Easy Spinach Cottage Cheese Flagels (Print Version)

Savory flat bagels packed with spinach and mozzarella, golden and protein-rich for breakfast or snacks.

# 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. 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 with 2 inches spacing between each. 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.

# Additional Tips::

01 -
  • They taste indulgent and chewy like a real bagel but skip the boiling step entirely, so you're eating them fresh from the oven in under 40 minutes.
  • Fifteen grams of protein per flagel means you actually feel full until lunch, not hungry at 10 AM.
  • The dough comes together in one bowl with zero complicated techniques, which is exactly what a Tuesday morning needs.
02 -
  • Do not skip blending the cottage cheese smooth, I learned this the hard way by trying to save time and the result was grainy and disappointing in a way that made me understand why that step exists.
  • The dough will feel slightly sticky and loose compared to traditional bagel dough, this is completely correct and exactly what you want, trust the texture even if your instinct says to add more flour.
03 -
  • Make a double batch and freeze half the baked flagels, future you will be so grateful on the mornings when breakfast needs to happen fast but you still want something that feels homemade.
  • Everything bagel seasoning sprinkled on the egg wash before baking creates a seriously addictive crust that elevates these from simple to show-off-worthy.
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