Everything Bagel Bits
Introduction
Imagine waking to the warm, yeasty scent of bagels and turning that feeling into a crunchy, savory snack you can keep on the counter for days.
Everything Bagel Bits are exactly that — bite-sized, crisp morsels coated in the classic “everything” seasoning (sesame, poppy, garlic, onion, salt) that deliver irresistible flavor with minimal fuss.
They’re perfect for nibbling, sprinkling over salads and soups, or using as a crunchy garnish for dips and avocado toast.
This recipe is approachable whether you bake from scratch or rescue day-old bagels, and it’s effortlessly adaptable for gluten-free diets and flavor experiments. Let’s make snack time legendary.
Why This Recipe Works
Everything Bagel Bits succeed because they combine three culinary fundamentals: texture contrast, concentrated flavor, and efficient use of ingredients. Cutting bagels into small pieces increases surface area, so each bite gets maximally toasted and crunchy.
Tossing the bits lightly in oil helps the seasoning cling and encourages even browning, producing nutty, toasty notes from the sesame seeds and a toasty-sweet backbone from caramelized onion/garlic powders.
The seasoning balance — sesame + poppy + garlic + onion + salt — gives savory complexity without being overpowering, so the bits pair well with both delicate and bold flavors.
Finally, using pre-made bagels saves time and reduces waste, turning leftovers into something celebrated rather than discarded.
What You’ll Need For This Recipe
Here’s a practical ingredient and equipment list to make one large batch (about 4 cups finished bagel bits, enough for sharing):
Ingredients
4 plain bagels (use gluten-free bagels for GF option)
2 tablespoons olive oil (or neutral oil like avocado or canola)
1 tablespoon sesame seeds
1 teaspoon poppy seeds
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon coarse sea salt (adjust to taste)
Optional: 1/2 teaspoon dried dill or 1/4 teaspoon crushed red pepper for variation
Equipment
Sharp serrated knife or bagel slicer
Large cutting board
Baking sheet (rimmed) and parchment paper or silicone mat
Large mixing bowl or zip-top bag for tossing
Spatula or tongs
Ingredient Notes & Substitutions
Plain bagels offer the neutral base that lets the seasoning shine, but whole wheat or multigrain bagels will add deeper flavor and fiber. If you use enriched or sweet bagels (e.g., cinnamon raisin), the contrast with savory seasoning will be odd — avoid those. For a gluten-free version, swap in 4 gluten-free bagels with similar density. Olive oil adds flavor; if you prefer a neutral profile choose vegetable or avocado oil. If you don’t have poppy seeds, increase sesame seeds or add 1/2 teaspoon caraway or chia for crunch. For a low-sodium variation, reduce the added salt and use a pinch of flavored finishing salt when serving.
How To Make Everything Bagel Bits — Step by Step
Follow these step-by-step instructions to get perfectly crunchy, evenly seasoned bagel bits.
Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with parchment or a silicone baking mat.
Cut the bagels: slice each bagel crosswise into thirds (or quarters if they’re large), then cut each slice into small bite-sized cubes — roughly 1/2 inch to 3/4 inch pieces. Aim for uniform pieces so they toast evenly.
Transfer to a large mixing bowl (or a large zip-top bag). Drizzle the olive oil over the bagel cubes and toss gently so each piece gets a thin, even coating. You want them lightly coated — not drenched.
In a small bowl, mix the sesame seeds, poppy seeds, garlic powder, onion powder, and sea salt. If using optional spices, mix them in now.
Sprinkle the seasoning mixture over the oiled bagel bits and toss (or shake the bag) until the bits are evenly coated. Taste one raw piece to check seasoning — you can add a tiny pinch more salt or garlic if desired.
Spread the seasoned bagel bits in a single layer on the prepared baking sheet. Avoid overcrowding; give each cube a little space for even browning.
Bake for 12–18 minutes, stirring gently or shaking the sheet every 5–6 minutes for uniform color. Bake until golden brown and crisp. Thinner pieces will finish faster; keep an eye on them during the last 4–6 minutes to prevent burning.
Remove from oven and let cool completely on the baking sheet. They will crisp further as they cool. Transfer to an airtight container once cooled.
Oven Method
The oven offers controlled, even heat for consistent crunch across the batch. Use the 350°F guideline and watch closely during the final minutes — the thin edges of the bits can switch from perfect to too-dark quickly. For extra toasty flavor, you can finish with a 1–2 minute blast at 400°F but watch like a hawk. The oven method yields larger-batch, reliably crunchy bits and is my default recommendation.
