Spinach and Artichoke Stuffed Bagels Recipe

Spinach and Artichoke Stuffed Bagels are the ultimate mash-up treat you never knew you needed, and trust me, they’ll change your breakfast game! Imagine tearing into a warm, chewy bagel overflowing with creamy, cheesy spinach and artichoke filling, all golden and toasty from the oven. They’re satisfyingly rich with just a hint of garlic, ideal for brunch gatherings, stress-free lunches, or even as a hearty afternoon snack. Prepared with just a handful of ingredients, these insanely comforting bagels are sure to become a family favorite you’ll crave again and again.

Ingredients You’ll Need

You’ll only need a handful of easy-to-find ingredients to create Spinach and Artichoke Stuffed Bagels. Each one adds its own touch, creating that beloved creamy, zesty filling and perfectly golden exterior that make these bagels irresistible. Here’s what you need and why you’ll love them:

• Bagels: The sturdy base that holds all the delicious filling; use your favorite kind to add a personal twist.
• Fresh spinach, chopped: Adds vibrant green color, earthy flavor, and a nutritional boost to the filling.
• Canned artichoke hearts, chopped: Provide tangy notes and a satisfyingly tender texture that pairs beautifully with spinach.
• Cream cheese, softened: Acts as the creamy glue that holds the filling together, delivering a luscious richness in every bite.
• Grated Parmesan cheese: Brings salty, nutty flavor and helps the filling develop a gorgeous golden top while baking.
• Garlic powder: Adds aromatic depth and a subtle savory kick to the mix.
• Olive oil: Brushed on top for extra moisture and to help the bagels bake up golden and crisp.
• Salt and black pepper, to taste: Simple seasonings to bring all the flavors into perfect balance.
• Poppy seeds (optional, for topping): For a little extra crunch and classic bagel flair.

How to Make Spinach and Artichoke Stuffed Bagels

Step 1: Prep and Hollow Out the Bagels

Start by preheating your oven to 180°C (350°F) so it’s ready when you are. Then, carefully slice the tops off your bagels—aim for just the top quarter. Using your fingers or a spoon, gently scoop out a bit of the inner bread from each bagel. Don’t go too wild! You want a cozy little well for your filling, but you still need enough bagel to keep everything sturdy and satisfyingly chewy.

Step 2: Mix the Filling

In a mixing bowl, combine the softened cream cheese, grated Parmesan, garlic powder, salt, and pepper until smooth. Now stir in the chopped spinach and artichoke hearts. Fold everything together until you’ve got a beautifully speckled, creamy mixture—the spinach gives a pop of green, while the artichokes add rich texture.

Step 3: Stuff the Bagels

Fill each hollowed-out bagel generously with the spinach and artichoke mixture. Use a spoon to press the filling into all the nooks, piling it just high enough for a tempting, bakery-style look. This is what transforms ordinary bagels into legendary Spinach and Artichoke Stuffed Bagels!

Step 4: Top and Bake

Place the stuffed bagels on a baking sheet lined with parchment paper for easy cleanup. Brush the tops of the bagels and any exposed filling with olive oil. For a finishing touch, sprinkle on poppy seeds if you like—they look beautiful and add crunch. Bake for 10-15 minutes, or until the bagels are golden and the filling is hot and bubbly.

Step 5: Serve and Enjoy

Let the bagels cool just enough so you don’t burn your fingers, then serve immediately! The filling should be steaming and impossibly creamy, with a crispy oven-baked top. Every bite of these Spinach and Artichoke Stuffed Bagels will leave you and your guests grinning from ear to ear.

How to Serve Spinach and Artichoke Stuffed Bagels

Garnishes

Dress up your Spinach and Artichoke Stuffed Bagels with some finely chopped fresh parsley for a pop of color, or scatter a few extra parmesan shavings over the top for even more savory richness. A sprinkle of crushed red pepper flakes is perfect if you’re feeling feisty and want a bit of heat. Freshly cracked black pepper always looks fantastic, too!

Side Dishes

Pair these bagels with a crisp green salad for a balanced brunch, or serve alongside a bowl of tomato soup for a classic comfort food duo. They’re also delicious next to roasted potatoes, fruit salad, or even a platter of smoked salmon for a gourmet twist. No matter what you choose, Spinach and Artichoke Stuffed Bagels make every meal a little more memorable.

Creative Ways to Present

Try slicing your bagels into halves or quarters for a stunning party platter—each bite-sized piece shows off that irresistible creamy filling. If you’re hosting brunch, stack the stuffed bagels high on a pretty cake stand. Better yet, serve them wrapped in parchment for a grab-and-go breakfast or add cheerful toothpicks for easy, shareable portions at gatherings!

Make Ahead and Storage

Storing Leftovers

If you have extra Spinach and Artichoke Stuffed Bagels (which is rare around here!), store them in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to three days. The filling sets nicely, so next-day bagels are easy to grab and reheat as needed.

Freezing

For longer storage, you can absolutely freeze these stuffed bagels. Wrap each one tightly in foil or plastic wrap, then pop them into a freezer bag. They’ll keep well for up to two months. This is perfect for make-ahead meal prepping or unexpected guests!

Reheating

To reheat from the fridge, pop your bagels in a preheated 170°C (340°F) oven for 10 minutes, or until warmed through. For frozen bagels, let them thaw in the fridge overnight and follow the same steps. The oven works best to get that soft, gooey center and crispy outside, but a few minutes in an air fryer works wonders, too.

FAQs

Can I use frozen spinach instead of fresh?

Absolutely! If you’re using frozen spinach, just thaw and drain it thoroughly to remove excess moisture before mixing it into your filling. This keeps your Spinach and Artichoke Stuffed Bagels from getting soggy.

Are these bagels vegetarian?

Yes, this recipe is completely vegetarian (just make sure your Parmesan cheese is a vegetarian version if that’s important for you). They’re hearty enough to satisfy even meat-lovers at the table!

What kinds of bagels work best for this recipe?

Plain, whole wheat, or everything bagels are my favorites for this recipe, but feel free to experiment! Onion or sesame bagels add a fun twist, while sourdough bagels bring a tangy note that goes deliciously with the filling.

Can I make the filling ahead of time?

You sure can! You can mix and refrigerate the spinach and artichoke filling a day in advance. When you’re ready to bake, simply hollow your bagels, fill, and pop them in the oven for a speedy, impressive treat.

How do I keep the bagels from getting soggy?

The key is not to overfill your bagels and make sure you drain the artichoke hearts and spinach well if they’re too moist. Baking at the proper temperature helps ensure the outsides crisp up nicely, leaving you with Spinach and Artichoke Stuffed Bagels that are perfectly chewy and never soggy!

Final Thoughts

You’re seriously missing out if you haven’t tried Spinach and Artichoke Stuffed Bagels yet! They’re deliciously easy, endlessly customizable, and absolutely packed with flavor. I hope you’ll give them a go and share them with someone who needs a little edible joy. Happy baking!

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