How To Cook Pizza Bagels In Microwave?

Microwave

1. Discard plastic wrapper that surrounds crisping tray and place frozen Bagel Bites inside or on a microwavable plate, make sure cheese and toppings facing up.
2. Put inside your microwave and cook for 2 minutes 10 seconds on HIGH.
3. Allow bagels to rest for a minute before serving. The toppings get hot.

Cut bagel in half. Place cut-side-up on microwave-safe serving plate. Spread each half with 1 tablespoon pizza sauce. Top each with 4 slices pepperoni and 1 tablespoon cheese. Microwave on high, uncovered, 1 to 1 1/2 minutes or until cheese begins to melt, rotating plate once.

Can you put pizza bagels in the microwave?

Place tray shiny side up, with all 9 frozen bagel bites in microwave oven. 2:20 min: Cook 2 minutes and 20 seconds on high power. Let bagels stand for 1 minute before serving.

How do you cook bagels in the microwave?

Paper Towel Wrap and Microwave

Put it on a microwave-safe plate (like something made of ceramic or thick glass) and then cook the bagel for 20 seconds on the highest power level or setting. Let the bagel cool for 30 seconds afterwards then enjoy your freshly microwaved baked good.

How do you reheat pizza bagel bites in the microwave?

Instructions

1. Pop bagel in the toaster and toast for about 1 minute or until golden brown.
2. Remove from toaster, place on a plate, on either half of the bagel, spread pizza sauce, sprinkle cheese, meant and green onion; microwave on high for 1 minute or until cheese is melted, enjoy!

How do you cook frozen pizza bagels?

Bake: Oven: Preheat oven to 425 degrees F. Arrange frozen bagel bites about 1/2 inch apart on a baking sheet or shallow pan. Place baking sheet or pan on the upper middle rack in oven. Bake according to chart.

How long do you put 6 Bagel Bites in the microwave?

Place frozen Bagel Bites onto a microwave-safe plate with their toppings being up. Put the plate into the microwave and cook for two minutes and ten seconds on high heat mode. Allow Bagel Bites to rest for a minute to cool down a bit before you serve them.

Will microwaving a bagel make it softer?

Microwave It

Put your stale bagel on a microwave-safe plate and brush a small amount of warm water over the top of the bagel. Then wrap the bagel in a paper towel and microwave it for 10 to 20 seconds, or until soft to the touch. The water will regelatinize the starches in the bagel and it will be easier to chew.

Can I toast a bagel in a convection microwave?

Answer: Convection Microwaves MWC24 and MC24 cannot make toast. The heat comes from the sides, so they will not brown the toast on top. Microwave power removes moisture from bread, making it hard and stale.

Are microwave bagels good?

‘NEVER microwave bagels. Microwaves work by reheating the water molecules inside a food item. reheat bread, takes out all the moisture, leaving a hard, gross bagel,’ cautioned executive chef and owner Daniela Moreira of Timber Pizza Co.

How many minutes do you put Bagel Bites in the microwave for?

Place tray shiny side up, with all 9 frozen Bagel Bites in microwave oven. Cook 2 minutes and 20 seconds on high power.

How long do I put 20 Bagel Bites in the microwave?

Arrange frozen Bagel Bites about ½-inch apart on a microwaveable plate. Heat 9 Bagel Bites on medium power for 4 ½ to 5 minutes. Heat 20 Bagel Bites on High power for 4 ½ to 6 minutes.

How long do pizza bagels cook for?

Spread 1 tablespoon pizza sauce over each bagel half. Sprinkle each with cheese and desired topping. Place on ungreased cookie sheet. Bake 5 to 10 minutes or until cheese is melted.

Are pizza bagels fully cooked?

Heat all 9 bagels on crisping tray on high 2 minutes and 20 seconds or until fully cooked (For food safety, follow these cooking directions. Keep frozen until ready to prepare. Cook thoroughly to 160 degrees F as measured with a food thermometer.

Can bagels be frozen?

BAGEL STORAGE

(2) Freezing bagels extends their life remarkably well, better than leaving them on your counter. Freeze in an airtight bag, then thaw & reheat when you’re ready to eat. If your bagels are presliced is they will dry out a little.

How long to bake a pizza in the microwave?

Bake for about 1 and ½ minutes, till the cheese, is thoroughly melted, Check the temperature of the pizza to make sure it reaches 165°. Once the thermometer measures 165°F, it’s ready to be served. If you want to prepare the softer bagels, take out the bagel wrappers and place the tray in the packaging in the microwave.

Can You bake pizza bagels in a convection oven?

If you want to bake the pizza bagels with a convection or toaster oven, use the oven tray and not the crisping tray as the heat can damage the tray and the pizza.

Can you put pizza sauce on a bagel?

Put the pizza sauce on the open half of the bagel Put some cheese on the sauce, depending on how much cheese you like on your pizza Bake for about 1 and ½ minutes, till the cheese, is thoroughly melted, Check the temperature of the pizza to make sure it reaches 165°. Once the thermometer measures 165°F, it’s ready to be served.

Amazon.com: Galanz GTWHG12S1SA10 4-in-1 ToastWave with TotalFry 360, Convection, Microwave, Toaster Oven, Air Fryer, 1000W,1.2 Cu.Ft, LCD Display, Cook, Sensor Reheat, Stainless Steel: Everything Else

• 5.0 stars out of 5 for this product This oven/microwave is fantastic!
• On December 10, 2020, the United States will conduct a review.
• I’m writing a review of the Galanz ToastWave.

Amazon offers lightning-fast delivery (three days).I must have purchased it during a cyber sale or something, because when I went on the link to write a review, the price was $200 more than what I had paid for the item originally.When the enormous package came, there were a few tears in the box, but the oven was in wonderful condition thanks to the styrofoam it had been put in during the shipping process.It is true that there are some scratches on the control panel, however there is a transparent adhesive protecting covering on top that makes it difficult to detect them.

It is simply a matter of peeling it off and it is stunning.It’s both large and gorgeous.I actually have more counter space now that I’ve removed my old microwave and toaster, but I made a small (trial) extension out of wood to slide it closer to the refrigerator over the gap between the countertop and the refrigerator to give me even more counter space.I’ll probably keep it there for a while.

The door’s hinges are on the left side, and it is a large door, so if you are mixing anything on a tiny countertop and need to open the door, you will have to relocate whatever you are mixing to make room for the door hinges.I’ve tested everything, with the exception of the Sensor modes (which I’m still trying to figure out).Everything works well.The settings are rather simple to understand, and the functions of the dial are particularly appealing to me.

