Spinach Cottage Cheese Flagels (Printer-friendly)

Chewy flat bagels featuring spinach and cottage cheese, ideal for breakfast or snacks with golden crust and soft interior.

# What You 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
10 - 2 tbsp sesame seeds or poppy seeds

# How to Make It:

01 - In a large mixing bowl, combine bread flour, yeast, salt, and sugar. Mix thoroughly to distribute evenly.
02 - Add warm water and olive oil to the dry mixture. Stir until a shaggy dough forms.
03 - Knead by hand or with a 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, then flatten to about 1/2 inch thick. Poke a hole in the center with your thumb and gently widen to form a flattened ring approximately 4 inches wide.
09 - Arrange flagels on the prepared baking sheet. Cover with a 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 - Transfer to a wire rack and let cool before serving.

# Expert Tips:

01 -
  • The flat shape gives you that ideal bagel crunch in every single bite, not just around the edges
  • Cottage cheese keeps these surprisingly tender while still maintaining that signature chew
  • They freeze beautifully and reheat in the toaster oven like a dream
02 -
  • Draining your cottage cheese for an hour in a fine mesh sieve is the difference between perfect flagels and a dough that never sets properly
  • The hole will close up significantly during baking, so stretch it wider than seems necessary
  • These are best eaten the same day but freeze exceptionally well for up to a month
03 -
  • Weigh your flour instead of using cup measures for consistent results every time
  • If the dough feels too sticky to handle, dust your hands with flour rather than adding more to the dough

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