How To Make Pizza Bagel Bites?

Whether your pizza is fresh or frozen,

How do you make pizza bagel bites?

Oven: Do not use crisping tray! Preheat oven to 425F. Arrange 9 frozen Bagel Bites about 1/2 inch apart on a baking sheet or shallow pan. Place baking sheet or pan on the upper middle rack in oven. Bake 14 minutes.

How do you make pizza bagel bites in the microwave?

2:20 Minutes Microwave (1100 Watts): (For softer bagels) Remove crisping tray from the box and remove plastic wrapper. Place tray shiny side up, with all 9 frozen bagel bites in microwave oven. 2:20 min: Cook 2 minutes and 20 seconds on high power. Let bagels stand for 1 minute before serving.

How do you make perfect Bagel Bites?

Oven

1. Preheat oven to 425 degrees F (218 C).
2. Arrange your frozen bagel bites about a half inch apart (or 1 centimeter) on a rimmed baking sheet.
3. Place baking sheet on upper middle rack inside your oven and bake for 12-14 minutes.
4. Allow bagels to rest for a minute before serving.

How do you make pizza bites?

Direction

1. HEAT oven to 425°F.
2. PLACE rolls in single layer on baking sheet or toaster oven tray.
3. BAKE according to chart.
4. LET STAND 2 minutes to complete cooking. Filling will be very hot. Be cautious on first bite.

How do you make 12 Bagel Bites?

12 bagel bites 400 degrees F-18 minutes. Let bagel bites stand 1 minute before serving. Microwave: Microwave (1100 watt) (For softer bagels). Arrange frozen bagel bites about 1/2 inch apart on a microwaveable plate.

What company makes Bagel Bites?

Bagel Bites were invented by Bob Mosher and Stanley Garkzynski, both of Fort Myers, Florida, who then sold the company to major food producer John Labatt Co. Later a large portion of Labatt Co. was purchased by Heinz in 1991 in a $500 million deal. Bagel Bites is currently still owned by Heinz via the Ore-Ida brand.

How long do I put 20 Bagel Bites in the microwave?

Arrange frozen Bagel Bites about ½-inch apart on a microwaveable plate. Heat 9 Bagel Bites on medium power for 4 ½ to 5 minutes. Heat 20 Bagel Bites on High power for 4 ½ to 6 minutes.

How long do you put bagels in the microwave?

Put it on a microwave-safe plate (like something made of ceramic or thick glass) and then cook the bagel for 20 seconds on the highest power level or setting. Let the bagel cool for 30 seconds afterwards then enjoy your freshly microwaved baked good.

How many minutes do you put Bagel Bites in the microwave for?

Place tray shiny side up, with all 9 frozen Bagel Bites in microwave oven. Cook 2 minutes and 20 seconds on high power.

Are Bagel Bites better in the oven or microwave?

As mentioned earlier, bagel bites can be cooked in three ways: with an oven, microwave, or an oven toaster. The bagel bites cook time may vary depending on the cooking method and flavors you’ll use.

In The Oven.

Number Of Pieces	Cooking Time
9	12 – 14 minutes
12	14 minutes
20	14 -16 minutes
24	14 -16 minutes

How do you make 24 Bagel Bites?

Place baking sheet or pan on the upper middle rack in oven. Bake for 16 minutes. Let Bagel Bites stand 1 minute before serving. Toaster oven: Do not use crisping tray! Preheat toaster oven to 400 degrees F.

How long do you put pizza bagels in the oven?

Steps

1. Heat oven to 425°F. Spread 1 tablespoon pizza sauce over each bagel half. Sprinkle each with cheese and desired topping. Place on ungreased cookie sheet.
2. Bake 5 to 10 minutes or until cheese is melted.

How do you make Bagel Bites air fryer?

Add frozen bagel bites to air fryer basket or rack. Cook at 380 degrees F for 5-6 minutes. Carefully remove from basket and serve.

How long do Bagel Bites go in the air fryer?

Preheat the air fryer to 360 degrees Fahrenheit. Prepare the air fryer basket with nonstick cooking spray if needed. Place the frozen bagel pizza bites in a single layer in the preheated air fryer basket. Air fry bagel bites at 360 degrees F for 4-6 minutes.

How do you make Bagel Bites in the air fryer?

How to make bagel bites in air fryer

1. Decide how many bites you want to eat and remove those from the package.
2. Place the bites in a single layer in the air fryer and air fry for 360F/182C for 5-6 minutes.
3. Check on the pizza bagels during that 4th or 5th minute of cook time.
4. Remove bites from the air fryer and enjoy!

What are the ingredients in homemade pizza?

by Tara Nolan. When Maghalie Rochette is packing for a race,one of the most important items she brings is not cycling-related.

Ingredients

Directions. Combine water,honey and oil in a bowl.

Making fir-tip oil.

Nutritional Information For one slice.

How do you make bagel pizza?

“I grew up loving, and still love, a pizza bagel,” Rachel said. But they take it a step deeper and make bagel dough cups. “We fill them with fresh mozzarella and really good pizza sauce,” she said. “Or for the picky ones, no sauce, just whit

This oral history of Bagel Bites chronicles the creation of one of mankind’s greatest achievements

Pizza is very delicious.Bagels are also a terrific breakfast option.But for some reason, it wasn’t until 1982 that a brilliant entrepreneur had the brilliant idea of combining the two to create a distinct delicacy that may be savored in the morning, evening, or at dinner time.Prior to this watershed point in human history, one could not consume pizza at any hour of the day or night since pizza did not exist on a bagel.Over at MEL Magazine, writer Brian VanHooker conducted an interview with the alchemists who were responsible for bringing this exquisite meal to life in the first place.Bagel Bites has an unusually intriguing backstory, especially considering the fact that the men who founded the company aren’t even fans of their own product.

• The co-creator of Bagel Bites, Stanley Garczynski, pauses before revealing that he despises pizza.
• ″You won’t believe this,″ he adds after a pause.
• Despite the fact that he, together with business partner Bob Mosher, were responsible for the introduction of one of the most well-known pizza products in history, Garczynski never really developed a taste for them.

• I inquire as to how many Bagel Bites he has consumed.
• ″I am frequently asked, ‘How many Bagel Bites have you had?’ and I respond, ‘Not too many,’″ he explains.
• He’ll eat a single slice of pizza if his wife or two boys order it, but that’s about it for him when it comes to food.
• While he’s undoubtedly tried his own innovation — particularly in the mid-1980s when he and Mosher were initially experimenting with their recipe — he hasn’t gone wild about little pizza bagels the way that millions of youngsters, college students, and just about everyone else has over the past few years.
• While this may seem at odds with the company’s origins, it is also a credit to their brilliance – practically everyone enjoys pizza, and the simple genius of snacky pizzas on a mini-bagel was such an original concept that even a person who wasn’t crazy about pizza could see the potential in it.
• The fact that I’m overselling this is due to Lender’s Bagels, which operates out of Hartford, Connecticut.

