Garlic Bagel Pizza Bites with Burrata & Hot Honey

There is a beautiful, almost poetic simplicity to the idea of turning a garlic bagel into a personal pizza. Think about it: the bagel already provides a sturdy, pre-formed crust with a built-in rim, a satisfying chew, and—in the case of the garlic bagel—an intoxicating, roasted garlic flavor that rivals the best garlic knots at any neighborhood pizzeria. These pizza bites are not just a clever shortcut; they are genuinely delicious in their own right, worthy of a Friday night dinner or a game-day spread that will have your guests asking for the recipe.

The key to making these extraordinary rather than ordinary is restraint with the toppings and quality of the ingredients. A smear of San Marzano tomato sauce, a scattering of low-moisture mozzarella for that perfect melted stretch, and then the showstopper: a generous tear of fresh burrata placed on top the moment the bagel comes out of the oven, so it begins to melt into a pool of creamy, milky richness. A drizzle of hot honey—that addictive combination of sweetness and slow-building heat—ties everything together in a way that is absolutely irresistible. These are the kind of bites that disappear from the table in minutes, leaving nothing but crumbs and satisfied silence.

Ingredients

• 4 garlic bagels, sliced in half

• 1 cup San Marzano tomato sauce (or your favorite marinara)

• 2 cups shredded low-moisture mozzarella cheese

• 8 oz fresh burrata cheese (2 balls)

• 3 tbsp hot honey (store-bought or homemade with honey and red pepper flakes)

• Fresh basil leaves, torn

• 2 tbsp extra-virgin olive oil

• Flaky sea salt

• Freshly cracked black pepper

• 1/4 tsp dried oregano

• Optional: thinly sliced pepperoni, soppressata or calabrese salami

Directions

Step 1: Preheat your oven to 425°F (220°C) with a rack positioned in the upper third. Line a large baking sheet with parchment paper or a silicone baking mat. Place the garlic bagel halves cut-side up on the sheet. Drizzle each half lightly with olive oil and place them in the oven for about three to four minutes to lightly pre-toast the surfaces. This crucial step prevents the bagel from becoming soggy under the sauce and cheese—it creates a barrier that keeps the crust crisp throughout baking.

Step 2: Remove the bagels from the oven and spread approximately two tablespoons of tomato sauce on each half, leaving a small border around the edge like a pizza crust. The sauce should be a thin, even layer—too much will make the finished product sloppy and difficult to eat. Sprinkle the dried oregano over the sauce, then pile the shredded mozzarella generously on top. If you are using pepperoni or other cured meats, layer them over the cheese now.

Step 3: Return the topped bagels to the oven and bake for 10 to 12 minutes, until the cheese is fully melted, bubbling vigorously, and developing golden-brown spots of caramelization on the surface. The edges of the bagels should be deeply toasted and the garlic in the dough should be fragrant and aromatic—you will smell it throughout your kitchen.

Step 4: Remove from the oven and immediately tear open the burrata balls, placing generous portions of the creamy interior and the outer mozzarella shell onto the center of each pizza bagel. The residual heat will begin to melt the burrata into a luxurious, flowing pool. Work quickly for the best effect.

Step 5: Drizzle each pizza bagel with hot honey, letting it flow into the crevices and pool around the burrata. Scatter torn basil leaves over the top, finish with a pinch of flaky sea salt and black pepper, and serve immediately. These are best eaten with a knife and fork, though there is no shame in picking them up with your hands and letting the burrata drip gloriously down your chin.

Get the Bagels!

Order the perfect bagel for this recipe: Garlic Bagels

Also try: Plain Bagels

Also try: Jalapeño Red Pepper Bagels