Spinach Cottage Cheese Flagels (Print Version)

Chewy flat bagels packed with fresh spinach and creamy cottage cheese. A wholesome twist on the classic, ideal for breakfast, toasting, or sandwiches.

# What You'll Need:

→ 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 and squeezed dry
08 - 1 cup cottage cheese, well drained

→ Topping

09 - 1 egg, beaten for egg wash
10 - 2 tbsp sesame seeds or poppy seeds (optional)

# Step-by-Step Guide:

01 - Combine bread flour, yeast, salt, and sugar in a large mixing bowl. Mix thoroughly to distribute evenly.
02 - Add warm water and olive oil to the dry ingredients. Stir until a shaggy dough forms.
03 - Knead by hand or with stand mixer fitted with dough hook for 5-7 minutes until smooth and elastic.
04 - Gently knead in chopped spinach and cottage cheese until well incorporated. The dough will be slightly sticky.
05 - Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
06 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
07 - Turn dough out onto a floured surface. Divide into 8 equal portions.
08 - Shape each piece into a ball, flatten to 1/2 inch thick. Poke a hole in center with thumb and gently widen to form a flattened ring about 4 inches wide.
09 - Arrange flagels on prepared baking sheet. Cover with towel and let rest for 15 minutes.
10 - Brush tops with beaten egg and sprinkle with seeds if using.
11 - Bake for 18-20 minutes until golden brown and cooked through.
12 - Let cool on a wire rack before serving.

# Expert Suggestions:

01 -
  • The cottage cheese keeps these flagels surprisingly tender while still delivering that satisfying bagel chew
  • Spinach works its way into every bite, making breakfast feel like youre already winning at nutrition before youve even started your day
02 -
  • Drain your cottage cheese thoroughly, even press it in a sieve if needed, because excess moisture will make the dough stubbornly sticky
  • The dough will feel slightly tackier than regular bagel dough due to the vegetables and cheese, resist adding more flour
03 -
  • Use a kitchen scale to measure flour by weight for consistent results every time
  • Let the egg wash come to room temperature before brushing for more even coverage

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