Pin it I discovered these mini bagel pizzas completely by accident when my roommate challenged me to make something interesting with a bag of mini bagels sitting in our freezer and whatever odds and ends we had left in the fridge. Six minutes later, we were pulling golden, cheese-bubbling masterpieces out of the air fryer, and I haven't looked back since. They're criminally easy to throw together, especially when you're feeding a crowd or just need something warm in your hands at 3 PM.
Last Tuesday, I made a batch for my neighbors who stopped by unannounced, and their kids refused to eat anything else for the rest of the week. There's something about melted cheese bubbling over the edges of a toasted bagel that makes even the pickiest eaters happy.
Ingredients
- 6 mini plain bagels, halved: The foundation of everything—I learned the hard way that day-old bagels actually work better than fresh because they're sturdier and crisp up more beautifully in the heat.
- 1/2 cup pizza sauce or marinara sauce: Use whatever brand you love; the thin spread prevents soggy bottoms, which was my biggest mistake the first time I made these.
- 1 cup shredded mozzarella cheese: Low moisture is your secret weapon here—it melts faster and gets those golden, crispy edges.
- 1/4 cup mini pepperoni slices or chopped regular pepperoni: Optional, but the little pockets where they nestle into the cheese are honestly the best part.
- 2 tablespoons sliced black olives: A quiet addition that adds something special without overpowering the plate.
- 2 tablespoons diced bell pepper: Adds color and a gentle crunch; I usually sneak in extra because I can't help myself.
- 1 teaspoon dried oregano or Italian seasoning: The final flourish that makes them taste like you actually know what you're doing in the kitchen.
Instructions
- Get your air fryer ready:
- Preheat to 375°F for about 2 minutes. This step matters more than you'd think—a properly heated basket means even cooking instead of scattered hot spots.
- Arrange your canvas:
- Place all 12 bagel halves cut side up on your work surface. I use a cutting board to keep things organized and make the transfer easier.
- Spread the sauce:
- About 2 teaspoons per bagel half, spread thin to avoid the sogginess trap. The key is coverage without drowning them.
- Layer your cheese:
- Divide the mozzarella evenly so each pizza gets a fair share. Uneven cheese distribution is a real tragedy at 375 degrees.
- Add your toppings:
- This is where you get to play. Scatter pepperoni, olives, peppers, whatever calls to you. Less is more though—overloading them keeps the cheese from crisping properly.
- Finish with seasoning:
- A small pinch of oregano or Italian seasoning on each one brings everything together with minimal effort.
- Into the fryer:
- Work in batches if you need to; they should sit in a single layer without touching. Crowding them steams instead of crisps, and that's a waste of potential.
- Watch them finish:
- Five to six minutes at 375°F until the cheese is bubbly and the edges start turning golden. You can peek at around the 4-minute mark if you're nervous.
- The cool down:
- Let them sit for 30 seconds out of the basket—they're lava hot and need a moment to set. This also prevents burned fingers, which is always a win.
Pin it My favorite moment was when my friend's 6-year-old asked if we could make these every single day, and I realized these little bagel pizzas had somehow become the highlight of a regular Tuesday. That's when I knew they'd earned permanent rotation in my kitchen.
Customization is Your Superpower
The beauty of this recipe is that it adapts to whatever you've got on hand or whatever you're craving. I've swapped in fresh mozzarella layers, added cooked sausage, tried sun-dried tomatoes, and even experimented with pineapple for the pizza purists in my life to furrow their brows at. Every single version worked beautifully, which means you can stop overthinking and just start assembling. The air fryer doesn't care about your creativity—it just delivers results.
Storing and Reheating
Freshly made is always best, but life happens and you'll have leftovers. Store them in an airtight container in the fridge for up to two days, and when you're ready to eat, slide them back into a 350°F air fryer for 2–3 minutes to bring them back to life. They won't be quite as explosively crispy as fresh, but they're still genuinely good.
Serving Suggestions and Pairing Ideas
Serve them hot from the air fryer with a side of warm marinara for dunking, or get fancy and set out a few different dips like garlic aioli or marinara infused with fresh basil. They pair beautifully with a simple green salad to feel less like snack and more like an actual meal, or serve them solo as an appetizer when friends are coming over. I've even made them for game days and watched people eat an embarrassing number without realizing it.
- Always use a pair of tongs or a small spatula to remove them—that moment right out of the fryer is when they're most fragile.
- If you're making these for kids, pre-cut any larger toppings so nothing becomes a choking hazard.
- Double the batch if you're hosting—they disappear faster than you'd expect.
Pin it These mini bagel pizzas have become my go-to when I want something that tastes like I tried harder than I actually did. They're proof that the simplest ideas, made with a little care, become the ones everyone remembers.
Recipe FAQ
- → What bagels work best for this snack?
Mini plain bagels halved provide the ideal size and texture for crispiness in the air fryer.
- → Can I customize the toppings?
Yes, try pepperoni, olives, bell peppers, mushrooms, or even pineapple to suit your taste.
- → How do I make it gluten-free?
Use gluten-free bagels to accommodate gluten sensitivities without altering the cooking method.
- → What temperature and time are recommended?
Preheat to 375°F and air fry each batch for 5-6 minutes until the cheese bubbles and browns slightly.
- → How to serve these mini bagels?
Serve warm with extra marinara sauce on the side for dipping to enhance the flavor experience.