If you’re not familiar with the 2 ingredient bagels, I highly recommend checking them out.
It’s a recipe that I didn’t create- versions of it have been floating around for years. You basically just combine self-rising flour & greek yogurt and you have bagels!
And while bagels are great and all, I think we can all agree that pizza is even better.
For this recipe, we’re tweaking the original bagel recipe slightly, and then turning them into mini pizzas!
Bagel bites were a staple back in the 90’s, and this recipe takes me right back.
I mean, when pizza’s on a bagel, you can eat pizza any time.
Important notes to know
This is a simple recipe, but like all recipes, I like to leave you with all the notes you need to succeed. I like to cover all the questions I think may come up, so let’s dive in!
If you’ve made my bagel recipe before, these are going to be a breeze for you. I did adjust the ratios slightly, however, so keep that in mind.
Self-Rising Flour: This recipe is “2 ingredients” because it utilizes self-rising flour, which is simply all-purpose flour mixed with baking powder and salt. If you have that, your life will be nice and easy! However, I know many people don’t just have it laying around, so the recipe card below includes what you’ll need to do with regular flour instead. Don’t worry, it just means adding a little baking powder and salt.
Plain Nonfat Greek Yogurt: The second ingredient of the bagels is plain Greek yogurt. I’ve never tried this with any other type of yogurt, but I’ve heard they don’t work nearly as well (and in some cases, not at all).
Bagel Sizes: You can make as few or as many bagels as you want. I went with 8 mini bagels to make 16 bites, but you can adjust if you want. As you can see by my photo, they’re not all the same size, and they are far from perfect. But we’re slicing these and then topping with sauce and cheese, so I don’t mind the imperfections. If you want to be strict about the sizes, you can weigh the entire ball of dough, then divide that by 8.
Forming the bagels: The first time around, I didn’t pinch the bagels enough when I formed the circles. In other words, they opened up and came out as “C” shapes. When you form the bagel, a little trick I like to do now is flipping the bagel over before baking. That way, you can make sure both sides are pinched closed, and it works much better.
To Egg Wash, or Not To Egg Wash…
I did a batch of these mini bagels the first time around, but totally forgot about doing an egg wash. I’ll let you guess which is which.
You don’t HAVE to brush these with egg before baking, but as you can see, it makes a big difference in appearance.
Since we’re slicing these in half, it won’t matter much. But if you’re anything like me, you’d much rather have them be beautiful and golden.
Using healthy cheese
I used to exlcusively use low fat or fat free cheeses, but I’ve since moved on from that.
If you want to go low-fat, you certainly can. But let’s look at this recipe using this delicious whole milk mozzarella cheese I used.
One serving is 90 calories. This recipe calls for 1.5 servings, which is 135 calories. Since this recipe makes 16 servings, the cheese is adding just over 8 calories per bite. That’s nothing!
You can choose a cheese that’s 60 calories per serving, but in the end, it’s only saving you less than 3 calories per bite.
I’ve only been using real deal cheese (next step up is shredding it myself) and I won’t go back! Plus, when you use a good cheese, it melts SO much better than the low fat stuff.
I learned this when I did my pizza recipe– a little cheese goes a long way when you use good cheese.
As you can see, I didn’t drown these in cheese, but it melted down plenty…
I’ll admit, a few of them could have used a little more cheese. Truthfully, I just ran out, so we had to work with it!
Some other recipes you’re gonna love
You have great taste. If you’re looking for more recipes like this, here are a few that I know you’ll be into:
- Neapolitan Style Pizza Crust
- Soft Pretzel Skillet With Beer Cheese Dip
- Breakfast Bagel Bombs
- Spicy Doritos French Fries
- 120g Self-Rising or All-Purpose Flour
- 1 Tsp Baking Powder (omit if using self rising flour)
- 1/4 Tsp Salt
- 130g Plain Nonfat Greek Yogurt
- Few Dashes Garlic Powder
- 1 Egg for Egg Wash (Optional)
- 60g (Approx. 1/4 Cup) Pizza Sauce
- 42g Shredded Mozzarella
- Garlic Powder & Oregano
- In a large bowl, mix together your bagel ingredients (not including the egg) and use a silicone spatula to continue mixing until a dough forms. You can use your hands to bring it all together as well.
- Divide the dough into 4 roughly equal-sized balls, then divide each ball in half for a total of 8.
- Use your palms to roll each ball out and form them into a mini bagel shape. Pinch the edges together, then flip the bagel over to make sure the edges are fully combined. Continue until you have 8 mini bagels.
- Place the bagels in the air fryer and brush the tops with an egg wash. You can omit the egg, but it is what gives the bagels a nice golden brown top.
- Air fry at 350 degrees F for 6 minutes. If you do not have an air fryer, you can bake these in the oven at 375 degrees F for 6-7 minutes.
- Remove from the air fryer and let cool for about 10 minutes.
- Once cooled, use a serrated knife to cut each mini bagel in half, then place on a baking sheet.
- Spoon some of the sauce onto each bagel and top with cheese. Broil in the oven for about 3 minutes, or until the cheese is melted and slightly browned.
- Remove from oven, top with garlic powder & oregano (or whatever seasoning you'd like) and dig in!
- I chose to finish these in the oven on broil to melt the cheese without over-baking the rest of the bagel. You can throw these back into the air fryer if you'd rather.
- When it comes to broiling, make sure the oven rack is as close to the broiler (the top of the oven) as possible to quickly & easily melt the cheese.
- You can make the mini bagels ahead of time and freeze them, then prep some bagel bites whenever you'd like!
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Nutrition InformationYield 16 Serving Size 1 Bagel Bite
Amount Per Serving Calories 40Total Fat 0.5gCarbohydrates 6gProtein 2.5g