Why Make These Bagel Bits? These are the irresistible snack you will make on repeat. Everything you love about an everything bagel—the nutty sesame seeds, the pops of poppy seed, the pungent dried garlic and onion—gets transformed into crunchy, toasty, bite-sized pieces. They are perfect for snacking straight from the jar, scattering over salads and soups, or giving as a homemade gift that will impress any bagel lover. With just a few ingredients and ten minutes in the oven, you will have a jar of savory, salty, addictive crunch that makes everything better.
Ingredients
Four cups stale or day-old everything bagels (or plain bagels with everything bagel seasoning), cut into half-inch cubes, one quarter cup olive oil or melted butter, two tablespoons everything bagel seasoning (store-bought or homemade), and one quarter teaspoon garlic powder (optional, for extra punch). For homemade everything seasoning: two tablespoons white sesame seeds, one tablespoon black sesame seeds, one tablespoon dried minced garlic, one tablespoon dried minced onion, one tablespoon poppy seeds, and one teaspoon flaky sea salt.
Equipment Needed
A large baking sheet, parchment paper or a silicone baking mat, a large mixing bowl, a spatula or wooden spoon, a whisk or small bowl for the seasoning (if making your own), and an airtight container or jar for storage.
Method
Preheat your oven to 160°C (325°F). Line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup.
If you do not have stale bagels, slice fresh bagels in half and let them sit out on the counter for a few hours, or toast them lightly in the oven at 95°C (200°F) for ten minutes to dry them out. Stale bagels absorb the oil and seasoning better and crisp up more evenly.
Cut the bagels into half-inch cubes. If your bagels are very dense, you can slice them in half horizontally first, then cut each half into strips and then into cubes. Keep the pieces relatively uniform so they bake evenly.
In a large mixing bowl, combine the bagel cubes, olive oil or melted butter, everything bagel seasoning, and garlic powder if using. Toss well with a spatula until every cube is evenly coated in oil and seasoning. The oil should be just enough to make the seasoning stick—not so much that the cubes are soggy.
Spread the seasoned bagel cubes in a single layer on the prepared baking sheet. Do not overcrowd—leave a little space between each piece so the air can circulate and crisp them up. Use two baking sheets if necessary.
Bake for fifteen to twenty minutes, stirring once halfway through, until the bagel bits are golden brown, crispy, and dry to the touch. They will continue to crisp up as they cool. Keep an eye on them during the last few minutes—they can go from golden to burnt quickly.
Remove the baking sheet from the oven and let the bagel bits cool completely on the pan. They will become crunchier as they cool. Do not skip this cooling step.
Once completely cool, transfer the everything bagel bits to an airtight container or a jar. Store at room temperature.
Storage
Store in an airtight container at room temperature for up to two weeks. Do not refrigerate—refrigeration introduces moisture and makes them soft. If they lose their crunch after a few days, spread them on a baking sheet and re-crisp in a 160°C (325°F) oven for five minutes.
Variations
For a garlic butter version, use melted salted butter instead of olive oil and add an extra teaspoon of garlic powder. For a spicy everything version, add half a teaspoon of cayenne pepper or red pepper flakes to the seasoning. For a cheese version, sprinkle one quarter cup of finely grated Parmesan cheese over the cubes during the last five minutes of baking. For a cinnamon sugar version (sweet bagel bits), skip the everything seasoning and toss the cubes with two tablespoons of melted butter, two tablespoons of granulated sugar, and one teaspoon of ground cinnamon. Bake as directed. For a sour cream and onion version, add one tablespoon of dried sour cream powder (from a sour cream and onion dip mix) to the everything seasoning. For a gluten-free version, use gluten-free everything bagels.
Serving Suggestions
Snack on them by the handful straight from the jar. Sprinkle over creamy soups like tomato bisque, butternut squash soup, or baked potato soup. Scatter over salads in place of croutons. Top a bowl of mac and cheese for crunch. Sprinkle over avocado toast or a bagel with cream cheese. Use as a crunchy coating for baked chicken or fish (crush them into smaller crumbs first). Serve alongside hummus, labneh, or cream cheese dip. Crush and use as a topping for casseroles or baked pasta.
Tips for Best Results
Start with stale bagels. Fresh, soft bagels will not crisp up properly—they will turn into chewy, dense little pillows instead of crunchy bites. Stale bagels are ideal because the moisture has already started to evaporate. If your bagels are fresh, slice them and leave them on the counter for a few hours or toast them lightly in a low oven to dry them out.
Cut the bagel cubes uniformly. Half-inch cubes are the perfect size—small enough to get crunchy all the way through but large enough to have substance. Very small pieces can burn; very large pieces may remain soft in the center. Uniform size also ensures even baking.
Do not skimp on the oil. The oil is what helps the seasoning adhere and what helps the bagel bits crisp up in the oven. Too little oil leaves you with dry, pale, unseasoned bits. Too much oil makes them greasy and heavy. One quarter cup for four cups of bagel cubes is the sweet spot.
Use everything bagel seasoning generously. Do not be shy. The coating is what makes these addictive. Two tablespoons is a good starting point, but you can add more if you like a heavy coating. If you are making your own seasoning, include flaky sea salt—it adds little bursts of saltiness that make the bits irresistible.
Stir halfway through baking. This ensures even browning on all sides. The cubes on the edges of the pan will brown faster than the ones in the middle. A quick stir with a spatula redistributes them and promotes uniform crispiness.
Watch carefully at the end. Everything bagel bits go from perfectly golden to burnt very quickly, especially because of the dark sesame seeds and poppy seeds that can hide doneness. Set a timer and check at fifteen minutes. If they need more time, add two to three minutes and watch like a hawk.
Cool completely before storing. If you put warm bagel bits into a container, the residual steam will make them soft and chewy instead of crunchy. Let them sit on the baking sheet until they are completely cool to the touch. This can take twenty to thirty minutes.
Make your own everything seasoning for the best flavor. Store-bought everything bagel seasoning is fine, but homemade is superior. Grind the dried garlic and onion slightly in a spice grinder or mortar and pestle so they are fine enough to stick to the bagel bits. Use flaky sea salt for those little salty bursts.
Double the recipe because one batch will disappear. These are dangerously snackable. Make two batches at once (using two baking sheets) and store them in a large jar. They make fantastic homemade gifts during the holidays. Fill a mason jar, tie a ribbon around it, and attach a little tag that says “Everything Bagel Bits.”
Save the ends and heels of bagels. Do not throw away those last few slices of a bagel that no one wants. Cube them up and toss them in the freezer. When you have accumulated enough, make a batch of everything bagel bits. Zero waste and maximum deliciousness.