1. I’ve never utilized the auto settings on any of my prior microwaves or ovens since I like to control the power, temperature, and time myself instead.
2. Even though the bake ″cake″ auto setting is rather accurate in terms of time and temperature, I like to set my own parameters.
3. You can easily fit a 9″ x 13″ baking pan inside, but there is no way to turn off the turntable (except in microwave mode, as far as I can tell), so it is always turning underneath the baking pan, which is too long to do a complete circle inside the oven, so the pan gets shifted to one side until it can’t move any more, but the turntable keeps turning under the pan.
4. I’m not sure if this is normal, but I’m not sure.
5. I’m not sure whether you can just place the pan in there on top of the heating components because the instructions indicate to use the turntable, but I don’t believe you can do that.
6. The manufacturer did state that utilizing the turntable is the best way to get the most out of the oven.

My brownies turned out perfectly in a 9×13 pan that was placed on top of the turntable and baked evenly, however I’m concerned about wearing down the top of the turntable by rubbing it on the bottom of the pan during baking.To make the turntable spin, I’ll need to buy a couple more of those round pizza pans, which I’ll use to bake cookies and other treats while the turntable is spinning.NEWS UPDATE: I saw the worn lines on the bottom of my 13×9 pan from the turntable and made a note to prevent this from happening again.

It’s not an issue for me, but I wish there was a way to turn off the turntable.Only in Microwave mode is it possible to turn it off.I’ve switched to baking brownies in 8×8 pans and cutting them into smaller slices.Oh, no, the brownies are a little thicker, and the icing is a little thicker, so poor me, I’m in trouble.I rarely write reviews in the first place, for any reason other than to be a jerk about something I don’t like.For me to write a follow-up just indicates that I have a genuine point of view.

I’m not sure I have the words to adequately describe how awesome this thing is.I’ll give it my best shot.Once you get the hang of using this oven, you will be able to accomplish practically anything with it.I tried my hand at making Pillsbury muffins in the convection oven for the first time this morning, and they turned out beautifully, with excellent browning on the top and bottom.I prepared meatloaf and acorn squash for dinner tonight.

Boom.Perfect.I’m not a really talented cook.I set the timer according per the instructions on the packaging.It’s finished with a ding, ding, ding.

• Get yourself a low wire grate to place on the turntable (as seen in the photo), and then place your pan on top of it.
• A 12″ pizza pan with holes in it is required if you wish to cook a 12″ pizza; otherwise, if you use the pizza setting on your oven and a flat pan, the bottom of the dough will become soggy.
• The crust becomes mushy because the top becomes excessively dark.
• I’ve had the most success with the ″bake″ or ″convection″ settings.

• I’m not going to use any of the other automated alternatives that are provided to me at all.
• Cooking cod fish in butter using the broil setting the other night turned out better than anything else I’ve ever cooked under the broiler in the oven.
• I just wanted to let you know that this is a really great computer, and I hope you agree.

Top reviews from the United States

There was a problem filtering reviews right now. Please try again later.

• On September 28, 2020, the United States will conduct a review.
• Stainless Steel is the color of choice.
• Purchase that has been verified When our microwave failed, we had been debating whether or not to invest in an air fryer for some time.

As a result of our absence of a microwave, we had to decide if acquiring another microwave in addition to an air fryer was better to getting the Galanz microwave, air fryer, convection oven, and so on.The product must be worth every penny of the $299 because Amazon was selling it for such a low price ($299) compared to other sellers (who were charging $499 or more).Despite the fact that the Galanz is a space-saving option, its capabilities are restricted when compared to other stand-alone appliances of similar size (air fryers and microwaves, as well as the other features it offers).The temperature settings for the air fryer are quite limited, and air frying takes significantly longer than with other machines.

Personally, I feel that this is due to the fact that the air fryer does not employ wire baskets, which would allow the heat to circulate more effectively throughout the food.Crispiness in the fried chicken is something I have yet to accomplish.I was quite dissatisfied with the results of the air frying.It’s possible that I’ll acquire another air fryer.

Toast takes significantly longer to make compared with a standard toaster.I would have preferred to replace the microwave with another microwave and to have invested in another air fryer/oven unit instead of the Galanz, despite the fact that it has several functions bundled neatly into a single appliance.The Galanz would never have enticed me to purchase it even at the comparably cheap price of $299, knowing what I now know about how to evaluate products.I have come to regret my decision and wish that I had acquired a different set of equipment to match our specific culinary needs.

1. An update to my previous review: This thing has left me completely unsatisfied.
2. I would not recommend it.
3. It is something I would never suggest to anybody.
4. Crispiness is not achieved with the air fryer.
5. Nothing, whether it’s fries or chicken or whatever else, will yield the required outcomes in this case.
6. The turntable is quite badly built, in that the spinning mechanism does not reliably connect up with the turntable in a correct manner every time.

As a result, the pizza is burned on one side while remaining undercooked on the other.The small drive link does revolve the turntable on occasion, but most of the time it does not rotate it in the manner required for adequately balanced cooking.Due to the fact that after air frying or utilizing the toast or bake capabilities, the turntable must cool before placing the mat on the turntable in order to utilize the microwave feature, microwaving may not be accessible when it is needed during a meal preparation.

This temporal lag might cause problems with the scheduling of a meal.Utilizing a separate microwave, distinct from a multipurpose appliance such as this one, is a lot better option to follow.″Just chuck it in the garbage and chalk it up as a loss,″ my wife advises.Believe me when I say that I have come dangerously near to following her recommendations.If I could obtain a refund, I would use the money to purchase a separate microwave and air fryer/toaster oven, but I am left with this source of annoyance on an ongoing basis.If anybody decides to ignore my review and forewarning, they should at the very least pay the extra money for the warranty.

I feel that getting the insurance will be a sensible decision.If I didn’t express myself clearly, please allow me to characterize my sentiments as being extremely dissatisfied with my purchase.On December 10, 2020, the United States will conduct a review.Color: dark ebony Purchase that has been verified I’m writing a review of the Galanz ToastWave.Amazon offers lightning-fast delivery (three days).

I must have purchased it during a cyber sale or something, because when I went on the link to write a review, the price was $200 more than what I had paid for the item originally.When the enormous package came, there were a few tears in the box, but the oven was in wonderful condition thanks to the styrofoam it had been put in during the shipping process.It is true that there are some scratches on the control panel, however there is a transparent adhesive protecting covering on top that makes it difficult to detect them.It is simply a matter of peeling it off and it is stunning.It’s both large and gorgeous.

