Cheesy Spinach‑Artichoke Bagels

It was a rainy Sunday morning in San Diego, and I found myself craving something warm, cheesy, and full of flavor. My suitcase was half-packed (I was heading to visit family in L.A.), and I wanted something special to start the day. That’s when inspiration struck: spinach‑artichoke dip met freshly baked bagels in one gooey, carb-loaded hug.

Bagels always feel celebratory to me—you get to slice them, fill them, and make them your own. Add spinach and artichoke, and suddenly it’s nostalgic crowd-pleaser meets weekend indulgence. These aren’t your plain bagels. They’re savory, cheesy, and perfect with a steaming cup of coffee or a chilled brunch mimosa.

So what are Cheesy Spinach‑Artichoke Bagels? Imagine a classic bagel dough swirled and stuffed with creamy, garlicky spinach-artichoke filling, then baked till the cheese edges bubble and brown. They’re soft inside, golden crusty outside, and each bite gives you that unbeatable combo of bread and dip in one handheld treat.

Why You’ll Love This Recipe

This is more than just a bagel—it’s comfort food, a brunch showstopper, and a dip-lover’s dream. Whether you’re feeding picky kids, impressing brunch guests, or just treating yourself on a lazy weekend, these bagels have your back.

They’re:

• Ready in under 2 hours—great for spontaneous brunches
• Kid-approved: melty cheese + familiar flavors
• Crowd-friendly: perfect for gatherings or potluck shows
• Customizable: add bacon, swap cheeses, or make vegan

Ingredients

For the Dough

• 3½ cups bread flour
• 1 tbsp sugar
• 2 tsp instant yeast
• 1½ tsp salt
• 1¼ cups warm water (110 °F / 43 °C)

For the Filling

• 1 cup fresh spinach, chopped
• 1 cup canned artichoke hearts, drained and chopped
• ½ cup cream cheese, softened
• ½ cup sour cream
• 1 cup shredded mozzarella (plus extra for topping)
• 1 clove garlic, minced
• ¼ tsp salt
• ⅛ tsp black pepper

For Boiling & Baking

• 1 qt water + 1 tbsp baking soda (for boiling)
• Sesame seeds (optional)

Directions

Step 1: Make and Knead the Dough
In a large bowl, whisk flour, sugar, yeast, and salt. Add warm water and mix till a shaggy dough forms. Turn onto a floured surface and knead ~8 minutes until smooth and elastic; it should bounce back when poked.

Step 2: First Rise
Shape into a ball, place in an oiled bowl, cover with a damp towel. Let rise until doubled (~45 minutes).

Step 3: Prepare the Filling
While dough rises, sauté spinach and garlic in a dry skillet for 2–3 minutes until wilted. Let cool. In a bowl, stir together spinach, artichoke, cream cheese, sour cream, mozzarella, salt, and pepper.

Step 4: Shape the Bagels
Punch down dough; divide into 8 pieces. Flatten each into a 5​‑inch disk. Spoon about 2 tablespoons of filling in the center. Bring edges up and around the filling, pinching seams to seal. Gently roll into a smooth ball. Poke thumb through center to form the classic bagel hole—aim for a 1½​‑inch hole, as it closes a bit during boiling/baking.

Step 5: Second Rise
Line a baking sheet with parchment. Arrange filled bagels spaced apart. Cover and let rest ~15 minutes.

Step 6: Boil the Bagels
Preheat oven to 425 °F (218 °C). In a wide pot, bring 1 qt water + baking soda to a boil. Lower heat to maintain a gentle boil. Boil bagels two at a time, 1 min per side, then use a slotted spoon to return them to the parchment sheet.

Step 7: Bake
Brush each bagel lightly with water and sprinkle extra mozzarella or sesame seeds. Bake 20–25 minutes until golden​‑brown and cheese is bubbly. Rotate halfway for even browning.

Step 8: Cool and Enjoy
Let cool 10 minutes on a rack before slicing. Fresh is best—but I warn you, some of mine never make it that far!

Cooking Notes & Common Mistakes

Sealing matters: If dough isn’t fully sealed, filling may leak during baking.

Boil gently: Roiling water can break the bagels apart. Keep calm bubbles.

Rest for chew: Letting them rest after shaping gives that perfect chewiness.

Make​‑ahead friendly: Freeze boiled bagels before baking; bake from frozen with a few extra minutes.

Serving Suggestions & Pairings

These bagels are perfect hot—with melted cheese still gooey. For a full brunch vibe, serve alongside a fresh fruit salad or scrambled eggs. Garnish with a sprinkle of chopped chives or drizzle of olive oil. Got soup? A cup of creamy tomato bisque makes a cozy companion.

Variations and Customizations

Bacon lovers: Crisp and crumble 4 slices; mix into the filling.
For heat: Add ¼ tsp crushed red pepper flakes.

Vegan swap: Use dairy-free cream cheese, mozzarella, and cashew cream.

Extra tang: Stir in 2 tsp lemon zest for brightness.

Storage & Reheating

Store cooled bagels in an airtight container at room temperature for up to 2 days. After that, refrigerate for up to 4 days. To reheat, slice and toast them, or microwave one wrapped in a damp paper towel for 20–30 seconds to restore softness.

Nutrition Information (Approx. Per Bagel)

Calories: 380 kcal
Protein: 13 g
Carbs: 45 g
Fat: 17 g

Frequently Asked Questions (FAQs)

1. Can I use frozen spinach?
Yes—thaw, squeeze out excess water, then proceed.

2. What if I don’t have fresh garlic?
Use ¼ tsp garlic powder instead. Works just fine.

3. Can I skip pre​‑boiling?
You can bake without boiling, but bagels will be denser and less chewy.

4. How do I avoid soggy bottoms?
Drain spinach well and use parchment. A hot baking stone helps, too.

5. Can I freeze fully baked bagels?
Sure. Cool completely, freeze in a zip bag for up to 2 months. Reheat from frozen in a toaster plus 1 minute.

Conclusion

These Cheesy Spinach​‑Artichoke Bagels hit all the right notes—warm, cheesy, comforting, with just enough twist to feel a bit fancy. Every time I bite into one, I’m reminded of cozy mornings and the joy of making something from scratch.

Give them a try, and then tell me: will you keep them all for yourself, or sneak a few for friends? And hey—if you try adding bacon or jalapeños, share snaps! My next recipe is a tangy lemon​‑ricotta bagel version—stay tuned.

Happy baking—and may your bagels always be melty.