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I've fallen head over heels for this spinach cottage cheese flagel dish - it's now my weekend brunch staple. These flattened bagels pack amazing taste with barely any fuss, which is perfect when you're rushing around but still wanna impress everyone with something homemade.
I stumbled onto this gem last winter when I wanted bagels but couldn't spare hours making them. Now they're my go-to whenever family drops by for breakfast - everyone always begs me to share how I made them.
Ingredients
- Cottage Cheese: 1 cup blended smooth adds moisture and lots of protein
- Flour: 1 cup + 2 tbs creates the backbone without making them too dense
- Baking Powder: 3 tsp works magic for lift when there's no yeast
- Salt: 1/2 tsp brings out all the tastes without overdoing it
- Olive Oil: 1 tbs adds a nice richness and better feel
- Baby Spinach: 2 oz chopped super tiny gives gorgeous green flecks
- Shredded Mozzarella Cheese: 1/2 cup creates amazing gooey spots throughout
- Egg Wash: 1 beaten egg gives that stunning glossy look on top
Step-by-Step Instructions
- Get Your Oven Ready:
- Set oven to 375°F and put parchment on your baking tray. This temp works perfectly to cook these flagels all the way through without burning the bottoms.
- Smooth Out The Cottage Cheese:
- Put your cottage cheese in a small food processor and run it until totally smooth. Don't skip this part - chunks will mess up how your flagels turn out.
- Throw Everything Together:
- Mix your smooth cottage cheese flour baking powder salt olive oil spinach and mozzarella in a big bowl. Stir until it all comes together nicely. The mix might feel a bit wet but that's what makes these so tender inside.
- Form Your Flagels:
- Roll the dough into a thick log about 6 inches long. Cut it into 6 equal chunks. Flatten each piece into a circle around 4 inches across then poke your finger through the middle to make a hole about an inch wide. The hole will get smaller during baking.
- Cook Them Up:
- Put your shaped flagels on the baking sheet with some space between them. Brush lots of egg wash on top for that golden color. Bake about 22 25 minutes until they look golden and feel firm when touched. Cool them on a wire rack right away so the bottoms don't get soggy.
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Adding spinach truly takes these flagels to another level. You might worry they'll taste too green but the mozzarella and cottage cheese balance everything out perfectly. The result is this subtle earthy flavor that even my veggie-hating nephew gobbles up without a single complaint.
Freezer Friendly Storage
You can freeze these babies for up to 3 months no problem. Just let them cool down first then wrap each one in plastic and toss them in a freezer bag. When you want one thaw it in your fridge overnight then toast it up for that fresh-baked feel. If you're eating them within 5 days just keep them in a sealed container in your fridge but always toast them before eating since they get a little soft during storage.
Versatile Variations
This cottage cheese dough works as a blank slate for tons of different flavors. Swap the spinach for fresh dill and parsley if you want something bright and herby. Try mixing in sun dried tomatoes and basil for a taste of Italy that goes great with cream cheese. For something sweeter leave out the spinach add some cinnamon and a spoon of honey then drizzle with cream cheese glaze after they come out of the oven.
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Serving Suggestions
These flagels taste great on their own but they really shine with the right pairings. Cut and toast them for awesome sandwiches try them with smoked salmon cream cheese capers and red onion for a classic combo. Want a hearty breakfast? Add a fried egg some avocado and turkey bacon. They also taste amazing alongside soups especially tomato or roasted red pepper where their cheesy notes cut through the tangy soup perfectly.
Make Ahead Strategy
You can prep these flagels the night before just shape them put them on a parchment-lined tray wrap with plastic and stick them in the fridge. Next morning all you need to do is brush with egg wash and bake them a couple minutes longer since they'll be cold. This trick saves tons of time during holiday mornings when you're busy but still want that fresh-baked goodness.
Frequently Asked Questions
- → What makes a flagel unique?
A flagel is a squished bagel, known for its crispy top and soft center.
- → Can these be made gluten-free?
Yes! Swap the regular flour with gluten-free all-purpose flour for a gluten-free option.
- → What's the best way to save extra flagels?
Put leftover flagels in a sealed container and keep them in the refrigerator.
- → Do I need a processor for this dough?
Not really. A processor helps smooth out the cottage cheese, but hand mixing works too.
- → What works well as a topping?
Try cream cheese, avocado, or even some tomato slices to round out the flavors.