Cheesy Spinach-Artichoke Bagels

Introduction

Cheesy Spinach-Artichoke Bagels bring the rich, savory flavors of spinach and artichoke dip into a delightful, fresh bagel form. With a soft, chewy texture on the inside and a golden, crispy crust on the outside, these bagels are a perfect breakfast or snack. The spinach and artichokes blend harmoniously with melted cheese, creating an irresistible savory experience.

I first made these bagels when I was craving something new for breakfast, and they quickly became a favorite in our house. The combination of the creamy spinach-artichoke filling with the chewy bagel base is truly comforting and satisfying. These bagels are perfect on their own, but you can get creative with toppings, like a poached egg or a little drizzle of hot sauce for a fun twist.

Whether you’re serving them for brunch, enjoying them as a midday snack, or using them as a base for sandwiches, these bagels will surely be a crowd-pleaser. They’re a unique spin on a classic, and the flavor combination is one you’ll want to enjoy again and again.

Perfect for:

• Brunch gatherings
• Savory bagel lovers
• Sandwiches or snack time
• Cheese and veggie enthusiasts

Why You’ll Love This Cheesy Spinach-Artichoke Bagels

Here’s why Cheesy Spinach-Artichoke Bagels will become your new go-to recipe:

• Savory and Cheesy: The blend of spinach, artichokes, and melted cheese creates a deliciously savory bagel that’s both comforting and satisfying.
• Soft Inside, Crispy Outside: These bagels have the perfect chewy inside with a slightly crispy exterior for that ideal bagel texture.
• Customizable Add-ins: Feel free to experiment with additional herbs or spices to suit your taste, making these bagels even more flavorful.
• Easy to Make: This recipe is straightforward, and the ingredients come together quickly to create a special homemade treat.
• Great for Sandwiches: These bagels work wonderfully as a base for savory sandwiches, making them versatile for all kinds of fillings.

Preparation and Cooking Time

• Total Time: 1 hour 30 minutes
• Preparation Time: 20 minutes
• Cooking Time: 25-30 minutes
• Servings: 8 bagels
• Calories per serving: Approximately 250-280 calories
• Key Nutrients: Protein: 9g, Carbs: 40g, Fat: 8g

Ingredients

Gather these ingredients to make your Cheesy Spinach-Artichoke Bagels:

• 1 cup fresh spinach, chopped
• 1/2 cup canned artichoke hearts, drained and chopped
• 2 1/2 cups all-purpose flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 teaspoon instant yeast
• 1 cup warm water
• 1 tablespoon olive oil
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 large egg (for egg wash)
• 1 tablespoon sesame seeds or poppy seeds (optional)

Ingredient Highlights

• Spinach: Fresh spinach brings a burst of color and an earthy, nutritious addition to the bagels.
• Artichokes: The artichokes add a savory, slightly tangy flavor that pairs perfectly with the spinach and cheese.
• Cheese: Both mozzarella and Parmesan cheeses are used to create a cheesy, melty filling that complements the flavors of the vegetables.
• Instant Yeast: Instant yeast makes the dough rise quickly, ensuring soft and fluffy bagels.
• Olive Oil: Olive oil contributes to the soft texture of the dough and enhances the flavor.

Step-by-Step Instructions

Here’s how to make Cheesy Spinach-Artichoke Bagels:

Prepare the Bagel Dough:

1. Activate the Yeast: In a small bowl, combine warm water and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until it becomes foamy.
2. Mix the Dry Ingredients: In a large mixing bowl, combine the flour and salt.
3. Combine Wet Ingredients: Pour in the yeast mixture and olive oil. Stir until a dough begins to form.
4. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for about 5-7 minutes until smooth and elastic.
5. Add the Spinach and Artichokes: Gently fold in the chopped spinach, artichokes, mozzarella cheese, and Parmesan. Continue kneading until the ingredients are evenly incorporated into the dough.
6. First Rise: Form the dough into a ball and place it in a lightly oiled bowl. Cover with a clean towel and let it rise for about 1 hour or until doubled in size.

Shape and Boil the Bagels:

7. Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
8. Shape the Bagels: Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a ball, then use your fingers to poke a hole in the center of each ball and stretch it into a bagel shape.
9. Boil the Bagels: Bring a large pot of water to a boil. Carefully drop the bagels into the water, 2-3 at a time, and boil for 1 minute on each side. Remove the bagels with a slotted spoon and place them on the prepared baking sheet.
10. Prepare the Egg Wash: In a small bowl, beat the egg and brush it over the top of each bagel. If desired, sprinkle sesame seeds or poppy seeds on top for added texture and flavor.
11. Bake: Bake the bagels in the preheated oven for 25-30 minutes or until golden brown and crisp on the outside.

