Spinach Cottage Cheese Flagels
These Spinach Cottage Cheese Flagels are a unique blend of bagel and biscuit, offering a tender, moist, and protein-packed dough. They feature cottage cheese, spinach, and mozzarella, creating a savory cheese bread that's easy to make at home. Perfect for breakfast, a snack, or as a side dish with soup, this recipe redefines how you'll view cottage cheese.
Equipment
- medium-sized bowl
- Large bowl
- spatula
- Whisk
- large baking sheet
- Parchment paper
- large spoon
- cookie scoop
- toaster oven
- Wire rack
Ingredients
Ingredients
- Cottage Cheese: One full cup (full-fat, at least 4%)
- Olive Oil: Two tablespoons
- A Large Egg: 1 (room temperature)
- All-Purpose Flour: One cup
- Baking Powder: A teaspoon
- Salt: A teaspoon
- Baby Spinach: Two cups (finely chopped)
- Shredded Mozzarella Cheese: A cup (low-moisture, part-skim)
Instructions
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a medium-sized bowl, combine the cottage cheese, olive oil, and the large egg. Whisk them together until mostly smooth.
- In a separate, larger bowl, whisk together the all-purpose flour, baking powder, and salt.
- Pour the wet mixture into the bowl with the dry ingredients. Use a spatula to gently fold everything together until a sticky dough forms, ensuring no dry streaks of flour remain. Do not overmix.
- Add the finely chopped spinach and shredded mozzarella cheese. Fold them in gently until just incorporated into the tacky, shaggy dough.
- Using a large spoon or a cookie scoop, drop about 6-8 equal portions of dough onto the prepared baking sheet. Lightly wet your fingertips and gently flatten each mound into a "flagel" shape—a disc about 3-4 inches wide and about half an inch thick.
- Bake in the preheated oven for 18-22 minutes, until the edges are golden brown and the tops feel firm. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For best results, use full-fat cottage cheese (at least 4%) and low-moisture, part-skim mozzarella. Avoid overmixing the dough. Flagels are best enjoyed warm from the oven. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a toaster oven or regular oven at 350°F for 5-7 minutes to restore crispiness. Variations include adding feta cheese, red pepper flakes, fresh herbs (chives or dill), or everything bagel seasoning with an egg wash.