Description
Cheesy Spinach-Artichoke Bagels are soft, chewy bagels filled with a creamy spinach-artichoke mixture and topped with melted mozzarella and parmesan. A perfect savory treat for any time of day!
Ingredients
Scale
For the Bagels:
- 1 ½ cups warm water (110°F/45°C)
- 1 packet active dry yeast
- 1 tbsp granulated sugar
- 3 ½ cups all-purpose flour
- 1 ½ tsp salt
- 1 tbsp olive oil
- 1 tbsp honey
- Cornmeal (for dusting)
Spinach-Artichoke Filling:
- 1 ½ cups frozen spinach, thawed and drained
- 1 can (14 oz) artichoke hearts, drained and chopped
- 4 oz cream cheese, softened
- 1 cup mozzarella cheese, shredded
- ½ cup parmesan cheese, grated
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ½ tsp salt
- ½ tsp black pepper
Topping:
- ¼ cup mozzarella cheese, shredded
- 1 tbsp parmesan cheese, grated
Instructions
- Prepare the Bagel Dough:
- In a small bowl, combine warm water, yeast, and sugar. Stir and let sit for about 5 minutes, or until the mixture becomes frothy.
- In a large mixing bowl, combine flour and salt. Add the yeast mixture, olive oil, and honey. Stir to form a dough.
- Knead the dough for about 8-10 minutes, or until smooth and elastic. If the dough is sticky, sprinkle in a little more flour as needed.
- Shape the dough into a ball, place it in a lightly oiled bowl, cover with a damp cloth, and let it rise for about 1 hour, or until doubled in size.
- Prepare the Spinach-Artichoke Filling:
- In a medium bowl, combine the spinach, artichokes, cream cheese, mozzarella, parmesan, garlic powder, onion powder, salt, and pepper. Mix until everything is well incorporated. Set aside.
- Shape the Bagels:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Dust it lightly with cornmeal.
- Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a ball, then use your finger to make a hole in the center of each ball, shaping them into bagels.
- Place the bagels on the prepared baking sheet and let them rest for 10 minutes.
- Boil the Bagels:
- Bring a large pot of water to a boil. Add a pinch of salt to the water.
- Carefully drop the bagels, one at a time, into the boiling water. Boil for 1-2 minutes per side, then remove with a slotted spoon and return to the baking sheet.
- Fill and Top the Bagels:
- Spoon the spinach-artichoke filling into the center of each bagel, pressing it gently with the back of the spoon.
- Sprinkle the filled bagels with mozzarella cheese and parmesan cheese for an extra cheesy topping.
- Bake the Bagels:
- Bake the bagels at 375°F (190°C) for 20-25 minutes, or until golden brown and the cheese is melted and bubbly.
- Serve and Enjoy:
- Let the bagels cool for a few minutes, then serve warm and enjoy!
Notes
- Yeast Activation: Make sure the water is around 110°F (45°C) to activate the yeast. If it’s too hot or cold, the dough may not rise properly.
- Boiling the Bagels: Don’t skip the boiling step! It creates the signature chewy texture of bagels, so ensure the water is at a rolling boil before adding the dough.
- Prep Time: 1 hour 30 minutes
- Cook Time: 25 minutes