Get ready, because breakfast is about to get a significant upgrade! I absolutely adore bagels, but I don’t always love the time commitment of boiling water or waiting for yeast to rise. That’s why I was totally inspired to try these Spinach Cottage Cheese Flagels (flat bagels). They are the perfect solution for anyone who wants that chewy, comforting bagel experience without the hassle. Plus, they are packed with nutrition! These viral high-protein flat bagels have 15g of protein per serving.
You can whip this up in 25 minutes or less, making them a total lifesaver for busy mornings. Though traditional bagels are excellent, I wanted something easier, lighter, and that sneaks in some greens. The result is a savory, cheesy, and vibrant breakfast that feels like a treat but fuels you like a champion. Whether you’re hopping on the viral cottage cheese trend or just looking for a solid high-protein breakfast, these flagels are going to become a staple in your rotation.
Table of Contents
Why You’ll Love This Recipe
- High Protein: Each flagel packs a punch with roughly 15g of protein, keeping you full longer.
- Simple Ingredients: You only need 5 main ingredients to make the dough.
- No Boiling Needed: Unlike traditional bagels, these go straight into the oven.
- Viral Appeal: Join the cottage cheese trend that is taking over social media.
Easy Spinach Cottage Cheese Flagels
Ingredients
- 1 cup 210g Cottage cheese (choose small curd or whipped for easier blending)
- 1 cup + 2 tablespoons 125g All-purpose flour (plus a little extra for dusting)
- 3 teaspoons Baking powder
- 1/2 teaspoon Salt
- 1 tablespoon Olive oil
- 2 oz Baby spinach finely chopped (almost minced)
- 1/2 cup 56g Shredded mozzarella cheese
- 1 large Egg lightly beaten (for the egg wash)
Instructions
- Prep the Oven: Preheat your oven to 375°F and line a large rimmed baking sheet with parchment paper to prevent sticking.
- Blend the Cottage Cheese: Place the cottage cheese in a mini food processor and pulse until it is completely smooth and creamy. Eliminating the curds ensures a smooth dough texture.
- Make the Dough: In a large bowl, mix the blended cottage cheese, flour, baking powder, salt, olive oil, minced spinach, and shredded mozzarella. Stir with a spoon until combined, then use your hands to knead it into a cohesive ball. If it feels too sticky, add a little more flour (1 tablespoon at a time).
- Shape the Flagels: Form the dough into a 6-inch log and cut it into 6 equal pieces. Flatten each piece into a circle (3-4 inches wide) and poke a hole through the center with your finger to create the bagel shape.
- Bake: Place the flagels on the baking sheet, spacing them 2 inches apart. Brush the tops generously with the beaten egg wash. Bake for 22-25 minutes until the tops are golden brown and the dough feels firm.
- Cool: Let them cool on a wire rack before serving to allow the texture to set.
Nutrition
Ingredients
Here is everything you need to make these zippy, cheesy delights. I love that the list is short and sweet!
- Cottage Cheese: 1 cup (210g). This is the star of the show! It adds moisture and protein without needing oil or butter in the base.
- All-Purpose Flour: 1 cup + 2 tablespoons (125g). You might need a sprinkle more if the dough is sticky.
- Baking Powder: 3 teaspoons. This gives the flagels their fluffy rise without yeast.
- Salt: 1/2 teaspoon. Essential for bringing out the savory flavors.
- Olive Oil: 1 tablespoon. Adds a hint of richness to the dough.
- Baby Spinach: 2 oz. Finely chopped (almost minced). This adds vibrant color and nutrition.
- Mozzarella Cheese: 1/2 cup (56g), shredded. Using mozzarella creates better texture and flavor.
- Egg: 1 large (for the egg wash). This ensures those gorgeous golden brown tops.
How to Make Spinach Cottage Cheese Flagels
Get ready to channel your inner baker! These steps are incredibly straightforward, and the dough is very forgiving.
1. Prepare Your Workspace First things first, preheat your oven to 375°F and line a large rimmed baking sheet with parchment paper. This simple step ensures even baking and makes cleanup a breeze.
2. Blend the Base. Grab your mini food processor and add the cottage cheese. Pulse it until it is completely smooth with no lumps remaining. This step is crucial because the water’s starch combines with the olive oil (and cheese curds) to make a glossy, decadent base for your dough. If you don’t blend it, you might end up with hot pockets of whey in your bagel, so getting it silky smooth is worth the extra minute!