Given my childhood in Connecticut, I’ve always had a soft spot for their little bagels, but I had no idea they played such a significant part in delivering pizza to my morning table until recently.The story of how Bagel Bites took a (small) bite out of the history of munching

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A quick and easy recipe for cheeseburger bites

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Pizza Bagels

Fill these single-serve pizza bagels with your favorite pizza toppings and serve them at your next party.

Ingredients

• 1 1/2 cups shredded mozzarella or Cheddar cheese (6 oz)
• sliced pepperoni, diced bell pepper, sliced mushrooms, or cooked sausage, if preferred
• 4 bagels, split
• 1/2 cup pizza sauce
• 1 1/2 cups shredded mozzarella or Cheddar cheese (6 oz)

Steps

• 1 Preheat the oven to 425 degrees Fahrenheit. 1 tablespoon pizza sauce should be spread on each bagel half. Cheese and preferred toppings should be sprinkled on top of each serving. Place on a cookie sheet that has not been buttered.
• 2 Alternatively, bake for 5 to 10 minutes, or until cheese is melted.

Nutrition

210 calories, 5 grams of total fat, 11 grams of protein, 29 grams of total carbohydrate, and 3 grams of sugar

Nutrition Facts

Serving Size: 1 Mini Pizza

Calories 210 Calories from Fat 45 Calories from Protein 5 g of total fat (eight percent) 2 1/2 g of saturated fat (13 percent of total fat) 0 g of Trans Fatty Acids 10 milligrams of cholesterol 440 milligrams of sodium (4 percent).18 percent of the population Potassium 115 milligrams 3 percent of the population Carbohydrates in total: 29 g ten percent of the total 1 gram of dietary fiber (6 percent) Sugars 3g Protein 11g Carbohydrate Vitamin A (4 percent) Vitamin A (4 percent) Zero percent of the population is vitamin C-deficient.Calcium represents 20% of the total.Iron (20 percent) and steel (20 percent)

Exchanges:

There are two servings of starch and zero servings of fruit and carbohydrate. There are zero servings of milk and zero servings of vegetables. There are zero servings of fat and zero servings of fruit and carbohydrate. * 2,000 calorie diet is used to get the percent Daily Values. ®/TM General Mills All Rights Reserved 2022 ®/TM General Mills

80 Interesting Facts About Pizza That Will Make You Look Cool (2022)

Do you consider yourself to be an expert on pizza? Learn more about pizza by reading the most complete collection of pizza facts available.

The Best Pizza Facts That Will Amaze Friends, Family and Acquaintances

With these 80 interesting facts, you’ll be the talk of your next dinner party.

1. The average pizzeria uses roughly 55 pizza boxes per day.

2. We consume around 251,770,000 pounds of pepperoni every year.

3. Some popular pizza toppings in Japan are squid and Mayo Jaga, which includes mayonnaise, potato and bacon.

4. The highest-grossing single-unit independent pizzeria in the nation, Moose’s Tooth Pub and Pizzeria, is in Anchorage, Alaska. Its annual sales are approximately $6 million.

5. Pizzerias are expected to purchase more than $4 billion worth of cheese annually by the year 2010.

6. 36 percent of all pizza orders want their pizza topping pepperoni.

7. 94 percent of Americans eat pizza regularly.

8. The top 5 pizza sale says are Super Bowl Sunday, New Year’s Eve, Halloween, Thanksgiving Eve & New Year’s Day.

9. 93 percent of Americans have eaten pizza in the last month.

10. Pizza accounts for more than 10 percent of all food service sales.

11. On Super Bowl Sunday, pizza delivery drivers can expect $2 tips to sometimes soar as high as $20.

12. Domino’s delivery drivers will log about 4 million miles on Super Bowl Sunday.

13. Cristian Dumitru of Romania holds the world record for eating pizza, he ate over 200 pounds. But the former world record holder claims the cheese-sauce ratio was too low for what he ate to be considered pizza.

14. Americans eat approximately 100 acres of pizza a day or about 350 slices per second.

15. There are approximately 61,269 pizzerias in the United States.

16. Each person in America eats about 46 pizza slices a year.

17. Popular gourmet toppings are chicken, oysters, crayfish, dandelions, sprouts, eggplant, cajun shrimp, artichoke hearts, and tuna.

18. October is the US national pizza month.

19. About 3 billion pizzas are sold worldwide each year.

20. Kids ages 3 to 11 prefer pizza over all other food groups for lunch and dinner.

21. The largest pizza ever made was at the Norwood Pick ‘n Pay Hypermarket in Johannesburg, South Africa. According to the Guinness Book of Records the pizza was 37.4 meters in diameter and was made using 500 kg of flour, 800 kg of cheese and 900 kg of tomato puree. This was accomplished on December 8, 1990.

22. Italian is the most popular type of Ethnic food in America.

23. Domino’s Pizza is the world leader in delivery.

24. Regular thin crust is most popular in America, it is preferred by 61% of the population, 14% prefer deep-dish, and 11% prefer extra thin crust.

25. 62% of Americans prefer meat toppings while 38% prefer vegetables.

26. Women are twice as likely as men to order vegetables on their pizza.

27. Pizza Hut has 12,583 stores in over 90 countries.

28. Saturday night is the most popular night to eat pizza.

29. Pizza Deliverers claim women are better tippers.

30. The world’s fastest pizza maker can make 14 pizzas in 2 minutes and 35 seconds.

31. 36% of people consider pizza the perfect breakfast.

32. The longest pizza delivery was from Cape Town, South Africa to Sydney, Australia.

33. The most popular pizza size in the U.S. today is 14 inches in diameter.

34. Most expensive pizza created was made by the restaurateur Domenico Crolla who created a $2,745.00 priced Valentine pizza which included toppings such as sunblush-tomato sauce, Scottish smoked salmon, medallions of venison, edible gold, lobster marinated in the finest cognac and champagne-soaked caviar.

35. What has been called “the world’s most extravagant pizza” is available at New York’s Nino’s Bellissima restaurant. Topped with six varieties of caviar, chives, fresh lobster and creme fraiche, this 12-inch pie, called the “Luxury Pizza,” retails at $1,000.00 (or $125.00 a slice).

