Crispy Mini Bagel Pizzas (Printable)

Savory mini bagel snacks with melted cheese and toppings, perfectly crisped using an air fryer.

# What You’ll Use:

→ Bagels

01 - 6 mini plain bagels, halved

→ Sauce

02 - 1/2 cup pizza sauce or marinara sauce

→ Cheese

03 - 1 cup shredded mozzarella cheese

→ Toppings

04 - 1/4 cup mini pepperoni slices or chopped regular pepperoni (optional)
05 - 2 tablespoons sliced black olives (optional)
06 - 2 tablespoons diced bell pepper (optional)
07 - 1 teaspoon dried oregano or Italian seasoning

# How-To:

01 - Preheat the air fryer to 375°F for 2 minutes.
02 - Arrange mini bagel halves cut side up on a clean surface.
03 - Spread about 2 teaspoons of pizza sauce over each bagel half evenly.
04 - Sprinkle shredded mozzarella cheese evenly over each sauced bagel half.
05 - Top with desired optional toppings such as pepperoni, black olives, or diced bell pepper.
06 - Lightly sprinkle dried oregano or Italian seasoning onto each prepared bagel half.
07 - Place as many mini bagel pizzas as fit in a single layer in the air fryer basket; cook at 375°F for 5 to 6 minutes until cheese is bubbling and golden, working in batches if necessary.
08 - Carefully remove from air fryer and allow to cool slightly before serving.

# Expert Advice:

01 -
  • They're genuinely foolproof—even my nephew can assemble and air fry them without supervision.
  • The bagel gets crispy on the outside while staying chewy inside, creating a texture that's better than regular pizza dough.
  • You can have hot, melted-cheese perfection on the table in under fifteen minutes total.
02 -
  • Don't skip preheating the air fryer—I learned this the embarrassing way when my first batch came out pale and chewy instead of crispy.
  • The bagel halves need space around them for air to circulate, so resist the urge to pack them in tightly or you'll end up with steamed pizza instead of the crispy-edged magic you're after.
03 -
  • Watch the first batch closely to learn your specific air fryer's personality—some run hotter and need just 4 to 5 minutes instead of the full 6.
  • Use low-moisture mozzarella specifically for this or the cheese releases too much water and your bagels end up steamed instead of crispy.
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