Savory Spinach & Cheese Bagels

Name: Savory Spinach & Cheese Bagels
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 bagels
Ingredients: 2 cups all-purpose flour; 1 cup fresh spinach, chopped; 1 cup shredded cheese (cheddar or mozzarella); 1 packet (2 1/4 tsp) active dry yeast; 3/4 cup warm water; 1 tbsp sugar; 1 tsp salt; 1 tbsp olive oil; 1 egg, beaten (for egg wash); Sesame seeds or everything bagel seasoning (optional)

Highlighted under: Family Baking Recipes

I love making these savory spinach and cheese bagels for brunch. The combination of fresh spinach and melted cheese creates a delightful flavor that’s both satisfying and nutritious. Each bite is a harmonious blend of a crispy exterior and a soft, cheesy center. These bagels are not just for breakfast; they’re perfect for a quick snack or a light lunch. Once you try these, you’ll find yourself craving them often, so grab your apron and let’s get baking!

Created by

Emily

Last updated on 2026-01-27T12:02:28.156Z

When I first experimented with these savory spinach and cheese bagels, I was amazed at how well the flavors blended together. I used fresh spinach to ensure the bagels had a vibrant green color and a nutritional boost. Adding cheese right into the dough created a gooey surprise in every bite, which is simply irresistible.

I also discovered that letting the dough rest before shaping the bagels made the texture much better. It really helped the gluten relax and contributed to a more chewy and delightful finish. Trust me, this is a recipe you won't want to miss!

Why You'll Love These Bagels
The perfect blend of cheesy goodness and healthy greens
A delightful chewy texture that keeps you coming back for more
Versatile enough for any meal of the day

Perfecting Your Bagel Texture

Achieving the ideal texture in your bagels relies heavily on the kneading process. Knead the dough for at least five minutes until it becomes smooth and elastic. If the dough feels too sticky, gradually add a little more flour. Proper kneading develops the gluten, which is vital for that classic chewy bite. You want the dough to have a slightly tacky feel, but it should pull away from your hands easily.

After kneading, resting the dough in a warm environment allows it to rise slightly, enhancing the bagel's overall texture. Consider preheating your oven to a low temperature, then turning it off before placing the dough inside to rise. This controlled environment can help prevent over-rising, which can lead to bagels that are too airy instead of dense and chewy.

Ingredient Insights

The choice of cheese in these bagels can significantly alter their flavor profile. While cheddar adds a sharpness, mozzarella provides a milder, creamier texture that complements the spinach well. You could even mix cheeses for a more complex taste. If you're looking for a dairy-free option, try using a vegan cheese substitute that melts well, or omit the cheese entirely for a lighter bagel that still highlights the spinach.

Fresh spinach is crucial for both flavor and nutrition, and I recommend using it as soon as possible after purchase. Wilted spinach can lead to a less vibrant color and flavor. If you're using frozen spinach, ensure you thaw and thoroughly drain it, as excess water can make the dough too wet and lead to dense bagels.

Serving and Storage Tips

These bagels are incredibly versatile and can be enjoyed in various ways. For breakfast, top them with a poached egg and avocado for a deliciously satisfying meal. For a lunch option, spread some cream cheese or hummus and add fresh veggies like cucumbers or tomatoes. They also make excellent snacks when paired with your favorite dips.

If you have leftovers or want to make these in advance, they can be stored in an airtight container at room temperature for up to two days. For longer storage, freeze them individually in bags. When you’re ready to enjoy them again, pop them in the toaster straight from the freezer, or reheat in a preheated oven at 350°F until warmed through, about 10-12 minutes.

Ingredients

Gather these fresh ingredients before you start!

For the Bagels

2 cups all-purpose flour
1 cup fresh spinach, chopped
1 cup shredded cheese (cheddar or mozzarella)
1 packet (2 1/4 tsp) active dry yeast
3/4 cup warm water
1 tbsp sugar
1 tsp salt
1 tbsp olive oil

For the Topping

1 egg, beaten (for egg wash)
Sesame seeds or everything bagel seasoning (optional)

Now that you have all your ingredients ready, let’s move on to making the dough!

Instructions

Follow these simple steps to create the perfect bagels.

Prepare the Dough

In a bowl, combine warm water, sugar, and yeast. Allow it to sit for about 5 minutes until foamy. In another bowl, mix flour, salt, and chopped spinach. Gradually add the yeast mixture and olive oil, stirring until a dough forms.

Knead and Rest

Turn the dough onto a floured surface and knead for about 5 minutes until smooth. Place in a greased bowl, cover, and let it rest in a warm place for 15 minutes.

Shape the Bagels

Divide the dough into 6 equal pieces. Roll each piece into a ball, then poke a hole in the center and stretch to form a bagel shape.

Boil the Bagels

Preheat oven to 425°F (220°C). Boil a large pot of water. Carefully drop bagels into the water, cooking for about 1-2 minutes on each side. Remove with a slotted spoon.

Bake the Bagels

Place boiled bagels on a baking sheet lined with parchment paper. Brush with beaten egg and sprinkle toppings if desired. Bake for 15-20 minutes until golden brown.

Once out of the oven, let them cool slightly before enjoying!

Pro Tips

For an extra flavor boost, try adding minced garlic or herbs to the dough. These bagels can be frozen and toasted later for a quick grab-and-go breakfast.

Troubleshooting Common Issues

If your bagels turn out too dense, it could be due to insufficient kneading or not enough rising time. Make sure to knead until the dough is elastic, and give it enough time to rest in a warm place. If they're too puffy and airy, next time you may want to reduce the rising time slightly.

Another common issue is the bagels sticking together during boiling. To prevent this, make sure to boil them in a large pot with enough water; aim for at least 3-4 quarts. Adding a tablespoon of baking soda to the water can also help achieve a shiny finish on the bagels.

Scaling the Recipe

This recipe is easily scalable. If you want to make a larger batch, simply double or triple the ingredients without altering the method. However, keep in mind that boiling in large quantities might take longer, so you might need to do it in batches to ensure each bagel cooks evenly.

When scaling up the recipe, consider how much space you have in your kitchen to work comfortably. Ensure you have enough baking sheets and bowls for mixing and rising, as overcrowding can affect both the processes and the final results.

Creative Variations

Feel free to get creative with flavors by incorporating different herbs into the dough. Fresh dill or basil pairs beautifully with spinach and cheese, elevating the flavor profile. Alternatively, consider mixing in sun-dried tomatoes or olives for a Mediterranean twist.

You can also experiment with the toppings. Instead of plain sesame seeds, try sprinkling with grated Parmesan cheese or crushed red pepper flakes for added flavor and a lovely finish. This small detail can make a big difference in the overall taste experience.

Questions About Recipes

→ Can I use frozen spinach?

Yes, you can use frozen spinach. Just thaw and squeeze out excess water before adding it to the dough.

→ What type of cheese works best?

Cheddar and mozzarella are great choices, but feel free to experiment with your favorite cheese.

→ How do I store these bagels?

Store bagels in an airtight container in the fridge for up to 3 days or freeze for longer freshness.

→ Can I make these bagels ahead of time?

Yes, you can prepare the dough and shape the bagels, then refrigerate before boiling and baking them on the day you want to enjoy them.