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Green Spinach Bagels Recipe

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4 from 9 reviews

These vibrant Green Spinach Bagels are a nutritious and delicious homemade treat, combining wholesome white whole wheat flour, creamy Greek yogurt, and fresh baby spinach. Perfectly soft yet chewy with a subtle earthy flavor, they make an excellent breakfast or snack option. This recipe is simple, egg wash optional, and showcases how to blend fresh spinach into bagels for added color and nutrients.

Ingredients

Dry Ingredients

  • 2 cups white whole wheat flour (or a mix of all-purpose and whole wheat flour), plus more for rolling
  • 4 tsp baking powder
  • 1/2 tsp fine sea salt

Wet Ingredients

  • 1 3/4 cup plain Greek yogurt (no substitutions)
  • 1 cup loosely packed fresh baby spinach
  • 1 tsp honey (optional)

Toppings

  • 1 egg, whisked for egg wash (omit for egg free)
  • Salt or seasoning of choice for sprinkling (optional)

Instructions

  1. Preheat the oven: Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it with oil to prevent sticking.
  2. Mix dry ingredients: In a large bowl, whisk together 2 cups of white whole wheat flour, 4 teaspoons of baking powder, and 1/2 teaspoon of fine sea salt until evenly combined.
  3. Blend spinach mixture: In a blender, combine 1 3/4 cup plain Greek yogurt, 1 cup fresh baby spinach, and 1 teaspoon honey if using. Blend until the mixture is smooth and uniformly green.
  4. Form the dough: Pour the blended spinach mixture over the dry ingredients. Use a spoon to mix gently until a rough dough forms.
  5. Knead the dough: Lightly flour your work surface and turn out the dough. Knead gently until the dough comes together into a cohesive ball. If the dough is sticky, sprinkle more flour as needed and continue kneading until manageable.
  6. Shape the bagels: Divide the dough into 8 equal portions. Roll each portion into a rope about 5 to 6 inches long. Pinch the ends of each rope together firmly to form a ring-shaped bagel. Place each formed bagel spaced evenly on the prepared baking sheet.
  7. Apply egg wash and seasoning: Brush the tops of the bagels with the whisked egg wash for a glossy finish, or omit for egg-free. Optionally, sprinkle with a pinch of salt or your favorite seasonings.
  8. Bake the bagels: Bake in the preheated oven for 10 to 12 minutes or until the bagels are browned on top and cooked through.
  9. Cool and store: Remove the bagels from the oven and allow them to cool completely on a wire rack. Once cooled, enjoy immediately or store leftovers in an airtight container for 3 to 4 days.

Notes

  • For a vegan version, substitute Greek yogurt with a plant-based yogurt and omit egg wash.
  • Ensuring the dough is not too sticky will make shaping much easier; add flour gradually as needed during kneading.
  • These bagels are best consumed within a few days; they can be gently reheated before serving.
  • Optional toppings like sesame seeds, poppy seeds, or everything bagel seasoning add extra flavor and texture.
  • Do not substitute Greek yogurt, as it’s key for the dough structure and moisture.

Find it online: https://recipeplenty.com/green-spinach-bagels-recipe/