Cheese Spinach Artichoke Bagels
Description:
These savory bagels are inspired by the classic spinach artichoke dip, packed into a chewy bagel and topped with melted cheese. Perfect for brunch, lunch, or as a hearty snack, these bagels deliver rich, creamy flavors with a hint of tang and crunch from the artichokes and spinach.
Ingredients (Makes 8 Bagels):
For the Bagel Dough:
3 ½ cups bread flour
1 tbsp sugar
1 ½ tsp salt
1 tbsp instant yeast
1 ¼ cups warm water
For the Filling:
1 cup chopped spinach (frozen, thawed and drained, or fresh sautéed)
1 cup canned or jarred artichoke hearts, chopped
4 oz cream cheese, softened
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 garlic clove, minced
¼ tsp black pepper
For Boiling:
2 quarts water
2 tbsp honey or sugar
For Topping:
½ cup shredded mozzarella
2 tbsp grated Parmesan
Instructions:
1. Make the Dough:
In a large mixing bowl, combine flour, sugar, salt, and yeast.
Gradually add warm water and knead until a smooth dough forms (8–10 minutes by hand or 5–6 minutes with a mixer).
Cover the bowl and let it rise for 1 hour or until doubled in size.
2. Prepare the Filling:
In a bowl, mix spinach, chopped artichokes, cream cheese, mozzarella, Parmesan, garlic, and black pepper until well combined.
Set aside or refrigerate until ready to use.
3. Shape the Bagels:
Punch down dough and divide into 8 equal pieces.
Flatten each piece into a disc, place 1–2 tbsp of filling in the center, then pinch the dough around the filling to seal.
Roll each piece into a smooth ball, then poke a hole in the center to form a bagel shape.
Let shaped bagels rest for 15 minutes.
4. Boil the Bagels:
Preheat oven to 425°F (220°C).
Bring water and honey to a boil. Boil each bagel for 1 minute per side.
Remove and place on a lined baking sheet.
5. Bake:
Sprinkle mozzarella and Parmesan on top of each boiled bagel.
Bake for 20–22 minutes, or until golden brown and cheese is bubbly.
Nutritional Information (Per Bagel, Approximate):
Calories: 330 kcal
Protein: 11 g
Fat: 10 g
Carbohydrates: 47 g
Fiber: 3 g
Sugars: 3 g
Calcium: 130 mg
Iron: 3 mg
Note: Values may vary depending on specific ingredients used.
Total Time:
Prep Time: 1 hour 30 minutes (includes rising)
Cook Time: 25 minutes
Total Time: ~2 hours
FAQs:
Q: Can I make these bagels ahead of time?
A: Yes! You can prepare and shape them the night before, refrigerate them, and boil/bake them the next day.
Q: Can I freeze them?
A: Absolutely. Freeze fully baked bagels and reheat in the oven or toaster oven.
Q: Can I use fresh spinach instead of frozen?
A: Yes, just sauté and squeeze out excess moisture before mixing with the filling.
Q: Are these vegetarian?
A: Yes, as long as the cheeses used are made without animal rennet.
Q: Can I make them gluten-free?
A: It’s possible using a strong gluten-free bread flour mix, but texture and rise may differ.