1. Preheat oven to 400°; line rimmed baking pan with parchment paper. Heat a medium-covered saucepot of salted water to a boil over high heat. Add spinach; cook and stir for 2 minutes or until wilted. With a slotted spoon, carefully transfer spinach to a blender; add 2 tablespoons of spinach cooking water and blend on high until smooth.

2. In a large bowl, whisk the yogurt and spinach mixture; gradually add flour, stirring after each addition until incorporated. On a lightly floured work surface, knead dough for 1 minute or until smooth and elastic; let stand for 5 minutes.

3. In a small bowl, whisk the egg. Divide dough into 6 equal pieces; roll each piece into a ball. With a thumb, press a hole through the center of each ball; working with 1 ball at a time and using your hands, shape each ball into about 4 1/2-inch diameter bagel shape. Place bagels, 2 inches apart, on prepared pan; brush with egg and bake 20 minutes or until golden brown. Makes 6 bagels.

4. In a food processor, pulse onion, pepper, broccoli, chives, and parsley until small pieces remain. Transfer onion mixture to a small bowl; fold in cream cheese and 1/4 teaspoon kosher salt. Makes about 3/4 cup.

5. Slice each bagel horizontally in half; spread with cream cheese mixture.

• 7 g Total fat
• 4 g Saturated fat
• 31 mg Cholesterol
• 709 mg Sodium
• 42 g Carbohydrates
• 2 g Fiber
• 2 g Sugars
• 0 g Added sugars
• 11 g Protein