36. In Italy there is a bill before Parliament to safeguard the traditional Italian pizza, specifying permissible ingredients and methods of processing (e.g., excluding frozen pizzas). Only pizzas which followed these guidelines could be called “traditional Italian pizzas”, at least in Italy.

37. Mozzarella cheese accounts for nearly 80 percent of Italian cheese production in the United States.

38. The word “pizza” dates back over a thousand years—it was first mentioned in a Latin text written in southern Italy in 997 CE.

39. In 1835, Alexandre Dumas, author of The Three Musketeers, traveled to Naples, where he observed that the Neapolitan poor ate nothing but watermelon during the summer and pizza during the winter.

40. The first pizza place in America was Lombardi’s in New York City—originally a grocery store, Lombardi’s started selling pizza in 1905.

41. During the first few decades of the 20th century, pizza was predominantly eaten and sold by working class Italian immigrants.

42. But after World War II, American GIs came home from Italy with a craving for pizza, bringing the food to a broader consumer base for the first time.

43. The first American cities to start selling pizza were New York, Boston, New Haven, Conn., and Trenton, N.J. All four of these cities had an influx of Southern Italian immigrants around the turn of the century.

44. At first, pizzas were sold exclusively by the pie. But in 1933, Patsy Lancieri (of Patsy’s Pizzeria in New York City) started selling pizza by the slice—a trend that was quickly picked up by other pizzerias.

45. Humans aren’t the only ones who love the taste of pizza: There’s even a mini pizza for dogs called the “Heaven Scent Pizza” made of flour, carrots, celery, and parmesan cheese.

46. The first-known Chicago deep dish pizzas were created in 1943 by the restaurant that later became the Pizzeria Uno chain.

47. Domino’s was founded in 1960. The restaurant chain’s founder, Tom Monaghan, is one of three people in the world who hold an advanced degree in “Pizza-ology” from the “Domino’s College of Pizza-ology”—a business management program he founded in the 1980s.

48. Domino’s dropped its “30 minutes or less” guarantee in 1993 after a series of lawsuits accused the company of promoting unsafe driving.

49. The Domino’s delivery offer is still good in some places around the world. The guarantee has been great for business in Turkey, for instance.

50. The first frozen pizza hit the market in 1962. It mostly tasted like cardboard until the genius food inventor Rose Totino got her hands on it.

51. The Hawaiian pizza was invented in 1962 by Sam Panopoulos, a native of Greece who ran a pizza place in Canada.

52. In the late ‘60s, the U.S. Army’s 113th Military Intelligence Unit spied on reporters and politicians using fake pizza deliveries.

53. Pizza may have originated in Italy, but countries around the world have developed their own regional spins on the classic food. In Brazil chefs top their pizzas with green peas, the French love fried eggs on their slices, and in China a crust made of mini-hot dogs is surprisingly popular.

54. The first pizza ordered by computer happened in 1974: The Artificial Language Laboratory at Michigan State needed to test out its new “speaking computer,” so they used it to order a pepperoni, mushroom, ham, and sausage pizza from a local pizza joint.

55. In the 1980s, the Pizza Connection trial became the longest running criminal jury trial in American history, running from 1985 to 1987. It prosecuted a group of mafia members who were using pizza restaurants as a front for drug trafficking.

56. Chuck E. Cheese’s was founded by Nolan Bushnell, the co-founder of Atari, as a way to make more money off of the game consoles.

57. Chuck E. Cheese may be the most famous animatronic pizza-selling animal in the world, but in the ’80s, ShowBiz Pizza Place’s “Rock-A-Fire Explosion” gave the rat a run for his money. ShowBiz’s animatronic band played hit pop songs and original tunes at locations across America, and were the creation of Aaron Fechter (who also invented Whac-a-Mole).

58. When pizza chefs around the world need help with their recipes, they turn to “Dough Doctor” Tom Lehmann. Lehmann, who lives in Manhattan, Kansas, is a pizza expert who’s been working with the American Institute of Baking since 1967. One of the biggest challenges he’s faced? Low-carb dough requests during the height of the Atkins diet craze.

59. Plenty of famous people got their start making and delivering pizzas. Stephen Baldwin and Bill Murray both worked at pizza restaurants, and Jean-Claude Van Damme used to deliver pizzas.

60. The only pizza-themed superhero movie made to date is called Pizza Man—released in 2011, the film stars Frankie Muniz as a pizza delivery guy who acquires super powers from eating a genetically modified tomato.

61. In 2013, former child star Macaulay Culkin formed a pizza-themed Velvet Underground cover band called Pizza Underground. The band performs hits like “I’m Waiting for the Delivery Man” and “All the Pizza Parties.”

62. Pizza played a role in helping police catch an alleged serial killer known as the “Grim Sleeper” in 2010 when an undercover officer took a DNA sample from a slice of pizza the killer had been snacking on at a family birthday party.

63. Pizza has also helped prevent several crimes: In 2008 when a pizza delivery man in Florida was confronted by robbers, he threw the hot pizza he was delivering at them and escaped harm.

64. In 2014, a woman called 911 to report a burglary and sexual assault, but because the burglar was still in her home, she came up with a novel way to get the attention of police: she pretended to order a pizza. Fortunately, the police figured out that something was not quite right with the pizza order, and instantly responded to the call.

65. In 2001, Pizza Hut delivered a six-inch salami pizza to the International Space Station—the first pizza delivered to outer space.

66. A little over a decade later, in 2013, a group of NASA-funded scientists invented a 3D printer that could cook pizza in just 70 seconds, literally spraying on flavor, smell, and micronutrients.

67. The U.S. Military Lab recently invented a ready-to-eat pizza that can last for up to three years. The pizza is intended for soldiers abroad who are craving a slice… and also presumably for anyone preparing for a zombie apocalypse.

68. Pizza is such an iconic food, it even inspired an art show. In 2013, the Marlborough Broome Street Gallery in New York curated a show called “Pizza Time!” featuring more than 25 pizza-inspired works of art. The works ranged from paintings like “Caveman on Pizza,” which featured a sunglasses-wearing caveman surfing a giant slice of pizza, to works of art made of actual pizza, like John Riepenhoff’s “Physical Pizza Networking Theory.”

69. Pizza chefs use a wide variety of pizza lingo to show they’re in the know. For example, a ball of dough that’s been stretched and is ready for toppings is called a “skin,” mushrooms are often referred to as “screamers,” and slices of pepperoni are called “flyers,” for the way they’re thrown around the pizza kitchen like Frisbees.

