp active dry yeast and 2 tablespoons lukewarm water in a small bowl and stir until the yeast is dissolved set aside until the mixture is foamy to make the dough combined three and a half cups bread flour and one and a half teaspoons kosher salt in a large bowl make a well in the center and pour in 1 tablespoon barley malt syrup 1 cup of room temperature water and the yeast mixture mix until a shaggy dough forms then turn it out onto the work surface and knead by hand adding more flour as necessary to prevent sticking until you have a smooth very firm dough that is only slightly tacky warm into a ball cover and let's sit in a warm spot until nearly doubled in size uncover the dough to punch down light portion the dough into three-quarter ounce pieces then form each piece into a ball poke a hole in the center of each fall and form into a ring about two inches across then flatten slightly and place on a cornmeal dusted parchment lined baking sheet cover and refrigerate overnight the next morning check to see if the bagels pass the flow test by placing one in a bowl of water if it floats return the baking sheet to the refrigerator while you prepare the boiling liquid fill a large Dutch oven with water and add barley malt syrup to the water by the tablespoon until it's the color of black tea bring to a boil boil the bagels a few at a time for one minute turning half way through then use a spider to transfer to a bowl of ice water to cool the bagels cat the bagels dry place on a corneal dusted peel and transfer to a baking stone preheated in a 450 degree oven bake until the bagels are deep golden-brown and remove from the oven and let cool completely meanwhile make a tomato sauce lightly crush a drained 28 ounce can of whole peeled tomatoes and let's sit in a colander to drink further cook for smashed and filled garlic cloves and three tablespoons of olive oil in a large saucepan over medium heat until lightly browned then stir in a quarter teaspoon of red pepper flakes and three tablespoons tomato paste and cook stirring constantly until the pace is caramelized add the drained tomatoes and a splash of their juices to dissolve any brown bits on the bottom of the pot and season with salt and a pinch of dried oregano throw in two big sprigs of basil and transfer to a 300 degree oven cook the sauce during once until very thick and concentrated about 40 minutes let cool completely then pluck out the basil and poulsen mixture and a food processor to smooth it out season with more salt and let cool have the bagels and spread with a thin layer of tomato sauce topped with finely shredded low-moisture mozzarella cheese a sprinkle of finely grated Parmesan cheese finely diced pepperoni and a drizzle of olive oil freeze the bagels overnight then microwave or bake according to package instructions what's your bagel will do bagel everything bagels guarantees and that's right really pumpernickel of this guy named Jesus really because I want everything bagel cream cheese very thinly sliced red onion tomato in summer and lox and like a little lemon exactly I'll do everything or popper I said everything are you doing yes maybe some capers locks red onion caper but the capers got to be between the lock yes and the cream cheese yes and red I got to the only lots of time round yeah

Channel: undefined

Views: 5,474,258

Rating: 4.9425015 out of 5

Keywords: gourmet makes, claire, claire saffitz, claire makes, claire bon appetit, pastry chef, claire gourmet makes, claire bagel bites, claire makes bagel bites, bagel bites bon appetit, gourmet bagel bites, how to make bagel bites, make bagel bites, making bagel bites, bagel bites recipe, diy bagel bites, homemade bagel bites, bon appetit bagel bites, pizza bagel, pizza bagels, make pizza bagels, how to make pizza bagels, how to pizza bagels, bagel pizzas, food, bon appetit

Id: 72eq0zeUH3A

Length: 36min 20sec (2180 seconds)

Published: Tue Mar 10 2020

Reddit Comments

[u/archelon2001]

Claire taking a break to make tuna melts for lunch for everyone. She's just too pure

[u/Lokaji]

It was a great idea to have everyone put together their own pizzas. The range of ingredients was a good way to see their tastes.

[u/manhattansinks]

actually looked amazing. hard to mess up a bagel bite though.

I love the episodes where she actually gets to experiment with the "gourmet" aspect, vs having to stick to a candy bar.

[u/Diet_Dong]

Delaney, rubbing the back of his neck nervously because he knows what reaction he will get: "It needs to taste like less"

Claire: "..."

[u/SholandaDykes_ATT]

Which bagel recipe did she use?

Edit: it’s Peter Rienhart’s

[u/Rated_PG-Squirteen]

Sohla's pizza choice was so bizarre, but I'd be willing to try it if she says it's good.

[u/PuzzleheadedOccasion]

I'm going to write up the recipe tonight and post tomorrow morning. Please tag me if someone beats me to it.

[u/Zootert]

Now I actually want Delaney to do an episode of Gourmet Makes...

[u/BobaFettCat]

Loved this one. I found it interesting that she milled the sauce because of Delaney (who didn’t want it too smooth) but then with the instructions at the end she said just use a food processor.

Maybe the sauce portion was just cut in from pizza pockets since it was the same recipe?

Anyway, looked delicious. :)