Save I was rummaging through the freezer one Saturday morning when I found a bag of mini bagels I'd forgotten about. My niece was coming over in an hour, and I had no snacks ready. That's when I grabbed the pizza sauce from the back of the fridge, some cheese, and a handful of pepperoni. Twelve minutes later, the kitchen smelled like a pizzeria, and she ate four of them before I could even sit down.
The first time I served these at a birthday party, I watched three adults and five kids hover around the tray like it was the only food in the house. One dad asked if I'd catered it. I didn't have the heart to tell him it took me less time than setting the table. Now I make them every time someone asks me to bring something easy, and I've stopped apologizing for how simple they are.
Ingredients
- Mini bagels: The dense, chewy texture holds up under the cheese and doesn't get soggy like bread. Slice them yourself so the halves stay even.
- Pizza sauce: I've used jarred marinara in a pinch, but pizza sauce has that thicker, slightly sweeter consistency that doesn't slide off. A little goes a long way.
- Shredded mozzarella cheese: Pre-shredded melts fast and evenly. If you use block cheese, shred it fine or it won't melt in time.
- Mini pepperoni slices: These fit perfectly on bagel halves and crisp up at the edges. Regular pepperoni works too, just cut them into quarters.
- Grated Parmesan cheese: Optional, but it adds a salty, nutty finish that makes them taste less like a snack and more like a meal.
- Dried oregano: A tiny pinch brings out the Italian flavors without overpowering the cheese.
- Red pepper flakes: I skip these when kids are eating, but they add a gentle heat that grown-ups appreciate.
- Fresh basil: Tearing a few leaves over the top right before serving makes them look like you tried harder than you did.
Instructions
- Preheat and Prep:
- Set your oven to 400°F and line a baking sheet with parchment paper. This keeps the bottoms from sticking and makes cleanup as easy as crumpling up the paper.
- Arrange the Bagels:
- Lay the bagel halves cut side up in a single layer. If they're touching, that's fine, but don't overlap them or the edges won't crisp.
- Spread the Sauce:
- Spoon about two teaspoons of pizza sauce onto each half, spreading it almost to the edges. The sauce will bubble and concentrate as it bakes, so don't be stingy.
- Add the Cheese:
- Sprinkle mozzarella evenly over each bagel, making sure every bite will have some. I use about a tablespoon per half.
- Top with Pepperoni:
- Press three or four mini pepperoni slices into the cheese on each bagel. They'll shrink and curl slightly in the oven, which makes them extra crispy.
- Season:
- Dust each bagel with a pinch of Parmesan, oregano, and red pepper flakes if you're using them. This step takes ten seconds and makes a noticeable difference.
- Bake:
- Slide the tray into the oven and bake for 10 to 12 minutes, until the cheese is melted, bubbly, and starting to brown in spots. The bagels should feel firm when you tap them.
- Cool and Garnish:
- Let them sit for two or three minutes so the cheese sets and nobody burns their mouth. Scatter fresh basil on top if you have it, then serve while they're still warm.
Save My neighbor once told me these reminded her of the pizza bagels her mom used to make after school in the eighties. She said hers were never this good, but I think she was just being nice. Either way, it's become the thing I'm known for at potlucks, and I'm not complaining.
How to Make Them Ahead
Assemble the bagels up to the point of baking, then cover the tray tightly with plastic wrap and refrigerate for up to six hours. When you're ready, pull off the wrap and bake as directed. They might need an extra minute or two since they'll be cold. I do this every time I'm hosting, and it saves me from being stuck in the kitchen when people arrive.
Freezing and Reheating
Bake them fully, let them cool completely, then arrange them in a single layer on a tray and freeze until solid. Transfer to a freezer bag and store for up to two months. To reheat, bake from frozen at 375°F for about eight minutes, or pop them in the toaster oven. They come out just as crispy as the first time, and you'll feel like a genius for having them on hand.
Topping Ideas and Swaps
I've made these with sliced black olives, diced bell peppers, mushrooms, and even pineapple when my brother insists. For a vegetarian version, skip the pepperoni or use a plant-based version. You can also swap mozzarella for cheddar or a Italian blend if that's what you have. The base is forgiving, so treat it like a blank canvas.
- Try sprinkling garlic powder on the cheese before baking for extra flavor.
- Brush the cut sides of the bagels with a little olive oil before adding sauce to help them crisp up.
- Serve with a side of ranch or marinara for dipping, kids love that.
Save These little bagels have gotten me out of more tight spots than I can count, and they've never let me down. Keep a bag of mini bagels in the freezer, and you'll always have something to pull together when life gets busy.
Recipe FAQ
- → Can I make these without pepperoni?
Yes, omit the pepperoni or substitute with plant-based alternatives or vegetables for a vegetarian option.
- → What type of bagels work best?
Mini plain or sesame bagels sliced in half work well, providing a sturdy base that crisps nicely when baked.
- → How long should I bake the bagels?
Bake at 400°F for 10 to 12 minutes until the cheese is melted and bubbly and the bagels are crisp.
- → Can I prepare these in advance?
Yes, assemble and freeze the bagels in a single layer, then reheat in the oven or toaster before serving.
- → What spices enhance the flavor?
Dried oregano and red pepper flakes add a nice herbal and spicy kick; Parmesan cheese can also be sprinkled on top.