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