Spinach Cottage Cheese Flagels (Printable)

Flat bagels loaded with fresh spinach and creamy cottage cheese for a protein-packed breakfast or snack.

# 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 drained
08 - 1 cup cottage cheese, well drained

→ Topping

09 - 1 egg, beaten
10 - 2 tbsp sesame or poppy seeds

# Directions:

01 - Combine bread flour, instant yeast, sea salt, and granulated sugar in a large mixing bowl. Mix thoroughly to ensure even distribution of yeast and salt throughout the flour.
02 - Pour warm water and olive oil into the dry ingredients. Stir with a wooden spoon until a shaggy, rough dough begins to form and all flour is incorporated.
03 - Knead by hand on a lightly floured surface or use a stand mixer with dough hook attachment for 5-7 minutes until dough becomes smooth, elastic, and passes the windowpane test.
04 - Gently fold chopped spinach and drained cottage cheese into the dough. Continue kneading briefly until evenly distributed. The dough will feel slightly sticky due to the cheese moisture.
05 - Transfer dough to a lightly oiled bowl, turning once to coat all surfaces. Cover with plastic wrap or a damp towel and place in a warm, draft-free area for 1 hour until doubled in bulk.
06 - Preheat oven to 425°F. Line a large baking sheet with parchment paper and set aside.
07 - Turn risen dough onto a lightly floured surface. Using a bench scraper or knife, divide into 8 equal portions, approximately 4 oz each.
08 - Form each portion into a smooth ball by tucking edges underneath. Flatten each ball to 1/2-inch thickness. Press your thumb through the center and gently stretch to create a 4-inch ring, maintaining flattened shape.
09 - Arrange shaped flagels on prepared baking sheet, leaving 2 inches of space between each. Cover with a clean kitchen towel and let rest at room temperature for 15 minutes to puff slightly.
10 - Brush the tops and sides of each flagel generously with beaten egg using a pastry brush. Sprinkle sesame or poppy seeds evenly over the tops while egg wash is still tacky.
11 - Bake at 425°F for 18-20 minutes until deep golden brown, rotating the baking sheet halfway through for even coloring. The bottoms should sound hollow when tapped.
12 - Transfer baked flagels to a wire cooling rack. Allow to cool completely for at least 30 minutes before slicing or serving to prevent gummy texture.

# Expert Tips:

01 -
  • The spinach keeps them incredibly moist without any tricks
  • Cottage cheese adds protein while creating the tenderest crumb imaginable
  • They freeze beautifully so you can bake once and eat for weeks
02 -
  • Really squeeze that spinach dry or your dough will be too sticky to work with
  • Drain cottage cheese for at least 30 minutes to prevent soggy flagels
  • Do not skip the rest period after shaping or they will shrink in the oven
03 -
  • Add fresh herbs like dill or chives to the dough for extra brightness
  • Use full fat cottage cheese for the richest, most tender crumb possible

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