• I actually have more counter space now that I’ve removed my old microwave and toaster, but I made a small (trial) extension out of wood to slide it closer to the refrigerator over the gap between the countertop and the refrigerator to give me even more counter space.
• I’ll probably keep it there for a while.
• The door’s hinges are on the left side, and it is a large door, so if you are mixing anything on a tiny countertop and need to open the door, you will have to relocate whatever you are mixing to make room for the door hinges.
• I’ve tested everything, with the exception of the Sensor modes (which I’m still trying to figure out).

• Everything works well.
• The settings are rather simple to understand, and the functions of the dial are particularly appealing to me.
• I’ve never utilized the auto settings on any of my prior microwaves or ovens since I like to control the power, temperature, and time myself instead.

Even though the bake ″cake″ auto setting is rather accurate in terms of time and temperature, I like to set my own parameters.You can easily fit a 9″ x 13″ baking pan inside, but there is no way to turn off the turntable (except in microwave mode, as far as I can tell), so it is always turning underneath the baking pan, which is too long to do a complete circle inside the oven, so the pan gets shifted to one side until it can’t move any more, but the turntable keeps turning under the pan.I’m not sure if this is normal, but I’m not sure.I’m not sure whether you can just place the pan in there on top of the heating components because the instructions indicate to use the turntable, but I don’t believe you can do that.The manufacturer did state that utilizing the turntable is the best way to get the most out of the oven.

• My brownies turned out perfectly in a 9×13 pan that was placed on top of the turntable and baked evenly, however I’m concerned about wearing down the top of the turntable by rubbing it on the bottom of the pan during baking.
• To make the turntable spin, I’ll need to buy a couple more of those round pizza pans, which I’ll use to bake cookies and other treats while the turntable is spinning.
• UPDATE (on January 7, 21): I saw the wear lines on the bottom of my 13×9 pan from the turntable, and I made a mental note to avoid it happening again.
• It’s not an issue for me, but I wish there was a way to turn off the turntable.
• Only in Microwave mode is it possible to turn it off.

I’ve switched to baking brownies in 8×8 pans and cutting them into smaller slices.Oh, no, the brownies are a little thicker, and the icing is a little thicker, so poor me, I’m in trouble.I rarely write reviews in the first place, for any reason other than to be a jerk about something I don’t like.For me to write a follow-up just indicates that I have a genuine point of view.

I’m not sure I have the words to adequately describe how awesome this thing is.I’ll give it my best shot.Once you get the hang of using this oven, you will be able to accomplish practically anything with it.I tried my hand at making Pillsbury muffins in the convection oven for the first time this morning, and they turned out beautifully, with excellent browning on the top and bottom.I prepared meatloaf and acorn squash for dinner tonight.

Boom.Perfect.I’m not a really talented cook.

I set the timer according per the instructions on the packaging.It’s finished with a ding, ding, ding.Get yourself a low wire grate to place on the turntable (as seen in the photo), and then place your pan on top of it.A 12″ pizza pan with holes in it is required if you wish to cook a 12″ pizza; otherwise, if you use the pizza setting on your oven and a flat pan, the bottom of the dough will become soggy.The crust becomes mushy because the top becomes excessively dark.I’ve had the most success with the ″bake″ or ″convection″ settings.

I’m not going to use any of the other automated alternatives that are provided to me at all.Cooking cod fish in butter using the broil setting the other night turned out better than anything else I’ve ever cooked under the broiler in the oven.I just wanted to let you know that this is a really great computer, and I hope you agree.5.0 stars out of 5 for this product This oven/microwave is fantastic!

1. On December 10, 2020, the United States will conduct a review.
2. I’m writing a review of the Galanz ToastWave.
3. Amazon offers lightning-fast delivery (three days).
4. I must have purchased it during a cyber sale or something, because when I went on the link to write a review, the price was $200 more than what I had paid for the item originally.
5. When the enormous package came, there were a few tears in the box, but the oven was in wonderful condition thanks to the styrofoam it had been put in during the shipping process.

It is true that there are some scratches on the control panel, however there is a transparent adhesive protecting covering on top that makes it difficult to detect them.It is simply a matter of peeling it off and it is stunning.It’s both large and gorgeous.

After removing my old microwave and toaster, I was able to In fact, I now have more space on my countertop, but I created a little (trial) extension out of wood so that I could push it closer to the refrigerator over the gap between the countertop and the refrigerator to give me even more space.The door’s hinges are on the left side, and it is a large door, so if you are mixing anything on a tiny countertop and need to open the door, you will have to relocate whatever you are mixing to make room for the door hinges.I’ve tested everything, with the exception of the Sensor modes (which I’m still trying to figure out).Everything works well.The settings are rather simple to understand, and the functions of the dial are particularly appealing to me.I’ve never utilized the auto settings on any of my prior microwaves or ovens since I like to control the power, temperature, and time myself instead.

Even though the bake ″cake″ auto setting is rather accurate in terms of time and temperature, I like to set my own parameters.You can easily fit a 9″ x 13″ baking pan inside, but there is no way to turn off the turntable (except in microwave mode, as far as I can tell), so it is always turning underneath the baking pan, which is too long to do a complete circle inside the oven, so the pan gets shifted to one side until it can’t move any more, but the turntable keeps turning under the pan.I’m not sure if this is normal, but I’m not sure.I’m not sure whether you can just place the pan in there on top of the heating components because the instructions indicate to use the turntable, but I don’t believe you can do that.

• The manufacturer did state that utilizing the turntable is the best way to get the most out of the oven.
• My brownies turned out perfectly in a 9×13 pan that was placed on top of the turntable and baked evenly, however I’m concerned about wearing down the top of the turntable by rubbing it on the bottom of the pan during baking.
• To make the turntable spin, I’ll need to buy a couple more of those round pizza pans, which I’ll use to bake cookies and other treats while the turntable is spinning.
• UPDATE (on January 7, 21): I saw the wear lines on the bottom of my 13×9 pan from the turntable, and I made a mental note to avoid it happening again.
• It’s not an issue for me, but I wish there was a way to turn off the turntable.
• Only in Microwave mode is it possible to turn it off.

I’ve switched to baking brownies in 8×8 pans and cutting them into smaller slices.Oh, no, the brownies are a little thicker, and the icing is a little thicker, so poor me, I’m in trouble.I rarely write reviews in the first place, for any reason other than to be a jerk about something I don’t like.For me to write a follow-up just indicates that I have a genuine point of view.I’m not sure I have the words to adequately describe how awesome this thing is.I’ll give it my best shot.

