Mini Pepperoni Pizza Bagels (Printable)

Crisp mini bagels layered with tomato sauce, pepperoni, and mozzarella for a tasty bite.

# What You’ll Need:

→ Bagels

01 - 6 mini bagels, halved

→ Sauce & Toppings

02 - 120 ml pizza sauce
03 - 100 g shredded mozzarella cheese
04 - 36–48 mini pepperoni slices
05 - 1 tablespoon grated Parmesan cheese (optional)
06 - 0.5 teaspoon dried oregano
07 - 0.25 teaspoon red pepper flakes (optional)

→ Garnish (optional)

08 - 1 tablespoon fresh basil, chopped

# How To Make It:

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

# Expert Advice:

01 -
  • They come together faster than ordering pizza and taste just as satisfying.
  • Kids feel like master chefs watching cheese bubble and pepperoni crisp up in real time.
  • You can make a whole batch in under 25 minutes, perfect for those moments when hunger strikes and you need something now.
02 -
  • Don't oversoak the bagel with sauce—the moisture that makes it delicious also makes it possible to end up with a soggy bottom if you're not careful.
  • Mini pepperoni is genuinely worth hunting down because standard slices release too much oil and can overshadow the bagel's flavor.
  • If your bagels are on the thick side, consider splitting them with a serrated knife instead of using a bagel slicer, which sometimes crushes them.
03 -
  • Room-temperature sauce spreads easier than cold sauce straight from the jar, and it bakes more evenly throughout the bagel.
  • Don't use pre-shredded cheese from a bag if you can help it—the anti-caking agents keep it from melting quite as smoothly, and block cheese shredded at home makes a visible difference in how creamy and cohesive everything becomes.
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