Save Pin I started making these on weeknights when I needed something fast that actually felt like a treat. The kitchen would smell like a pizzeria within minutes, and I'd catch myself eating one straight off the pan before they even made it to the table. They're messy in the best way, with cheese that stretches and pepperoni edges that curl up crispy. I keep a bag of mini bagels in the freezer now just in case. It's become one of those recipes I don't think about anymore, I just make it.
I made a tray of these for a friend's kid's birthday once, thinking they'd be a side thing. They vanished in about seven minutes. Parents kept asking for the recipe, and I felt a little silly saying it was just bagels and sauce. But that's the magic of it: something this simple shouldn't work as well as it does, and yet every time, people go back for seconds.
Ingredients
- Mini bagels: The small ones are key here because they bake evenly and stay crispy without drying out; slice them yourself so the cut is even and the toppings sit flat.
- Pizza sauce: I use jarred sauce straight from the pantry, nothing fancy, but if it tastes good on a spoon it'll taste good here.
- Shredded mozzarella cheese: Pre-shredded works fine and melts fast; I like the low-moisture kind because it gets bubbly without making the bagels soggy.
- Mini pepperoni slices: They crisp up at the edges and give you pepperoni in every bite; regular-sized slices work too, just fold them in half or quarter them.
- Grated Parmesan cheese: Optional, but it adds a salty, nutty layer that makes them taste more like real pizza.
- Dried oregano: A tiny sprinkle before baking brings out that classic pizzeria flavor.
- Red pepper flakes: Just a pinch if you want a little heat, or skip it entirely for kids.
- Fresh basil: I chop this at the end and scatter it over the hot bagels; it wilts slightly and smells incredible.
Instructions
- Preheat and Prep:
- Turn your oven to 400°F and line a baking sheet with parchment paper so nothing sticks. Arrange the bagel halves cut side up, leaving a little space between each one so they crisp evenly.
- Spread the Sauce:
- Spoon about 2 teaspoons of pizza sauce onto each bagel half and spread it gently to the edges. Don't overdo it or the bagels will get soggy underneath.
- Add the Cheese:
- Sprinkle shredded mozzarella over each bagel, dividing it evenly so every piece gets that gooey melt. Press it down lightly with your fingers so it sticks to the sauce.
- Layer the Pepperoni:
- Place 3 to 4 mini pepperoni slices on top of the cheese, spacing them out so you get a little bit in every bite. They'll shrink slightly and crisp up as they bake.
- Season and Bake:
- Dust with Parmesan, oregano, and red pepper flakes if you're using them, then slide the tray into the oven. Bake for 10 to 12 minutes, until the cheese is bubbling and the edges of the bagels are golden and crisp.
- Cool and Garnish:
- Let them sit on the pan for 2 to 3 minutes so the cheese sets a little and you don't burn your mouth. Scatter fresh basil over the top and serve them warm.
Save Pin There was a night I made these after a long day and just sat on the kitchen floor eating them off the baking sheet with my dog staring up at me. No plates, no planning, just hot pizza bagels and a quiet kitchen. It reminded me that some of the best meals aren't the fancy ones, they're the ones you make when you're too tired to care and they still turn out exactly right.
Storing and Reheating
These keep in the fridge for up to three days in an airtight container, though they're never quite as crispy as fresh. I reheat them in a toaster oven at 375°F for about 5 minutes, which crisps the bottom back up and melts the cheese again. If you're freezing them, let them cool completely, freeze in a single layer on a tray, then transfer to a freezer bag. You can bake them straight from frozen at 400°F for about 15 minutes.
Customizing Your Toppings
I've made these with just about everything: sliced black olives, diced bell peppers, mushrooms, even leftover cooked sausage. My neighbor's kid insists on pineapple and ham, and honestly, it works. The base is forgiving, so you can treat it like a blank canvas and use whatever's in your fridge. Just keep the toppings small and not too watery, or the bagels won't crisp up the way they should.
Serving Suggestions
I usually serve these with a simple side salad or some carrot sticks to balance out the richness. They're great for lunch boxes, after-school snacks, or as an appetizer before pasta night. I've also put them out at parties with a little bowl of marinara sauce on the side for dipping, and people go wild for them.
- Pair with a crisp green salad dressed in lemon vinaigrette.
- Serve alongside tomato soup for a cozy, dippable meal.
- Offer a variety of toppings and let everyone build their own before baking.
Save Pin These little bagel pizzas have become one of those recipes I turn to when I need something reliable and comforting without any fuss. They're proof that the simplest things, done right, can be the most satisfying.
Recipe FAQs
- → Can I make these bagels vegetarian?
Yes, simply omit the pepperoni or replace it with plant-based alternatives like mushrooms or olives.
- → How do I store leftover bagels?
Allow them to cool completely, then store in an airtight container in the refrigerator for up to 3 days or freeze for longer keeping.
- → What temperature should I bake these at?
Preheat your oven to 400°F (200°C) and bake the bagels for 10–12 minutes until cheese is melted and edges are crisp.
- → Can I use different cheeses?
Yes, besides mozzarella, sprinkling a bit of Parmesan adds extra flavor, or try other melting cheeses like cheddar or provolone.
- → Are these suitable for kids?
Absolutely, their bite-sized shape and familiar flavors make them a great option for kids' lunches or snacks.