Okay, so I gotta tell you about these Air Fryer Pizza Bagels. Seriously, they’re a total game-changer. You know those nights when you’re starving, the kids are yelling for food, and the thought of actually *cooking* feels like climbing Mount Everest? Yeah, those nights. This recipe? It’s my lifeline. I first threw this together one messy afternoon when we were out of bread but had bagels and leftover pizza fixings. Best mistake ever!
Why These Little Guys Are Awesome
Honestly, I make this like, weekly now. My teenager can even handle it (big win!). They’re perfect for a quick appetizer if friends pop over unexpectedly, or just a super fast lunch. The air fryer gets the bagel all crispy on the bottom but still chewy, and the cheese? Oh man, the cheese gets perfectly bubbly and just a little browned on top. Takes like, 5 minutes max to cook. And cleanup is way easier then, say, making a whole pizza form scratch. My family goes crazy for these because they’re basically mini personal pizzas you can customize. Total crowd-pleaser.
Here’s What You’ll Need
You don’t need much! This is why it’s so great.
- Bagels: Any kind works, really. Plain, everything, maybe even a cheese one if you’re feeling wild. You’ll want to slice them in half horizontally, obviously.
- Pizza Sauce: Jarred is totally fine! (I often just grab a small can of tomato paste and doctor it up with some garlic powder and herbs if I’m out of actual pizza sauce, works in a pinch).
- Shredded Mozzarella Cheese: A good handful per bagel half. I like whole milk low-moisture mozzarella, it melts best, but honestly, whatever shredded cheese blend you have on hand is probably okay. Sometimes I mix in a little provolone too! Yum.
- Your Favorite Toppings: This is where the fun is! Mini pepperoni is classic, but sliced mushrooms, onions, bell peppers, or even some cooked sausage crumbles are great.
Okay, Let’s Make ‘Em! (It’s Seriously Easy)
- First thing, get your bagels sliced. Try to get them relatively even so they cook at the same rate.
- Spoon some pizza sauce onto each bagel half. Don’t go too crazy here, you don’t want a soggy mess! Just a thin-ish layer is perfect.
- Pile on that cheese! Be generous, but make sure it stays mostly on the bagel. This is where I usually sneak a little pinch of cheese, just for quality control, you know?
- Add your toppings. If you’re using pepperoni or other meats, spread ’em out. For veggies, thinly slice them so they cook quickly.
- Now, pop these into your air fryer basket. You might need to do this in batches depending on the size of your air fryer. Don’t overlap them! They need that hot air circulating around each one.
- Air fry at about 380°F (190°C) for maybe 4-6 minutes. I find it works better if I actually let the air fryer preheat for just a minute or two first, it gets things crispy faster. Watch them carefully! Air fryers are FAST, and cheese can go from perfect to burnt in seconds.
- They’re done when the cheese is all melty, bubbly, and starting to turn golden brown in spots.
Things I’ve Learned Along the Way
From much trial and error (mostly error, let’s be real):
- Don’t slice the bagels *too* thin. They get flimsy.
- If your toppings are really wet (like certain mushrooms), maybe give them a quick sauté first or blot them dry.
- Keep an eye on the time! Seriously, I’ve ruined perfectly good bagels by walking away for ‘just a minute’.
- If the bottoms are getting too dark but the cheese isn’t ready, you can sometimes put a little square of parchment paper under them, but make sure it’s weighted down by the bagel so it doesn’t fly up into the heating element! (Learned that the hard way, smelled awful). You can also find pre-cut air fryer liners that are specifically designed for this sort of thing, which are handy.
Mix It Up! (And One Thing Not To Do)
You can totally play with this!
- Veggie Power: Load them up with spinach, diced bell peppers, red onion.
- Meat Lover’s: Pepperoni, cooked bacon bits, ham… go wild!
- Cheesy Goodness: Try a blend of mozzarella, cheddar, and maybe a sprinkle of parmesan.
- One that didn’t work so well: I tried putting fresh mozzarella slices on top instead of shredded once, thinking it would be fancy. It just kinda made a wet, milky puddle on top of the sauce before it melted properly. Stick to shredded for this quick method, folks.
Got the Right Stuff? (Equipment)
Obviously, an air fryer is key here. Any size or model should work fine, just adjust timing. If you don’t have one, you can probably do these in a regular oven on a baking sheet at about 400°F (200°C) for maybe 8-10 minutes, or until the cheese is bubbly. It just won’t get quite the same crispy bottom as the air fryer magic provides, but hey, pizza bagels are pizza bagels!
Storing Leftovers (Ha!)
Honestly, in my house, leftovers are a mythical creature. These usually disappear faster than I can make them. But *if* you happen to have one or two rogue pizza bagels left, you can let them cool completely and store them in an airtight container in the fridge for a day or two. Reheat them back in the air fryer at 350°F (175°C) for a few minutes to bring them back to life. Microwaving makes them sad and soggy, don’t do it.
How We Eat ‘Em
We usually just grab ’em right out of the air fryer (carefully, they’re hot!) and devour them. Sometimes we dip them in extra pizza sauce or, weirdly maybe, ranch dressing. Don’t knock it ’til you try it! A side salad makes it feel like a slightly more legitimate meal, but let’s be real, usually they’re the star of the show.
Little Pro Tips (So You Don’t Mess Up Like I Did)
- Don’t overload the basket. Seriously, air circulation is the name of the game. Give each bagel half some space.
- Cheese first, *then* toppings. I once tried putting pepperoni under the cheese, thinking it would crisp up, and it just got buried and greasy. Cheese acts like glue for the toppings.
- Keep the sauce layer thin. Soggy bagel bottom is the enemy!
Questions You Might Have (And My Answers!)
Q: Can I use frozen bagels?
A: Yeah, absolutely. Let them thaw a bit first though, maybe slice them when they’re still slightly frozen so they don’t squish. Then just follow the steps.
Q: My cheese isn’t melting! What gives?
A: Make sure you’re using shredded cheese, not sliced deli cheese. And check your air fryer temp – maybe it’s not quite getting hot enough? Or you need a tiny bit more time.
Q: What if I don’t have pizza sauce?
A: No sweat! Like I said, a bit of tomato paste thinned with a little water, maybe a dash of garlic powder, dried oregano, or basil. Or even just a thin layer of ketchup in a total emergency? (Okay, maybe don’t do the ketchup, that was a joke… mostly!)
Q: Can I freeze these *after* cooking?
A: Hmm, I haven’t tried freezing them cooked. I reckon they’d probably be okay, but the bagel might get a bit tough or dry after freezing and reheating. Better to just make them fresh, they’re so fast!
There you have it! My super un-fancy, totally delicious Air Fryer Pizza Bagels. Give ’em a whirl, I bet you’ll love ’em as much as we do!
Ingredients
- 4 plain bagels
- 1/2 cup pizza sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup mini pepperoni (optional)
- 1/2 teaspoon dried Italian seasoning
- Pinch of garlic powder
Instructions
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1Slice each bagel in half horizontally.
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2Spread about 1 tablespoon of pizza sauce evenly over the cut side of each bagel half.
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3Sprinkle shredded mozzarella cheese generously over the sauce. Add mini pepperoni or other desired toppings if using.
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4Lightly sprinkle with Italian seasoning and garlic powder.
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5Place the pizza bagel halves in a single layer in the air fryer basket. Cook at 350°F (175°C) for 6-8 minutes, or until the cheese is melted and bubbly and the edges of the bagel are golden brown and crispy.
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6Carefully remove from the air fryer and let cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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