Spinach Cottage Cheese Flagels (Printable)
Chewy flat bagels studded with fresh 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
08 - 1 cup cottage cheese, well drained
→ Topping
09 - 1 egg, beaten
10 - 2 tbsp sesame seeds or poppy seeds (optional)
# How to Make:
01 - In a large mixing bowl, combine bread flour, yeast, salt, and sugar. Mix thoroughly to distribute yeast and salt evenly throughout the flour.
02 - Pour warm water and olive oil into the flour mixture. Stir with a wooden spoon until a shaggy, sticky dough begins to form and all dry ingredients are incorporated.
03 - Knead by hand on a lightly floured surface or with a stand mixer fitted with a dough hook for 5–7 minutes. Continue until dough becomes smooth, elastic, and pulls away from the sides of the bowl.
04 - Gently fold chopped spinach and drained cottage cheese into the dough. Knead briefly until evenly distributed. The dough will remain slightly sticky due to the cheese moisture.
05 - Transfer dough to a lightly oiled bowl, turning once to coat all surfaces. Cover with plastic wrap or a damp towel. Place in a warm, draft-free area for 1 hour, or until dough has doubled in size.
06 - Preheat oven to 425°F. Line a large baking sheet with parchment paper and set aside.
07 - Turn risen dough onto a lightly floured surface. Divide into 8 equal portions using a bench scraper or sharp knife.
08 - Shape each portion into a smooth ball. Flatten each ball to approximately 1/2 inch thickness. Press your thumb through the center and gently stretch to form a 4-inch ring, maintaining the flattened characteristic of flagels.
09 - Arrange shaped flagels on the prepared baking sheet, leaving 2 inches between each. Cover loosely with a clean towel and let rest for 15 minutes.
10 - Brush the tops of each flagel generously with beaten egg using a pastry brush. Sprinkle sesame seeds or poppy seeds over the surface if desired.
11 - Bake for 18–20 minutes, rotating the baking sheet halfway through. Flagels are done when deep golden brown and sound hollow when tapped on the bottom.
12 - Transfer flagels to a wire rack and cool for at least 15 minutes before slicing. Serve warm or at room temperature, toasted with butter or as sandwich bases.
# Expert Tips:
01 -
- The spinach keeps these flagels incredibly moist while cottage cheese adds protein without any heavy cheese flavor
- Flat bagels mean faster cooking and more surface area for your favorite toppings to shine
02 -
- Drain your cottage cheese in a sieve for at least 30 minutes or your dough will be frustratingly sticky
- Squeeze frozen spinach until your hands hurt, any excess water will make these gummy instead of chewy
03 -
- Weigh your dough portions to ensure uniform baking so some do not burn while others are undercooked
- If the dough feels too sticky to handle, lightly oil your hands instead of adding more flour