Once you get the hang of using this oven, you will be able to accomplish practically anything with it.I tried my hand at making Pillsbury muffins in the convection oven for the first time this morning, and they turned out beautifully, with excellent browning on the top and bottom.I prepared meatloaf and acorn squash for dinner tonight.Boom.Perfect.I’m not a really talented cook.

I set the timer according per the instructions on the packaging.It’s finished with a ding, ding, ding.Get yourself a low wire grate to place on the turntable (as seen in the photo), and then place your pan on top of it.A 12″ pizza pan with holes in it is required if you wish to cook a 12″ pizza; otherwise, if you use the pizza setting on your oven and a flat pan, the bottom of the dough will become soggy.

• The crust becomes mushy because the top becomes excessively dark.
• I’ve had the most success with the ″bake″ or ″convection″ settings.
• I’m not going to use any of the other automated alternatives that are provided to me at all.
• Cooking cod fish in butter using the broil setting the other night turned out better than anything else I’ve ever cooked under the broiler in the oven.

I just wanted to let you know that this is a really great computer, and I hope you agree.The document will be reviewed in the United States on November 12, 2020.Stainless Steel is the color of choice.Purchase that has been verified This is by far the best microwave/convection oven combination we’ve ever purchased.It does an excellent job of cooking everything.

It’s only a matter of remembering to leave the silicone pad in the tray when microwaving and removing it for the other preparation methods.Because it is a very hot microwave, the directions are clear, and we took notes while following them.For example, the preset for popcorn was causing our store-bought popcorn to burn, so we put a note that the popcorn should be cooked at 2.30 instead of anything greater than that number.That’s the only issue we’ve seen thus far, but it’s completely fixable.I’m quite grateful that I done my research and discovered this product.

1. Following the manufacturer’s recommendations and keeping it clean will ensure that you are completely satisfied with it.
2. That’s a plus as well!

Top reviews from other countries

• 5.0 stars out of 5 for this product Customer service that is second to none On February 23, 2022, a review will be conducted in Canada.
• Stainless Steel is the color of choice.
• Purchase that has been verified This is quite beautiful in my kitchen and works extremely well; I’ve had it for a few weeks now but haven’t had a chance to try out all of the features yet.

Because this is a rather pricey piece of equipment, it’s a comfort to know that there is a responsible and caring after-sale customer care firm behind it.I contacted their customer service directly with some concerns and inquiries, and they were really helpful, kind, and immediate.I’ll update this post after a few months of using the air fryer more frequently.

The Best Easy Keto Bagels – Gluten-Free Recipe

On the exterior, it’s crispy; on the inside, it’s soft. Seeded bagels are simple and tasty, and they’re ready for you to fill them with whatever you like. On the exterior, it’s crispy; on the inside, it’s soft. Seeded bagels are simple and tasty, and they’re ready for you to fill them with whatever you like. servingservings USMetric4 servingservings

Ingredients

• Bagels 7 oz. (14 cups) aprox. 200 g (425 mL) mozzarella cheese
• 1 oz. parmesan cheese
• (2 tbsp) 12 cups cream cheese
• 28 g (30 mL) cream cheese (6 oz.) 350 milliliters (170 g) Almond flour is a type of flour made from almonds. The quantity of carbohydrates in almonds can vary substantially depending on their origin, yield, soil, amount of sunlight, and other factors, but they typically contain between 4 and 11 grams of net carbohydrates per 100 grams of almonds. As is always the case, double-checking the label is recommended. Continue reading″> almond flour
• 2 tbsp baking powder
• 1 1 eggeggs
• 1 1 eggeggs

• Topping 2 tablespoons flaxseed
• 1 tablespoon sesame seeds
• 12 tablespoons sea salt
• 14 tablespoons poppy seeds
• 1 eggeggs

low carb simple

Instructions

1. Preheat the oven to 430 degrees Fahrenheit (220 degrees Celsius) and line a large baking sheet with parchment paper.
2. Place the mozzarella and cream cheese in a medium-sized microwave-safe bowl and microwave on high for 1 minute, or until the cheese is melted. Remove the container and stir. In 30-second bursts, continue to cook until the cheese is melted and the mixture is readily mixed
4. In a second bowl, mix together the almond flour and baking powder until they are thoroughly incorporated. To the melted cheese, add the egg and almond flour mixture and stir well. Mix well until a smooth dough is formed. A non-stick surface is helpful in this procedure!
5. Kneading it helps in the process!
6. Divide the dough into as many parts as there are pieces in the recipe, and shape them into buns as desired. Place on a baking sheet that has been lined with parchment paper.
7. In order to make bagel shapes, poke a hole through the middle of each bun with your thumb or the handle of a wooden spoon and mold it further with your fingers.
8. In a small mixing bowl, add the seeds and seasonings for the topping mix and toss until well combined.
9. The second egg should be cracked into a bowl and whisked together until well incorporated.
10. Sprinkle the topping mixture on top of each bagel after liberally brushing the top with the beaten egg
12. 15 minutes in the oven should enough.

Naomi’s tip!

Some of my favorite ways to serve these bagels are with smoked salmon and cream cheese, as well as capers and dill (or any combination of the three). Alternatively, bacon and grilled cheese can be used. It is possible to freeze these bagels and re-heat them in the toaster or oven.

10 Minute Air Fryer Bagels (2 Ingredients!)

• This recipe for air fryer bagels takes only 10 minutes to prepare and calls for only two ingredients!
• There is no need for yeast, and they are chewy and easy to modify!
• I’m having a lot of fun experimenting with non-traditional recipes in my air fryer.

To be sure, I enjoy preparing veggie meals (such as zucchini and cauliflower), but the baked goodies are what I really look forward to each week.Some of the most popular treats are air-fried doughnuts and even chocolate chip cookies.Bagels cooked in the air are my latest addiction!

Why air fry bagels?

• There are only two ingredients. Only self-rising flour and yogurt are required for the bagel dough itself
• there are no other ingredients!
• There is no need for yeast or resting time. These bagels do not require any resting time, which is unlike other bread recipes.
• It’s simple to personalize. Fold the bagels through or decorate the tops with your chosen toppings.
• In just 8 minutes, you’ll have it ready. The advantage of using an air fryer is that the bagels are ready in just 8 minutes!

How to make bagels in the air fryer

The Ingredients.

• A mixture of all-purpose flour, baking powder, and salt that raises to the surface of the batter. You may save money by not purchasing it from a store and instead making it yourself.
• It is possible to use any type of thick yogurt, such as plain Greek yogurt, coconut yogurt, or soy yogurt. Ensure that it does not have any flavor to it.
• Butter– Although not required, a brush of melted butter on top of the bagels gives them their golden brown crumb.
• On top of the bagel, arrange your favorite bagel toppings.

