Spicy Bagel Bites

Spicy Bagel Bites

sal 20

"A mixed seasoning topping makes these crispy little bagel bites an exceptional treat."

Ingredients 15 m {{adjustedServings}} servings 50 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 50 kcal
  • 3%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 9.7g
  • 3%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 97 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a small bowl, mix the Parmesan cheese, chili powder, oregano, cumin, garlic powder, onion powder, salt and pepper.
  3. Place the bagel slices on a medium cookie sheet and sprinkle with the seasoning mixture.
  4. Bake in the preheated oven 5 minutes, or until slightly crisp and lightly browned.
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Reviews 17

  1. 23 Ratings


This was great with one very important addition - I added about 1/4 stick melted butter to the spices, and brushed it on (used 3 bagels). Baked them at 375 for about 15 minutes - they were just like giant bagel croutons! Will make again!


Very nice little bagel bites. I like them crispy and I wanted to make sure the seasonings would stick, so I tossed the bites into a bowl, added some olive oil and tossed until they were coated. Then I did the same thing with the seasonings (what can I say--I'm lazy and messy and I hate sprinkling things). It worked perfectly. 5 minutes wasn't crispy enough for me, so I did another 5 for a total of 10 minutes. 10 minutes was almost too long for the smaller and thinner pieces I managed--they were very brown, but very nice and crispy. I used cheese bagels that were about ready to give up the ghost, and they were perfect. Thanks for the recipe!

I'm nuts too...

These were pretty good, not spicy what so ever, but good. I sprayed them with butter flavored pam before sprinkling the seasonings on. They worked great with the BLT dip, and a good way to use up those bagels, thanks Sara!