Spinach Cottage Cheese Flagels (Printable)

Chewy flat bagels packed with tender spinach and creamy cottage cheese for a satisfying breakfast or snack.

# Ingredient List:

→ Dough

01 - 4 cups bread flour
02 - 2 tsp instant dry yeast
03 - 1 1/2 tsp fine sea salt
04 - 1 tbsp granulated sugar
05 - 1 1/4 cups warm water (110°F)
06 - 2 tbsp olive oil

→ Mix-ins

07 - 1 cup fresh spinach, finely chopped and squeezed dry
08 - 1 cup cottage cheese, well drained

→ Topping

09 - 1 egg, beaten
10 - 2 tbsp sesame seeds or poppy seeds

# Steps:

01 - In a large mixing bowl, combine bread flour, yeast, salt, and sugar. Mix thoroughly to distribute evenly.
02 - Add warm water and olive oil to the dry ingredients. Stir until a shaggy dough forms.
03 - Knead by hand or with a stand mixer fitted with a dough hook for 5–7 minutes until smooth and elastic.
04 - Gently knead in chopped spinach and cottage cheese until well incorporated. The dough will be slightly sticky.
05 - Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
06 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
07 - Turn dough onto a floured surface. Divide into 8 equal portions. Shape each into a ball, then flatten to 1/2 inch thick. Poke a hole in the center with your thumb and gently widen to form a 4-inch flattened ring.
08 - Arrange flagels on the prepared baking sheet. Cover with a towel and let rest for 15 minutes.
09 - Brush tops with beaten egg and sprinkle with seeds if desired.
10 - Bake for 18–20 minutes until golden brown and cooked through.
11 - Let cool on a wire rack before serving.

# Expert Advice:

01 -
  • The cottage cheese keeps them incredibly moist without any complicated technique
  • They freeze beautifully so you can meal prep breakfast for weeks
  • The spinach adds color without making them taste like health food
02 -
  • The dough will feel sticky after adding the cottage cheese and that is completely normal so resist the urge to add more flour
  • Draining your cottage cheese thoroughly in a sieve for 10 minutes prevents soggy centers
  • These freeze exceptionally well so double the batch and save half for busy mornings
03 -
  • Weighing your flour is the most reliable way to get consistent results every time
  • If the tops brown too quickly, tent the baking sheet loosely with foil for the last 5 minutes

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