Katz-Style Pizza Bagels (Homemade Copycat from Katz Bagel Bakery)
Recreate the legendary pizza bagels from Katz Bagel Bakery in Chelsea, MA —chewy boiled bagel base topped with tangy tomato sauce and melty mozzarella. This authentic copycat uses fresh dough for that signature chew, not pre-sliced bagels. Simple toppings keep it classic cheese-style, just like the original. Perfect for a nostalgic New England snack!
Ingredients
- For the Bagel Dough:
- 4 cups bread flour high-gluten for extra chew, plus extra for dusting
- 1 ½ cups warm water about 110°F/43°C
- 1 tablespoon active dry yeast
- 1 tablespoon sugar or honey
- 2 teaspoons salt
- For Boiling:
- Large pot of water
- 2 tablespoons honey or barley malt syrup optional, for authentic bagel chew
- For Toppings Classic Cheese Style:
- 1 –1 ½ cups pizza sauce or tangy marinara store-bought or homemade; not too sweet
- 2 –3 cups shredded low-moisture mozzarella cheese
- Optional: Grated Parmesan cheese for extra flavor
- Optional add-ons: Pepperoni slices dried oregano, red pepper flakes
Instructions
- Make the dough: In a large bowl or stand mixer, dissolve the yeast and sugar in the warm water. Let sit for 5–10 minutes until foamy. Add the flour and salt. Mix and knead (on low speed or by hand) for 8–10 minutes until the dough is smooth and elastic—it should be slightly tacky but not sticky. Cover and let rise in a warm spot for 45–60 minutes, or until doubled in size.
- Shape the bagels: Punch down the dough. Divide into 8 equal pieces (about 4 oz each). Roll each piece into a tight ball. Poke a hole in the center with your finger, then gently stretch and twirl to form a 3–4 inch ring (bagel shape). Place shaped bagels on a parchment-lined baking sheet, cover, and rest for 10–15 minutes.
- Boil the bagels: Preheat oven to 425°F (220°C). Bring a large pot of water to a boil (add honey or malt syrup if using). Boil bagels in batches (2–3 at a time) for 1 minute per side. This creates the signature chewy crust. Remove with a slotted spoon and drain on a wire rack.
- Flatten slightly: While still warm, gently press or flatten each boiled bagel with your hand or a spatula to about ½–¾ inch thick. This step (key to Katz-style) creates a flat pizza-like surface while keeping the chew.
- Top the bagels: Place flattened bagels on a parchment-lined baking sheet. Spread 2–3 tablespoons of sauce on each, leaving a small border. Pile on a generous amount of mozzarella (Katz-style is cheesy!). Add Parmesan or any optional toppings.
- Bake: Bake for 12–15 minutes, or until the cheese is bubbly, golden, and the edges are crisp. For extra browning, broil for 1–2 minutes (watch closely to avoid burning!).
- Serve: Let cool for 2–3 minutes (cheese will be very hot!). Enjoy plain or with extra sauce for dipping.
Notes
For the most authentic Katz chew, use high-gluten bread flour and don't skip the boil.
Katz keeps toppings simple—classic is just sauce + mozzarella. Avoid overloading to prevent sogginess.
Make-ahead: Boil and flatten the bases, then freeze. Thaw, top, and bake when ready.
Variations: Add pepperoni for a supreme twist, but the original from Katz Bagel Bakery is often plain cheese.
Katz keeps toppings simple—classic is just sauce + mozzarella. Avoid overloading to prevent sogginess.
Make-ahead: Boil and flatten the bases, then freeze. Thaw, top, and bake when ready.
Variations: Add pepperoni for a supreme twist, but the original from Katz Bagel Bakery is often plain cheese.