If you’ve been craving something that feels like a bakery treat but also fits into real-life chaos (meetings, carpools, “what’s for breakfast again?”), Spinach Cottage Cheese Flagels are about to become your new favorite. They’re warm, chewy, and lightly crisp on the outside—like a bagel’s fun, flatter cousin—plus they’re packed with protein thanks to cottage cheese.
And the best part? These come together fast. Like, “I can make these before my coffee gets cold” fast. Let’s do it.
Table of Contents
Why You’ll Love These Spinach Cottage Cheese Flagels
- Protein-packed and satisfying: Cottage cheese + egg + mozzarella = snack that actually holds you over.
- Quick bake, no yeast drama: No waiting for dough to rise. No “did I kill the yeast?” spirals.
- Sneaky greens (that taste good): Baby spinach blends right in with the cheesy goodness.
- Perfect anytime: Breakfast, lunchbox, post-workout, late-night snack you pretend is “just a bite.”
Ingredients You’ll Need
For the dough
- Cottage cheese – Adds moisture and protein. Full-fat = creamier, richer texture.
- Olive oil – Adds flavor and tenderness. Avocado oil works great too.
- Egg – Helps bind everything together (and gives that bready structure).
- All-purpose flour – The base. (Swap ideas below if needed.)
- Baking powder – Your “no-yeast lift” hero.
- Salt – Makes the flavors pop.
For the filling
- Baby spinach (finely chopped) – Fresh, mild, and nutrient-packed.
- Shredded mozzarella – Melty and cozy. (Feta is a fun tangy alternative.)
Refer to the recipe card below for exact ingredient measurements and full nutritional information.
How to Make Spinach Cottage Cheese Flagels
Chef Omar here—apron on, let’s keep this easy and delicious.
1) Prep your dough base
In a mixing bowl, blend cottage cheese, olive oil, and egg until smooth and creamy.
- If your cottage cheese is chunky, don’t panic—it’s not misbehaving, it’s just being itself. A quick whisk works, but a blender or immersion blender makes it extra smooth.
2) Mix your dry ingredients
In a second bowl, whisk together:
- all-purpose flour
- baking powder
- salt
This keeps the baking powder evenly distributed so your flagels bake up light and not… random.
3) Combine wet + dry (gently!)
Gradually add the dry mixture into the wet mixture, stirring until just combined.
You’re aiming for a soft, cohesive dough—not a tough one. Overmixing is the fastest way to turn “chewy” into “why is my jaw sore?”
4) Fold in spinach + mozzarella
Gently fold in:
- finely chopped baby spinach
- shredded mozzarella
Mix until evenly dispersed, but don’t mash the dough like you’re angry at it.
5) Shape the flagels
Lightly flour your hands. Divide dough and form bagel-like rings, but flatter (that’s the “flagel” vibe). Make a small hole in the center.
Place them on a parchment-lined baking sheet.
6) Bake
Preheat oven to 400°F (200°C). Bake for about 15 minutes, until:
- golden brown
- firm to the touch
- your kitchen smells like a cheesy green dream
7) Cool (briefly… if you can wait)
Let them cool on a wire rack for a few minutes. This helps keep the inside fluffy and the outside pleasantly crisp.
Optional but highly recommended
Eat warm with:
- cream cheese
- hummus
- butter + flaky salt
- or, if you’re feeling fancy: a fried egg on top (weekend energy!)
Chef Omar’s Tips (So Your Flagels Behave)
- Drain watery cottage cheese if it looks extra liquidy. A quick strain in a fine mesh sieve can save the dough from getting sticky.
- Chop spinach finely. Big spinach ribbons can tear the dough and make shaping harder.
- Flour your hands, not the dough. Too much flour in the dough can make the flagels dry.
- Want extra golden tops? Brush with a tiny bit of olive oil before baking.
- Cheese swap: Mozzarella is mellow and melty; feta is salty and tangy; cheddar is bold and delicious.
A Little Kitchen Story
The first time I made these Spinach Cottage Cheese Flagels, it was one of those “friends are dropping by in 20 minutes” situations—the kind where you suddenly forget every food you’ve ever cooked. I threw together cottage cheese dough, tossed in spinach and mozzarella, flattened them into little rings, and baked.
They disappeared so fast I barely got one… which is how I learned an important life lesson: always make a double batch when cheese is involved.
