Savory Spinach & Cheese Bagels

Name: Savory Spinach & Cheese Bagels
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 bagels
Ingredients: 4 cups all-purpose flour; 1 packet (2 1/4 teaspoons) active dry yeast; 1 1/2 cups warm water; 1 teaspoon sugar; 1 1/2 teaspoons salt; 1 tablespoon olive oil; 2 cups fresh spinach, chopped; 1 cup shredded cheese (mozzarella or cheddar); 1 egg (for egg wash)

Highlighted under: Globetrotter Food Guide

I absolutely love these Savory Spinach & Cheese Bagels! The combination of vibrant spinach with gooey cheese creates an irresistible flavor explosion that brings joy with every bite. I enjoy making these bagels on a lazy weekend morning; they fill the kitchen with a mouthwatering aroma that makes it hard to resist diving in. Whether enjoyed fresh from the oven or toasted the next day, they are perfect for breakfast, brunch, or a quick snack. Trust me, once you try them, they will become a regular in your home!

Created by

Ella

Last updated on 2026-01-27T09:13:27.209Z

When I decided to create these bagels, I wanted to capture the essence of comfort food while keeping things healthy. After experimenting with different combinations, I found that adding fresh spinach not only enhances the nutritional value but also gives the bagels a gorgeous green hue that I adore. The addition of cheese makes them rich and satisfying enough to be a meal on their own.

Another key tip I discovered is to let the bagels rise a little longer before boiling them. This extra time helps develop a lighter texture that's simply delightful. So, whether you're enjoying them warm or toasting them later, these bagels promise to be a hit!

Why You'll Love This Recipe
The perfect balance of savory spinach and melty cheese
A fun and rewarding baking project for any skill level
Versatile for breakfast, snacks, or even light dinners

Understanding Ingredients

The foundation of these bagels lies in the dough, which combines traditional bagel ingredients like flour, yeast, and water. The addition of olive oil not only enriches the flavor but also contributes to a softer crumb. It's crucial to ensure your water is warm, ideally between 100°F and 110°F, as this activates the yeast effectively. If your dough seems too sticky after mixing, don't hesitate to add a bit more flour—a smooth, pliable dough will yield the best bagels.

Fresh spinach adds a vibrant color and nutritional boost, while cheese infuses rich, savory flavors. I recommend using mozzarella for its gooey, melty texture, but feel free to experiment with sharp cheddar or even a blend of cheeses. If you prefer a dairy-free option, nutritional yeast can be a great substitute, offering a cheesy flavor without the calories.

Boiling Technique

The boiling step is essential for achieving that characteristic chewy bagel crust. When you drop your bagels into the simmering water, the outer layer sets quickly, sealing in moisture. Keep an eye on the bagels while boiling; too long in the water can result in a gummy texture, while too short may lead to a less chewy bite. About 2 minutes on each side typically produces the perfect balance.

For added flavor, consider adding a tablespoon of baking soda or honey to the boiling water. Baking soda enhances browning and creates that beautiful sheen, while honey adds a subtle sweetness. If you're a fan of toppings, this is the perfect time to sprinkle your bagels with seeds, such as everything bagel seasoning or sesame seeds, right before baking.

Ingredients

For the Bagels

4 cups all-purpose flour
1 packet (2 1/4 teaspoons) active dry yeast
1 1/2 cups warm water
1 teaspoon sugar
1 1/2 teaspoons salt
1 tablespoon olive oil
2 cups fresh spinach, chopped
1 cup shredded cheese (mozzarella or cheddar)
1 egg (for egg wash)

Instructions

Prepare the Dough

In a large bowl, dissolve the sugar in warm water and sprinkle the yeast on top. Let it sit for about 5 minutes until frothy. Add the olive oil, salt, and flour gradually, mixing until a dough forms. Knead the dough on a floured surface for 10 minutes until smooth.

Incorporate Spinach and Cheese

Fold in the chopped spinach and cheese until evenly distributed throughout the dough. Place the dough in a greased bowl, cover it, and let it rise for about 1 hour, or until doubled in size.

Shape the Bagels

Once the dough has risen, punch it down and divide it into 12 equal pieces. Roll each piece into a ball and then use your finger to poke a hole in the center, stretching it to form bagels. Place on a parchment-lined baking sheet and let rise for another 15 minutes.

Boil and Bake

Preheat your oven to 425°F (220°C). Bring a large pot of water to a boil, then reduce to a simmer. Gently drop the bagels in, cooking them for about 2 minutes on each side. Remove and place on the baking sheet, brushing each one with egg wash. Bake for 20 minutes or until golden brown.

Cool and Enjoy

Let the bagels cool on a wire rack for a few minutes before devouring them warm. They pair perfectly with cream cheese or your favorite toppings.

Pro Tips

For a twist, try adding herbs like dill or chives to the dough for extra flavor.

Serving Suggestions

These Savory Spinach & Cheese Bagels are incredibly versatile. Serve them warm with cream cheese or your favorite spread as a satisfying breakfast or brunch option. For a heartier meal, try topping them with smoked salmon, capers, and red onion, adding a delightful savory touch. They also make a fantastic canvas for eggs; slice and toast one before adding a poached egg for a tasty eggs Benedict variation.

If you're planning on enjoying these bagels throughout the week, they freeze beautifully. Allow them to cool completely before placing in an airtight container or resealable bag. When ready to eat, simply reheat in a toaster or oven at 350°F (175°C) for about 10-15 minutes to revive the freshness.

Storing and Reheating

Store any leftover bagels at room temperature for up to two days in a paper bag to maintain their crusty exterior. If you need to keep them longer, freezing is your best bet. Just make sure they are well-wrapped to prevent freezer burn. I usually slice mine before freezing, making it easy to toast one at a time without thawing the whole batch.

When reheating, aim for a method that re-crisps the outside while warming the inside. The toaster works well, but if you're preparing multiple bagels, place them in a preheated oven. Bake straight from frozen at 375°F (190°C) for about 15-20 minutes, keeping an eye out for that beautiful golden color to ensure they're heated through without drying out.

Questions About Recipes

→ Can I freeze the bagels?

Yes, you can freeze the bagels after they have cooled completely. Just wrap them tightly in plastic wrap and store them in an airtight container.

→ What type of cheese works best?

Mozzarella or cheddar work beautifully, but feel free to experiment with your favorite types of cheese!

→ How do I store leftover bagels?

Store them in an airtight container at room temperature for up to 2 days, or refrigerate for longer storage.

→ Can I use whole wheat flour?

Absolutely! Just be aware that the texture may be denser, so you might need to adjust the water accordingly.