Homemade Bagel Bites

Ingredients

• Homemade Bagel dough
• 1 ounce barley malt syrup, optional
• Quick and Easy Italian-American Red Sauce
• Salt, pepper, and fennel seed to taste
• 12 ounces finely shredded mozzarella cheese
• 6 ounces pepperoni, such as Vermont Smoke & Cure

Directions

1. For the mini bagels, make the dough as instructed, then cut it into 16 equal pieces, about 1 1/2 ounces or 43g apiece. Set one piece under your palm and roll it in fast little circles until the outside tightens into a smooth ball, leaving just a small seam underneath. If the underside still looks rough or wide, keep shaping until it is almost smooth. Cover the dough with plastic and rest it for 15 minutes. With a damp fingertip, press through the middle of each piece, then carefully widen it into a 1 1/2-inch ring, dipping your hands in cold water whenever the dough starts to cling. Set the rings on a well-greased, parchment-lined half sheet pan, cover with plastic, and chill for 24 to 36 hours, whatever best fits your timing.
2. To boil and bake, move an oven rack to the lower-middle spot and heat the oven to 425 degrees F (218 degrees C). Set a wire rack inside a half sheet pan, then lay parchment over it. Add about 3 inches of water to a stainless steel pot, mix in the malt if you are using it, and bring it to a boil over high heat. While that heats, cover a baking sheet or cutting board with a thick cushion of paper towels. Boil the bagels three or four at a time, giving them about 15 seconds on each side. Set them on the paper towels, then move them right away to the prepared half sheet pan. If they sit on the towels too long and grab on, dip the bagel briefly back into the hot water so the damp paper towel releases. Bake until the bagels are golden and blistered across the surface, about 18 minutes. Let them cool for at least 15 minutes before moving on, or keep the mini bagels in a paper bag for up to 36 hours.
3. To finish, place an oven rack in the lower-middle position and preheat to 450 degrees F (232 degrees C). Use a serrated knife to cut the mini bagels in half horizontally, then arrange half of them on a parchment-lined baking sheet. Toast them just until the cut sides feel slightly dried out, about 5 minutes. Spoon a few tablespoons of red sauce onto each one, then add a little salt, pepper, and fennel seed. Pile on a generous amount of cheese and finish with a small handful of diced pepperoni. Bake until the cheese has melted and browned, about 16 minutes, and serve right away. Do the same with the remaining bagel halves for round two.