Bagel holes—the small rounds cut from the center of bagel dough—are a baker’s bonus that deserve their own menu. Instead of tossing them, turn these chewy, crusty bits into everything from mini pizzas to sweet cinnamon knots. This article gives you a dozen genuinely useful recipes, each with clear steps and realistic times, so you can use every scrap of dough.
Ingredients
- 12 bagel holes (from 6 bagels, raw or leftover)
- 2 tbsp (30 ml) olive oil, divided
- 1 cup (240 ml) marinara sauce
- 1 cup (120 g) shredded mozzarella
- 1/4 cup (25 g) grated Parmesan
- 1/2 tsp dried oregano
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp black pepper
- 1/2 cup (120 ml) pizza sauce (or extra marinara)
- 1/4 cup (30 g) pepperoni slices, chopped (optional)
- 1/4 cup (30 g) cooked sausage crumbles (optional)
- 1/4 cup (30 g) sliced black olives (optional)
- 1/4 cup (30 g) diced bell pepper (optional)
- 1/4 cup (30 g) sliced mushrooms (optional)
- 1/4 cup (30 g) cooked bacon bits (optional)
- 1 egg, beaten (for egg wash)
- 1/4 cup (50 g) cinnamon sugar (2 tbsp sugar + 1 tsp cinnamon)
- 1/2 cup (120 ml) cream cheese frosting (store-bought or homemade)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- If using raw bagel holes: Bring a large pot of water to a boil. Add 1 tbsp (15 ml) of the olive oil to the water. Boil the holes for 1 minute per side, then drain and pat dry. (If using leftover baked holes, skip this step.)
- Toss the holes with the remaining 1 tbsp (15 ml) olive oil, garlic powder, onion powder, and black pepper.
- Arrange the holes on the prepared baking sheet, leaving space between each.
- For pizza holes: Spread about 1 tbsp (15 ml) marinara or pizza sauce on each hole. Sprinkle with mozzarella and Parmesan, then add any optional toppings (pepperoni, sausage, olives, bell pepper, mushrooms, bacon). Dust with oregano.
- For everything else: Leave the holes plain or brush with beaten egg for a shiny crust.
- Bake for 12–15 minutes, until the holes are golden brown and the cheese is bubbly. If you added meat, ensure it reaches a safe minimum internal temperature of 165°F (74°C) for poultry or 160°F (71°C) for ground meats, checked with a food thermometer.
- For sweet holes: After baking, brush the hot holes with melted butter (optional) and toss in cinnamon sugar. Serve warm with cream cheese frosting for dipping.
Tips
- Substitutions: No bagel holes? Use bagel chips or sliced bagels cut into strips. Gluten-free? Use gluten-free bagel dough or store-bought gluten-free bagel holes.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a toaster oven or air fryer at 350°F (175°C) for 3–5 minutes to restore crispness.
- Common mistake: Don’t overcrowd the baking sheet—steam will make them soggy. Give them room to crisp.
- Make ahead: Prepare the holes up to the baking step, cover, and refrigerate for up to 24 hours. Bake as directed, adding 2–3 minutes to the time.
Serving Suggestions
Serve the pizza holes as a party appetizer with extra marinara for dipping. The cinnamon sugar holes pair well with coffee or hot chocolate. For a brunch spread, arrange both sweet and savory holes on a platter with fresh fruit and yogurt.
Variations
- Everything Bagel Holes: After boiling, sprinkle with everything bagel seasoning before baking.
- Garlic Parmesan: Toss baked holes with melted butter, minced garlic, and grated Parmesan.
- Buffalo Chicken: Top with shredded cooked chicken tossed in buffalo sauce and blue cheese crumbles.
- Pesto Veggie: Spread pesto on the holes, then top with roasted vegetables and mozzarella.
- Chocolate Hazelnut: Skip the cinnamon sugar; spread with chocolate-hazelnut spread after baking.
Storage and Reheating
Store baked bagel holes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. For longer storage, freeze in a single layer on a baking sheet, then transfer to a zip-top bag—they’ll keep for up to 3 months. Reheat frozen holes directly in a 350°F (175°C) oven for 8–10 minutes, or in a toaster oven for 5–7 minutes. Avoid microwaving, as it makes them tough.
Frequently Asked Questions
Can I use raw bagel dough holes? Yes, but they need to be boiled first to develop the chewy texture. If you skip boiling, they’ll bake like dinner rolls—still tasty, but not bagel-like.
What if I don’t have bagel holes? You can cut a bagel into quarters or use store-bought bagel chips. Adjust baking time: chips will need less time (5–7 minutes).
Can I make these in an air fryer? Absolutely. Preheat the air fryer to 375°F (190°C) and cook in a single layer for 6–8 minutes, flipping halfway.
How do I keep them from getting soggy? Don’t add too much sauce—1 tablespoon per hole is plenty. Also, bake them directly on the rack if you want extra crispness (place a tray underneath to catch drips).
Can I freeze unbaked holes? Yes. After boiling, toss with oil and freeze on a baking sheet. Once frozen, transfer to a bag. Bake from frozen at 400°F (200°C) for 18–20 minutes.
Are these safe for kids? Yes, as long as any meat is fully cooked to the safe minimum internal temperature (165°F/74°C for poultry, 160°F/71°C for ground meats). For younger children, skip the pepperoni and use mild cheese.
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More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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