Mini Pepperoni Bagels Snack (Printable Version)

Bite-sized bagels with tomato, mozzarella, and pepperoni—ideal for a tasty snack or appetizer.

# What You’ll Need:

→ Bagels

01 - 6 mini bagels, halved

→ Sauce & Toppings

02 - 120 ml pizza sauce
03 - 100 g shredded mozzarella cheese
04 - 36 to 48 mini pepperoni slices
05 - 1 tablespoon grated Parmesan cheese (optional)
06 - 1/2 teaspoon dried oregano
07 - 1/4 teaspoon red pepper flakes (optional)

→ Garnish (optional)

08 - 1 tablespoon fresh basil, chopped

# Method:

01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - Arrange halved mini bagels cut side up on the prepared baking sheet.
03 - Spread approximately 2 teaspoons of pizza sauce evenly over each bagel half.
04 - Distribute shredded mozzarella cheese evenly over the sauce-topped bagel halves.
05 - Top each bagel half with 3 to 4 mini pepperoni slices.
06 - Sprinkle Parmesan cheese, dried oregano, and red pepper flakes over each bagel half as desired.
07 - Bake for 10 to 12 minutes until the cheese is melted and bubbly, and the bagels are crisp.
08 - Remove from oven and cool for 2 to 3 minutes. Garnish with fresh basil if desired before serving warm.

# Expert Hints:

01 -
  • They're genuinely fun to assemble, especially with kids or when you want something hands-on without the stress.
  • The bagel base gets crispy in the oven while staying chewy inside, giving you the best texture contrast with the melted cheese.
  • They taste homemade but come together in under 25 minutes, perfect for those moments when you need something warm and satisfying.
02 -
  • The difference between a soggy bagel and a crispy one comes down to not over-saucing; too much moisture makes the bagel base steam instead of crisping up.
  • Freezing these works brilliantly—assemble them, bake, cool completely, then freeze in a single layer. Reheat directly in the oven at 350°F for about 8 minutes and they taste almost as fresh as the day you made them.
03 -
  • If your mozzarella isn't melting quickly enough, you can loosely tent the baking sheet with foil for the first 8 minutes, then remove it so the cheese can brown.
  • Use a fresh bagel if you have one; day-old bagels can become too chewy, but frozen bagels thawed completely work surprisingly well.
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