Spinach Cottage Cheese Flagels (Flat Bagels) Recipe
These Spinach Cottage Cheese Flagels are a delightful and simple flat bagel alternative that’s perfect for breakfast or brunch. Made with just a handful of ingredients including cottage cheese, spinach, and mozzarella, they come together quickly and bake into golden, flavorful flagels that are soft on the inside with a lovely texture. Serve warm for a savory, nutritious start to your day.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 flagels
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
Main Ingredients
- 1 cup (210 g) cottage cheese
- 1 cup + 2 tbs (125 g) flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1 tbs olive oil
- 2 oz (56.7 g) baby spinach, micro chopped
- 1/2 cup (56 g) shredded mozzarella cheese
Egg Wash
- 1 egg, lightly beaten
Instructions
- Preheat Oven: Preheat your oven to 375℉ (190℃) and line a large rimmed baking sheet with parchment paper to prevent sticking and ensure even baking.
- Process Cottage Cheese: Place the cottage cheese into a mini food processor and pulse until smooth, creating a creamy base for the dough.
- Mix Ingredients: In a large mixing bowl, combine the smooth cottage cheese, flour, baking powder, salt, olive oil, micro chopped spinach, and shredded mozzarella cheese. Mix thoroughly until all components are evenly incorporated.
- Form Dough and Shape: Use your hands to form the dough into a thick log about 6 inches long. Divide this log into 6 equal portions. Flatten each portion into a circle and create a hole in the middle with your finger to mimic a bagel shape.
- Prepare for Baking: Place the shaped flagels onto the prepared baking sheet. Brush the tops with the lightly beaten egg wash to promote a golden, glossy finish during baking.
- Bake: Bake in the oven for 22-25 minutes or until the flagels are golden brown on top and cooked through.
- Cool: Remove from the oven and transfer the flagels to a wire rack to cool completely before serving, allowing them to set and develop their full texture.
Notes
- Using a mini food processor to smooth the cottage cheese ensures a soft, uniform texture in the dough.
- Make sure to micro chop the baby spinach finely to blend evenly without large leafy bits.
- The egg wash gives the flagels a beautiful golden color and slight shine but can be omitted for a vegan or egg-free version.
- You can substitute all-purpose flour with a gluten-free flour blend if needed, but texture may vary slightly.
- Store leftover flagels in an airtight container at room temperature for up to 2 days or freeze for longer storage.
