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Photo of Spinach bagels with herbed cream cheese by WW

Spinach bagels with herbed cream cheese

4
Points®
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
8
Difficulty
Easy
Here’s a vibrant take on bagels and cream cheese that’s perfect for St. Patrick’s Day and so delicious that you’ll want to make it year-round. Our two-ingredient dough is enhanced with pureed spinach, which gives these bagels their color and a wonderfully herbal, slightly grassy flavor. Try not to add too much additional flour, even if the dough is slightly sticky, because it might make the bagels dry; just work with floured hands when shaping them. You can make the cream cheese spread a day or two in advance if you’d like—it’s soft when you mix it up, but refrigerating it will make it firmer.

Ingredients

Baby spinach

5 oz

Plain fat free Greek yogurt

1⅛ cup(s)

White self-rising flour

2 cup(s)

Plain fat free Greek yogurt

½ cup(s)

Reduced fat cream cheese (neufchâtel)

3 oz, softened

Fresh parsley

¼ cup(s), chopped

Scallions

¼ cup(s), chopped, chopped

Dill

1 Tbsp, chopped

Garlic powder

½ tsp

Kosher salt

¼ tsp

Black pepper

¼ tsp

Instructions

  1. Preheat oven to 375°F. Line a large sheet pan with parchment paper.
  2. Place spinach in a large microwave-safe bowl. Cover and microwave on High until wilted, about 2 minutes. Spread spinach out on a double layer of paper towels and cool slightly. Wipe the bowl dry and set aside. Squeeze to extract moisture.
  3. In a mini food processor, combine 1⅛ cups yogurt and spinach. Process until very well blended and spinach is completely pureed, about 1½ minutes.
  4. In the large bowl, combine flour and pureed spinach mixture; stir well with a wooden spoon until just combined and then keep mixing dough in bowl with your hands until smooth (about 2 minutes of kneading). If dough is too sticky to knead, add more flour, 1 tbsp at a time, until no longer sticky.
  5. Turn dough out onto a lightly floured sheet of parchment paper. Working with lightly floured hands, divide into 8 equal portions, rolling each into a smooth ball. Place each ball on prepared sheet pan and flatten slightly. Push your thumb through center of each dough ball to form a hole. Bake at 375°F until just starting to brown and cooked through, 20 to 22 minutes.
  6. Meanwhile, in a medium bowl, combine ½ cup yogurt, cream cheese, parsley, scallions, dill, garlic powder, salt, and pepper. Serve with bagels.
  7. Serving size: 1 bagel and about 2 tbsp cream cheese mixture

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