Mini Pizza Bagels

Recipe by Jonathan Brasil
Not Yet Reviewed

While most pizza bagels consist of store-bought bagels split and topped with sauce and cheese, in these two-bite homemade pizza bagels, the bagel dough is pizza-fied before going into the oven. With our Classic Chewy Bagel Mix Kit, the dough comes together easily and quickly. Boost the savory, onion-y flavor by sprinkling the bagels with a bit of Everything Bagel Topping, if you like. Serve a platter of these Mini Pizza Bagels at your next party and watch the crowd go wild, or keep them stashed in your freezer for an after-school snack that’s better than anything from the frozen foods aisle.

Prep
40 mins
Bake
20 to 25 mins
Total
1 hr 30 mins
Yield
24 mini pizza bagels
Mix Tips
Dipping a mini pizza bagel into a small bowl of marina. - select to zoom
Dipping a mini pizza bagel into a small bowl of marina. - select to zoom
Delicious mini pizza bagels arranged on a plate showing melty cheese, pepperoni, and basil with a bowl of marinara in the top of the photo. - select to zoom
12 uncooked prepared mini pizza bagels on a sheet tray ready to go into the oven. - select to zoom
Adding cheese to mini pizza bagels, getting them ready to bake. - select to zoom
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Instructions

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  1. To make the dough: Line two baking sheets with parchment, then lightly grease the parchment. 

  2. In a large bowl or a stand mixer fitted with the dough hook, combine the dough ingredients. Mix on low until the dough starts to come together; it’ll look a little dry at first, but continue mixing to form a soft, somewhat cohesive dough. If the dough is not coming together, add water, 1 teaspoon at a time, until it’s cohesive. It’s OK if it looks rough at this stage.  

    Overhead view of shaggy bagel dough being mixed in a bowl with a box of King Arthur Baking Chewy Bagel Mix in the bottom right corner of the frame.

  3. Knead the dough in the bowl by folding it over onto itself until bouncy and smooth, 3 to 4 minutes; if using a stand mixer, knead on medium-low speed until the dough is smooth, about 1 to 2 minutes. Cover the ball of dough and let it rest for 5 minutes. Meanwhile, preheat the oven to 425°F with racks in the center and bottom third and prepare the glaze.

    Animated gif showing how to fold, mix, and kneed bagel dough.

  4. To make the glaze: In a medium bowl, whisk the water and glaze packet until combined.  

  5. To shape the bagels: On a clean work surface, divide the dough in half (about 406g per piece), then roll each half into a log about 12" long. Divide each log into 12 equal pieces (about 33g each) to make 24 pieces total. Roll each into a ball. Working with one ball at a time and keeping the rest covered, use your index finger to poke a 1/2"-diameter hole through the center of each ball. 

  6. Once all the dough pieces are shaped, dip both sides into the glaze (make sure to scrape the bottom of the bagel on the edge of the bowl to remove excess) and divide between the prepared baking sheets.  

  7. Cover and let rise for at least 25 minutes, or until slightly puffy. It's OK if the bagels don’t appear to have risen significantly. 

  8. To add the topping: Sprinkle the Everything Bagel Topping evenly over the bagels (about 1/2 teaspoon per bagel), if using. Top each bagel with about 1 heaping teaspoon pizza sauce (use a half-full teaspoon scoop to speed up the job), making sure to spread it evenly over the surface of the bagel. Sprinkle each bagel with about 1 1/2 teaspoons of the cheese. 

  9. Bake the Mini Pizza Bagels for 10 minutes. Rotate the pans from top to bottom and front to back and bake for another 10 to 15 minutes, or until the cheese is browned and bubbling. 

  10. Pizza bagels are best served fresh from the oven but can be cooled completely, then well wrapped and frozen for longer storage. If freezing, unwrap and reheat in a 350°F oven for about 10 to 15 minutes, until warmed through.

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