Gluten-Free Bagel Bites Recipe

There’s something downright magical about those little freezer-aisle bagel bites we grew up devouring after school — you know, the tiny cheesy pizzas that somehow tasted better at midnight than they ever did at lunch. But if you’re living that gluten-free life now, those old-school boxes don’t hit the same. And honestly? They don’t have to.

These homemade gluten-free bagel bites taste like the grown-up, glow-up version of the snack you used to inhale while your favorite cartoon theme song played in the background. They’re warm, chewy, toasty, and they’ll make your kitchen smell like a pizza joint and a bakery had a baby. Plus, they’re easy enough to throw together on a random weekday, but good enough that folks will swear you bought them from some fancy GF café.

So buckle up — we’re making the kind of bagel bites that disappear faster than you can say “leave some for me!”

The Dough: Simple, Chewy, and No Fuss

Gluten-free dough can sometimes act like it’s got an attitude. Too sticky, too dry, too crumbly — you know the drill. But this dough? She behaves. She’s soft, elastic, and doesn’t turn to dust when you look at her wrong.

What You’ll Need:

• 2 cups gluten-free all-purpose flour (with xanthan gum included)

• 2 teaspoons baking powder

• 1 teaspoon sugar

• ¾ teaspoon salt

• 1 cup plain Greek yogurt (or whole-milk cottage cheese blended smooth for extra chew)

• 1 tablespoon olive oil

• 1 egg (for wash)

• Water as needed

This is a no-yeast dough, so you don’t have to babysit it or give it a warm blanket and a pep talk. Just mix, roll, and boom — dough’s ready to go.

How to Make the Dough:

1. Grab a bowl and whisk together the flour, baking powder, salt, and sugar.

2. Add the yogurt and olive oil. Mix with a spoon until it starts looking like shaggy dough.

3. Get in there with your hands and knead for 2–3 minutes until smooth. If it’s sticky, dust with more flour. If it’s dry, add a teaspoon of water.

4. Let the dough rest while you prep your toppings — it’ll relax and get even easier to roll out.

   The Toppings: Build Your Mini Pizza Dreams

   Classic bagel bites are usually straight-up cheese or pepperoni, but you’re in charge here. Want mini buffalo chicken bites? Go for it. Feeling fancy with pesto and mozzarella pearls? Live your truth, chef.

   Basic Topping Setup:

   • ½ cup pizza sauce

   • 1–1½ cups shredded mozzarella

   • Pepperoni slices (mini if you’ve got ‘em, chopped if not)

   • Optional: oregano, garlic powder, red-pepper flakes

   This is your moment — don’t let anyone tell you how much cheese is “appropriate.”

   Rolling & Cutting the Bagel Bites

   You’re basically making mini gluten-free bagels without the boiling step. They bake up chewy and soft, the perfect little base for your toppings.

   1. Preheat your oven to 425°F (220°C) and line a baking sheet.

   2. Roll your dough to about ½-inch thick.

   3. Use a small cookie cutter, jar lid, or even a shot glass to punch out mini circles.

   4. Transfer them to your sheet and brush lightly with egg wash — this gives them that shiny, bakery-style top.

   If some come out a little lopsided, trust me, nobody ever complained about a goofy-shaped bagel bite while eating six of them at once.

   Assembly Time: The Fun Part

   1. Spoon a tiny bit of sauce on each dough circle — don’t drown them unless you like soggy bottoms.

   2. Sprinkle a fat pinch of mozzarella on each.

   3. Add pepperoni or whatever toppings you love.

   4. Dust with a little oregano or garlic powder.

   You’ll stand back and look at them like a proud parent at a science fair.

   Bake ‘Em Golden

   Pop your tray into the hot oven and bake for 12–15 minutes, or until the edges look golden and the cheese is bubbling like sweet molten lava.

   Once they’re out, resist the urge to inhale them immediately — those cheese bubbles will burn the roof of your mouth faster than hot coffee on a Monday morning.

   How to Serve

   You can absolutely serve them straight from the tray (zero judgment here), but if you want to feel extra fancy:

   • Add a side of warm marinara

   • Sprinkle with parmesan

   • Hit them with a tiny drizzle of garlic butter

   It transforms them from “after-school snack” to “oh wow, you actually cooked?”

   Storage & Reheating

   The best part? These freeze beautifully.
   Let them cool, toss them on a tray to freeze individually, then store in a zip bag.

   To reheat:

   • Frozen: 375°F for 10–12 minutes

   • Fridge: 375°F for 5–6 minutes

   They taste just like childhood… but upgraded.

   Final Notes

   These gluten-free bagel bites are the kinda snack that makes you feel like you beat the system. You get all the nostalgia, all the comfort, all the cheesy joy — without the gluten weighing you down.

   Make them for game day. Make them for the kids. Make them for yourself and don’t tell a soul. Just promise me one thing: don’t judge yourself when you eat eight of them before they even hit the plate.