70. Pizza chefs call the internal cell structure of pizza dough “the crumb”—most pizza makers try to achieve a crumb that’s airy with large holes.

71. The four primary kinds of mozzarella used to make pizza are mozzarella di bufala (made from the milk of water buffalo in Italy, and used on Neapolitan-style pizzas), fior di latte (similar to mozzarella di bufala, but made from cow’s milk), burrata (a fresh Italian cheese known for its creamy filling), and “pizza cheese” (the less perishable whole-milk or part-skim mozzarella used by the majority of American pizzerias).

72. In 2014, food scientists studied the baking properties of different cheeses, and found scientific evidence for a commonly known fact—mozzarella makes the best pizza cheese.

73. Ever eat a soggy slice of pizza that seemed to have a gross gooey layer between the base and the toppings? There’s a term for that. It’s called the “Gum Line,” and it’s dreaded by pizza chefs. It’s caused when dough is undercooked, has too little yeast, or is topped with sauce or cheese that’s recently been pulled from the refrigerator and hasn’t had a chance to reach room temperature.

74. Think spinning pizza dough sounds simple? Think again. Dough-spinning has its own professional-level sporting event where pizza teams compete in acrobatic dough-spinning competitions at the World Pizza Championships.

75. But spinning pizza dough isn’t just for show: It’s the best way to evenly spread dough, create a uniform crust, and even helps the dough retain moisture.

76. There’s an association called the Associazione Verace Pizza Nepoletana (“True Neapolitan Pizza Association”) that sets specific rules about what qualifies as a true Neapolitan pizza and certifies pizza restaurants accordingly.

77. According to legend, the “Pizza Margherita” takes its name from Queen Margherita of Savoy who, in 1889, sampled three pizza flavors made by master pizza chef Raffaele Esposito and expressed a preference for the version topped with tomatoes, mozzarella, and basil, and designed to resemble the Italian flag. Nice story—and while the Queen did eat Esposito’s pizza, there’s no evidence of what was on the menu, and a lot of skepticism that this was mostly a marketing scheme concocted (complete with forged historical documents!) to boost business.

78. Over the years a number of strange pizza-flavored products have been released, including potato chips, condoms, ice cream, beer, and e-cigarettes.

79. There’s a pizza museum in Philadelphia called Pizza Brain that is home to the world’s largest collection of pizza memorabilia.

80. The inventors of Bagel Bites got the inspiration for their first recipe off the back of a Lender’s Bagel bag.

Conclusion

Have you discovered a pizza truth that we may have overlooked? Send us an email and we’ll add it to the list. Also, check out these pizza statistics to help you improve your pizza knowledge even further!

How to Make Pizza at Home That’s Better Than Takeout

Pizza is a crowd-pleasing option for hectic weeknight dinners as well as enjoyable weekend feasts with friends.For excellent pizza, though, you don’t have to rely on restaurants or take-out services.Continue reading for helpful hints on how to bake your own pizza at home.We’ll go through how to prepare a pizza dough, how to top a pizza, what temperature to bake pizza at, and how long to bake pizza.In addition, we’ll offer some of our favorite homemade pizza recipes that you can try out at home.

How to Make Homemade Pizza

Pizza Crust

First and foremost, let’s talk about the foundation, the crunchy crust that binds everything together.You have a few options when it comes to the crust: You may create homemade pizza using store-bought dough, pre-baked crusts (such as Boboli), or even English muffins and pita bread for personal pizzas; or you can make your own pizza dough from scratch using the instructions below.Here’s how to prepare a basic no-knead pizza dough, as shown by Chef John.(He also makes a fantastic Cauliflower Pizza Crust, which you should try.) Check out the video to see precisely how the pizza dough should appear before it is placed in the refrigerator to rise.The ″rotation, stretch, and tuck″ method used by Chef John to shape the dough will also be demonstrated in this video.

Pizza Sauces

It’s time for the sauce.A wide variety of tasty pre-made marinara sauces are available for use as pizza sauce.We also offer a plethora of recipes for homemade pizza sauce.Aside from traditional red pizza sauces, other options include pesto sauces, white sauces, and even a basic olive oil and garlic sauce.They have the ability to increase the size of your pizza by virtually endless proportions.

Pizza Toppings

The sauce is now ready.A wide variety of tasty pre-made marinara sauces are available for use in pizza sauce preparations.Recipes for homemade pizza sauce may be found in plenty on our website as well.Aside from traditional red pizza sauces, pesto sauces, white sauces, and even a basic olive oil and garlic sauce may be used to dress up a slice of pizza.The amount of pizza you can make with them will be virtually limitless.

Layering the Pizza

If you layer the ingredients in a certain way, you will have pizza perfection.If you arrange the same elements in a different sequence, the result is the same as before.For example, if you put the cheese on first, then pile the tomatoes and basil on top, the basil will burn and shrivel while the cheese would remain unbrowned and unbrowned.It’s possible that the pizza will fail.Of course, you may top the cheese with tomato slices if you choose.The high moisture content of tomatoes means that they will not caramelize, but will instead dry slightly, resulting in a more concentrated tomato flavor when cooked.

Choosing Cheeses

Cheeses such as mozzarella, fontina, and parmesan are all excellent choices. Because all of these cheeses have a low moisture content, they will brown rather rapidly. Fresh mozzarella contains a high concentration of water, which may cause the crust and toppings to get soggy.

How to Cook Pizza on a Stone

1. Heat the oven.

Using cheeses such as mozzarella, fontina, and parmesan is a terrific option. Due to the limited amount of moisture in these cheeses, they will brown quite rapidly. Due to the high water content of fresh mozzarella, the crust and toppings may get soggy when placed on top of the mozzarella.

2. Form the pizza dough and place it on a peel dusted with a little flour or cornmeal.

If desired, gently coat the crust with olive oil before baking.This assists in the creation of a golden brown, crispy crust as opposed to a dry, powdery outer crust.See how to create and shape your pizza dough in this video.Okay, the oven is preheated, and the pizza has been topped and is ready to be delivered.To begin, get your pizza peel ($22; Amazon), a huge shovel-like instrument that allows you to quickly transport pizza from the counter to the baking stone without causing a mess.Slide your pizza onto the peel using a spatula.

• It is time to turn on the oven.

3. Slip the pizza onto the hot pizza stone.

Check to see that the pizza isn’t clinging to the peel by jiggling the peel.You want it to be able to readily slide off the peel.If the dough becomes stuck, carefully lift the sticky dough and sprinkle it with a little extra flour or cornmeal to loosen it.Place the tip of the peel on the edge of the baking stone at the rear of the oven to prevent it from burning.Jerk the pizza peel out from under the pizza in a single fast motion to release it.A well cooked pizza should land perfectly in the centre of the pizza stone if the pizza glides easily on its peel while baking.

