Easy Spinach Cottage Cheese Flagels (Printable Version)

Savory flat bagels infused with spinach and mozzarella, baked golden and packed with protein.

# Needed Ingredients:

→ 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 1/8 cups 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

# Preparation Steps:

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. 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 - 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 -
  • They're packed with 15g of protein per flagel, so you actually stay full past mid-morning instead of reaching for a snack by 10 a.m.
  • No boiling required means you skip the messy step and go straight to baking golden perfection.
  • The whole thing comes together in 35 minutes, making these perfect for when you want homemade but don't have hours to spare.
02 -
  • Don't skip blending the cottage cheese smooth or your dough will be lumpy and won't hold together properly; I learned this the hard way with my first batch.
  • The baking powder is what makes these chewy and tender without boiling, so measure it carefully and don't try to substitute it with something else.
  • If your dough feels too sticky to shape, add flour gradually because it's easier to add more flour than to fix dough that's too dry.
03 -
  • Weigh your flour if you have a scale because it prevents the dense, heavy flagels that happen when you scoop and pack instead of spoon and level.
  • Make sure your spinach is finely minced so it distributes evenly and doesn't create pockets of raw leaf that taste assertive and unpleasant.
  • Don't be shy with the egg wash because that's what turns them from homemade to bakery-looking golden and slightly glossy on top.
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