Save to Pinterest My coworker Sarah walked into the kitchen one Tuesday with a container of these golden, chewy flagels and absolutely refused to share the recipe at first. She'd been making them for weeks, she said, and they'd become her secret weapon for getting actual protein into breakfast without thinking about it. When she finally relented and showed me, I realized why she was so protective, these little savory bagels are almost absurdly simple to pull together, yet somehow feel like you're getting away with something delicious and healthy at the same time.
I made these for my roommate's surprise breakfast spread last month, and the best part wasn't even the eating, it was watching her try to figure out what made them so good. She kept asking if I'd added cream cheese to the dough, if there was something fancy happening, and I loved telling her it was mostly just cottage cheese doing all the heavy lifting. That moment when she understood the simplicity but couldn't stop eating them anyway, that's when I knew I'd never make regular bagels again.
Ingredients
- Cottage cheese (1 cup, 210g): The backbone of these flagels, blended smooth so it becomes almost invisible in texture but contributes all the moisture and protein you need, plus a subtle tang that makes everything taste more interesting.
- Shredded mozzarella cheese (1/2 cup, 56g): Melts into the dough to create that slight chew and savory depth, and honestly, part of why you'll eat more than one of these.
- All-purpose flour (1 cup + 2 tablespoons, 125g): This amount is surprisingly small, which is why the dough feels almost more cheese than bread, keep extra on hand because humidity in your kitchen might demand a tablespoon or two more.
- Baking powder (3 teaspoons): Your leavening agent that gives these their tender crumb without any boiling required, this is what separates flagels from dense cottage cheese dough disasters.
- Salt (1/2 teaspoon): A small amount that enhances the savory cheese flavors without making anything taste salty.
- Baby spinach (2 oz, finely chopped): Gets minced almost to a paste so it distributes evenly throughout and adds both nutrition and a faint earthiness that balances the richness.
- Large egg (1, lightly beaten): Your egg wash that browns into a golden exterior and signals to everyone in the kitchen that something good is baking.
- Olive oil (1 tablespoon): Adds tenderness to the crumb and helps everything bind together smoothly.
Instructions
- Get your oven and station ready:
- Preheat to 375°F and line your baking sheet with parchment paper, because this dough is forgiving but sticking to a bare sheet is the one way to sabotage yourself.
- Blend that cottage cheese until it's completely smooth:
- Use a mini food processor or blender and really let it go until there are zero lumps, this step is non-negotiable because any graininess in the cheese will show up in your final texture.
- Mix everything into a shaggy dough:
- Combine your blended cottage cheese, flour, baking powder, salt, olive oil, minced spinach, and mozzarella in a large bowl, stir with a spoon until mostly combined, then knead by hand until you have a cohesive dough ball. If it's too sticky to handle, add flour one tablespoon at a time until it feels manageable.
- Shape and form your flagels:
- Roll the dough into a 6-inch log, cut it into 6 equal pieces, flatten each piece into a 3 to 4 inch circle, then poke your thumb or finger through the center to create that iconic bagel hole. The hole should go all the way through so they bake evenly.
- Brush with egg and bake until golden:
- Arrange your flagels on the prepared baking sheet with about 2 inches between each one, brush the tops generously with beaten egg, then slide into the oven for 22 to 25 minutes until they're deep golden brown and firm to the touch. The smell alone will make you question why you ever bought bagels from a store.
- Cool before you devour them:
- Let them rest on a wire rack for a few minutes so they firm up slightly and won't fall apart when you bite in.
Save to Pinterest There's something almost meditative about pressing your thumb through the center of each dough circle to create that hole. My partner watched me make these last week and kept commenting that it felt like we were doing something crafty rather than cooking, and honestly, that's part of why these have become my favorite breakfast project. Thirty-five minutes of minimal work and the flagels sitting warm on the counter, ready to be topped with whatever sounds good that morning, feels like the recipe equivalent of getting away with something.
Flavor Variations That Actually Work
Once you nail the basic flagel, the customization possibilities start showing themselves. I've experimented with everything bagel seasoning sprinkled on top before baking, which creates this crispy, savory crust that's basically irresistible, and I've also tried swapping the spinach for finely chopped sun-dried tomatoes or fresh herbs like dill. The thing about these flagels is that the cottage cheese and mozzarella base is neutral enough to support whatever direction you want to take them, so feel free to get creative with your toppings and mix-ins.
Topping and Serving Ideas
The flagels are delicious on their own right out of the oven when the cheese is still slightly melty, but they also transform completely depending on what you pile on top. I've had mine with cream cheese and smoked salmon and felt fancy, with avocado and everything bagel seasoning and felt healthy, and with just butter and jam and felt like I was eating a slightly elevated breakfast pastry. Serve them warm or at room temperature, they stay good for a couple days in an airtight container, though I've never actually tested how long they last because they disappear immediately.
Storage and Make-Ahead Tips
These flagels are one of those recipes where the dough can be prepped ahead if your morning is chaos, I've made the dough the night before and shaped them in the morning, which cuts your active time way down. They also freeze beautifully after baking, you can wrap them individually and reheat them in a 350°F oven for about 8 minutes when you need a quick protein-packed breakfast or snack. The best part about making them is that your kitchen smells incredible, which has somehow become a reason to bake them even more often than I originally planned.
- Store cooled flagels in an airtight container at room temperature for up to 2 days or freeze for up to a month.
- If you're freezing the dough unbaked, add an extra minute or two to the baking time and keep an eye on them so they don't over-brown.
- Reheat frozen or stored flagels in the toaster oven for best results, the regular toaster tends to dry them out.
Save to Pinterest These flagels have genuinely changed my breakfast situation from something I rush through to something I actually look forward to. Once you try them, the regular bagel aisle starts feeling unnecessarily complicated.
Common Recipe Questions
- → What makes these bagels high in protein?
The combination of cottage cheese and mozzarella provides a substantial protein boost to each serving, totaling about 15 grams.
- → Can spinach be substituted with other greens?
Yes, kale or arugula can be used instead of spinach for a different flavor profile while maintaining the green vegetable content.
- → Is boiling required before baking these flat bagels?
No boiling is needed; these flagels bake directly in the oven, resulting in a chewy texture with a golden crust.
- → How do you shape the flagels?
The dough is cut into pieces, flattened into circles, and a hole is poked through the center to create the signature shape before baking.
- → What toppings can enhance the flavor of these flagels?
Sprinkling everything bagel seasoning, sesame seeds, or poppy seeds on the egg wash before baking adds extra flavor and texture.