Air Fryer Method
Want the same crunch faster and with a smaller batch? Use an air fryer. Preheat your air fryer to 320°F (160°C). Arrange seasoned bagel bits in a single layer in the basket (work in batches). Air-fry for 6–10 minutes, shaking the basket every 2–3 minutes until golden and crisp. Air fryers vary: lower the time slightly for smaller pieces. The air fryer gives rapid browning and a delightfully crisp texture, but if you make a big batch, the oven is more convenient.
Tips + Tricks & More For Recipe Success
Size matters: cut pieces uniformly. Aim for 1/2–3/4 inch cubes to ensure even toasting.
Light oil coating: too much oil makes soggy bits and causes uneven seasoning; use just enough to help spices adhere.
Shake, don’t spill: if tossing in a bag, seal it well before shaking. Use gentle turns if tossing in a bowl to avoid breaking pieces.
Toast control: ovens and air fryers vary — begin checking at the lower end of the suggested time and adjust. The bits will look golden rather than deeply browned.
Cool completely: do not store while warm — condensation ruins crunch. Let them cool on the baking sheet until room temperature.
Double-batch seasoning: if you like extra coating, reserve 1/2 tablespoon of the seed mix and sprinkle on after baking while bits are still warm; the residual oil on the surface will help it stick.
Make use of leftovers: stale bagels are perfect for this recipe because they already have less moisture and will crisp faster.
Flavor twists: add 1 tablespoon grated Parmesan with the seasoning for cheesy bagel bits, or swap in 1 teaspoon everything but the bagel seasoning if you have it pre-mixed. For heat, add 1/4–1/2 teaspoon cayenne or crushed red pepper flakes.
Troubleshooting Common Issues
Problem: Bits are soft after cooling. Solution: They were likely under-toasted or stored while still warm. Return to a 300°F oven for 5–8 minutes to re-crisp, then cool fully.
Problem: Uneven browning. Solution: Pieces were irregular sized or overcrowded. Next time cut more uniformly and spread in a single layer with space between pieces.
Problem: Over-seasoned or too salty. Solution: Reduce salt next batch and balance with extra sesame/poppy or add an unsalted bit mixed in. You can also toss with a bit of melted unsalted butter to soften the saltiness.
Problem: Burnt bottoms. Solution: The baking sheet was too hot or oven rack too low; use the middle rack and rotate sheet halfway through baking.
How to Store Everything Bagel Bits
Keep cooled Everything Bagel Bits in an airtight container at room temperature for up to 7–10 days. For longer storage, seal them in a freezer-safe bag and freeze up to 3 months — thaw at room temperature and re-crisp in a 300°F oven for 4–6 minutes if needed. Don’t refrigerate; the moisture in the fridge will soften them.
How to Serve
Everything Bagel Bits are incredibly versatile. Serve them as a snack straight from the jar, or be creative — they’re a crunchy element in both savory and fusion preparations. Place them in a bowl with toothpicks for parties, or scatter them on top of hot soups and creamy chowders for texture contrast. They make a delightful garnish on a Caesar or mixed green salad (instead of croutons) and add a satisfying crunch to avocado toast, smoked salmon plates, and grain bowls.
Serving Suggestions
Party platter: Offer Everything Bagel Bits alongside hummus, labneh, smoked salmon, capers, lemon wedges, and cucumber slices for a bagel-themed appetizer board.
Salad topper: Sprinkle a handful over a Greek or Caesar salad instead of croutons for nuttier flavor and extra crunch.
Soup garnish: Use as a crunchy topping for tomato bisque, potato leek soup, or creamy mushroom soup.
Breakfast upgrade: Scatter on scrambled eggs, omelets, or a breakfast grain bowl with sautéed greens.
Snack mix: Combine with roasted nuts, pretzels, and dried fruit for a savory-salty snack mix.
Kids’ lunchbox: Pack a small container as a crunchy nibble that pairs well with cream cheese or yogurt dip.
With dips: Crunch them into onion dip, ranch, or tzatziki — they hold up nicely and deliver flavor.
Time: Prep, Cook & Total
Prep time: 8–12 minutes (cutting bagels, mixing seasoning)
Active cook time: 12–18 minutes (oven) or 6–10 minutes per batch (air fryer)
Cooling time: 15–20 minutes (necessary for crispness)
Total time: about 35–50 minutes from start to finish for a single oven batch (including cooling)
(If you’re using day-old bagels, prep time is shorter because they’re firmer and easier to cube.)
Everything Bagel Bits are one of those small, joyful kitchen projects that reward minimal effort with maximum flavor and versatility.
They transform leftover or store-bought bagels into a snack that feels homemade, special, and endlessly useful.
Whether you stick to the classic mix or riff with Parmesan, dill, or chili flakes, this recipe gives you a crisp, savory crunch that elevates breakfasts, snacks, and full meals alike.