Cottage Cheese Flagels
Chewy, savory Cottage Cheese Flagels made with spinach, mozzarella, and a simple dough that bakes into golden flat bagels perfect for breakfast or snacking.
Equipment
- Large Mixing Bowl
- Baking sheet
- Parchment paper
- Wire rack
Ingredients
- 1 cup cottage cheese
- 1 1/2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 2 ounces baby spinach finely chopped
- 1/2 cup shredded mozzarella cheese
- 1 egg egg wash lightly beaten
Instructions
- Preheat the oven to 375 F and line a baking sheet with parchment paper.
- Blend the cottage cheese if you want a smoother texture.
- Mix the cottage cheese, flour, baking powder, salt, olive oil, spinach, and mozzarella in a large bowl until a soft dough forms.
- Shape the dough into a thick log, divide into 6 equal pieces, and form each piece into a flat round with a hole in the center.
- Brush the tops with egg wash and bake for 22 to 25 minutes until golden brown.
- Cool on a wire rack before serving warm.
Notes
- Drain excess moisture from cottage cheese if the dough feels too wet.
- Do not overmix or the flagels may turn dense.
- Reheat in a toaster oven or air fryer for the best texture.
- Freeze cooled flagels for up to 2 months.