The Instructions. 

• To begin, combine the flour and yogurt in a large mixing basin until well combined.
• Once everything is mixed, turn the dough out onto a floured surface and knead it several times until it is smooth.
• Following that, divide the dough into four equal halves.

Roll the dough out into a sausage shape with your hands, then link the two ends together to form a bagel.Prepare each bagel by brushing it with melted butter and sprinkling it with your favorite bagel toppings.Place them in an air fryer basket lined with parchment paper and cook them until crispy.Last but not least, bake the bagels in the oven for 8-10 minutes, or until golden brown.

Remove the bagels from the air fryer and set them aside to cool fully before slicing them and spreading them with your favorite spreads and garnishes.

Tips to make the best recipe

• It is important not to overcrowd the air fryer basket since the bagels have a tendency to spread and rise when cooked. I can easily put three bagels in my air frying basket, but if your air fryer basket is larger, you can accommodate up to four.
• In the event that you do not want to brush the bagels with butter, you may substitute milk or cream instead.
• Using a sharp knife, cut the bagels in half once they have been baked and allowed to cool.

Bagel topping and mix- in ideas

• To get you started, here are some tasty tastes to try: Everyone is crazy with everything bagel seasoning, which is a famous New York style bagel topping.
• Cheeses such as Asiago, cheddar, and mozzarella are used.
• Fruit, either dried or fresh–blueberries, raisins, or cranberries, for example.
• Poppy seeds, sesame seeds, or even sunflower seeds are examples of seeds.
• Italian herbs, cinnamon, smoked paprika, onion, and garlic are among the spices used.

Storing and freezing instructions

• To store: Air fried bagels may be kept in the refrigerator for up to 5 days if they are well wrapped.
• To freeze leftovers, place them in a ziplock bag and place them in the freezer for up to six months.
• Reheating Instructions: Microwave for 20-30 seconds or reheat in an air fryer for 1-2 minutes.

More air fryer recipes to try

• Donuts
• Cookies
• Zucchini
• Pizza rolls
• Popcorn

Frequently Asked Questions

• Is it possible to toast bread or bagels in an air fryer? The air fryer may be used to toast any bread-like goods instead of using a toaster, saving you time and money. Preheat the air fryer to 200C/400F in order to do this. Place the half bagel or two slices of bread in the air fryer basket and cook for 3 minutes on high heat until golden brown. What is the best way to reheat a frozen bagel in the air fryer? Using parchment paper, wrap the frozen bagel in a basket and place it in the air fryer. Air fried for 10 minutes at 180C/350F, turning midway during the cooking time. Increase the heat to 200C/400F for the last ten minutes of baking if you want the bagel to be toasted at the end. Is this dish suitable for vegans? If you use a dairy-free yogurt (such as coconut or soy yogurt), these bagels can be made into vegan treats. Is it possible to make this dish gluten-free? Use a gluten-free self-rising flour like as Doves Farm to make this recipe. 1.5 cups self-rising flour
• 1 cup plain yogurt
• 1 tablespoon softened butter
• 1 tablespoon sesame seeds or other preferred bagels topper

• Does the air fryer have the capability of toasting bread or bagels. Instead of using a toaster, you may toast all bread-like goods in the air fryer. Preheat the air fryer to 200 degrees Celsius/400 degrees Fahrenheit in order to do this. In the air fryer basket, place the half bagel or two pieces of bread and air fried for 3 minutes. When using an air fryer, how do you heat a frozen bagel? Fill an air fryer basket with parchment paper and place the frozen bagel inside. For 10 minutes at 180C/350F, flip halfway through the air fryer. Increase the heat to 200C/400F for the last ten minutes of baking if you want the bagel toasted at the end. Is this dish suitable for vegetarians or vegans. This recipe may be made vegan if you use a dairy-free yogurt (such as coconut or soy). What if I want to make this dish gluten-free instead of regular? To make gluten free self rising flour, using Doves Farm’s Gluten Free Self Rising Flour (available at Amazon). 1.5 cups self-rising flour
• 1 cup plain yogurt
• 1 tablespoon softened butter
• 1 tablespoon sesame seeds or your preferred bagels topper.

• TO STORE: Air fried bagels may be kept in the refrigerator for up to 5 days if they are tightly wrapped in plastic wrap.
• TO Keep LEFTOVERS IN THE FREEZER: Place leftovers in a ziplock bag and store them in the freezer for up to six months before using.
• WHEN REHEATING, microwave for 20-30 seconds or reheat in an air fryer for 1-2 minutes on high heat.

1 bagel |126 calories |21 grams of carbohydrates |6 grams of protein |

2 grams of fat |22 milligrams of sodium |63 milligrams of potassium |1 gram of fiber |

45 international units of vitamin A |32 milligrams of calcium |1 milligram of iron |NET CARBS: 20 grams

The Best Bagel Recipe {Step-by-Step}

• This is the only bagel recipe you will ever require.
• directions that are detailed and easy to follow With a great flavor and a texture that is delightfully thick and chewy, these bagels have a gorgeous outer crust.
• Do you want some bagels?

You’ve got them.Go directly to the recipe.Every day this year, my kid has asked me if he may eat a bagel for lunch every single day of the year.He’s the same son who requested a ham sandwich every day in his lunch for the previous six years, so I’m delighted that he’s expanding out into new terrain with his food preferences.

And I don’t hold it against him for opting for bagels.They happen to be one of my favorite dishes of all time.I had become bored of purchasing bagels from Costco, so I determined that this would be the year in which I would learn how to bake wonderful, perfect-looking, and perfect-tasting bagels from scratch.This year has been affectionately termed ″the year of the bagel.″ Bagels were one of those dishes that I had been trying to master for quite some time.

I’ve been making these for a long time, but they’ve always been on the uglier side.Sometimes they were delicious, and other times they weren’t.And I could never quite put my finger on what it was that made the difference each time.At least a half dozen different recipes have been tried and tested by me.

1. And, although I haven’t kept track, I’m confident that I’ve made hundreds of bagels.
2. And no recipe came close to what I was looking for.
3. The best bagel recipe, in fact, was just what I was hoping for!
4. Seriously, this is the finest.
5. So, dear friends, that’s everything for now.
6. Not for nothing is it said that ″necessity is the mother of innovation.″ Because I couldn’t find the greatest bagel recipe, I decided to make one myself.