• You’ll hear the kids hear you say things you’re not meant to say in front of them if your pizza adheres to the peel and your toppings slip off the pizza and onto the stone if your pizza sticks to the peel.
• Close the oven door and let the pizza to bake for a few minutes.

4. After 5 minutes of baking, check the pizza.

If certain areas of the pizza are browning more quickly than others, turn the pizza over and slide the peel underneath it like a large spatula to even things out.Using the same fast motion described above, rotate the pizza on the peel and place it back on the baking stone to finish baking.Removing the pizza from the oven halfway through baking allows you to spray additional oil on the crust if you choose.This additional oil will aid in darkening the crust and making it even more delectable.Infuse the oil with minced garlic to provide a hint of garlic flavor to the dish.

5. The pizza is done when the cheese is melted to a medium-to-dark brown.

Color denotes the presence of taste.Remove the pizza from the oven using the peel and set it aside to cool slightly.If you wish, you may top it with more fresh vegetables and toppings.Slice the pizza with a pizza wheel ($15; Amazon) or a chef’s knife and serve it to your enthusiastic audience.Do Not Blame the Cheese: If your pizza ends up scalding the roof of your mouth, don’t point the finger at the cheese.It’s most likely the sauce that’s to blame.

• This is due to the fact that heat is preserved in the wet sauce, and the addition of an insulating layer of cheese is almost certainly adding insult to injury.
• Lift the heat-trapping cap of the cheese with a fork the next time you get a slice fresh from the oven, and you’ll witness how the steam streams off the hot, hot sauce.
• Within that chamber, it’s like being inside the molten core of the earth.

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20 Easy Recipes to Make with Your Kids

More time spent indoors offers more possibilities to experiment with new dishes with your children.These are the top twenty of my personal favorites.Banana Sushi offers a limitless number of possible combinations and is extremely entertaining for children.Vegetarian sandwiches are quick and easy to make, using only two ingredients.See if you and your children can come up with any additional entertaining combinations!Any form you choose may be achieved with Frozen Yogurt Fruit Bites.

• Isn’t this group of unicorns adorable?
• Rolling up the Strawberry SunButter Bites after you’ve spread the ingredients is a terrific way to practice fine motor skills while eating them.
• The preparation of yellow rice cakes is a lot of fun for my children, who like helping to combine the ingredients before we cook them!

• One of my favorite things to do with my children is to make these Arepas with Pulled Poblano Chicken.
• Patting out the dough is really calming and enjoyable!
• Any time my children are given the opportunity to pick their own toppings, they are enthusiastic participants, and these Whole Wheat Pizza Bagels are no exception.
• Little ones will have a blast rolling these Protein Balls into their final shape.
• Being that they are also filled with beneficial elements for their bodies is a win-win situation!
• Allow your children to pick which fruits will be used in these handmade Fruit Pop Tarts!

To be honest, these No-Bake Cookie Dough Balls don’t require any introduction.It’s the equivalent of stealing uncooked cookie dough without the danger!Who doesn’t enjoy the process of baking cookies?Try these Vegan Cowgirl Cookies, and you’ll thank me later for doing so.Stack your favorite nacho toppings and those of your children on our Nacho Scoopers!Utilize your most adorable cookie cutters to create fun-shaped Uncrustables!

Make a list of your favorite bagel topping combos and post them here!Start with these Bagels 11 Ways, which are a great place to start.Alternatively, try these Savory Toast 8 Ways!

Grilled Pizza Roll Ups are quick and easy to make, and they’re a lot of fun to eat!Cheesey Pizza Hot Dogs – do we really need to say anything else about these?Only a few ingredients, and your children will go crazy over these!Food on a stick is a fantastic method to include children in the cooking process!Try these Pizza Party Lollipops for a fun treat.Mug that may be used in the microwave The recipe for this Double Chocolate Brownie is really simple and does not require the use of an oven!

1. The process of making these adorable Strawberry Aliens is a lot of fun.
2. Even the youngest children will enjoy attempting to create these!
3. What meals are you preparing with your children while you’re cooped up indoors this winter?
4. Please let me know by tagging me on social media @weelicious.

Party pizza Friday just got alot healthier with this skinny pizza dough!

UPDATE 11/8/2021:

Today, the WW program underwent a revision that allows each participant to pick their own ″free″ items based on their responses to the program’s evaluation.Considering that every plan is unique, I’ve included the WW recipe link here in the hopes that you will be able to click on it and add it to your daily tracker, so that the dish will be calculated at the appropriate points for your specific plan.

CLICK HERE TO ADD SKINNY PIZZA DOUGH TO YOUR TRACKER.  This recipe is for 1 ounce of dough, so just toggle up to five servings, for example, if you use five ounces of dough for your pizza.

UPDATE!Wow, thank you so much to everyone who has tried out my thin pizza crust recipe.Originally published in December 2017, this recipe was born out of my inability to get the two-ingredient dough to come together without getting yogurt all over my hands or having to add an absurd amount of more flour, which effectively undermined the point!Because to the addition of yeast and water, the game has completely changed.It has the consistency of conventional pizza dough.I raved about this dish on social media for months – I cook pizza once or twice a week, so multiply that by 10 months and you get a sense of how long it took for others to try it out.

• In October of 2018, I believe I saw the first post of someone creating it, and it has been produced thousands of times since then – which makes me quite pleased!

I thought I’d answer some of the most common questions I get – so here goes!

DO I NEED A BAKING STEEL?

In no way, shape, or form.Get a good jelly roll pan at Bed Bath & Beyond (and use that 20% off coupon!) and find one that is sturdy and can handle 450 degrees.That way, you won’t have to pre-heat the pan like I do with my baking steel and you’ll get a crispier crust because the pizza will literally start cooking as soon as you place it on the cookie sheet.PIZZA SHOULD BE MADE ON PARCHMENT PAPER, NO MATTER WHAT YOU COOK IT ON — It is so much easier to construct a pizza on parchment paper, then to transport the pizza into and out of an oven.I tried baking on a standard baking sheet for 15 minutes at 425 degrees for the first time.The baking sheet was preheated in the oven for 20 minutes before I placed my pizza on the hot baking sheet.

• I was rewarded with a crunchy crust.
• It has been reported that at least 100 people have reported that their baking sheets can be warmed to 500 degrees, but start with 425 degrees and experiment to determine what works best for your baking sheet and oven.
• If it’s not crispy at 425 degrees, raise the temperature by 25 degrees at a time until it is.

