Easy Spinach Cottage Cheese Flagels (Print Version)

Golden, chewy flat bagels enriched with spinach and mozzarella for a flavorful, protein-rich twist.

# 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 oz baby spinach, finely minced

→ Other

08 - 1 tablespoon olive oil

# How-To Steps:

01 - Preheat oven to 375°F. Line a large rimmed baking sheet with parchment paper.
02 - Process cottage cheese in a mini food processor until completely smooth and creamy.
03 - In a large mixing bowl, combine blended cottage cheese, flour, baking powder, salt, olive oil, minced spinach, and mozzarella cheese. Mix with a spoon until combined, then knead by hand into a cohesive dough ball. Add flour 1 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 3-4 inch wide circle and poke a hole through the center with your finger to form a flagel shape.
05 - Arrange flagels on prepared baking sheet, spacing them about 2 inches apart. Brush tops generously with beaten egg.
06 - Bake for 22-25 minutes until golden brown and firm to the touch.
07 - Transfer flagels to a wire rack and cool before serving warm with cream cheese, smoked salmon, or desired spread.

# Expert Advice:

01 -
  • They bake golden and chewy without the water-logged boiling step that traditional bagels demand.
  • Fifteen grams of protein per flagel means they actually keep you full through the morning rush.
  • The whole thing comes together in under forty minutes, which is dangerously convenient on busy days.
02 -
  • Don't skip blending the cottage cheese—lumpy curds will create a grainy, unpleasant texture that ruins the whole thing, even though the rest of your technique is perfect.
  • The minced spinach truly needs to be almost paste-like; anything chunkier will make the dough inconsistent and harder to shape.
  • Your oven temperature matters more than you think—too low and they'll be dense instead of chewy, too high and the outside browns before the inside cooks through.
03 -
  • Use a mini food processor specifically for the cottage cheese—a blender sometimes makes it too watery, and a fork leaves it grainy.
  • If you want maximum flavor without extra work, sprinkle everything bagel seasoning, poppy seeds, or even a pinch of garlic powder on the egg wash just before baking.
  • Substitute kale or arugula for spinach if you're feeling experimental—they cook down just as well and add their own subtle flavor layers.
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