A simple, elevated take on a childhood classic: bagel bites. This version brings serious flavour and crunch, and they always impress.
A bagel as the base for pizza is wildly underrated. Its dense, tight crumb absorbs sauce without turning soggy, and the natural sugar in the dough helps create a crisp crust that only gets better with a second bake.
The result is a soft, almost focaccia-like interior wrapped in the crispiest crust.
The Formula
Bagels are, by definition, a low-hydration bread. This gives them their classic density and chew. The dough is easy to knead by hand, though it can feel quite dry compared to higher-hydration doughs.
The key ingredient is sweetener. You can use honey, barley malt syrup, maple syrup, or brown sugar; each creates a soft dough that bakes into a crisp crust. For this recipe, the percentages are:
- 60% water
- 20% starter
- 2% salt
- 2.5% sugar
Sample Timelines
Bagel dough doesn’t need a long fermenting time like traditional sourdough bread. This recipe can be made in advance or on the same day you want to eat the bagel bites.
| Timeline A |
|---|
| Day 1, afternoon/morning |
| Feed starter |
| Day 1, evening |
| Mix dough, ferment at room temperature overnight |
| Day 2, morning |
| Divide, shape, & bake bagels; let cool during the day |
| Day 2, evening |
| Prepare & bake bagel bites |
| Timeline B |
|---|
| Day 1, evening |
| Feed starter |
| Day 2, morning |
| Mix dough, ferment at room temperature during the day |
| Day 2, evening |
| Divide, shape, & bake bagels; let cool while prepping toppings |
| Day 2, evening |
| Prepare & bake bagel bites |
NOTE: My kitchen temperature is 68°F. If your kitchen is 70°F or warmer, I don’t recommend doing an overnight ferment, as the dough will be ready in approximately 5–6 hours. Alternatively, you could mix the dough around 7 p.m., leave at room temperature for 3 hours, then move to the fridge overnight.
Sample Yields
6 bagels, 12 bagel bites
- 40 g (3 tbsp) sourdough starter
- 200 g (1 ⅔ cups) bread flour
- 120 g (½ cup) water
- 5 g (1 tsp) honey
- 4 g (¾ tsp) salt
24 bagels, 48 bagel bites
- 160 g (⅔ cup) sourdough starter
- 800 g (6 ½ cups) bread flour
- 480 g (2 cups) water
- 20 g (4 tsp) honey
- 16 g (3 tsp) salt
Toppings
Like regular pizza, the topping options are endless and could really be whatever you fancy. I like using mozzarella and sliced pepperoni sticks, which fit perfectly on mini bagels. You can also try:
- fior di latte & basil
- bacon bits
- ground beef
- diced mushrooms
- diced peppers
- diced ham
- black or green olives
Tips for Success
- Use a food scale for accuracy. I’ve included metric conversions if you need them.
- I use honey in this recipe because it’s usually what I have on hand, but any liquid sweetener works, including barley malt syrup or maple syrup.
- If you don’t have bread flour, all-purpose flour is fine. The bagels will be softer and less chewy, but a longer knead can help build strength.
- The dough should be smooth enough that you won’t need flour on your work surface. If it feels sticky (often a sign of slight overproofing) lightly oil or flour the surface. When transferring shaped dough to a baking sheet, I prep parchment with canola spray and cornmeal.
- Don’t skip the boil. It activates the starches and creates the classic chewy crust.
- Fine-grate your cheese. It’s easier to spread on a small surface and melts evenly.
Storage
Prepared bagel bites keep in the fridge for 3-4 days.
They also freeze well. You can freeze the bagels before or after baking with added toppings. They keep in the freezer for about 3 months.
When you’re ready to eat them, let them thaw at room temperature for 15 minutes while the oven preheats to 450F. Bake them for 20-25 minutes, or until they reach your preferred doneness.
Recipe
Sourdough Bagel Bites
Bagels:
- 80 g (⅓ cup) active sourdough starter
- 400 g (3 ¼ cups) bread flour
- 240 g (1 cup) water
- 10 g (2 tsp) honey + 1 tbsp for boiling
- 8 g (1 ½ tsp) salt
Toppings:
- 100 g (about 1 cup) mozzarella cheese, grated
- 50 g (about ½ cup) pepperoni, sliced
- Pizza sauce (as needed)
- Optional: diced peppers, mushrooms, olives, etc.
Directions
Make sure your starter is active and bubbly. It’s fine if it’s a few hours past peak. I feed a 1:4:4 ratio the night before and let it rise overnight.
The Bagels
- Add 80 g active starter to a mixing bowl with 240 g lukewarm (70–73°F) water. Mix until it becomes a milky slurry.
- Add the salt and honey, and stir until dissolved.
- Add the flour and mix until a shaggy dough forms. It will feel dry at first, but keep mixing until all the flour is hydrated. Cover the bowl and rest for 30 minutes.
- Knead for 8-10 minutes, or until the dough is smooth. If using a stand mixer, mix on speed 3 for 5-6 minutes.
- Cover and rest at room temperature for 8-9 hours (around 68°F). If your kitchen is warmer than 70°F, expect a 5-6 hour rise. Look for about a 70% rise; the dough should be puffy and rounded, but not necessarily doubled.
- Line a baking sheet with parchment. Lightly spray with canola oil and dust with cornmeal to prevent sticking. You can also use flour.
- Divide the dough into 50 g pieces. Shape each piece into a tight ball by pulling the edges toward the center, then flip seam-side down and circle your hand over it to create surface tension.
- Transfer the dough balls to the baking sheet. Cover with a towel or plastic wrap and rest for 10-15 minutes.
- Meanwhile, preheat the oven to 450°F. Bring a wide pot of water to a rolling boil and stir in 1 tablespoon of honey.
- Poke a hole in the center of each dough ball and use your fingers to gently stretch and roll the hole. Make it bigger than you think, because it will shrink slightly during cooking.
- Boil the bagels for 45 seconds per side. Remove with a slotted spoon and return them to the baking sheet.
- Bake for 15-20 minutes, or until golden. It’s okay if they’re slightly underdone; they will be baked a second time. Let them cool completely before topping.
The Assembly
- Preheat the oven to 450°F.
- Prepare your toppings. Use any pizza sauce you like, store-bought or homemade. I usually make mine from canned tomatoes.
- Slice the cooled bagels into two bottom halves and place them on a baking sheet. Add sauce and toppings.
- Bake for 10-15 minutes, or until the cheese is melted. Broil at 500°F to crisp the top.
- Let cool for 5-10 minutes before serving.
Bagel bites keep for 3-4 days in the fridge or up to 3 months in the freezer.
Crumb & Quill 
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