Feta and Spinach Bagels

Name: Feta and Spinach Bagels
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 bagels
Ingredients: 4 cups all-purpose flour; 1 tablespoon sugar; 2 teaspoons salt; 1 tablespoon instant yeast; 1 ½ cups warm water; 1 tablespoon olive oil; 1 cup crumbled feta cheese; 2 cups fresh spinach, chopped; 1 teaspoon garlic powder; Salt and pepper to taste

Highlighted under: Baking Favorites

I love making Feta and Spinach Bagels for breakfast or brunch because they're not only easy to prepare but also incredibly satisfying. The combination of creamy feta cheese and fresh spinach creates a delightful filling that pairs perfectly with the chewy bagel base. I enjoy experimenting with various herbs to enhance the flavor even more, making each batch unique. These bagels are a great way to start the day and make for an excellent snack anytime. Trust me, once you try them, you’ll be hooked!

Created by

Lena

Last updated on 2026-01-25T18:10:27.768Z

When I first decided to make Feta and Spinach Bagels at home, I wasn't sure how they would turn out. However, using fresh ingredients and a touch of creativity in the seasoning made all the difference. I found that adding a sprinkle of garlic powder enhances the overall taste, creating a savory delight that my family absolutely loves.

The best part? These bagels freeze beautifully! I often make a double batch and freeze them for quick breakfasts. Just pop them in the toaster, and they taste just as good as fresh. It's an easy way to enjoy a warm, delicious meal on busy mornings.

Why You Will Love These Bagels
Creamy feta paired with vibrant spinach for a delicious flavor burst
Chewy bagels that are perfect for toasting and spreading your favorite toppings
Versatile enough for breakfast, brunch, or a mid-day snack

The Role of Feta and Spinach

Feta cheese brings a creamy, tangy flavor that enhances the filling of these bagels. Its crumbly texture melts slightly during baking, creating pockets of rich flavor that contrast beautifully with the soft bagel. Using full-fat feta yields the creamiest spin-off, while reduced-fat options can sometimes lack that essential richness. Don’t hesitate to crumble fresh feta for a more vibrant taste, as aged feta develops stronger saltiness, which may need adjusting during seasoning.

Fresh spinach not only adds vibrant color but also delivers essential nutrients like vitamins A and C, alongside iron. When chopped, spinach wilts easily, merging its mild flavor with feta, creating a cohesive filling. If you prefer a stronger herbaceous note, consider adding finely chopped herbs like dill or basil to the mixture. These herbs complement the spinach beautifully, turning your bagels into a gourmet treat.

Perfecting Your Bagel Technique

To achieve that ideal chewy texture, knead the dough until it is smooth and elastic, about 10 minutes on a floured surface. Be mindful of using the right amount of flour; too much can dry out the dough, causing a tough bagel. A well-kneaded dough should spring back when lightly pressed. If you find the dough too sticky, gradually add flour in small increments, as sticking is typical but excessive flour can lead to undesirable density.

When it’s time to shape the bagels, don’t rush this step. After punching down the risen dough, ensure that your pieces are roughly equal. Shaping takes practice; roll each piece into a smooth ball and then gently stretch it into a bagel form. The classic method for making a hole is to poke your finger through the center and then rotate it, ensuring the hole is sizable enough, around 1-2 inches, since it will tighten during baking.

Storage and Serving Suggestions

These bagels are best enjoyed fresh out of the oven, but they can also be made ahead of time. Once cooled, store them in an airtight container at room temperature for up to two days. For longer storage, place them in a freezer bag and freeze for up to three months. When ready to eat, simply reheat from frozen in a preheated oven at 375°F (190°C) for about 10-15 minutes for a freshly baked taste.

Serving these bagels is where you can truly get creative. Enjoy them plain, or enhance them with toppings like a spread of cream cheese, avocado, or even a poached egg for brunch. You could also slice them and serve with a homemade herbed yogurt dip to complement the savory filling. Don’t shy away from pairing them with different textures and flavors—think crunchy pickles or zesty salsas to elevate your bagel experience.

