Easy Spinach Cottage Cheese Flagels (Printer-Friendly)

Golden baked spinach and cheese flagels, rich in protein and perfect for breakfast or a snack.

# 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 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

# 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 one 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 circle and poke a hole through the center with your finger to form the flagel shape.
05 - Arrange flagels on prepared baking sheet, spacing them approximately 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 - Allow flagels to cool on a wire rack before serving.

# Expert Suggestions:

01 -
  • High-protein powerhouse: 15g of protein per flagel keeps you full and energized all morning.
  • No boiling required: Unlike traditional bagels, these bake straight from the dough — saving you time and effort.
  • Ready in 35 minutes: Just 10 minutes of prep and 25 minutes in the oven.
  • Packed with greens: Baby spinach is folded right into the dough, so eating your vegetables has never been easier.
  • Versatile and customizable: Top them, stuff them, or swap the greens — these flagels welcome your creativity.
  • Vegetarian and wholesome: Made with simple, real ingredients you likely already have on hand.
02 -
  • Blend the cottage cheese thoroughly: A completely smooth, lump-free cottage cheese is key to a cohesive dough that holds its shape during baking.
  • Don't skip the olive oil: It adds subtle richness and helps keep the flagels tender after baking.
  • Mince the spinach finely: The closer you get to a fine mince, the better the spinach integrates into the dough without creating wet pockets.
  • Adjust flour gradually: Cottage cheese brands vary in moisture content — add extra flour one tablespoon at a time to reach the right dough consistency.
  • Be generous with the egg wash: A thorough coat on top ensures an even, deep golden color and a beautiful bakery-style finish.
  • Cool on a wire rack: This prevents the bottoms from going soggy and helps the flagels firm up to the perfect chewy texture.
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