Easy Spinach Cottage Cheese Flagels
Capture that cozy, homemade bagel shop magic right in your own kitchen with these Easy Spinach Cottage Cheese Flagels! They're like 'flat bagels' - chewy, savory discs packed with spinach and protein from cottage cheese. Fast, easy, and perfect for busy mornings or snacks.
Equipment
- Medium bowl
- Small bowl
- Baking sheet
- Parchment paper
- Spoon
- Spatula
- Whisk
Ingredients
- 1 cup cottage cheese full-fat recommended, low-fat works
- 1 cup fresh spinach finely chopped; if using frozen, thaw and squeeze out excess water
- 1 egg
- 1 cup all-purpose flour or whole wheat flour
- 1.5 tsp baking powder Make sure your baking powder isn't expired!
- 0.25 tsp salt
- 0.5 tsp garlic powder optional, can increase amount for stronger flavor
- 1 tbsp olive oil for brushing, or other oil/melted butter
- Sesame seeds or everything bagel seasoning optional, for topping
Instructions
- Step 1: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Step 2: In a medium bowl, stir together the cottage cheese, finely chopped fresh spinach, and egg until combined.
- Step 3: In a separate, smaller bowl, whisk together the flour, baking powder, salt, and garlic powder (if using).
- Step 4: Pour the dry ingredients into the wet ingredients bowl and stir together until it forms a sticky dough. Do not overmix.
- Step 5: Lightly flour your hands or work surface if needed. Divide the sticky dough into 4 equal portions. Flatten each portion into a round disc, about ½ to ¾ inch thick. Use your finger or a spoon to gently poke a hole in the center to shape them.
- Step 6: Carefully place the shaped flagels onto the prepared baking sheet.
- Step 7: Brush the tops of each flagel with olive oil. If using, sprinkle generously with sesame seeds or everything bagel seasoning.
- Step 8: Bake for 20–25 minutes, until golden brown on the edges and cooked through.
- Step 9: Let cool on the baking sheet for a few minutes before serving. They are best served warm.
Notes
The dough will be sticky, which is normal. Resist adding too much extra flour. Serve warm with a smear of cream cheese, plain, dipped in soup, or as a mini sandwich base. Store leftovers in an airtight container at room temperature for 1-2 days, or in the refrigerator for up to 4-5 days. For longer storage, freeze for up to 3 months and reheat from frozen.