Ingredients

Gather these ingredients to make your Feta and Spinach Bagels:

For the Bagels

4 cups all-purpose flour
1 tablespoon sugar
2 teaspoons salt
1 tablespoon instant yeast
1 ½ cups warm water
1 tablespoon olive oil

For the Filling

1 cup crumbled feta cheese
2 cups fresh spinach, chopped
1 teaspoon garlic powder
Salt and pepper to taste

Mix together all the ingredients above for a delightful combination!

Instructions

Follow these steps to create your Feta and Spinach Bagels:

Prepare the Dough

In a large bowl, combine flour, sugar, salt, and instant yeast. Add warm water and olive oil. Mix until a dough forms, then knead on a floured surface for 10 minutes.

Let it Rise

Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for about 30 minutes, or until doubled in size.

Make the Filling

In a bowl, combine crumbled feta cheese, chopped spinach, garlic powder, salt, and pepper. Mix well.

Shape the Bagels

Punch down the risen dough and divide it into 8 equal pieces. Shape each piece into a bagel. Make a hole in the center with your finger and enlarge it slightly.

Fill and Bake

Spoon the feta and spinach mixture into the hole of each bagel. Preheat your oven to 375°F (190°C) and bake the bagels for 20 minutes or until golden brown.

Enjoy your homemade Feta and Spinach Bagels straight from the oven!

Pro Tips

For extra flavor, consider adding herbs like dill or oregano to the feta and spinach mixture. You can also experiment with toppings like sesame seeds or everything bagel seasoning before baking.

Troubleshooting Common Issues

One common problem when making bagels is over-proofing the dough, which can lead to a dense final product. If your bagels deflate when you try to shape them, this is often a sign that they have risen too much. To fix this, ensure you’re keeping an eye on the dough during the rise; it should have doubled in size, not tripled. Conversely, if your bagels are tough, check that you kneaded the dough sufficiently to develop the gluten structure.

Another issue might be bagels that stick to the baking sheet. To avoid this, make sure to lightly oil the baking sheet or use parchment paper. If you want a firmer crust, consider boiling the bagels briefly in salted water before baking; this method creates a chewier exterior, which is characteristic of traditional bagels.

Ingredient Substitutions

If you don’t have feta cheese on hand, you can substitute it with goat cheese for a tangy twist, though it will yield a slightly different texture. For a dairy-free option, consider using a nut-based cheese, ensuring it has a similar creamy consistency. If you’d like to incorporate a different green, Swiss chard or kale can replace spinach, bringing their unique flavors while still maintaining the integrity of the filling.

When it comes to flour, whole wheat flour is a great substitution for part of the all-purpose flour, imparting a nuttier flavor and additional fiber. However, note that this may change the texture slightly, making bagels denser. Additionally, if you're looking to reduce sugar, you can omit it entirely, as bagels can still rise well without it, thanks to the yeast.

Variations to Try

Feel free to experiment with various flavors by adding different herbs or spices to the filling. A pinch of chili flakes can introduce a lovely warmth, or consider adding sun-dried tomatoes for a Mediterranean flair. Another fun variation is to create a sweet bagel by incorporating mashed banana and cinnamon into a similar dough, providing a delightful alternative for those who prefer sweeter breakfasts.

If you enjoy seeds, consider topping the bagels with sesame or poppy seeds before baking. This not only adds texture but also enhances the visual appeal. You could also try stuffing other fillings like smoked salmon and cream cheese or a medley of roasted veggies for a flavorful twist. The base bagel recipe is versatile, making it easy to customize according to your taste preferences.

Questions About Recipes

→ Can I use frozen spinach?

Yes, you can use frozen spinach. Just make sure to thaw and drain it well before mixing with the feta.

→ What can I use instead of feta cheese?

If you prefer, you can substitute feta with ricotta or goat cheese for a different flavor profile.

→ How do I store leftover bagels?

Store leftover bagels in an airtight container in the refrigerator for up to 3 days, or freeze them for longer storage.

→ Can I make these bagels ahead of time?

Absolutely! You can prepare the dough and filling a day in advance and then bake them fresh in the morning.