Step 1: Prep the spinach‑artichoke cheese filling
Preheat your oven to 375 °F (190 °C). In a mixing bowl, combine the softened cream cheese with chopped artichoke hearts, chopped spinach, minced garlic, half of the mozzarella, the Parmesan, red pepper flakes, salt and pepper. Stir until everything is well‑incorporated.
Step 2: Spread on bagels and bake
Place your bagel halves, cut sides up, on a baking sheet. Divide the filling mixture evenly and spread about ¼ cup (or as needed) over each bagel half. Sprinkle the remaining mozzarella on top. Bake for about 10‑12 minutes or until the cheese is melted and bubbly. If you like it extra golden, switch to broil for 1–2 minutes until the top has spots of brown. chocolatewithgrace.com+1
Step 3: Serve hot and melty
Remove from the oven and let them rest briefly for a minute or two (just enough so you don’t burn your mouth!). Garnish with extra red pepper flakes or chopped parsley if you like. Serve immediately while the cheese is still gooey.
Tips for Success
Choose good quality bagels
A dense, chewy bagel works best to hold the rich filling without falling apart. Toasting lightly before spreading helps add structure.
Prevent bagels from getting soggy
Be sure to drain any excess liquid from your chopped artichokes and spinach. If spinach is very wet, pat dry with paper towel before chopping. This helps keep the bagel crisp on the bottom.
Variations
Use whole‑grain or gluten‑free bagels
Simply swap in your favourite bagel style to match dietary needs.
Add extra toppings
For extra flavour, consider adding crispy bacon bits, sun‑dried tomatoes, or sliced jalapeños before baking.
Ingredient Substitutions
Cheese swaps
If you prefer, swap half the mozzarella for Gruyère or fontina for a nutty twist.
Spinach/artichoke alternatives
If you don’t have artichoke hearts, you could use marinated artichoke pieces or even chopped roasted red peppers for variation.
Storage & Reheating
These bagels are best served fresh. If you have leftovers, store in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350 °F (175 °C) for about 5‑7 minutes until warm and the cheese resets. Microwave reheating is possible but the texture may become a bit softer.
What to Serve With These Bagels
Pair with a crisp green salad for brunch, or serve alongside tomato basil soup for a satisfying lunch. A squeeze of lemon juice over the filling before topping can brighten the flavours further.
Nutrition Facts
Estimated per serving (1 bagel half): ~320‑380 calories, ~18 g protein, ~20 g fat, ~28 g carbs. (Actual values vary based on bagel size and specific brands.)
FAQs
Q: Can I make this ahead?
A: Yes — you can prepare the filling a day ahead and keep it chilled in the fridge. Spread and bake just before serving to preserve crispness.
Q: Can I freeze them?
A: You can freeze the assembled bagels on the baking sheet, then transfer to freezer bags once solid. Reheat from frozen at 375 °F (190 °C) for about 15 minutes or until fully heated. Note: texture may change slightly.
Q: Can I use frozen spinach instead of fresh?
A: Yes — thaw and drain thoroughly, then chop. Excess moisture must be removed so the bagel stays crisp.
Related Recipes
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Try our Cheesy Artichoke Spinach Dip Bagel Melt for a snack version.
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Love on‑the‑go breakfasts? Check out Bagel Egg & Cheese Breakfast Sandwich for another idea.
Conclusion
These cheesy spinach‑artichoke bagels are the ultimate comfort brunch or snack: warm, gooey, rich and loaded with flavour. Whether you’re serving yourself, your family or guests, they’re quick to prepare yet feel indulgent. Grab your bagels, whip up the filling, bake, and dig in while hot. You’ll love every melty bite.