WHAT TYPE OF YEAST SHOULD I USE?   

There are two forms of yeast: regular active dry yeast and instant yeast (which can also be referred to as fast-rising, rapid-rise, quick rise, or even bread machine yeast, depending on the brand you choose).Regular active dry yeast is the most common type of yeast used in baking.They are interchangeable; the sole advantage of using instant yeast is that your dough will rise more quickly, which is excellent for those evenings when you get home from work and think to yourself, ″fuck, I wanted pizza tonight!″ I’ve already used this dough 30 minutes after it was made, and it’s fantastic.

I LIVE ALONE, CAN I HALVE THE RECIPE? 

You could, but you’d have to cook the entire recipe!It keeps in the fridge for up to 7 days and, in fact, gets better the longer it is kept in the refrigerator.During the 7th day, you’ll notice that the dough is a little moist and smells, but in the greatest manner imaginable – imagine sourdough bread stinks.You should dump it if you find any brown spots on the dough – or if it’s slimy.It’s time to start over with a fresh batch!

WHAT TEMPERATURE SHOULD I COOK MY PIZZA? 

Here’s how I approach things.IN ORDER TO MAKE A THIN CRUST: If you are using a conventional cookie sheet, bake it at 425 degrees for 12 – 15 minutes for a thin crust.If you have a nice jelly roll pan, bake it for 9-11 minutes at 450 degrees Fahrenheit.If you have a baking steel, bake at 500 degrees for 7-9 minutes, or until the meat is the desired doneness — I prefer mine on the well-done side, but that is a personal preference.PAN OR DEEP DISH PIZZA: Reduce the temperature to 425 degrees Fahrenheit and increase the baking time to 20 minutes for pan pizza and 30 minutes for deep dish pizza.A cast iron skillet with an 8-inch diameter is used to prepare my pan pizza.

• In an 8- or 10-inch cake pan, I bake my deep dish pizza until done.
• Because of the additional baking time required for deep dish pizza, you will need to order the ingredients in a different sequence.
• I bake the cake on a cake pan that has been brushed with oil (you can check out my detailed post here) You must first place the dough in the pan, then layer on the cheese, top with any other ingredients you are using (sausage, mushrooms, etc.), and finally cover with the sauce, working your way around the pan.

• It is important to place the sauce as far away from the bottom of the dough as possible in order to keep the dough crisp rather than mushy.
• With this thin pizza dough, party pizza Friday has just gotten a whole lot more exciting.
• It appears like everyone at Weight Watchers is preparing the two-ingredient ″dough.″ It was via Jane (the mucho mother on Instagram) who discovered it through Jen (jen weightwatchers on Instagram) that I discovered the recipe, and people are using it to make anything from bread sticks to bagels and, of course, pizza dough.
• Simply combine equal parts plain Greek yogurt (nonfat) and self-rising flour in a mixing bowl until well combined and smooth.
• People have also reported identical results when using ordinary old all-purpose flour instead of the special blend.
• After that, I decided to take it a step further and use yeast since I believe it improves the texture.

The notion of my no-rise pizza dough has been well-established among blog readers over the years, and this recipe follows in that tradition, though I did allow my dough to rise for 30 minutes on Friday night while I checked the mail, changed into comfortable clothing, and so on.I bake my pizza on a baking stone, but you may use parchment paper if you like to bake your pizza on a cookie sheet.This will make it much simpler to transfer your pizza into and out of the oven when you use parchment paper.I dock the dough, which means I poke a fork into it, in order to prevent large dough bubbles from forming on the surface of the pizza.I made a marinara sauce with zero points and cooked mushrooms.Add two ounces of Trader Joe’s light mozzarella cheese and two cups of baby spinach and you’re done (2 points).

I baked it for 14 minutes on a baking sheet lined with baking steel.The bottom crust was amazing, and the light mozzarella turned into a cheesy mess.This pizza is 7 smart points since one-quarter of the dough recipe is 5 points, and my toppings were all free except for the cheese, giving it 7 smart points and quite full.

Ingredients

• 2 cups self-rising flour
• 1/2 cup nonfat Greek yogurt
• 1 teaspoon yeast
• 1/2 teaspoon salt
• 1/2 to 3/4 cup water
• 1 teaspoon sugar

Instructions

1. Combine the flour, salt, and yeast in a large mixing basin. Place the yogurt in the bowl and stir until it begins to blend. Using approximately 1/2 cup water, begin mixing until it comes together, then adding a tablespoon at a time until it comes together completely
3. Placing the dough in the microwave and covering it with a towel or plastic wrap will let it to slowly rise throughout the day.
4. Refrigerate your food at the end of the day.
5. Preheat the oven to 500 degrees Fahrenheit on the day before baking.
6. Individual pizzas require 5 ounces of dough, although the dough is worth one point per ounce on all diet programs.
7. Preparation: Roll out dough, sprinkle with chosen toppings, then bake for 8-11 minutes or until desired doneness is achieved

Notes

If you are uncomfortable with the idea of leaving the dough in the microwave due of the yogurt, you can allow the dough to slowly rise in the refrigerator for 24 hours. If you don’t have a baking steel, you may drop the temperature of the oven to 450 degrees and bake the pizza on a jelly roll pan, but be sure to prepare the pan for at least 30 minutes before baking.

Nutrition Information:

22 servings per recipe Serving Size: 1 oz.Amount Per Serving: Calories in a serving: 44 0 g of total fat 0 g of saturated fat 0 g of Trans Fat 0 g of unsaturated fat Cholesterol: 0 milligrams 186 milligrams of sodium 9 g of carbohydrates 0g of dietary fiber 0 g of sugar 2 g of protein Good morning, my friends – have a wonderful day!Also, prepare the pizza dough!You’ll be grateful to me afterwards.

All Healthy Pizza Recipes

Pepper, Pesto & Spinach Stromboli

Stromboli can frequently be overstuffed with meat and cheese, but this version is jam-packed with vegetables and protein.Because nutty fontina has a stronger taste than regular mozzarella, a small amount goes a long way.Toss with your favorite marinara sauce and serve with a fork.Breana Killeen, M.P.H., RDBy, is featured in this photograph.Breana Lai Killeen, M.P.H., R.D., is a registered dietitian.