Cool and Serve:

12. Cool: Allow the bagels to cool on a wire rack for a few minutes before slicing and serving.

How to Serve Cheesy Spinach-Artichoke Bagels

Cheesy Spinach-Artichoke Bagels are perfect for any occasion:

• As a Breakfast or Brunch Item: Serve with cream cheese, butter, or a poached egg for a savory breakfast.
• For Sandwiches: These bagels make an excellent base for sandwiches—try adding turkey, ham, or even a veggie filling.
• With Soup or Salad: Pair with a bowl of soup or a fresh salad for a light and satisfying meal.
• As a Snack: Enjoy these bagels as a quick snack, especially with extra cheese or a dip on the side.

Additional Tips for Cheesy Spinach-Artichoke Bagels

Here are some tips to ensure your Cheesy Spinach-Artichoke Bagels come out perfectly:

• Use Fresh Spinach: While frozen spinach works, fresh spinach provides a better texture and flavor.
• Don’t Skip Boiling the Bagels: Boiling the bagels before baking ensures that classic chewy texture and golden color.
• Make the Dough Ahead of Time: If you’re short on time, you can prepare the dough a day ahead. Just let it rise in the fridge overnight and shape and boil the bagels the next day.
• Add More Cheese: If you’re a big cheese lover, feel free to add more mozzarella or Parmesan to the dough or on top of the bagels before baking.
• Use a Pizza Stone: For an extra crispy crust, bake your bagels on a preheated pizza stone.

Recipe Variationsfor Cheesy Spinach-Artichoke Bagels

Here are 5 variations you can try for Cheesy Spinach-Artichoke Bagels:

• Garlic Herb Spinach-Artichoke Bagels: Add minced garlic and dried herbs like oregano or basil for a more flavorful, aromatic twist.
• Cheddar and Spinach Bagels: Swap out the mozzarella and Parmesan for sharp cheddar cheese for a tangy twist.
• Sun-Dried Tomato Spinach-Artichoke Bagels: Incorporate chopped sun-dried tomatoes along with the spinach and artichokes for an Italian-inspired flavor.
• Spicy Spinach-Artichoke Bagels: Add a pinch of red pepper flakes to the dough for a subtle heat that complements the savory filling.
• Gluten-Free Spinach-Artichoke Bagels: Replace the all-purpose flour with a gluten-free flour blend and add xanthan gum for the best texture.

Freezing and Storage for Cheesy Spinach-Artichoke Bagels

• Freezing: These bagels freeze well. Allow them to cool completely, then wrap individually in plastic wrap and place them in a freezer bag. They can be stored for up to 3 months. To reheat, simply toast them directly from the freezer.
• Storage: Store leftover bagels in an airtight container at room temperature for up to 3 days. For longer freshness, store them in the fridge for up to a week.

Special Equipment for Cheesy Spinach-Artichoke Bagels

Here are some special equipment items to make preparing your Cheesy Spinach-Artichoke Bagels easier:

• Stand Mixer: A stand mixer with a dough hook attachment will make kneading the dough a breeze.
• Slotted Spoon: A slotted spoon is essential for gently removing the boiled bagels from the water.
• Baking Sheet: Use a parchment-lined or non-stick baking sheet for easy removal.
• Wire Rack: Let the bagels cool evenly by placing them on a wire rack.
• Pizza Stone (optional): For a crispier crust, you can bake your bagels on a preheated pizza stone.
• Dough Scraper: A dough scraper helps divide the dough evenly and shape the bagels.

Frequently Asked Questions for Cheesy Spinach-Artichoke Bagels

1. Can I use frozen spinach?
   Yes, frozen spinach can be used. Make sure to thaw and squeeze out excess moisture before adding it to the dough.
2. Can I make these bagels in advance?
   Yes, you can prepare the dough ahead of time and let it rise overnight in the fridge. Shape and boil the bagels the next day.
3. Can I make these bagels without boiling them?
   Boiling the bagels before baking is essential for achieving the classic chewy texture, so it’s highly recommended.
4. How do I know when the bagels are done?
   The bagels should be golden brown on the outside and sound hollow when tapped on the bottom.
5. Can I make these bagels gluten-free?
   Yes, simply swap the all-purpose flour with a gluten-free flour blend and add xanthan gum for the best texture.

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Conclusion

Cheesy Spinach-Artichoke Bagels are a flavorful and indulgent twist on the classic bagel, combining the richness of cheese with the savory goodness of spinach and artichokes. These bagels are perfect for any meal—whether you enjoy them fresh out of the oven, toasted with a spread, or as the base for your favorite sandwich. With their crispy exterior and soft, cheesy center, they’re a satisfying treat you won’t want to put down.

This recipe is super simple to make, and the result is a bagel that’s packed with flavor and sure to impress everyone who tries it. Whether you’re starting your day or need a quick snack, these cheesy spinach-artichoke bagels are perfect for all occasions.

I’d love to see how your Cheesy Spinach-Artichoke Bagels turn out! Snap a photo, share it on social media, and be sure to tag me—I can’t wait to see your amazing creations. Happy baking!