And today, after months of diligent experimentation, I am proud to present to you THE BEST Bagel Recipe EVER.You will be guaranteed total success in your next bagel-making endeavor if you follow the step-by-step directions provided.Which, for your sake, I really, truly hope is as soon as possible, if not today.

In addition, my friends, I am quite happy about this article because these bagels are (dare I say it) every bit as wonderful (if not better than) the tastiest bagels you have ever had.Exceptionally rich and chewy, with a delightful outside crust.The flavor is perfect in every respect.This is especially true if you happen to have some Parmesan or Asiago cheese on hand to experiment with.Cheese bagels are perhaps my worst weakness in life, and I’m not ashamed to admit it.So, what exactly are we waiting for now?

All right, let’s get down to business with the instructions.

The best method to mix the dough

• First and first, while attempting to produce the finest bagels ever, the dough must be taken into consideration.
• The consistency of the dough is really crucial.
• The proverb ″the stickier the dough, the lighter the roll″ holds true when it comes to rolls.

However, it does not work as well with bagels.A free form dough (meaning that it does not have the edges of a pan or rolls contacting it to assist it rise higher) requires a dough that is somewhat stiffer and tackier than a roll dough in order for the bagels to rise upward properly.Even so, avoid going overboard and creating an extremely firm dough, or your bagels may begin to resemble doorstops or hockey pucks rather than bagels.And it is clearly not the direction we want to go in.

The finest bagel dough is still soft enough to handle easily, yet rigid enough that it does not leave much residue on your fingers after you have finished manipulating it.During the rising process, the perfect bagel dough should be sticky enough so that the yeast can easily stretch it during rising, but not too sticky that it loses its lovely bagel shape after being treated to a water bath.To create these bagels, I’ve provided in the recipe the precise weighted quantity of flour that I’ve used on a number of occasions.That quantity will vary somewhat based on the type of flour you use and the amount of gluten in it, but it should provide you with a fair indication of where to begin your research.

It is important to note that if you use the weighted flour quantity, you need also weigh your water to ensure that it is precise as well.Isn’t it possible to picture me beaming with delight as I measure out the water and flour for this recipe?It truly makes me pleased to have recipes that are as exact as possible.The first photograph depicts a bagel dough that is overly sticky (before all the flour has been added).

1. The second photo shows the bagel dough after it has been adequately floured and after it has been kneaded in the mixer for 6 minutes to properly develop the gluten fibers in the dough.
2. As a side aside, I adore my Bosch mixer, which is very useful for preparing bagels.
3. You can also make them by hand, but that is beyond the scope of this post (which is already going to be too long).
4. In the comments section, please post any questions you have regarding producing them by hand, and I’ll do my best to respond as soon as I can.
5. The dough should be placed on a lightly oiled work surface and divided into twelve 4-ounce pieces after it has finished rising and rising.
6. I split the dough with the help of my favorite bench scraper (affiliate link).

The fact that I use a kitchen scale in addition to measuring my water and flour should come as no surprise given that it is an optional step (aff.link).Hey, I like lovely bagels, don’t you think?

And what could be more beautiful than a stack of twelve 4-ounce bagels that are all the same size staring me in the face?I’m not sure what to say.

How to form the bagels

• Forming the dough is the next stage in creating the greatest bagels you’ve ever tasted.
• Oh my goodness.
• Numerous versions of this step have been tried and tested in the many bagel recipes that I’ve attempted.

And I’ve whittled it down to the quickest, most effective approach to accomplish the task while still producing delectable, gorgeous results.Take the bagel dough in your palm and roll it around in it (like the first picture below).To roll the dough, cup your hand around it while keeping the edges of your palm flat on the counter.Roll the dough until it is smooth and circular.

Cover the dough balls with a thin dish towel (such as these flour sack towels, affiliate link) and let them to rest for 5 minutes before continuing.After 5 minutes, the dough will not have significantly risen, but it will have had a chance to relax just a little bit in preparation for the following stage.Gently poke a hole through the middle of the dough ball with your hand while holding it.Use your fingers to gradually extend the hole just a little bit wider until it is approximately an inch wide.

Work swiftly and softly to achieve the best-looking bagels, rather than stressing over attempting to shape the perfect bagel.The less you handle them at this point, the better-looking your bagels will be when they are finished.Place the formed bagels on two baking sheets that have been lined with parchment paper (6 bagels per sheet); these are the identical baking sheets that will be used to bake them.Allow the bagels to rise for 20 to 30 minutes after covering them with a thin dish towel.

1. Meanwhile, pre-heat the oven to 400 degrees Fahrenheit while the bagels are rising.

The water bath

• The third stage is soaking in a tub of water.
• I’ve tried so many various approaches to this phase, and each one has shown to be successful in its own way.
• However, this is by far my favorite (mostly because it is the simplest).

Cook 3-4 quarts of water and 4 tablespoons brown sugar in a wide-diameter skillet over high heat while the bagels are rising while the bagels are rising.It is possible to use a big pot or a deep straight-edge skillet for this recipe.Afterwards, adjust the heat so that it remains at a low boil.Transfer the bagels to the boiling water one at a time, being careful not to break them.

Put them in the water and carefully flip them over so that the bottom (or ugly side) is the first to be exposed to the water.The heat beneath the pan should be raised to a moderate simmering boil if the water has to be brought back up to temperature.Cook the bagels for 30 seconds to 1 minute on one side, then turn them over with a wide slotted spatula (I particularly prefer this slotted spatula for preparing bagels, aff.link), and cook for another 30 seconds to 1 minute on the other side.

Remove the bagels from the water with care, using a wide slotted spatula, and set them back on the baking sheet.As soon as the bagels are removed from the water bath, they seem lumpy and unattractive.Hey, if you’d gone through what they’ve been through, you’d feel the same way!But don’t be concerned.

1. When they are baked in the oven, they will rise and become delightfully spherical, provided that you have followed the instructions attentively up to this point.

The toppings & baking

• You may either leave the bagels plain or decorate them with any or all of your favorite tasty ingredients.
• In order to make a dry topping, such as sesame or poppy seeds, whisk up one egg with one tablespoon water and brush the mixture onto each bagel before sprinkling on a generous amount of seeds or spices.
• Instead of brushing the bagels with an egg wash when using Asiago or another cheese, simply spread a good quantity of shredded cheese over the bagels and bake until golden brown.

Baking the bagels in a 400 degree oven, one sheet at a time, for 20 to 25 minutes, or until they are a gorgeous golden brown color, is recommended.

Can I freeze these bagels?