Zucchini Pizza Bites

Consider these zucchini pizza bites to be a delightful gluten-free alternative to bagel bits in terms of texture and flavor. To avoid sogginess, avoid overcooking the zucchini or the bits may fall apart. We like the traditional pepperoni topping, but feel free to experiment with your own personal preferences. Written by Adam Hickman

Sheet-Pan Caprese Pizza

This light and tasty caprese pizza is done when the tomatoes are barely cooked through and the mozzarella cheese is slightly melted, as shown in the photo above and below.If you want to add a little more to this pizza, a couple slices of prosciutto would be a fantastic addition.Chef’s tip: Allow your dough to get to room temperature before stretching it; this will make it much easier to deal with in the long run.Emily Nabors Hall contributed to this article.

Two-Ingredient-Dough Margherita Pizza

You won’t believe how quick and simple it is to put together this nutritious pizza dish. In this recipe, there is no need for a rise time because the dough is made with only two ingredients: self-rising flour and Greek yogurt. Simply roll, top, and bake, and you’ll have a great meal on the table in less than 30 minutes. Carolyn Casner contributed to this article.

Cast-Iron Skillet Pizza with Sausage & Kale

When pizza dough is cooked in a hot cast-iron pan, the result is a fluffy, crisp-bottomed crust (similar to focaccia). If you have children, involve them in the preparation of this simple pizza recipe: While the sausage is cooking, instruct the children to rip up the kale with their hands-no knife necessary! Joy Howard contributed to this article.

EatingWell Cauliflower Pizza Crust

Make pizza night more enjoyable by using this low-carb alternative to standard pizza dough. In this gluten-free pizza crust, riced cauliflower is combined with egg and cheese to create a crust that is crunchy on the exterior but soft on the inside. Simply top with your favorite pizza toppings and bake for a deliciously healthy pizza. Hilary Meyer contributed to this article.

Cast-Iron Skillet Pizza with Red Peppers, Chicken & Spinach

Roasted red peppers, olive oil, and garlic are whirled together to create a tangy sauce that is a nice alternative to traditional tomato-based sauce.You don’t have a huge cast-iron skillet?No problem.Don’t be concerned.We also tried this recipe out on a pizza stone and a baking sheet to see how it turned out.It doesn’t matter which one you use, as long as you preheat it first, the crust will come out crispy every time.

• Devon O’Brien contributed to this article.

Breakfast Naan Pizza

Make a gourmet spin on your morning eggs by assembling a simple individual pizza on a naan that has been pre-cooked. Laura Kanya is seen in this portrait. Written by Laura Kanya

Broccoli & Sausage Skillet Pizza

This healthy pizza recipe is best made in a cast-iron pan for deep-dish pizza results with extra-crispy edges, but you can also prepare it free-form.Prepare a large baking sheet by spraying it with cooking spray and stretching the dough into an oval 12 inches in diameter.450 degrees F for about 20 minutes, or until the cheese is melted and the crust is crispy on the top.Christine Burns Rudalevige contributed to this article.

Prosciutto Pizza with Corn & Arugula

This grilled prosciutto and arugula pizza is the perfect summer supper dish to serve to your guests.To make this 20-minute healthy pizza recipe simpler to roll out, let the dough rest at room temperature for 10 to 15 minutes if you have the luxury of time before starting.Fresh corn may be substituted with thawed frozen corn; simply pat the corn dry before sprinkling it on the pizza.Written by Breana Killeen

Garlic, Sausage & Kale Naan Pizzas

Sausage is a favorite of ours, but it can be rich in salt. This quick and nutritious supper is made with homemade turkey sausage made with crushed red pepper, garlic, fennel seeds, paprika, and a pinch of salt, and served with a side of steamed vegetables. In collaboration with the EatingWell Test Kitchen

BBQ Chicken Skillet Pizza

This Alabama-style white sauce recipe, prepared with mayonnaise and a splash of vinegar, elevates chicken-BBQ pizza to a whole new level. By relying on pre-made dough, you can have supper on the table fast and efficiently. Written by Adam Dolge

Zucchini Pizza Casserole

Do you have an abundance of zucchini?Cook up a delicious casserole-meets-pizza meal that can be easily converted to gluten-free status with a few simple steps.Over a layer of soft shredded zucchini, the basics are layered on top: pizza sauce, mozzarella, pepperoni, and thinly sliced bell pepper.Play around with different toppings to see what works best for you, but be careful not to overburden the crust, or it may get too moist.Hilary Meyer contributed to this article.

Buffalo Chicken Cauliflower Pizza

With just three ingredients (cauliflower rice, egg, and shredded mozzarella), you can construct a simple low-carb pizza crust. A tasty supper or game-day favorite, top the gluten-free pizza with zesty Buffalo sauce, chicken, and blue cheese for a savory meal. Fresh celery is added at the end to give it a refreshing crunch. Hilary Meyer contributed to this article.

Wild Mushroom Pizza with Arugula & Pecorino

Make no mistake, the mushrooms are the star of this healthy pizza dish; the lemon oil and arugula provide just the right amount of citrus and spice to complement without overpowering.The cheese of choice for this dish is Sardinian or Tuscan Pecorino (which is milder than Pecorino Romano).However, other mild grating cheeses, such as Parmigiano-Reggiano, would also work well.Written by Cathy Whims

Mediterranean Cauliflower Pizza

Shredded cauliflower is combined with mozzarella and oregano in this nutritious, gluten-free cauliflower ″pizza″ dish to create a flourless crust that has the flavor of a regular pizza pie.However, standard pizza toppings such as marinara sauce, mushrooms, and even pepperoni can be substituted for the Meyer lemon, olive, and sun-dried tomato topping for a refined Mediterranean flavor.Molly Stevens contributed to this article.

Barbecue Chicken Pizza

With the addition of shredded zucchini to the sauce, we gave the classic barbecue chicken pizza a healthy makeover. Adding additional vegetables to your diet, as well as your children’s nutrition, is a breeze with this method! Carolyn Casner contributed to this article.

Quick Breakfast Pizza

This quick and simple Breakfast Pizza with egg, turkey pepperoni, sweet pepper, and mushrooms can be made in about 10 minutes and is a great way to start the day. According to Diabetic Living Magazine

Green Pizza

Why not use cooler-weather veggies such as broccoli and arugula as an unusual pizza topping instead of traditional cheese?The arugula imparts a slightly bitter, peppery flavor to the dish; if you prefer a softer flavor, substitute spinach.As an accompaniment, cut up slices of fresh tomato marinated in a mixture of vinegar, olive oil, basil, and freshly ground pepper.In collaboration with the EatingWell Test Kitchen

Low-Carb Eggplant Pizzas

These eggplant pizzas offer all of the typical tastes of a traditional pizza, but without the added carbohydrate load. If you enjoy spicy foods, spicy Italian sausage is a great choice! To round up the dinner, serve these little pizzas with a green salad on the side to finish it. Julia Levy contributed to this article.

