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Homemade Pizza Bagels

This recipe offers a quick and satisfying way to create classic homemade pizza bagels. Halved bagels are topped with pizza sauce, shredded mozzarella, and mini pepperoni, then baked until golden and bubbly. Finished with dried basil, they make a perfect snack or light meal.
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Total Time 20 minutes
Servings: 4 people
Course: lunch/dinner
Cuisine: Italian
Calories: 2406.2
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 full-sized plain bagels halved
  • 1/2 cup store-bought or homemade pizza sauce
  • 8 ounces shredded mozzarella cheese
  • 4 ounces mini pepperoni
  • Dried basil for garnish

Equipment

  • 1 Baking Sheet
  • 1 Parchment Paper Optional, for easy cleanup and non-stick
  • 1 Small spoon or butter knife For spreading sauce
  • 1 Oven
  • 1 Oven Mitts

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Line a baking sheet with parchment paper for easy cleanup, if desired.
  3. Arrange the halved plain bagels, cut-side up, on the prepared baking sheet.
  4. Spread approximately 1 tablespoon of pizza sauce evenly over the cut surface of each bagel half.
  5. Generously sprinkle shredded mozzarella cheese over the sauce on each bagel half.
  6. Distribute the mini pepperoni evenly over the cheese on all bagel halves.
  7. Carefully transfer the baking sheet to the preheated oven.
  8. Bake for 8-10 minutes, or until the cheese is melted, bubbly, and slightly golden brown.
  9. Remove the pizza bagels from the oven and let them cool for a minute or two before serving.
  10. Garnish with dried basil, if desired, and serve warm.

Notes

For superior texture, lightly toast the cut side of the bagels under the broiler for 1-2 minutes before adding toppings. This creates a barrier, preventing sogginess from the sauce and ensuring a crisp base. When applying sauce, use a moderate amount; too much will make the bagels wet. Distribute cheese and pepperoni evenly to promote consistent melting and cooking. If you prefer a richer flavor, consider a blend of mozzarella and a touch of aged provolone. A final sprinkle of fresh basil after baking will elevate the aroma and presentation.