Bagel Union St. Louis is a unique twist on the classic bagel, inspired by the iconic St. Louis-style pizza. Instead of a traditional chewy, boiled bagel, this version uses a soft, pillowy dough that is baked in a square pan, then topped with a sweet-tangy tomato sauce, a blend of mozzarella and Provel cheese, and your favorite pizza toppings. It’s a fun, crowd-pleasing hybrid that’s easier to make than traditional bagels and delivers all the comfort of a pizza in a shareable, pull-apart form. This recipe works because it uses a simple, enriched dough that rises quickly and bakes up golden and tender, making it perfect for weeknight dinners, game-day snacks, or parties.
Ingredients
- 1 cup (240 ml) warm water (110°F / 43°C)
- 2 1/4 teaspoons (7 g) active dry yeast (one packet)
- 1 tablespoon (12 g) granulated sugar
- 3 cups (375 g) all-purpose flour, plus more for dusting
- 1 teaspoon (6 g) salt
- 2 tablespoons (28 g) unsalted butter, melted and slightly cooled
- 1 large egg, beaten (for egg wash)
- 1/2 cup (120 ml) pizza sauce (store-bought or homemade)
- 2 cups (200 g) shredded mozzarella cheese
- 1 cup (100 g) shredded Provel cheese (or substitute with white cheddar + a splash of liquid smoke, if desired)
- 1/2 cup (75 g) sliced pepperoni (or your favorite toppings)
- 1/2 teaspoon dried oregano (optional)
- 1/4 cup (25 g) grated Parmesan cheese (optional)
Instructions
- Activate the yeast: In a small bowl, combine the warm water, sugar, and yeast. Let sit for 5-10 minutes until frothy. If it doesn’t foam, the yeast is dead; start over with fresh yeast.
- Make the dough: In a large bowl, whisk together the flour and salt. Add the yeast mixture and melted butter. Stir with a wooden spoon until a shaggy dough forms.
- Knead: Turn the dough out onto a lightly floured surface and knead for 6-8 minutes, until smooth and elastic. The dough should be soft but not sticky. If it’s too sticky, add a little flour, a tablespoon at a time.
- First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean kitchen towel, and let rise in a warm place for 1 hour, or until doubled in size.
- Shape and second rise: Punch down the dough. Transfer it to a well-greased 9×13-inch baking pan. Press the dough evenly into the pan, making sure it reaches the corners. Cover and let rise for 20 minutes while you preheat the oven to 400°F (200°C).
- Preheat and prep: Preheat the oven to 400°F (200°C).
- Add toppings: Brush the risen dough with the beaten egg wash. Spread the pizza sauce evenly over the top, leaving a 1/2-inch border. Sprinkle the mozzarella and Provel cheeses evenly over the sauce. Arrange the pepperoni slices on top, then sprinkle with oregano and Parmesan if using.
- Bake: Bake for 20-25 minutes, until the cheese is bubbly and golden brown and the edges of the dough are deep golden. The internal temperature of the dough should reach at least 200°F (93°C) to ensure it’s fully baked.
- Cool and serve: Let the bagel pizza cool in the pan for 5 minutes, then slice into squares or rectangles. Serve warm.
Tips
- Provel cheese substitute: Provel is a processed cheese blend that’s tangy and melts incredibly well. If you can’t find it, use a mix of white cheddar and a few drops of liquid smoke, or just use all mozzarella. The flavor will be slightly different but still delicious.
- Don’t over-knead: This dough is meant to be soft and tender. Over-kneading will make it tough. Stop as soon as it’s smooth and elastic.
- Make ahead: You can prepare the dough through the first rise, then punch it down, cover tightly, and refrigerate overnight. The next day, let it come to room temperature for 30 minutes before shaping and proceeding with the recipe.
- Toppings: Feel free to customize with any pizza toppings you like—sausage, mushrooms, onions, bell peppers, or olives. Just make sure to pre-cook any raw meats or vegetables that release a lot of water (like mushrooms) to avoid a soggy bagel.
Serving Suggestions
Serve this Bagel Union St. Louis hot out of the oven as an appetizer, snack, or casual dinner. It pairs wonderfully with a simple green salad, a bowl of marinara sauce for dipping, or a cold beer. It’s also great for game day—cut it into small squares and watch it disappear.
Variations
- Bagel Union Supreme: Add cooked Italian sausage, sliced mushrooms, and bell peppers before baking.
- BBQ Chicken Bagel Union: Swap the pizza sauce for BBQ sauce, use shredded rotisserie chicken, red onion, and a blend of cheddar and mozzarella.
- Veggie Bagel Union: Load it with sautéed spinach, artichoke hearts, sun-dried tomatoes, and olives. Skip the pepperoni.
- Spicy Bagel Union: Add sliced jalapeños, red pepper flakes, and hot honey drizzle after baking.
Storage and Reheating
Store leftover Bagel Union St. Louis in an airtight container in the refrigerator for up to 3 days. To reheat, place slices on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, or until heated through. You can also microwave individual slices for 30-45 seconds, but the crust will be softer. For a crispier reheated crust, use a toaster oven or air fryer at 350°F (175°C) for 3-4 minutes.
Frequently Asked Questions
What is Provel cheese and where can I find it? Provel is a white processed cheese blend of cheddar, Swiss, and provolone, with a smoky, tangy flavor. It’s a St. Louis specialty, often found in the dairy section of grocery stores in the Midwest. If you can’t find it, you can substitute with a blend of white cheddar and provolone, or use a few drops of liquid smoke added to mozzarella.
Can I use bread flour instead of all-purpose? Yes, you can substitute bread flour for a slightly chewier texture. The dough may need a little extra water, as bread flour absorbs more liquid. Start with the same amount and add a tablespoon of water at a time if the dough seems dry.
Why didn’t my dough rise? The most common reason is that the yeast was dead or the water was too hot (above 130°F / 54°C) and killed it. Always check the expiration date on your yeast and use a thermometer to ensure the water is at the right temperature. Also, make sure your kitchen is warm enough—a drafty spot can slow the rise.
Can I make this gluten-free? Yes, you can use a 1:1 gluten-free all-purpose flour blend. The dough will be stickier and may not rise as much, but the result will still be tasty. Add an extra 1/4 cup of flour if needed, and be sure to let the dough rise in a warm place.
Can I freeze the baked Bagel Union? Absolutely. Let it cool completely, wrap tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. To reheat, thaw in the refrigerator overnight, then warm in a 350°F (175°C) oven until heated through.
How do I know when it’s fully baked? The cheese should be bubbling and golden, and the edges of the dough should be a deep golden brown. You can also insert an instant-read thermometer into the center of the dough—it should read at least 200°F (93°C) to ensure the bread is cooked through.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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