Mini Pizza Bagels Recipe
Mini Pizza bagels were hands down one of my favorite after-school snacks. Just as nostalgic as Kraft Mac & Cheese, pizza rolls, etc. I am so thrilled with how this recipe turned out, and I am so excited to finally share it with you guys! Now, you can enjoy all these all year round, but I’ll be enjoying them this Sunday for the Super Bowl! These are so much easier to make than you might think! If you’re really in a pinch, you can use store-bought mini bagels, but the homemade bagels make such a difference. I hope that you all enjoy this recipe as much as I do!
How to make homemade Mini Pizza Bagels
As I mentioned before, if you’re in a pinch, you can use store-bought mini bagels, but again, the homemade bagels make suuuuch a difference! I’m going to break down this recipe for you so you are left with the most delicious result. Let’s get right into it!
- In a stand mixer bowl, combine warm water, yeast, and sugar. Let sit for 10 minutes until foamy.
- Add salt and about 2 1/2 cups flour. Mix with dough hook, adding more flour gradually until a slightly firm dough forms.
- Knead for 5–8 minutes until smooth.
- Transfer to a lightly greased bowl, cover, and let rise for about 1 hour or until doubled.
- Divide dough into 16 equal pieces. If you want ot make regular sized bagels, divide the dough into 8 equal pieces :)
- Shape into small balls, then poke a hole in the center to form mini bagels.
- Place on a parchment-lined sheet and let rise again for 15–20 minutes.
- Bring 8–10 cups of water to a boil.
- Preheat oven to 425°F.
- Boil bagels 1–3 at a time for 1 minute, then remove with a slotted spoon.
- Place on parchment-lined baking sheet, brush with egg wash.
- Bake for 15–20 minutes until golden brown. Cool on a wire rack.
- Slice bagels in half.
- Spread red sauce on each half.
- Top with shredded mozzarella and pepperoni pieces.
- Bake for 10–15 minutes until cheese is melted and lightly golden.
- Serve warm and enjoy.
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Caramel Apple Bites
How to store Mini Pizza Bagels Recipe
These Mini Pizza Bagels store great! Not that there will be any leftovers! But storing them is easy and there are a few different options. Here are the best ways to store these homemade mini pizza bagels:
- Refrigerator: Store fully baked pizza bagels in an airtight container for up to 4 days.
- Freezer: Freeze in a single layer until solid, then transfer to a freezer bag. They’ll keep for up to 2 months.
- Reheating:
- Oven: Bake at 375°F for 8–10 minutes.
- Air fryer: Heat at 350°F for 4–6 minutes.
- Microwave: 30–60 seconds for a quick option.
Becuase they’re so easy to store, they make a great meal prep for an after school snacks for kids! :)
Tips for making homemade bagels
- Use warm water between 105–110°F so the yeast activates properly.
- Add the flour gradually. Bagel dough should feel slightly firm, not sticky. The first time I made this recipe I added too much flour too soon and my dough was too tough and dry!
- Knead until smooth for the classic chewy texture.
- Don’t skip the boiling step. This is what gives bagels their signature crust.
- Keep the bagel holes slightly larger than you think because they’ll shrink a little as they bake.
What kind of sauce goes on pizza bagels?
I was going for a classic copycat version of bagel bites so I went with a classic Marinara but you can totally mix up the flavors to your liking and get creative with different sauces and even toppings! :) Here are some ideas:
- raditional red pizza sauce
- Marinara sauce
- Garlic butter with mozzarella
- Alfredo sauce
- Pesto for a fresh twist
- BBQ sauce for a smoky flavor
Mini Pizza Bagels Recipe
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32
servings20
minutes20
minutesKeep the screen of your device on.
Ingredients | Bagels
1 3/4 cups water (105-110 degrees F)
1 packet insteant dry yeast (2 1/4 tsp.)
1 1/2 Tbsp. sugar
3-4 cups bread flour
2 1/2 tsp. salt
8-10 cups water (for boiling)
1 egg (egg wash)
- Assembling The Pizza Bagels
1 1/4 cups red sauce
16 oz. low moisture mozzarella cheese
pepperoni stick, chopped into small cubes
Directions
- In the bowl of a stand mixer fitted with the dough hook attachment, stir together the water, yeast, and sugar. Let sit for 10 minutes.
- After 10 minutes, add the salt and about 2 1/2 cups of flour. Do not add all of the flour at once, you may not need all of the flour so instead, add it gradually. The dough should come together nicely and start to pull away from the sides of the bowl. If the dough seems to sticky, add more flour. If the dough seems too dry, sprinkle in about 1 tablespoon of water at a time to help rehydrate it. Bagel dough should be on the drier side v.s sticky.
- Once the dough has reached the right consistency, transfer it to a lightly floured work surface and knead for at least 5 minutes up to 8 minutes until it starts to feel smoother.
- Lightly grease a large bowl then place the dough inside. Cover the dough with a damp rag and let it rise at room temperature for at least 1 hour or until it’s doubled in size.
- Once the dough has risen, remove it from the bowl and place onto a lightly floured work surface. Cut the mound of dough into 16 equal pieces.
- Gently shape the dough into balls, pinching the bottom together so the top is smooth. Gently poke your finger through the center to create the bagel hole center. Gently work the dough around the spread the dough into a nice, smalll bagel shape with a noticeable hole in the center. Place onto a cookie sheet fitted with parchment paper. Repeat these steps for each one. Once all of the bagels are assembled, loosely place plastic wrap on top of them and let rise again for about 15-20 minutes. In the meantime, bring the water to a boil.
- Preheat the oven to 425 degrees F. One to three bagels at a time, drop them into the boiling water and let sit for about 1 minute. Use a slotted spoon to scoop the pretzels out of the water, letting the excess water drip off, and place onto a cookie sheet fitted with parchment paper. Place the bagels at least 2 inches apart. You will need to bake in batches or prepare on separate cookie sheets.
- Once the bagels are done boiling, whisk in egg in a small bowl to make the egg wash. Use a pastry brush to brush the entire bagel. Bake for 10 minutes, flip the pan, then another 5-10 minutes or until golden brown.
- Let the bagels cool on a wire rack before cutting into them.
- Once the bagels are cooled, slice each one in half then place onto a cookie sheet fitted with parchment paper. One bagel at a time, spoon and spread red sauce evenly. Top with a generous layer of shredded mozarella, and pepperoni pieces.
- Bake for 10-15 minutes or until the cheese is completely melted, and the sides and topping are lightly golden brown.
- Enjoy!
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