Learn how to make Mini Pizza Bagels aka Bagel Bites at home! Crispy edges, melty cheese, and customizable toppings make them a hit for after-school snacks, game day, or an easy dinner everyone loves.
Kelley’s Tips
Before You Get Started
- If you don’t have sourdough starter then you can use 1 tbsp sour cream instead.
- Let the dough rest properly. Don’t rush the rest time, it develops flavor and makes the dough easier to shape into smooth, even bagels.
- Shape them evenly. Try to keep the bagel rings similar in size so they bake and boil at the same rate.
- Boil in small batches. Avoid overcrowding the pot so the bagels have space to puff up and cook evenly.
- Customize the toppings. Switch up the flavors by adding cooked sausage, mushrooms, bell peppers, olives, fresh basil, or even a drizzle of hot honey for a fun twist.
Ingredients for Mini Pizza Bagels
- Water – Hydrates the flour and activates the yeast for a smooth dough.
- Instant dry yeast – Helps the dough rise and creates light, fluffy bagels.
- Sourdough starter (optional) – Adds depth of flavor and a slight tang.
- Diastatic malt powder – Enhances browning and boosts flavor.
- Bread flour – Provides structure and gives the bagels their chewy texture.
- Honey – Adds subtle sweetness and helps feed the yeast.
- Pizza sauce – Forms the flavorful base for classic pizza-style bagels.
- Mozzarella – Melts evenly and gives that cheesy stretch.
- Pepperoni – Adds savory flavor in every bite. Feel free to use other favorite toppings instead, or omit for cheese pizza bagels.
How to Make Mini Pizza Bagels
Make Dough
In the bowl of a stand mixer fitted with a dough hook, dissolve the yeast in water. Add the sourdough starter, honey, and malt powder, then mix in the flour on low speed until a dough ball forms. Turn off the mixer and let the dough rest for 10 minutes.
Knead and Form Balls
Add the salt and mix for 2 minutes. Transfer the dough to a floured surface and knead by hand for 4–5 minutes. Cover with the bowl and let rest for 45 minutes. Divide the dough into 24 small balls.
Roll Into a Tube Shape
Roll each ball of dough into a small disk about 4 inches in diameter then roll into a tube. Roll the dough tube till it reaches about 6 inches in length.
Shape and Seal
Wrap the dough around two fingers, overlapping the ends, then roll the seam on the counter to seal. Place the shaped bagels on a sheet pan.
Boil and Add Toppings
Bring 3 quarts of water to a boil and stir in the molasses. Boil the bagels 8 at a time for 1 minute, gently stirring halfway through. Transfer to a cornmeal-dusted silicone mat and bake at 500°F for 12–15 minutes. Let cool before slicing and topping with tomato sauce, diced mozzarella, and pepperoni.
Cook and Serve
Bake on a sheet pan at 350°F for 5–10 minutes until the cheese is melted and the bagels are warmed through. For a crispier texture, reheat them in an air fryer at 350°F for 3–5 minutes, checking halfway. If you’re short on time, microwave in 15–20 second increments until warm, keeping in mind the texture will be softer.
Freeze For Later
- Freezing: Allow the bagel bites to fully cool. Then, slice and top with tomato sauce, diced mozzarella, and pepperoni. Freeze on a sheet tray before transferring to freezer bag for storage. Remove as much air as possible before sealing. Lay flat in the freezer to freeze. They’ll stay fresh for up to 6 months.
- Reheating: To reheat from frozen, place the pizza bagels in the air fryer at 350°F for about 7 minutes, adding an extra minute if needed until heated through and crispy.
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Mini Pizza Bagels
Ingredients
Dough
- 2 cups water (room temp)
- 1 tbsp instant dry yeast
- 1/3 cup sourdough starter (optional)
- 2 tsp diastatic malt powder
- 5 cups bread flour
- 1 tbsp honey
- 1 1/2 tsp salt
Toppings
- 2 cups pizza sauce
- 8 oz low moisture mozzarella, cut into small dice
- 4 oz pepperoni diced
For boiling
- 1 tbsp molasses
- cornmeal for sprinkling
Instructions
- In the bowl of a stand mixer, fitted with a dough hook, dissolve yeast in water. Add in sourdough starter, honey, and malt powder.
- Add in flour and mix on low speed just until dough forms a ball. Turn off mixer and let the dough rest for 10 minutes.
- Add in salt and mix for 2 minutes, then transfer to a floured counter top and knead by hand for 4-5 minutes. Cover ball of dough with the bowl and allow to rest for 45 minutes.
- Divide dough into 24 small balls. Roll each ball of dough into a small disk about 4 inches in diameter then roll into a tube. Roll the dough tube until it reaches about 6 inches in length. Wrap around 2 fingers overlapping dough and roll seam on the counter. Place bagels on a sheet pan.
- Bring 3 quart of water to a boil. Add in molasses. Drop bagels into water, 8 at a time, and boil for 1 minute, stirring gently halfway through. Transfer bagels to a silicone mat, dusted with cornmeal. Bake for 12-15 minutes at 500°F. Let cool slightly and slice each one in half.
- To enjoy immediately, top with tomato sauce, diced mozzarella, and pepperoni. Bake on a sheet pan at 350°F for 5–10 minutes until the cheese is melted and the bagels are warmed through. For a crispier texture, heat in an air fryer at 350°F for 3–5 minutes, checking halfway. If you’re short on time, microwave in 15–20 second increments until warm, keeping in mind the texture will be softer.
- If you plan to freeze the bagel bites for later, allow them to cool before slicing and topping with tomato sauce, diced mozzarella, and pepperoni. Freeze on a sheet tray before transferring to a freezer bag for storage. To reheat from frozen, follow the instructions above and add a few extra minutes to the cook time.
Notes
- If you don’t have sourdough starter then you can use 1 tbsp sour cream instead.
- Let the dough rest properly. Don’t rush the rest time, it develops flavor and makes the dough easier to shape into smooth, even bagels.
- Shape them evenly. Try to keep the bagel rings similar in size so they bake and boil at the same rate.
- Boil in small batches. Avoid overcrowding the pot so the bagels have space to puff up and cook evenly.
- Customize the toppings. Switch up the flavors by adding cooked sausage, mushrooms, bell peppers, olives, fresh basil, or even a drizzle of hot honey for a fun twist.
Nutrition Information
Did You Make This?
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