Cheesy Spinach Artichoke Bagels

Cheesy bagels with a spinach and artichoke topping are proof that weeknight comfort food can be both easy and special These bagels hit the sweet spot for a quick brunch or satisfying dinner thanks to crisp edges creamy cheese and savory veggies

The first time I made these cheesy bagels it was a rainy Saturday and we devoured every crumb Since then I bring out this recipe on game days or anytime someone needs a pick me up

• Cream cheese softened: This forms the creamy base Go for full fat for extra richness
• Artichoke hearts finely chopped: They add tang and savory notes Use jarred in water and pat dry for best texture
• Spinach finely chopped: Packs in nutrients and color Fresh is ideal but thawed frozen works just as well
• Mozzarella cheese: part gets mixed in and part goes on top for that signature stretchy melt Use freshly shredded for best melt
• Parmesan cheese freshly grated: Brings salty umami flavor Pre grated can taste dull so grate at home if you can
• Garlic minced: Adds boldness and depth Fresh garlic is key for sharp flavor
• Parsley chopped: Offers fresh herby notes and makes the bagels pop Use flat leaf for tender texture
• Crushed red pepper flakes: Adds a mellow heat Sprinkle more on top if you love a kick
• Kosher salt and freshly ground black pepper: Season everything evenly and bring out other flavors
• Bagels halved: Your favorite sturdy bagel plain or everything bagels both shine here Choose ones with a soft interior and a bit of chew

Step-by-Step Instructions

Preheat the Oven:

Heat your oven to three hundred fifty degrees and line a medium cooking sheet with parchment paper This keeps the bagels from sticking and makes cleanup simple

Mix the Topping:

In a large bowl use a spoon or spatula to blend together the softened cream cheese chopped artichoke hearts chopped spinach two thirds of the mozzarella the Parmesan minced garlic parsley and red pepper flakes Add a good pinch of kosher salt and several cracks of black pepper Stir until the mixture is completely smooth and evenly mixed The cream cheese should be lump free and the veggies evenly distributed

Prepare the Bagels:

Place the halved bagels cut side up on your lined baking sheet Make sure they are spaced out so the heat can circulate Spread about a quarter of the spinach and artichoke mixture onto each bagel half smoothing to the edges Use all the topping for a generous layer

Add the Cheesy Finish:

Sprinkle the remaining mozzarella over the bagels pressing gently so it sticks This extra cheese helps the tops to bake up bubbly and brown

Bake and Broil:

Place the tray on the center rack and bake for ten to twelve minutes You want the cheese soft and melted and the bagels warmed through For a golden top move the tray to the upper rack and broil for about a minute but watch closely so nothing burns

Garnish and Serve:

Take the hot bagels out and shower with extra chopped parsley and a pinch of red pepper flakes Let cool for a minute before serving so no one burns their tongue The cheese will be gooey and perfect

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I always look forward to Parmesan in this recipe Its nutty sharp flavor balances all the creamy elements and reminds me of family Sunday brunches when everyone would sneak extra sprinkles onto their plates

Storage Tips

Store leftover bagel halves in an airtight container in the fridge They keep well for up to two days Reheat in a toaster oven or air fryer to crisp the edges again Microwaving works in a pinch but the bagels will be softer Freezing the baked bagels is an option just wrap tightly and thaw in the fridge before reheating

Ingredient Swaps

Feel free to use frozen spinach just squeeze out all extra liquid before mixing it in Fontina or cheddar can stand in for mozzarella if needed For extra zing add chopped green onions or a bit of lemon zest Sun dried tomatoes are a nice swap for artichokes if you are after a twist

Serving Suggestions

These bagels make an easy lunch with a simple salad or a side of fresh fruit For brunch serve with sliced tomatoes or a soft cooked egg Leftovers are good cut into wedges as a party snack or appetizer For dipping go with a salsa verde or cool yogurt sauce

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Spinach and Artichoke Bagels History

This recipe takes inspiration from two beloved foods New York bagels and the ever popular spinach artichoke dip Mashing them up delivers all the nostalgia and comfort in each bite Spinach and artichoke dip itself dates back to midcentury American cooking making it a fun way to bridge past and present in your kitchen

Frequently Asked Questions

→ Can I use frozen spinach instead of fresh?

Yes, thaw and drain frozen spinach thoroughly before adding to prevent excess moisture in the topping.

→ What kind of bagels work best for this dish?

Plain or savory bagels such as everything or sesame work best, as they pair well with the rich cheese mixture.

→ Can the topping be made in advance?

Yes, you can mix the cheese topping a day ahead and refrigerate. Spread onto bagels just before baking.

→ How do I achieve an extra golden cheese top?

After baking, broil bagels for about one minute to brown the cheese, watching closely to avoid burning.

→ Is this dish suitable for vegetarians?

Yes, this preparation uses only vegetarian ingredients, making it suitable for a vegetarian diet.

→ How should leftovers be stored?

Cool completely, then store in an airtight container in the refrigerator for up to two days. Reheat before serving.