Fun Variations
- Gluten-free-ish option: Try almond flour, but expect a softer, more delicate texture. You may need to adjust flour amounts to get a workable dough.
- Vegan option: Swap the egg for ground flaxseed + water (flax egg). Note: texture will change and may bake up less chewy.
- Extra flavor: Add garlic powder, onion powder, or everything bagel seasoning.
- More greens: Use finely chopped kale instead of spinach (massage it a bit first to soften).
FAQs About Spinach Cottage Cheese Flagels
Can I use frozen spinach?
Yes—just thaw it and squeeze it very dry. Frozen spinach holds a lot of water, and wet dough is basically chaos in a bowl.
How do I store Spinach Cottage Cheese Flagels?
Keep them in an airtight container in the fridge for up to 4 days.
Can I freeze them?
Yep! Freeze in a bag or container for up to 2 months. Reheat in the oven or toaster oven for best texture.
What’s the best way to reheat?
- Toaster oven/oven: brings back the crisp edges
- Microwave: works, but the outside will soften (still tasty, just less bakery-style)
Can I swap mozzarella for feta?
Absolutely. Feta makes these Spinach Cottage Cheese Flagels tangier and saltier—super good with a swipe of hummus.
More Cozy Bites Ahead
If you make these Spinach Cottage Cheese Flagels, you’ll have a warm, protein-packed snack that feels like a treat and keeps you full—basically the unicorn of homemade baking. Bake a batch, share a couple (or don’t—no judgment), and enjoy every cheesy, spinach-speckled bite.
Because once you’ve had Spinach Cottage Cheese Flagels fresh from the oven, plain snacks start to feel… a little underdressed.
Keep the Snack Party Going (And Boost Your Protein!)
- Pair these warm Spinach Cottage Cheese Flagels with Healthy Tuna Garbanzo Chickpea Salad (High-Protein & Fresh) for an easy, filling lunch.
- Turn snack time into dip time with Baba Ganoush (Smoky, Creamy Eggplant Dip)—it’s so good with a toasted flagel.
- Make it a brunch spread by adding Lemon Chia Seed Muffins (Bright & Bakery-Style) on the side.
- Want something cozy to round out the day? Serve these with Mediterranean Cauliflower Soup (Comforting & Light) for a simple dinner win.
⭐ Quick favor: If you made these Spinach Cottage Cheese Flagels, please leave a review and click your star rating—your feedback helps other readers decide to bake them too! ⭐⭐⭐⭐⭐
Spinach Cottage Cheese Flagels
- Total Time: 25 minutes
- Yield: 6 flagels 1x
Description
These Spinach Cottage Cheese Flagels are quick-bake, chewy, cheesy, and protein-packed—perfect for breakfast, snacks, or meal prep. No yeast, no boiling, no drama—just 25 minutes to warm, bakery-style goodness.
Ingredients
For the Dough
1 cup cottage cheese (full-fat or 2%)
1 tablespoon olive oil (or avocado oil)
1 large egg
1 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
For the Filling
2 cups baby spinach, finely chopped
1 cup shredded mozzarella cheese
Optional for serving
Cream cheese or hummus
Instructions
Prep oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Mix wet ingredients: In a large bowl, blend cottage cheese, olive oil, and egg until mostly smooth.
Mix dry ingredients: In a separate bowl, whisk flour, baking powder, and salt.
Make the dough: Add dry ingredients to wet ingredients and stir until just combined (don’t overmix).
Fold in filling: Gently fold in spinach and mozzarella until evenly distributed.
Shape flagels: With lightly floured hands, divide dough into 6 portions. Shape each into a flattened bagel with a small hole in the center.
Bake: Bake for 15 minutes, or until golden and firm to the touch.
Cool & serve: Cool on a wire rack for a few minutes. Enjoy warm with cream cheese or hummus.
Notes
Spinach tip: If using frozen spinach, thaw and squeeze very dry to avoid soggy dough.
Cheese swaps: Feta adds tang; cheddar adds bold flavor.
Gluten-free idea: Try a 1:1 gluten-free flour blend (texture may vary).
Storage: Refrigerate in an airtight container up to 4 days. Reheat in toaster oven for best texture.
Freezing: Freeze up to 2 months; reheat from frozen at 350°F until warmed through.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast / Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 flagel
- Calories: 230 kcal
- Sugar: 2 g
- Sodium: 430 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 40 mg