Pizza Bagels

Pizza in the morning, pizza in the evening, pizza at supper time… it’s always time for Pizza Bagels!!

It’s the best day of the year!

No, not Hanukkah. Not even my birthday. It’s National Bagel Day!

I don’t make these things up, y’all. But you know if I did, we would have bagel day at least once a month quarter. In the past I’ve celebrated with making homemade lox, bagels, rainbow bagels (all the rage suddenly!) and even a bagel inspired salad.

But today, I bring you my favorite comfort food (besides matzah ball soup)/ childhood recipe/ super easy and most delicious way to clean out the fridge ever! Pizza Bagels all day long. I even made a breakfast version for y’all. (Scroll down. You’ll see.)

I’m pumped to partner with Victoria Fine Foods to make these bagel pizzas even easier. I’m all about modernizing my Bubbe’s recipes, and VFF does that with their line of Italian pasta sauces. Slow, kettle-cooked in small batches, with minimal ingredients (no added sugar!) and vegan, kosher and organic options. And most importantly, they taste delicious, y’all. Just like Bubbe would make, if she were an adorable Italian lady. (I’m thinking we need a homemade kreplach vs. pasta cook-off, right??)

The best part of these, is you can literally top your pizza bagels with anything your heart desires. Peppers, anchovies, mushrooms, brisket…anything! You can even pre-assemble these and pop them in the freezer when a late-night pizza bagel strike hits. 

Did anyone else grow up with mini frozen pizza bagels? I’d come home from school, turn on Oprah (love her) and heat up some pizza bagels. Life was grand. But today, I’m happy to take these homemade variety and Jeopardy reruns. I’ve clearly grown a lot. 

Before and after. My kind of makeover. Here’s what we’ve got here. From left to right: Lox, Caper & Red Onion, Cheeseless with Arugula, Avocado & Pepitas, Just Cheese (Fresh Mozzarella!), Jalapeño & Green Onion, Tomato & Broccoli, Shakshuka (!) aka Egg, Hot Sauce & Pine Nuts, Basil & Shiitake Mushrooms, Tomato, Jalapeño & Red Chili Pepper Flakes and Mushroom and Basil. Whew! Break that yolk.

I incorporated all my favorite flavors into my choices- jalapeño and avocado for my Texas roots, Lox and Capers for my Jewish roots, Shakshuka for Israel!

Why Homemade Pizza Bagels Beat Frozen

• Ready in 15 minutes – faster than delivery
• Totally customizable with any toppings you have on hand
• Great way to clean out the fridge
• Perfect for feeding a crowd (you could set up a toppings bar!)
• Fresher, crispier, cheesier than anything from the freezer aisle

Which Bagel to Use

Any bagel works, but each gives a slightly different result:

• Plain – the classic, lets the toppings shine
• Everything bagel – adds incredible flavor to every single bite
• Sesame or poppy seed – nutty and great with simple cheese
• Whole wheat – heartier, slightly nuttier flavor
• Mini bagels – perfect for parties and little hands

Day-old bagels actually make for an extra-crispy result — great use for a bagel that’s past its peak.

Topping Ideas & Variations

Once you have the basics down, the options are endless:

• Classic – marinara, mozzarella, pepperoni or your favorite veggies
• White pizza – ricotta, garlic, a drizzle of olive oil, fresh basil
• Breakfast bagel pizza – scrambled eggs, cheddar, scallions (yes, it’s in the recipe below!)
• Pesto – swap marinara for pesto, add fresh mozzarella and cherry tomatoes
• BBQ chicken – BBQ sauce, shredded chicken, red onion, cilantro (no cheese if keeping it kosher)
• Everything bagel lox pizza – cream cheese base, smoked salmon, capers, red onion

Tips for the Best Pizza Bagels

• Broil at the end. Bake first to heat through, then hit them under the broiler for 1–2 minutes for that perfectly bubbly, golden-brown cheese.
• Go easy on the sauce. A thin, even layer is all you need — too much and the bagel gets soggy.
• Toast first for extra crunch. A quick toast before topping makes a big crispy difference.
• Air fryer works great! 375°F for 5–7 minutes. No preheating needed, insanely crispy results.

Pizza Bagels

Amy Kritzer

Pizza in the morning, pizza in the evening, pizza at supper time… it’s always time for Pizza Bagels!!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Main

Cuisine Jewish

Servings 10 halves

Ingredients

  

1x2x3x

• 5 bagels cut in half
• 1 24- oz jar pasta sauce I used Victoria Fine Food Organic Pomodoro
• Toppings! I used cherry tomatoes jalapeños, shitaki mushrooms, arugula, avocado, green onions, fresh mozzarella, capers, red chili pepper flakes and an egg! You do you.

Instructions

 

• Preheat oven to 400 degrees F with an oven rack in the middle.
• Place bagel halves face up on 1-2 cookie sheets.
• Top bagel halves with a layer of pasta sauce and desired toppings. I saved cold toppings, like lox, avocado, arugula, capers and fresh basil and put them on after.
• Bake for 12-15 minutes or until cheese is gooey and melt and bagels are toasted. Top with remaining garnishes and eat right away!
• For the egg, I dug out a bit of the middle of the bagel and used it to block the bagel hole, and also give the egg somewhere for it to sit. Cook until egg whites and set and yolks are still runny. It should also be 12-15 minutes!

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Frequently Asked Questions

Are pizza bagels healthy?

Homemade pizza bagels give you way more control than frozen or delivery. Use a whole wheat bagel, go lighter on the cheese, and pile on the veggies for a more nutritious version. They’re a legit meal when made at home.

Can I make pizza bagels in an air fryer?

Yes! Air fryer pizza bagels are incredible. Cook at 375°F for 5–7 minutes until the cheese is melted and bubbly. No preheating needed.

Can you freeze pizza bagels?

Absolutely. Assemble but don’t bake, freeze on a sheet pan until solid, then transfer to a zip-lock bag. Bake from frozen at 375°F for about 12–15 minutes. Great for meal prep.

What’s the best cheese for pizza bagels?

Low-moisture shredded mozzarella is the classic — it melts beautifully without getting watery. A mix of mozzarella and provolone is also excellent. Fresh mozzarella works too but add it in the last couple of minutes so it doesn’t release too much moisture.

Can I make these ahead for a party?

Yes! Assemble but don’t bake, then refrigerate for up to 4 hours. Bake right before serving. Or set everything out toppings-bar style and let guests build their own!

I partnered with Victoria Fine Foods on this post. Thanks for for supporting WJWE. Jew rock!