Easy Spinach Cottage Cheese Flagels (Printer-friendly)

Savory spinach and mozzarella flat bagels baked golden with a chewy texture and high protein content.

# 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

→ 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

# How To Make It:

01 - Preheat oven to 375°F. 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. If dough is too sticky, add flour 1 tablespoon at a time.
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 - Arrange flagels on prepared baking sheet, spacing them about 2 inches apart. Brush 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 -
  • High protein: 15g of protein per flagel keeps you full and energized all morning.
  • No boiling needed: Unlike traditional bagels, these bake up golden and chewy without any water bath.
  • Quick and easy: Ready in just 35 minutes with only a handful of simple ingredients.
  • Packed with greens: Baby spinach adds nutrition and a beautiful color without overpowering the flavor.
  • Versatile: Perfect for breakfast, brunch, or a satisfying snack any time of day.
  • Vegetarian-friendly: A wholesome, meat-free option that doesn't skimp on satisfaction.
02 -
  • Blend thoroughly: Make sure the cottage cheese is completely smooth before mixing — lumps can affect the dough's texture and consistency.
  • Sticky dough fix: If the dough sticks to your hands, add flour one tablespoon at a time until it becomes manageable. Avoid overworking the dough.
  • Mince the spinach finely: The closer to minced, the better — large pieces of spinach can cause the dough to tear when shaping.
  • Even sizing: Weighing each dough piece ensures all flagels bake evenly in the same amount of time.
  • Top generously: A thick, even coat of egg wash is the key to that beautifully golden, bakery-style finish.
  • Add toppings before baking: Sprinkle everything bagel seasoning, sesame seeds, or poppy seeds onto the egg wash before placing in the oven for maximum adherence and flavor.
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