Easy Spinach Cottage Cheese Flagels (Printer View)

Savory spinach and cottage cheese flat bagels, golden baked and high in protein for any time.

# What you'll need:

→ Dairy

01 - 1 cup cottage cheese, small curd or whipped
02 - 1/2 cup shredded mozzarella cheese
03 - 1 large egg, lightly beaten for egg wash

→ Dry Ingredients

04 - 1 cup plus 2 tablespoons all-purpose flour, plus extra for dusting
05 - 3 teaspoons baking powder
06 - 1/2 teaspoon salt

→ Vegetables

07 - 2 ounces baby spinach, finely chopped

→ Other

08 - 1 tablespoon olive oil

# Method:

01 - Preheat oven to 375°F and line a large rimmed baking sheet with parchment paper.
02 - Place cottage cheese in a mini food processor and blend until completely smooth and creamy.
03 - In a large bowl, combine blended cottage cheese, flour, baking powder, salt, olive oil, minced spinach, and shredded mozzarella. Mix with a spoon until combined, then knead by hand into a cohesive dough ball. Add flour 1 tablespoon at a time if dough is too sticky.
04 - Shape dough into a 6-inch log and cut into 6 equal pieces. Flatten each piece into a 3 to 4 inch wide circle and poke a hole through the center with your finger to form a flagel shape.
05 - Place flagels on prepared baking sheet, spacing them about 2 inches apart. Brush the tops generously with beaten egg.
06 - Bake for 22 to 25 minutes, until golden brown and firm to the touch.
07 - Let cool on a wire rack before serving.

# Expert Advice:

01 -
  • These skip the boiling step entirely, so you're not standing over steam for half the morning like you would with regular bagels.
  • Fifteen grams of protein per flagel means you're genuinely full until lunch, not hunting the kitchen again at ten.
  • The whole project takes thirty-five minutes from cold oven to cooling rack, making them perfect for a lazy weekend breakfast that actually feels special.
02 -
  • If your dough feels sticky after mixing, resist the urge to dump in flour all at once, because the dough will absorb moisture as it sits and you'll end up with dense, dry flagels if you overcompensate.
  • The egg wash makes an enormous difference in appearance and browning, so don't skip it or brush it on lightly, because that's what separates homemade-looking from actually impressive.
03 -
  • Make a double batch on Sunday and freeze the extras in freezer bags so you have grab-and-go breakfast for days when motivation is low.
  • If your dough seems dry, add water one teaspoon at a time instead of more flour, because cottage cheese has different moisture levels depending on the brand.
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