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    Mini Pizza Bagels

    Homemade mini pizza bagels are quick, fun, and totally delicious. With a crispy base, gooey cheese, and endless topping options, they’re perfect for snack time or an easy family meal.
    Prep Time: 1 hour 10 minutes
    Cook Time: 15 minutes
    Total Time: 1 hour 25 minutes
    Servings: 48 mini 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

    Serving: 1mini bagelCalories: 82kcalCarbohydrates: 11gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.04gCholesterol: 6mgSodium: 192mgPotassium: 67mgFiber: 0.5gSugar: 2gVitamin A: 78IUVitamin C: 1mgCalcium: 31mgIron: 0.3mg