• Yes!
• You are welcome to double the recipe in order to have some to freeze.
• It’s something we do all the time for a quick lunch or snack.

In fact, we had frozen bagels for supper last night as a result of our extremely hectic schedule (hello, soccer season, are you here again?).After they’ve totally cooled down, place them in freezer bags to store them for later use.It is preferable if they are frozen the same day that they are prepared.All right, that pretty about wraps up the procedures.

So, put on your aprons and get to work baking some bagels.Don’t forget to save some aside for me.Please pass the cheese!Updated on May 21, 2020: Since posting this recipe, I’ve had a number of inquiries concerning the texture of the dough, how to knead it properly, and how to determine whether or not you have enough flour, among other things.

If you are new to breadmaking (or just want to improve your breadmaking skills), I developed an extremely extensive tutorial on baking with yeast that you can find here.In it, I answer a number of these fundamental bread-making issues, as well as others.Friends, have a wonderful bagel-making experience!Update (2/15/2022): I’ve received some feedback indicating that a few folks were experiencing difficulty with the dough adhering to the parchment paper.

1. Although I have not personally experienced this problem, I have included a recommendation to spray the parchment paper with cooking spray to assist prevent sticking as an optional step.
2. 2nd Update (February 15, 2022): This recipe also yields 24 2-ounce little bagels, which are ideal for small children’s lunches or birthday parties (I made several dozen for a bridal shower once and they were amazing).
3. Everything is the same except that I make the centers a little smaller (using only one finger to form them), so that I can put 12 on a baking sheet and they bake a little faster (about 15-20 minutes in my oven).

The Best Bagels

The best bagel recipe you will ever need complete with step-by-step instructions. These bagels have a delicious flavor and are perfectly dense and chewy with a lovely outer crust. Prep Time 25 minutes Cook Time 20 minutes Rise Time 30 minutes Total Time 1 hour 15 minutes Servings 12 4-ounce Bagels

Dough:

• 2 14 cups (18 ounces) water
• 1 tablespoon salt
• 3 tablespoons brown sugar
• 5 12 – 6 cups (28.5 ounces) all-purpose flour (see note)
• 2 14 cups (18 ounces) all-purpose flour (see note)
• 1 and a half teaspoons quick yeast, as noted

Water Bath:

• 2-3 quarts water
• 4 tablespoons brown sugar

1. Prepare two half-size baking sheets by lining them with parchment paper (optional: spray the parchment with cooking spray to assist prevent sticking) and setting them aside. Alternatively, heat water in the microwave on high for 1 to 2 minutes, or on the stovetop until it reaches a temperature of between 110 and 130 degrees F
2. Combine water, salt, 3 tablespoons brown sugar, half of the flour, and the yeast on top of a stand mixer. Mix until well combined. Begin by turning on the mixer and gradually adding more flour until a hard but yet soft dough is formed (see note). While mixing, the dough should be able to scrape the sides and bottom of the basin. It should be stiffer than a roll or bread dough, but not over-floured to the point of being tough and unpleasant to work with. Allow the dough to be kneaded in the mixer for 6 minutes to generate the gluten.
3. Divide the dough into 12 pieces (each weighing approximately 4 ounces) and form each piece into a ball. Cover the dough balls with plastic wrap and let aside for 5 minutes to allow the dough to relax.
4. Once they have had time to rest, carefully poke a hole in the center of each with your thumb and delicately expand the hole with your fingers until it is about an inch wide. Repeat with the remaining holes. Work swiftly and softly to achieve the best-looking bagels, rather than stressing over attempting to shape the perfect bagel. The less you handle them at this point, the better-looking your bagels will be when they are finished. Place the formed bagels on the baking pans that have been prepared (6 per sheet). Set aside for 20-30 minutes after covering with a kitchen towel.
5. Preheat the oven to 400 degrees Fahrenheit while the bagels are rising. Bring 3-4 quarts of water and 4 tablespoons brown sugar to a boil in a large saucepan with a wide diameter, stirring constantly to dissolve the brown sugar. It is possible to use a big pot or a deep straight-edge skillet for this recipe. Then reduce the heat to a gentle boil and maintain it there.
6. After the bagels have risen, carefully move them to the boiling water, three at a time, so that the bottom (or ″ugly″ side) of the bagels is facing up. It may be required to increase the heat beneath the pan in order to bring the water back up to an almost gentle simmering boil. The bagels should be cooked for 30 seconds to 1 minute on one side, then flipped over and cooked for another 30 seconds to 1 minute on the other side. Remove the bagels from the water with care, using a wide slotted spatula, and set them back on the baking sheet. Repeat the procedure with the remaining bagels.
7. You can choose to top the bagels with any stuff you choose or leave them plain. 1 egg and 1 tablespoon water are whisked together and brushed onto each bagel before being generously topped with seeds or spices for a dry topping such as sesame seeds or poppy seeds, for example. Instead of brushing the bagels with an egg wash when using Asiago or another cheese, simply lay the shredded cheese on top of the bagels and bake until golden brown.
8. To bake bagels, bake them one sheet at a time for 20 to 25 minutes, or until they’re the color you choose. Take the bagels out of the oven and allow them to cool fully on a wire rack.

• 1.
• I have included the exact amount of flour that I use for this recipe – 28.5 ounces – in the recipe.
• For bagels produced with 100 percent all-purpose flour, it is the recommended amount.

I’ve also had luck with this recipe using half white wheat flour and half whole wheat flour.You can use 12 ounces white wheat flour and 15.5 ounces all-purpose flour to make the bagels if you want a precise flour measurement for the bagels prepared with white wheat flour.It is important to note that this recipe calls for 1 ounce less flour than bagels baked with 100 percent all-purpose flour.This is due to the fact that whole wheat flour is ″thirstier″ than white flour, which means that it absorbs more water when baked.

2.The instant yeast I use is the SAF brand, which I purchase in a huge block and store in the freezer in a well sealed container.3.I boil all of the bagels at the same time, prepare them with their toppings, and then bake them one sheet at a time in the oven.

It will do no harm to the bagels if they are allowed to sit on the baking pans while the rest of the food is being prepared.After baking, allow the bagels to cool fully before putting them in gallon freezer bags and freezing for up to 3 months.It is preferable if they are frozen on the same day that they are prepared.Five.

