Halloween is all about candy, but that’s not the only sweet we’ll be eating come October 31. These Halloween bagel recipes are just as tasty, and way cuter.
Creepy Bagel Pizzas
Add some spookiness to your Halloween spread with these ghoulish appetizers. They’re so simple and tasty that everyone will want to sink their fangs into them.
- 8 mini bagels
- 1 1/4 cups Nature’s Promise Organic Pizza Sauce
- 16 thick slices sharp provolone
- 1/4 cup black olives and/or roasted red peppers
- Preheat oven to 400°F. Split the bagels open and arrange cut-sides up on a large baking sheet. Divide the pizza sauce among bagels.
- Bake bagels 5 min., until golden. With a small ghost- or bat-shaped cookie cutter, cut shapes from the provolone slices. Place 1 on each bagel. Cut the olives and red peppers into little specks and place on cheese for eyes.
- Bake 3 min., until cheese just begins to melt.
By Jenn Quillen
- 1 Bag of Mini Bagels
- 8 oz Container of Whipped Cream Cheese
- Orange Food Coloring
- Slice in half and toast the mini bagels. Allow to cool a minutes or two.
- While the bagels are toasting put a few drops of the orange food coloring into the whipped cream cheese and stir to combine.
- Generously spread the orange cream cheese over the entire bagel.
- Give your pumpkin 2 eyes and a mouth using the raisins.
- Cute, right? This is also a perfect way to get little hands started helping in the kitchen! After you spread the cream cheese on the pumpkin bagel, let them decorate the faces. So fun!
Spider Bagel Pizza Bites
These adorablly spooky pizza bagel bites make a tasty app for guests before your Halloween feast starts.
- 1 28-oz. can crushed tomatoes
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic, chopped
- 1 tablespoon chopped fresh oregano or 1 tsp. dried Pinch of crushed red pepper,
- optional Salt and pepper
- 8 whole-wheat or regular mini bagels, sliced in half crosswise
- 6 ounces shredded mozzarella
- 8 pitted large black olives
- 8 pitted large green olives
- Preheat oven to 350°F. In a large pan, mix tomatoes, oil, garlic, oregano, crushed red pepper, if desired, and 1/2 tsp. each salt and pepper. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, until sauce has thickened slightly, about 20 minutes.
- Place bagel halves on a parchment-lined baking sheet. Spread 2 Tbsp. sauce onto each bagel half. (Cover and refrigerate or freeze any remaining sauce for another use.) Top each with 1 rounded Tbsp. shredded cheese.
- Slice 1 olive in half lengthwise. Place 1 olive half, cut side down, in center of 1 bagel half to make a spider body. Slice remaining olive half into 8 thin crescents to make 8 spider legs. Arrange 4 legs on each side of body to complete spider. Repeat with remaining olives and bagel halves until all bagel pizzas are decorated.
- Bake pizzas until toasted and cheese has melted, 10 to 12 minutes. Serve.
Cheese Pizza Bagels
- 1 bagel(3 1/2 inch/plain), cut in half
- 2 tablespoons pizza sauce
- 2 mozzarella string cheese sticks
- 4 black olive slices
- Halloween plate (painted at As You Wish)
- Create a polka dot plate! First, paint the entire plate with 2-3 coats of black. Next, use the eraser of a pencil to add orange dots on the plate. Dip the eraser into the orange paint and lightly press onto the plate. You can add polka dots to just the rim of the plate or the entire plate.
- Preheat oven to 400 degrees. Spread each bagel half with 1 tablespoon of pizza sauce.
- Pull string cheese into strips and place on the bagel in a zig zag pattern, to look like mummy bandages. Cut off the excess cheese.
- Place on a baking sheet and into the oven at 400 degrees for 10 minutes or until the cheese is melted.
- Allow to cool and place 2 olive slices on each bagel half, to look like mummy eyes.
- Place on your polka dot plate and enjoy!
Ghost Mini Pizzas
Bagel pizzas take on a ghostly effect when topped with a ghost-shaped slice of mozzarella.
- 10 deli slices mozzarella
- 1/2 c. marinara
- 5 mini bagels, halved
- 2 black olives, minced
- Preheat oven to 325°. Cut ghost shapes out of mozzarella.
- Spoon marinara over mini bagel and top with ghost. Bake until cheese is melty and bagel is toasted, 5 minutes.
- Top with olive bits for eyes.
- 1 bagel of choice
- 1 squash or small pumpkin
- 1 chilli of choice
- 2 chillis like Dagger Pod
- Two thick slices of Halloumi
- Salt and pepper to taste
- Take a small squash or pumpkin, wrap in silver foil and bake on a medium oven for about an hour or until soft. The aim is to be able to have it cooked but not have the flesh fall apart. (Test by using a baked potato skewer and seeing if it easily goes through the flesh: you want a bit of resistance not an easy slide)
- As it nears being cooked slice some halloumi (quite thick) and place on a gentle heat in a fry pan. Turn every so often so it cooks both sides. Don’t be tempted to speed up the cooking as it takes away from the succulence of the cheese.
- Take a plain bagel, Take the squash from the oven when ready and slice off the lid and allow to cool so it is easier to handle. When you can handle the heat scoop out the seeds carefully.
- Now with the squash on sitting on its bottom, slice chunks downwards. Place a bed of rocket on the bottom of the bagel and then place some slices of squash (or pumpkin). Place the halloumi when ready to the sides of these, almost like the act as a barrier to the squash leaking out (hence the thick slices).
