Spinach Cottage Cheese Flagels
Spinach Cottage Cheese Flagels bake into tender flat bagel-style rounds with cottage cheese, baby spinach, and mozzarella. They work well for savory breakfast snacks, healthy brunch food ideas, and make-ahead mornings.
Equipment
- Large mixing bowl
- Baking sheet
- Parchment paper
- Pastry brush
Ingredients
- 1 cup cottage cheese
- 1 1/8 cup all-purpose flour plus more for shaping if needed
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 2 ounces baby spinach micro chopped
- 1/2 cup shredded mozzarella cheese
- 1 egg lightly beaten for egg wash
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Stir flour, baking powder, and salt together in a large mixing bowl.
- Add cottage cheese, olive oil, micro chopped spinach, and mozzarella, then mix until a shaggy dough forms.
- Turn the dough onto a lightly floured surface and knead just until it holds together.
- Divide the dough into 4 portions, flatten each into a round, and make a center hole.
- Transfer the shaped flagels to the baking sheet and brush the tops with beaten egg.
- Bake for 20 to 24 minutes, until the tops are golden and the bottoms feel set.
- Cool for 8 minutes before slicing, serving, or storing.
Notes
Storage: Refrigerate cooled flagels in an airtight container for 3 to 4 days with parchment between layers.
Freezing: Wrap each cooled flagel individually and freeze for up to 2 months for best texture.
Reheating: Reheat in a toaster oven or air fryer at 325°F for 4 to 6 minutes until warmed through.
Best Tips: Keep the dough soft and slightly tacky because extra flour can make cottage cheese dough dense.
Variations: Add garlic powder, fresh herbs, red pepper flakes, or swap part of the mozzarella for feta.
Make Ahead: Bake before storing rather than holding shaped raw dough overnight, since baking powder works best soon after mixing.