Save I started making these on weeknights when I was too tired to think but too hungry to care. Someone left a bag of mini bagels on the counter, and I had pepperoni meant for something else. Ten minutes later, the kitchen smelled like a pizzeria, and I was eating straight off the baking sheet. Now they show up every time someone says theyre starving but nothing sounds good.
The first time I made these for a group, I tripled the batch and still ran out. People kept wandering back into the kitchen asking if there were more, and I watched someone pick the last one off the pan while it was still too hot to hold. It became the thing I bring when I want to look like I tried harder than I did.
Ingredients
- 6 mini bagels, sliced in half: Mini bagels crisp up faster than full-sized ones and give you perfect bite-sized pieces. If you can only find regular bagels, just cut them into quarters after slicing.
- 1/2 cup pizza sauce: Use whatever jar you have open. I like the kind with a little garlic and basil already in it, but plain tomato sauce works if you add a pinch of Italian seasoning.
- 1 cup shredded mozzarella cheese: Pre-shredded is fine and melts fast. If you want extra gooey coverage, pile it higher in the center and let it spread as it bakes.
- 36 to 48 mini pepperoni slices: The small ones curl up into little crispy cups. Regular pepperoni works too, just fold or tear the slices so they fit without hanging off the edges.
- 1 tablespoon grated Parmesan cheese (optional): This adds a salty, nutty layer that makes the tops taste more complex. Shake it on right before baking so it toasts a little.
- 1/2 teaspoon dried oregano: A tiny sprinkle makes the whole thing smell like a pizzeria. If your oregano has been in the cupboard for years, use a little more.
- 1/4 teaspoon red pepper flakes (optional): Just enough to add a warm tingle without making anyone reach for water. Leave it off if youre feeding kids who complain about spice.
- 1 tablespoon fresh basil, chopped (optional): Torn basil on top right before serving makes them look and taste like you went the extra mile, even though you didnt.
Instructions
- Preheat and Prep:
- Set your oven to 400°F and line a baking sheet with parchment paper. The parchment keeps the cheese from welding itself to the pan, which Ive learned the hard way.
- Arrange the Bagels:
- Lay the bagel halves cut side up in a single layer. If they touch a little, thats fine, but dont stack them or theyll steam instead of crisp.
- Spread the Sauce:
- Spoon about 2 teaspoons of pizza sauce onto each half and spread it to the edges with the back of the spoon. Dont skip the edges or theyll stay pale and chewy.
- Add the Cheese:
- Sprinkle mozzarella over each bagel, covering the sauce completely. I like to mound it a little in the middle so it melts outward and gets those crispy brown spots.
- Top with Pepperoni:
- Press 3 to 4 mini pepperoni slices onto each bagel half. They shrink and crisp as they bake, so dont be shy about tucking them close together.
- Season:
- Dust with Parmesan, oregano, and red pepper flakes if youre using them. This is when the tray starts to look like something youd order.
- Bake:
- Slide the sheet into the oven and bake for 10 to 12 minutes, until the cheese is bubbly and the pepperoni edges curl up and darken. The bagels should feel firm and toasty underneath.
- Cool and Serve:
- Let them sit for 2 to 3 minutes before you touch them or the cheese will slide right off. Scatter fresh basil on top if you have it, then serve while theyre still warm and the cheese pulls into strings.
Save One Saturday morning, I made a tray of these and left them on the counter to cool. My neighbor knocked on the door, smelled them, and didnt leave until Id made a second batch. Now she texts me when shes having people over and asks if Ill bring the bagel pizzas. Its the only recipe Ive ever had someone specifically request by name.
How to Customize Your Toppings
You can turn these into whatever you want by swapping the pepperoni for anything that fits on a bagel. Ive done sliced olives, diced bell peppers, mushrooms, and even leftover cooked sausage. One time I used pineapple and ham because someone dared me, and honestly, it worked. Just make sure any vegetables are patted dry so they dont add too much moisture, and pre-cook anything raw like sausage or bacon before you pile it on.
Make-Ahead and Freezing Tips
These freeze beautifully, which means you can make a huge batch and pull out a few whenever you need them. Bake them all the way, let them cool completely, then arrange them in a single layer on a sheet and freeze until solid. Transfer to a freezer bag and theyll keep for up to three months. Reheat straight from frozen in a 375°F oven for about 8 minutes, or pop them in the toaster oven until the cheese bubbles again. They taste just as good as fresh.
Serving Suggestions and Pairings
I usually serve these with a pile of napkins and nothing else, but theyve also been a hit next to a simple green salad or a bowl of tomato soup. Theyre perfect for kids lunches, after-school snacks, or when youre hosting and need something that feels more fun than crackers and cheese. If youre feeding a crowd, set out a couple of different topping options and let people build their own before you bake them.
- Pair with marinara or ranch for dipping if you want extra sauce on the side.
- Serve alongside carrot sticks or cucumber slices to balance out the richness.
- Great with a cold drink or a light beer if youre keeping it casual.
Save These never last long, but thats the point. Make a tray, share them while theyre warm, and watch them disappear faster than you expected.
Recipe Questions & Answers
- → What oven temperature is best for baking these bagels?
Preheat your oven to 400°F (200°C) to ensure even melting and crisping of the cheese and bagel edges.
- → Can I substitute the pepperoni with other toppings?
Yes, try alternatives like sliced olives, bell peppers, mushrooms, or pineapple to customize the flavor.
- → How long should the mini bagels bake?
Bake for 10–12 minutes until the cheese is melted, bubbly, and the bagels develop a crisp texture.
- → Is it possible to prepare these in advance?
Yes, you can bake, cool, and freeze the bagels in a single layer. Reheat them in the oven or toaster before serving.
- → What is a good garnish to add freshness?
Sprinkling fresh chopped basil after baking adds a bright and aromatic finish to the bagels.
- → Are mini bagels essential or can I use regular ones?
Mini bagels offer ideal bite-sized portions, but halved regular bagels can be used for larger servings.