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Irresistibly Easy Spinach Cottage Cheese Flagels for Any Meal

Easy Spinach Cottage Cheese Flagels

A savory, cheesy, and comforting bake that is both wholesome and indulgent. These protein-packed flagels are made with a simple cottage cheese dough, requiring no yeast or proofing time, making them perfect for a quick breakfast, light lunch, or healthy snack. The use of cottage cheese creates a tender, moist crumb while spinach and mozzarella provide a delicious, savory filling.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 6 servings
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • Cottage Cheese: 1 cup. Use full-fat for the best, most tender texture.
  • Olive Oil: 2 tablespoons. Avocado oil also works well.
  • Egg: 1 large.
  • All-Purpose Flour: 1 cup.
  • Baking Powder: 1 teaspoon.
  • Salt: 1 teaspoon.
  • Baby Spinach: 2 cups, finely chopped. Remember to squeeze it very dry.
  • Shredded Mozzarella Cheese: 1 cup.

Equipment

  • Baking sheet
  • Parchment paper
  • Large bowl
  • medium bowl
  • Whisk
  • Spatula
  • Wire rack

Method
 

Instructions
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
  2. In a large bowl, whisk together the cottage cheese, olive oil, and egg until well combined and relatively smooth.
  3. In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
  4. Pour the dry ingredients into the wet ingredients. Stir with a spatula until just combined. Do not overmix; the dough will be sticky.
  5. Gently fold in the finely chopped and thoroughly dried spinach and the shredded mozzarella cheese until they are evenly distributed throughout the dough.
  6. Lightly flour your hands and a clean work surface. Divide the dough into 6 equal portions. Roll each portion into a ball, then flatten it into a disc about 3-4 inches wide. Use your thumb to create a hole in the center, stretching it slightly to form a flagel shape.
  7. Place the shaped flagels on the prepared baking sheet. For a more golden top, you can brush them with a little extra olive oil or a beaten egg wash (optional). Bake for 18-22 minutes, or until they are golden brown and cooked through.
  8. Let the flagels cool on the baking sheet for a few minutes before transferring them to a wire rack. They are delicious warm from the oven or at room temperature.

Notes

The most important tip is to squeeze the spinach as dry as possible to avoid a sticky dough. Do not overmix the dough or add too much extra flour; it should be soft and slightly sticky. For a golden-brown top, brush with an egg wash before baking. Store leftovers in an airtight container at room temperature for 2 days or in the fridge for 5 days. These flagels freeze well for up to 3 months.