- Chop a chili pepper of your choice finely and sprinkle to taste with a bit of salt. Take two more – red with stalks are best, something like the Dagger Pod maybe – and see if you can insert them by the stalk in to the flesh of the squash.
- Get some curved ones and they can be like claws.
- Now spread some harissa on the side. And there you have it.
Frankenstein Mini Bagels
With frosting, candy eyes, and mini bagels, this breakfast is easy to re-create. Surprise your own little monsters with this breakfast or make a tray full for a classroom party.
- 1 bag of mini bagels
- 8 oz container of whipped cream cheese
- green food coloring
- black food coloring
- Halloween Candy Eyes
- small sandwich baggie
- kitchen scissors
- Toast the mini bagels and allow to cool a minutes or two.
- While the bagels on toasting, divide your cream cheese into 2 separate containers. Add a few drops of green food coloring to one bowl and a few drops of black food coloring to the other bowl to make green and black. Set aside
- Use a straight edge knife to cut the bagel into a more rectangular shape
- Generously spread the green cream cheese over the bagels .
- Give your Frankenstein 2 eyes.
- Scoop the black cream cheese into the sandwich baggie and snip the corner of the bag using a pair of kitchen scissors. Gently squeeze the cream cheese out of the corner of the sandwich baggie giving Frankenstein hair and 2 bolts on either side of his head.
- Give him a mouth next.
- Repeat with all bagels.
Scented with fragrant rose water and garnished with dried rose petals, these bagels pair perfectly with rich cream cheese and honey or a creamy camembert cheese and fruit.
For the starter
- ½ teaspoon instant yeast
- 2 cups unbleached bread flour
- 1¼ cups water, room temperature
- 4 tablespoons rose water
Ingredients: For the dough
- ¼ teaspoon instant yeast
- 2 cups unbleached bread flour
- 1½ teaspoons salt
- ½ tablespoon honey
- 1 tablespoon baking soda
- 2 eggs, beaten with 1 tablespoon water
- 2 tablespoons caster or raw sugar
- 3 tablespoons crushed dry rose petals
- Using an electric mixer with a dough hook attachment, gently stir yeast, flour, water, and rose water, forming a sticky starter dough. Keep the starter dough in the mixing bowl, and cover with a damp cloth. Let sit on the counter, at room temperature, for 2 hours.
- Using the same bowl containing the starter dough and dough hook, stir in the yeast, flour, salt, and honey. Once dough forms into a tacky (not wet or sticky) ball, knead on a well floured surface for 6 minutes. The dough should be elastic and smooth.
- Portion the dough into 4-ounce pieces for large bagels or 2-ounce pieces for smaller bagels. Roll the portioned pieces into a ball, cover with a damp cloth and let sit, at room temperature, for 2 hours.
- Uncover the rolls. Poke a hole in the center of each bagel, using your thumb and gently stretch.
- Place the formed bagels, 2 inches apart, onto a slightly greased, parchment lined cookie sheet. Oil the tops of the bagels, and cover with plastic wrap. Refrigerate overnight.rose-bagels-step-5
- When ready to bake, preheat the oven to 500°F. Bring a large pot of water to a boil, and dissolve baking soda. Remove the bagels from the refrigerator. Gently drop the bagels into the boiling water, making sure not to overcrowd the pot. Boil for 1 minute on each side for fluffy bagels, or 2 minutes on each side for chewier bagels. Remove bagels from the pot using a slotted spoon.
- Return the bagels to the cookie sheet, and bake in the oven for 5 minutes on the center rack.
- Remove the bagels from the oven. Brush with egg-wash, evenly sprinkle with sugar and crushed rose petals. Reduce the oven temperature to 450°F, and return the bagels to the oven. Bake for another 5 minutes, or until bagels are a light golden brown.
- Place bagels on a wire rack to cool for 30 minutes before toasting and serving.
- Tip: Store bagels in a large zipper bag to keep them fresh for about 3 days, or store in the freezer for a maximum of 3 months.
Bagel Dog Spiders
A bagel dog is just a hotdog wrapped in bagel-style bread. It’s similar to a corndog, except the ends are left exposed. It’s nothing fancy, but we’ve got a secret ingredient to help the flavor.
What You Need
- 1 package bun-length hotdogs
- 1 can crescent rolls (8 count)
- 2-3 Garlic Butter
- Ketchup and mustard, for decorating and dipping
- Preheat oven to 375° F.
- Open the can of crescent rolls and divide into 8 triangles. Fold to make 8 rectangles.
- Wrap each rectangular crescent roll around each hotdog, covering only about the middle third.
- Use a knife to cut the exposed hot dog on each side into 4 legs.
- Brush crescent roll dough with melted Garlic Butter.
- Bake at 375° F for 20 min, or until done.
- Use ketchup and mustard to make eyes or faces. Serve.
Spider Bagel is such an easy, yet adorable idea for a Halloween or Harvest party at school or home or a treat for after school when your kids get home.
- Chocolate chips
- Pretzel sticks
- Toast and slice your bagel.
- Spread a little Nutella on each bagel half.
- Place 4 pretzel sticks onto each side of your Nutella coated bagel sticking out on the sides for spider legs.
- Slice your banana into coins and place two onto the top of your bagel for eyes.
- Dip the bottom of 2 chocolate chips into the Nutella and onto the center of the bananas.