Cheesy bagels with a spinach and artichoke topping are proof that weeknight comfort food can be both easy and special These bagels hit the sweet spot for a quick brunch or satisfying dinner thanks to crisp edges creamy cheese and savory veggies
The first time I made these cheesy bagels it was a rainy Saturday and we devoured every crumb Since then I bring out this recipe on game days or anytime someone needs a pick me up
- Cream cheese softened: This forms the creamy base Go for full fat for extra richness
- Artichoke hearts finely chopped: They add tang and savory notes Use jarred in water and pat dry for best texture
- Spinach finely chopped: Packs in nutrients and color Fresh is ideal but thawed frozen works just as well
- Mozzarella cheese: part gets mixed in and part goes on top for that signature stretchy melt Use freshly shredded for best melt
- Parmesan cheese freshly grated: Brings salty umami flavor Pre grated can taste dull so grate at home if you can
- Garlic minced: Adds boldness and depth Fresh garlic is key for sharp flavor
- Parsley chopped: Offers fresh herby notes and makes the bagels pop Use flat leaf for tender texture
- Crushed red pepper flakes: Adds a mellow heat Sprinkle more on top if you love a kick
- Kosher salt and freshly ground black pepper: Season everything evenly and bring out other flavors
- Bagels halved: Your favorite sturdy bagel plain or everything bagels both shine here Choose ones with a soft interior and a bit of chew
Step-by-Step Instructions
- Preheat the Oven:
- Heat your oven to three hundred fifty degrees and line a medium cooking sheet with parchment paper This keeps the bagels from sticking and makes cleanup simple
- Mix the Topping:
- In a large bowl use a spoon or spatula to blend together the softened cream cheese chopped artichoke hearts chopped spinach two thirds of the mozzarella the Parmesan minced garlic parsley and red pepper flakes Add a good pinch of kosher salt and several cracks of black pepper Stir until the mixture is completely smooth and evenly mixed The cream cheese should be lump free and the veggies evenly distributed
- Prepare the Bagels:
- Place the halved bagels cut side up on your lined baking sheet Make sure they are spaced out so the heat can circulate Spread about a quarter of the spinach and artichoke mixture onto each bagel half smoothing to the edges Use all the topping for a generous layer
- Add the Cheesy Finish:
- Sprinkle the remaining mozzarella over the bagels pressing gently so it sticks This extra cheese helps the tops to bake up bubbly and brown
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