Ever since I learned how to make easy gluten-free bagels, I have been making them non-stop. I normally stick to classic everything bagels because they pair so well with a variety of toppings. This week I thought I’d mix things up & do a very Mediterranean-inspired combo: Spinach & Feta Bagels with Sun-Dried Tomato Cream Cheese.
These bagels are packed full of spinach, but still retain a very mild flavor. If you’ve ever had a spinach wrap, the flavors are very similar. They’re a great base for our real star: the sun-dried tomato cream cheese. I can already tell I am going to use it on everything.
Spinach & Feta Bagels
Let’s address the elephant in the room: they’re shrek green. Honestly, I love it. These would be so fun at an olive-themed brunch or for breakfast at a chartreuse and fig-themed wedding. That violently green color comes from the blended spinach in the recipe.
Ingredients:
- 1 cup fresh spinach
- 1/2 cup whole milk Greek yogurt
- 1 tsp garlic powder
- 1.5 cup King Arthur 1:1 GF flour
- 1/2 cup tapioca starch
- 1 tbsp baking powder
- 1 tsp salt
- 4 oz feta cheese
- 1 tbsp honey
Directions:
Blend spinach, Greek yogurt, and garlic powder until smooth. You should have roughly 1 cup of liquid.
Whisk the 1:1 flour, tapioca starch, baking powder, and salt until well combined. Add your wet ingredients from the first step 1/4 cup at a time until you’ve added 1 cup. Knead until your dough resembles the texture of playdough. Add in your feta.
Shape into 4-6 equally sized bagels. Let rest for at least 10 minutes (do not skip)
Bring roughly 6 qts of water to a boil & add your honey. Boil each bagel for roughly 30 seconds & transfer to a baking sheet. Add any toppings now. Let rest for another 10 minutes.
Bake at 375°F until lightly golden. Let cool completely before slicing.
Quick note: I added feta to the tops of my bagels, but I don’t recommend it.
Sun-Dried Tomato Cream Cheese
Ingredients:
- 8 oz cream cheese
- 1/2 cup sun-dried tomatoes
- 1 tbsp oil from the jar of the sun-dried tomatoes
Directions:
- Add all ingredients to a food processor & blitz until smooth.
- Store in an air-tight container in the fridge.
Gluten Free Spinach & Feta Bagels with Sundried Tomato Cream Cheese
Ingredients
Method
- Blend spinach, Greek yogurt, and garlic powder until smooth. You should have roughly 1 cup of liquid.1 cup Fresh Spinach, 1 tsp Garlic Powder, 1/2 cup Plain Whole Milk Greek Yogurt
- Whisk the 1:1 flour, tapioca starch, baking powder, and salt until well combined. Add your wet ingredients from the first step 1/4 cup at a time until you’ve added 1 cup. Knead until your dough resembles the texture of playdough. Add in your feta.1.5 cup King Arthur 1:1 Gluten Free Flour, 1/2 cup Tapioca Starch, 1 tbsp Baking Powder, 1 tsp Salt, 4 oz Feta
- Shape into 4-6 equally sized bagels. Let rest for at least 10 minutes (do not skip)
- Bring roughly 6 qts of water to a boil & add your honey. Boil each bagel for roughly 30 seconds & transfer to a baking sheet. Add any toppings now. Let rest for another 10 minutes.1 tbsp Honey
- Bake at 375°F until lightly golden. Let cool completely before slicing.
- Add all ingredients to a food processor & blitz until smooth.8 oz Cream Cheese, 1/2 cup Sundried Tomatoes, 1 tbsp Sundried Tomato Oil
- Don't have a food processor? Finely mince the sundried tomatoes & mix by hand.
If you make either of these, be sure to tag me so I can see your amazing work!
xo,
Shelby
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