1. Since posting this recipe, I’ve had a number of concerns concerning the texture of the dough, how to knead it properly, and how to determine whether or not you have enough flour, amongst other issues.
2. If you are new to breadmaking (or just want to improve your breadmaking skills), I developed an extremely extensive tutorial on baking with yeast that you can find here.
3. In it, I answer a number of these fundamental bread-making issues, as well as others.
4. 6.
5. This recipe also yields 24 2-ounce little bagels, which are ideal for small children’s lunches or celebrations, as well (I made several dozen for a bridal shower once and they were amazing).
6. Everything is the same except that I make the centers a little smaller (using only one finger to form them), so that I can put 12 on a baking sheet and they bake a little faster (about 15-20 minutes in my oven).

Adapted from Heather At The Cook’s Treat’s recipe All photos and content are courtesy of The Cook’s Treat.Please note that this post includes affiliate connections to products on Amazon.

Like this recipe? Here’s some more great bread recipes you can try:

• 1. I’ve provided the exact amount of flour that I use for this recipe – 28.5 ounces – so you can get an accurate measurement. Bagels manufactured with 100 percent all-purpose flour qualify for this price reduction. Using half white wheat flour, I was able to make this recipe effectively. To get an accurate flour measurement for the bagels produced with white wheat flour, use 12 ounces white wheat flour and 15.5 ounces all-purpose flour in a measuring cup. Remember that this recipe calls for 1 ounce less flour than bagels prepared with 100 percent all-purpose flour would require. This is due to the fact that whole wheat flour is ″thirstier″ than white flour, which means that it absorbs more water when cooked. 2. The instant yeast I use is the SAF brand, which I purchase in a huge block and store in a sealed container in the freezer. 3. I boil all of the bagels at the same time, prepare them with their toppings, and then bake them one sheet at a time in a hot oven. The bagels will be OK if they are allowed to sit on the baking pans while the others are being prepared. After baking, let the bagels to cool fully before putting them in gallon freezer bags and freezing for up to 3 months. 5. If you can, make them the day before and freeze them. Since posting this recipe, I’ve had a number of inquiries concerning the texture of the dough, how to knead it properly, and how to determine whether or not you have enough flour, among other things. You can find a really extensive tutorial on baking with yeast here if you’re new to breadmaking (or just want to enhance your breadmaking game). Many of these fundamental bread-making problems, as well as others, are addressed in the book. 6. This recipe also yields 24 2-ounce tiny bagels, which are ideal for little children’s lunches or celebrations. 7. (I made several dozen for a bridal shower once and they were amazing). Nothing changes except that I make the centers a little smaller (using only one finger to form them), so that I can put 12 on a baking sheet and they bake a little faster (about 15-20 minutes in my oven). Heather @ The Cook’s Treat provided the recipe. The Cook’s Treat is represented by all photos and text. Please note that this post contains affiliate connections to products on Amazon.com.

English Muffin Pizza

• In order to continue this week’s (unintentional, but very welcome) theme of delicious childhood dishes you may have forgotten you adore: English Muffin Pizza is on the menu!
• Whole wheat English muffins are split in half and covered with the pizza sauce of your choosing (tomato, pesto, or alfredo, for example).
• After being coated with cheese and topped with your favorite pizza toppings, English Muffin Pizza is a quick, nutritious dinner that can be made completely to your liking.

You have a reason to make an English Muffin Pizza, whether you are looking for guaranteed-to-please meals for picky eaters, quick and healthy dinners for back-to-school nights, or you are a grown up looking to cook yourself something a) aesthetically pleasing and b) exceptionally low-maintenance and you are a grown up.Alternatively, you may simply have really wonderful recollections of the jingle from the Pizza Bagels advertisements and wish to take a minute to reminisce your youth (such as, say, me!).These English Muffin Pizzas were also a success with the crowd.In addition, there’s pizza.

Pizza night equals a good time.It’s a rule of mathematics.(I also recommend cooking this Burrata Pizza for a pizza night that you have coming up.) Making English Muffin Pizzas is a great way to entertain toddlers, as well as the busy parents who prepare them, as well as my fellow children of the 1990s (did anyone else grow up with these?), and for anyone else who wants to put a smile on their face when they take a bite of their dinner tonight.

The English Muffin Pizza will put a grin on your face.

About English Muffin Pizza

• It’s possible that some of you did not spend as much time in the frozen area of the grocery store as I did during my childhood in the 1990s; but, English Muffin Pizza was inspired by the legendary pizza bagels that I used to ask my mother to put into her shopping cart for us (apologies if that song is in your head now).
• The English Muffin Pizza of today is a fresh, nutritious take on a classic food that is greatly enjoyed.
• From the viewpoint of history, English muffins are a unique twist on a classic dish!

They originated as a spin on the traditional English crumpet and have been sold in some form in the United States since the late 1850s (they were called toaster crumpets then).Pizza bagels didn’t appear on the scene for another 100 years, and there are really two competing claims as to who was the first to create them.The first alleged iteration was a pizza served on a half bagel that had been baked without a hole…which is similar to an English muffin in shape and size.Is it possible that this is the very first version of the English Muffin Pizza?

English Muffin Pizza, no matter where it originated, fulfills the desire for quick, snackable, kid-friendly, and gratifyingly cheesy comfort food.English Muffin Pizzas may be made ahead of time and reheated in a variety of ways to suit your taste.Please see below for instructions on how to create English Muffin Pizzas ahead of time, as well as suggestions on how to cook them in the oven, toaster oven, grill, air fryer, and (in a pinch) the microwave.

How to Make English Muffin Pizza

• Cooking these English muffins in the oven (or toaster oven!) right away or freezing them for later is the same process regardless of whether you bake them right away or freeze them.
• The components for this dish are similar to those used in traditional pizza.
• Consider your favorite pizzas, whether they’re classic or outrageous, and use this recipe as a starting point for whatever combination of sauce, cheese, and toppings you like.

English Muffins are a type of muffin that originated in England.We used this as a substitute for the pizza dough.Because these English Muffin Pizzas are created from scratch and are intended to be healthy, I recommend using whole grain English muffins with as little processed ingredients and added sugars as you can find.

Because they do not include preservatives to keep them shelf-stable, the least processed English Muffins are frequently found in the freezer department, so be sure to look there as well. Sauce. You may use whatever type of pizza sauce you like!

• Topping our English Muffin Pizza with tomato sauce was a nice touch.
• This summer, English Muffin Pizza with pesto sauce would be refreshing and appropriate for the season.
• Try an English Muffin Pizza with alfredo sauce for a more decadent variation (this creamy pumpkin pasta sauce is a healthy spin on the alfredo option).

Another option is to go all out and make an English Muffin Pizza topped with BBQ sauce (this homemade barbecue sauce is particularly excellent).Cheese.Make an English Muffin Pizza using fres