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Cheesy Spinach&Artichoke Bagels are my secret trick for a crowd&pleasing brunch or a cozy snack that feels a little bit fancy without a lot of fuss. The creamy, savory spread melts into golden bagels, transforming a simple breakfast into something special. When you want bakery vibes straight from your own oven, this recipe always delivers.
My family actually requests these more than pizza bagels. The first time I set these out at brunch, they disappeared before the coffee finished brewing.
Ingredients
- Cream cheese: This creates the creamy, tangy base. For best results use room temperature cream cheese so it mixes easily
- Artichoke hearts: Choose artichokes packed in water and be sure to drain them well. They give the bagels a briny brightness
- Spinach: Finely chopped fresh or thawed frozen spinach works. Squeeze out excess liquid for the best texture
- Mozzarella cheese: Use half in the filling and half for the gooey topping. Shredding your own cheese makes for better melting
- Freshly grated Parmesan: Adds salty nuttiness and brings everything together
- Garlic: Freshly minced for the boldest flavor
- Parsley: A hit of freshness and color
- Crushed red pepper flakes: For a gentle kick and pretty finish
- Kosher salt and freshly ground black pepper: These balance all the flavors
- Bagels: Any variety works. Go for bakery style or your favorite brand
Instructions
- Prep the Oven:
- Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper for easy cleanup and even baking
- Mix the Filling:
- In a large bowl thoroughly combine softened cream cheese, finely chopped artichoke hearts, spinach, two thirds of the shredded mozzarella, all the Parmesan, garlic, parsley, and red pepper flakes. Season the mixture generously with salt and pepper. Stir until everything is evenly incorporated and the mixture is creamy and easily spreadable
- Assemble the Bagels:
- Arrange your bagel halves cut side up on the prepared baking sheet. Evenly spread the spinach&artichoke mixture over each half, making sure to go edge to edge for perfect flavor in every bite
- Add More Cheese:
- Top each bagel with the remaining mozzarella. Do not be shy—this is where the gooey melt pulls everything together
- Bake:
- Transfer the baking sheet to the oven. Bake for 10 to 12 minutes. The bagels should be hot all the way through and the cheese on top fully melted. For extra golden cheese on top, broil for an additional minute or two. Keep a close eye to avoid burning
- Finish and Serve:
- Sprinkle with extra parsley and a pinch of red pepper flakes before serving. Serve warm while the cheese is at its meltiest and most irresistible
Parmesan is my absolute favorite in this recipe. One time my niece helped me grate an extra handful into the mix and it turned these bagels from everyday to unforgettable. Now grating cheese together is our little brunch tradition.
Storage Tips
Store any leftovers in an airtight container in the fridge. They reheat beautifully in a toaster oven or under the broiler. If you need to prepare ahead, assemble everything but do not bake until right before serving to keep the texture fresh.
Ingredient Substitutions
If you are out of artichoke hearts, well drained chopped hearts of palm can work in a pinch. Swap mozzarella for fontina or provolone for a twist. Want to go dairy free Use vegan cream cheese and plant based cheese shreds.
Serving Suggestions
Pair these bagels with a fresh fruit salad or a simple green salad for a light brunch. They also make an amazing starter for game day or casual gatherings. Serve bite sized halves on a big board for sharing.
Seasonal Adaptations
In the spring swap in chopped asparagus tips or fresh herbs instead of spinach. In the fall add a sprinkle of roasted butternut squash for a hint of sweetness. For the holidays sprinkle in a handful of dried cranberries for a festive vibe.
These bagels are always a favorite—make them once and they are sure to become a regular request!
Recipe FAQs
- → What type of bagels works best?
Plain, whole wheat, or everything bagels all complement the cheesy spinach-artichoke mixture well.
- → Can frozen spinach be used?
Yes, thaw and squeeze out excess water before mixing to avoid sogginess.
- → Is it possible to prepare the topping ahead of time?
The cheese and vegetable mixture can be assembled a day ahead and refrigerated until ready to use.
- → How do you store leftovers?
Wrap any leftovers tightly and refrigerate. Reheat in a toaster oven to maintain crispiness.
- → Is there a substitute for artichoke hearts?
Chopped cooked mushrooms or roasted red peppers make a flavorful alternative to artichoke hearts.