Corn & Broccoli Calzones

If you don’t have corn and broccoli on hand, you may use whatever you have in your refrigerator to load the calzones with instead.Our pizza pockets are reduced in saturated fat since we use part-skim ricotta and mozzarella.A whole-wheat crust, on the other hand, offers a nutty taste as well as additional fiber.Toss with your favorite marinara sauce and serve with a fork.In collaboration with the EatingWell Test Kitchen

Pizza Roll-Up Bento Lunch

This quick and easy pizza-inspired roll-up is a hit with the kids. Make crunchy veggies more enticing by choosing brightly colored kinds such as orange and purple cauliflower—and don’t forget the accompanying dip! Watermelon sliced into interesting shapes using cookie cutters is a great way to keep them happy. Stacy Fraser contributed to this article.

Blue Cheese & Mushroom Pizza

This sheet-pan technique results in pizza that looks and tastes like it was baked in a wood-fired oven, but is far easier to prepare. When making a pie crust, the key is to partly cook it before covering it with the filling, then turn up the broiler to produce a golden brown and crispy crust. Written by Adam Dolge

Grilled Pizza with Summer Squash, Feta & Basil

Spreading roasted red pepper hummus on this simple grilled pizza creates a quick and easy basis for soft summer squash and salty bits of feta to be layered on top of the pizza. What’s the best part? You can have this nutritious pizza on the table in 20 minutes. Written by Breana Killeen

Stuffed Bagel Balls

Calories: 173 10.5 grams of protein 25 carbs, 3 fats, 312 calories It is possible that this content contains affiliate links.Please review my disclosure policy.Mini stuffed bagel balls filled with cream cheese that are quick and easy to make!It takes no yeast, no boiling, and no costly mixer to make these Bantam Bagels that look just like the real thing!Cooking them in the oven or in the air fryer are both options.

Stuffed Bagel Balls

My husband is crazy with Bantam Bagels, so when I was testing out this simple 5-Ingredient Bagel recipe, he wanted me to transform them into bagel balls, which I did and they were delicious!When I made these, I used both wheat flour and gluten-free flour, and they both turned out well, though the gluten-free version took a little longer to bake and didn’t rise quite as much as the wheat one.Even while they turned out just as wonderful in the air fryer as they did in the oven, the air fryer (I used the Nuwave Brio, which is an affiliate link) was significantly faster.These bagel balls are quick and easy to make for breakfast; you can bake them ahead of time and reheat them throughout the week.

How To Make Cream Cheese Stuffed Bagel Balls

Stuffed Bagel Ball Variations:

• It is possible to get really inventive with the cream cheese filling and toppings! Try: Mix in 3 tablespoons finely chopped scallions to the cream cheese until thoroughly combined. Add 1 ounce chopped lox to the cream cheese and sprinkle with dried onion on top. Sesame seeds may be sprinkled on top
• raisins can be chopped and cinnamon can be used. Sprinkle with cinnamon and sugar before serving.

Tips for perfect bagel balls:

• To keep them from adhering to the baking sheet, brush a silpat with oil before placing them on it.
• Bagel balls expand while they bake, so make sure they have enough of space between them so that they don’t cling together after they cool down
• To make this recipe, thick Greek yogurt must be used
• if the Greek yogurt contains excess moisture, it must be drained completely before using. I experimented with Fage and Stonyfield Greek, and they both performed admirably
• If your dough is sticky, add additional flour or reduce the amount of yogurt you use.
• If you want to make more, you may easily double or quadruple this recipe. You may also cut it in half or halves to make a smaller batch.
• Bake on the top rack to prevent the bottoms from being too browned.
• Make sure the dough is completely sealed so that no cream cheese may escape.

Tips for gluten-free bagel balls:

• It worked best in the air fryer, which produced a golden crisp crust on the bagels. Here’s what worked: I baked the bagels for a few minutes in the oven before transferring them to the air fryer. Bob’s Redmill Gluten Free 1 to 1 flour was used in this recipe.
• Once the bagels were created, I dipped my finger in water and smoothed them out
• I cooked them at 400 degrees for 12 minutes, rotating halfway through. Allow for cooling before eating

Tips for egg-free bagel balls:

The egg wash gives the bagels a wonderful sheen and also aids in the sticking of the toppings, but if you are allergic to eggs, you can omit it and simply brush them with water to aid in the sticking.

Tips for storing and freezing bagel balls:

• You may store leftover bagel balls in the refrigerator for up to 3 days if they are wrapped in plastic.
• Wrap tightly in aluminum foil or plastic to freeze. To reheat, simply place them back in the oven, toaster, or air fryer until they are warm
• You may prepare the dough ahead of time and store it in an airtight container in the refrigerator for up to 3 days.

Stuffed Bagel Balls

• Calories: 173 10.5 grams of protein 25 Carbohydrates, 3 Fats Preparation time: 10 minutes Preparation time: 25 minutes Time allotted: 35 minutes Mini stuffed bagel balls filled with cream cheese that are quick and easy to make! It takes no yeast, no boiling, and no costly mixer to make these Bantam Bagels that look just like the real thing! *5 oz in weight of unbleached all purpose flour, whole wheat flour, or gluten-free mix
• 1 cup unbleached all purpose flour, whole wheat flour, or gluten-free mix*
• 2 teaspoons baking powder (make sure it isn’t expired or it won’t rise)
• 2 tablespoons sugar
• If using table salt or Morton’s salt, reduce the amount to 3/4 teaspoon kosher salt, diamond crystal
• 1 cup nonfat Greek yogurt (not ordinary yogurt, as it will be too sticky), I suggest Stonyfield (not regular yogurt, it will be too sticky)
• 4 tablespoons, 4 ounces, or half a box of ingredients a third of the fat reduced cream cheese, sliced into 8 pieces
• 1 egg white, beaten (a full egg can be used if desired)
• Toppers to choose from: everything bagel spice, sesame seeds, poppy seeds, dried garlic flakes, and dried onion flakes**, among others.

Oven Method:

• Preheat the oven to 375 degrees Fahrenheit. A baking sheet should be lined with parchment paper or a silpat. If you’re using parchment paper, spray it with oil first to keep it from sticking.
• In a medium-sized mixing basin, whisk together the flour, baking powder, and salt until thoroughly combined.
• Mix in the yogurt with a fork or a spatula until everything is fully blended
• the mixture will appear like little crumbles.
• Sprinkle lightly with flour on a clean work area, and take dough from its bowl. Knead the dough