Pizza Bagels

Pizza bagels were one of my childhood favorites. They were exactly the right size to satisfy my cravings for that savory combo of cheese and sauce. But those were the 1990s, and pizza bagels came from the freezer. Now I love to make the adult version. They’re a little more work, but they’re absolutely more delicious.

These pizza bagels stand out because recipe creator Tyler Smith loads each bagel with an irresistible sweet-savory combo of pineapple, Canadian bacon and pepperoni. I can’t believe I haven’t always ordered pepperoni on Hawaiian pizzas! But that’s the real magic of pizza bagels: Their small size means they’re even more customizable. Load them up with whatever your crowd loves, whether that’s classic pepperoni, roasted veggies or leftover cooked chicken.

The other bonus in this recipe is the herby garlic butter brushed on the cut side of each bagel before the first bake. The bagel becomes golden and fragrant, giving every bite a rich, savory start underneath the sauce and cheese. The result is a crispy, chewy, melty situation that’s ready in under 30 minutes for easy weeknight dinners, after-school snacks or anytime treats.

Ingredients for Pizza Bagels

• Plain bagels: Plain bagels give you a sturdy, neutral base that holds up under toppings without competing with the flavors. Whether you get a bag of Thomas’-brand bagels at the store or make bagels from scratch, be sure to split them right before baking so the cut side is fresh and ready to soak up that garlic butter.
• Butter: Use salted butter for the garlic-butter sauce. It adds a touch of seasoning and improves the toasting of the bread.
• Extra virgin olive oil: Olive oil adds fruity depth to the spread, and keeps everything moist and golden. Use any of the best olive oil brands for the best flavor.
• Minced garlic: Freshly minced garlic will give the most flavor, but jarred garlic will do just fine. Garlic soaks into the butter-oil mixture and caramelizes slightly in the oven, giving the bagel that classic garlic bread vibe.
• Fresh parsley: Chopped fresh parsley adds color and a bright, herby note to the spread. Dried parsley can absolutely work in a pinch.
• Pizza sauce: A couple of spoonfuls of pizza sauce is just enough to add flavor without making the bagels soggy. The best jarred pizza sauce or homemade pizza sauce both work.
• Shredded mozzarella cheese: Mozzarella melts evenly, pulls into satisfyingly stretchy strings, and browns beautifully in the oven.
• Toppings: Mini pepperoni, chopped fresh pineapple, chopped Canadian bacon, chopped cooked chicken and chopped green onions are all amazing options for homemade pizza bagels. Those Hawaiian pizza flavors are classic for a reason: the sweetness of the fruit pairs well with the savory toppings. Mini pepperonis are worth seeking out over regular-sized ones, as they fit the scale of a bagel better.
• Sauces: Finishing drizzles are highly encouraged, but not required. Buffalo sauce is the way to go if your crowd leans spicy, but the combination of ranch and pizza is hard to beat.

Directions

Step 1: Toast the bagels

Preheat the oven to 375°F. Place the bagel halves, cut-side down, on a parchment-lined baking sheet. In a small bowl, combine the butter, oil, garlic and parsley. Brush the mixture over the bagels.

Editor’s Tip: Placing the bagels cut-side down and brushing the rounded side first might seem counterintuitive, but it gives the base a chance to toast while the flavors indirectly soak into the cut side. Don’t skip the parchment; butter can drip and scorch quickly on a bare pan.

Step 2: Bake them until they’re golden

Bake the bagels until they’re lightly golden, four to six minutes.

Step 3: Add sauce and cheese

Flip the bagels over and top them with 1 to 2 tablespoons of pizza sauce.

Sprinkle them with mozzarella cheese.

Step 4: Add toppings and bake them again

Garnish the bagels with toppings as desired. Bake them until the cheese is melted and bubbly, 10 to 12 minutes.

Step 5: Drizzle and serve

If desired, finish the pizza bagels with a drizzle of Buffalo wing sauce or ranch dressing right before serving them.

Editor’s Tip: These are best straight out of the oven. If you’re making them for a party, stagger your bake times so guests always have a fresh batch to pick from.

Pizza Bagel Variations

• Go with classic Margherita: Skip the toppings and use just sauce and mozzarella. Finish the pizza bagels with fresh basil leaves right after baking them. Simple, but really satisfying.
• Load them with veggie: Top the pizza bagels with sliced mushrooms, diced bell peppers, red onion and olives for a vegetable-forward version that doesn’t feel like it’s missing anything.
• Try barbecue chicken bagels: Replace the pizza sauce with your favorite barbecue sauce, then top the pizza bagels with chopped cooked chicken and red onion. Add a sprinkle of cilantro once they come out of the oven.
• Make them spicy: Use a spicy marinara or add sliced jalapenos and crushed red pepper flakes on top. Finish them with a drizzle of hot honey for a sweet-heat situation.
• Make them mini: Mini bagels make adorable party-sized pizza bagel bites. Adjust the bake time slightly and keep a close eye since they’ll cook faster than full-sized bagels.

How to Store Pizza Bagels

Let leftover pizza bagels cool completely before storing them in an airtight container in the refrigerator, where they’ll keep for up to four days. To reheat pizza bagels, pop them in a 350° oven or toaster oven for about five to eight minutes until the cheese is warmed through and the bagel has crisped back up. Avoid microwaving homemade pizza bagels if you can; it makes the bread chewy and the cheese rubbery rather than melty.

Can you make pizza bagels ahead of time?

You can prep the garlic butter spread and mix your toppings ahead of time, and refrigerate them separately. For a fully prepped option, you can assemble the bagels through the topping stage (sauce, cheese, toppings, but no second bake) and refrigerate them on the pan for a few hours. When ready to serve, go straight from the fridge into the oven and add a minute or two to the bake time. Alternatively, you can fully bake and freeze them. Wrap them individually and freeze them for up to a month, then reheat them directly from frozen at 375° for about 10 to 12 minutes.

Pizza Bagels Tips

Why are my pizza bagels soggy?

The most common culprit of a soggy pizza bagel is too much sauce. Stick to 1 to 2 tablespoons per bagel half, and spread it in a thin, even layer. Resist the urge to pile it on. A second potential cause is skipping the initial butter-side-down bake, which creates a moisture barrier and crisps the cut surface before the sauce ever touches it. Finally, make sure your oven is fully preheated before you put the bagels in. A hot oven drives off steam quickly and keeps things crisp. If you notice your bagels still getting soggy, try patting fresh pineapple dry with paper towels before adding it, since it releases quite a bit of juice during baking.

What else can you serve with pizza bagels?

Pizza bagels are fantastic alongside a simple Caesar salad or a big green salad to balance all that melty cheese. A big grazing board like this supper club charcuterie board with cured meats, olives and all the fixings would turn the pizza party into a true occasion. Finally, depending on your mood, pour yourself a glass of nebbiolo if you’re leaning Italian, or whip up a mai tai to lean into the Hawaiian theme.

Watch How to Make Tyler Smith’s Pineapple Pizza Bagels

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