3. Mix the Dough. In a large mixing bowl, combine your blended cottage cheese, flour, baking powder, salt, olive oil, finely chopped spinach, and shredded mozzarella. I usually start mixing with a spoon, but eventually, you have to dive in! Use your hands to bring everything together into a cohesive dough.
- Baker’s Tip: If the dough feels too wet or sticky, don’t panic. Add a tablespoon of flour at a time. Brands of flour absorb moisture differently, so trust your instincts here.
4. Shape the Flagels Transfer the dough to a clean work surface and form it into a thick log, approximately 6 inches long. Using a dough cutter or a sharp knife, divide the log into 6 equal pieces. Now for the fun part: take each piece and pat it into a flat circle (about 3-4 inches in diameter). Use your finger to poke a hole right through the center to create that classic bagel shape.
- Note: Don’t worry about perfection, rustic shapes bake up beautifully and hold toppings just as well!
5. Egg Wash & Bake Arrange your shaped flagels on the prepared baking sheet, giving them about 2 inches of space to breathe. Brush the top of each flagel generously with the beaten egg wash. This is what gives them that “bakery-style” shine and golden-brown finish.
- Bake: Pop them in the oven for 22-25 minutes. You are looking for tops that are beautifully golden and flagels that feel firm to the touch.
6. Cool & Serve: Transfer your masterpiece to a wire cooling rack. I know it’s tempting to eat them right away, but letting them cool prevents them from becoming gummy inside. They are perfectly refreshing and yet totally crave-worthy when served warm or at room temperature.
Tips, Variations & Storage
These cottage cheese flagels are incredibly versatile. While I love the spinach and mozzarella combo, you can absolutely make this recipe your own.
Helpful Tips for Success
- Finely Chop the Spinach: You want the spinach almost minced so it distributes evenly throughout the dough rather than creating large clumps.
- Don’t Overwork the Dough: Mix just until combined. Overworking can toughen flagella, and we want them to stay tender.
- Sticky Hands? If the dough is sticking to your hands while shaping, lightly oil your palms or dust them with a bit of flour.
Fun Flavor Variations
- Everything Bagel: Top with everything bagel seasoning before baking for that classic crunch.
- Garlic & Herb: Add a teaspoon of garlic powder or fresh herbs like dill to the dough for an extra zippy flavor.
- Gluten-Free Option: You can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture might be slightly denser, but still delicious!
Storage & Make-Ahead
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: These freeze wonderfully! Slice them beforehand, wrap them tightly, and freeze for up to 3 months. It’s a fantastic meal prep hack.
- Reheating: To serve, pop them in the toaster or air fryer until warmed through.
What to Serve With Spinach Flatbreads
These flagels are a complete breakfast on their own, but pairing them with the right sides creates a balanced, satisfying meal.
- Cream Cheese & Smoked Salmon: Keep it classic! The savory spinach flavor pairs perfectly with the richness of smoked salmon and a schmear of cream cheese.
- Avocado & Egg: Top your frittata with sliced avocado and a poached or fried egg for a cafe-style brunch at home. The creamy avocado complements the chewy bagel texture perfectly.
- Greek Yogurt Dip: If you want to double down on protein, serve these alongside a zippy Greek yogurt dip with herbs.
FAQs
What are flagella?
A “flagel” is simply a flat bagel! By flattening the dough before baking, you get more surface area for toppings and a crispier crust-to-interior ratio compared to a traditional puffy bagel.
Can I freeze cottage cheese bagels?
Yes, absolutely! Freezing them is a great way to meal prep. I recommend slicing them first so you can grab one and toss it directly into the toaster on busy mornings.
Why use cottage cheese in baking?
Cottage cheese is having a viral moment for a reason. It adds incredible moisture and protein to doughs without the need for heavy fats. It creates a tender crumb that works surprisingly well for breads and pancakes.
Final Thoughts
I hope you are as excited to make these Spinach Cottage Cheese Flagels as I was to share them! They really prove that healthy eating doesn’t have to be complicated or tedious. You get all the comfort of a bagel with the benefits of a high-protein breakfast, all in about 25 minutes.
If you whip these up, I’d love to hear how they turned out! Did you stick to the spinach and mozzarella, or did you try a fun variation? Let me know in the comments below. Happy baking!
