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Steam Oven Pizza Dough Bagels
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A small tabletop oven with steaming capabilities can transform basic store-bought pizza dough into hearty bagels. In our testing, we found the humid baking chamber of Sharp’s Superheated Steam Countertop Oven replicates the boiling step of bagel-making, resulting in unbelievably low-effort bagels with a crisp crust and chewy interior. If you have leftover pizza dough in the refrigerator, this is the perfect way to use it up. Simply shape the cold dough into balls, form a hole in the center and season with your favorite bagel toppings. The bagels can be stored for up to two days at room temperature in a zip-close bag.
8
Bagels
1½ hours
20 minutes active
1½ pounds store-bought refrigerated pizza dough, cold
½ cup hot water
1 teaspoon honey
Sesame seeds, poppy seeds, “Everything Bagel” mix, coarse salt, finely grated Parmesan cheese or shredded Fontina cheese, for topping
Ingredients
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1½
pounds store-bought refrigerated pizza dough, cold
-
½
cup hot water
-
1
teaspoon honey
-
Sesame seeds, poppy seeds, “Everything Bagel” mix, coarse salt, finely grated Parmesan cheese or shredded Fontina cheese, for topping
Directions
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01Line a baking sheet with kitchen parchment and mist with cooking spray. Cut 2 pieces of parchment to fit into the steam oven crisper tray. Line the tray with 1 sheet; reserve the other.
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02Divide the dough into 8 portions (3 ounces each). Form each portion into a taut ball and place on the prepared baking sheet. Cover with a kitchen towel and let rise at room temperature for 1 hour.
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03Holding a dough ball in your hands, poke a thumb all the way through the center. Rotate the dough while gently stretching it until the center hole measures about 3 inches in diameter. Place the bagel on one quadrant of the parchment-lined crisper tray. Shape 3 of the remaining dough balls in the same way and arrange them, evenly spaced, on the tray.
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04In a small bowl, whisk together the hot water and honey. Brush the tops of the bagels with the mixture and sprinkle with desired toppings.
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05Set the steam oven to Bake/Reheat, adjust the temperature to 450°F and the time to 15 minutes; put the crisper tray into the oven on the lower rack and press start.
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06When the first batch is done, remove the crisper tray from the oven and carefully transfer the parchment sheet with the baked bagels to a wire rack. Let the tray cool as you shape the remaining dough balls.
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07Shape the remaining dough balls in the same way as the first batch, arranging the bagels on the second parchment sheet. Gently lift the second sheet of bagels onto the cooled crisper tray, using the parchment as handles. Brush the tops with the water mixture and sprinkle with desired toppings, then bake as you did the first batch. Transfer to the wire rack and cool completely before serving.
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