Irresistibly Easy Spinach Cottage Cheese Flagels for Any Meal
Soft, savory baked flagels with spinach, cottage cheese, and mozzarella that are easy to make and great for breakfast, lunch, or meal prep.
Equipment
- 1 mixing bowl large
- 1 measuring cups and spoons
- 1 baking sheet
- 1 parchment paper
- 1 pastry brush for egg wash
Ingredients
For the flagel dough
- 1 cup cottage cheese
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 2 large eggs divided
- 1 cup fresh spinach finely chopped and packed
- 1/2 cup shredded mozzarella
- 1 tablespoon olive oil for the baking sheet
Optional topping
- 1 teaspoon sesame seeds or everything seasoning optional
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper. Lightly brush or drizzle the parchment with olive oil.
- In a large mixing bowl, stir together the flour, baking powder, and salt.
- Add the cottage cheese, 1 egg, chopped spinach, and shredded mozzarella. Mix until a shaggy dough forms.
- If the dough is very sticky, add 1 to 2 tablespoons more flour, just enough to make it easier to handle.
- Turn the dough onto a lightly floured surface and knead gently for about 1 minute, just until smooth.
- Divide the dough into 6 equal portions. Shape each portion into a ball, then poke a hole in the center and gently stretch into a bagel-like round.
- Place the shaped flagels on the prepared baking sheet, spacing them slightly apart.
- Beat the remaining egg and brush it over the tops of the flagels. Sprinkle with sesame seeds or everything seasoning if using.
- Bake for 22 to 25 minutes, until puffed and golden brown with lightly toasted spots.
- Cool on the baking sheet for 5 minutes, then transfer to a rack. Serve warm or at room temperature.
Notes
Squeeze excess moisture from spinach before mixing, especially if using frozen spinach. If the cottage cheese is very wet, drain it briefly. Reheat in a toaster oven for the best texture.