Easy Spinach Cottage Cheese Flagels (Flat Bagels)
We cannot stop making these viral cottage cheese bagels. This version incorporates spinach and shredded mozzarella for a cute and delicious presentation. If you want to INCREASE YOUR PROTEIN INTAKE at breakfast (or any meal) you need to try these flagels!
Growing up in Long Island New York and living in Manhattan for 4 years (in college), I really appreciated a great bagel. The issue with our traditional bagels is that they are very bready. I 100 percent prefer these homemade bagels any day any time!
PRO TIP: every flour has a different moisture absorbing factor. Start off with the flour listed below and if you need more to absorb the moisture content of the ingredients. Just add a tablespoon more! If you don’t have cottage cheese, this recipe also works Greek yogurt! I would go with 2% or 0% Greek yogurt but 5% also works.
If you like this recipe, you will love my 4 Ingredient Greek Yogurt Bagels
Thank you for stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipes! LOVE YOUR LIFE!
Easy Spinach Cottage Cheese Flagels (Flat Bagels)
Ingredients
- 1 cup cottage cheese
- 1 cup + 2 tbs flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1 tbs olive oil
- 2 oz baby spinach, micro chopped
- 1/2 cup shredded mozzarella cheese
- Egg Wash: 1 egg, lightly beaten
Instructions
- Preheat oven to 375℉. Line a large rimmed baking sheet with parchment paper.
- In a mini food processor, add in your cottage cheese and pulse until smooth.
- To a large bowl, add the cottage cheese, flour, baking powder, salt, olive oil, spinach, mozzarella and mix together until combined. Use your hands to form the dough into a thick log (6 inches long). Divide the dough into 6 equal pieces. Shape the pieces into flatter circles and poke a hole in the middle with your finger. Place onto pan and brush them with egg wash. Bake for 22-25 minutes or until golden brown on top. Transfer to wire rack to let cool completely.
Notes
- Store leftovers in an airtight container in the fridge.
- Use gluten free all purpose flour to make this gluten free.
Nutrition
Hungry for more?
Hi Stella!
I made the flagels this morning and loved them. In place of flour, salt and baking powder I used Bisquick. I’m on weight watchers and each one is 3 pts. Love all your recipe and I’ve made quite a few. Thank you’
Grace
Hi Grace, Thank you so much for trying them out and leaving your feedback!
I also thank you for supporting my website!
Have a beautiful day!
I am going to give these a try and hopefully keep me full for longer instead of snacking on sugary snacks …
Hi Sandra, you are going to love them!
You forgot to add an egg to ingredients for the egg wash. I always look at the ingredients first to make sure I have everything before I start a recipe. Started this receipe, then saw the last step to brush with egg wash and I didn’t have any eggs! They’re super expensive right now.
HI Paige, I’m very sorry for the oversight! I will go in right now update the error. Thank you for bringing it to my attention,
Hi Stella, are the nutritional values per bagel or for all 6?
Hi Lisa, nutritional info is per bagel here!
are you quite sure they have 25g of fat each? I can’t see how 1/6 of the ingredients listed could make them so high in fat.
I can’t wait to try these! Can you do it without making a hole, or will it affect the cook time and what not?
Hi Jenny, it should be okay here!
Can you advise what filling you p
I just saw the gluten free info at the end of the recipe! Thank you! This recipe looks wonderful. Excited to try it.
Hi Julie, enjoy the flagels!
Can I substitute a gluten free flour for wheat flour?
Can I make these keto with almond flour?
Hi Linda, I haven’t tried it myself, but it should work!