My cookbook is here! 
These high protein spinach cottage cheese flagels are so easy to make with only 5 main ingredients. Your breakfast time will be so much better!
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 or my Mediterranean Cottage Cheese Flagels.
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 (210 g) cottage cheese
- 1 cup + 2 tbs (125 g) flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1 tbs olive oil
- 2 oz (56.7 g) baby spinach, micro chopped
- 1/2 cup (56 g) 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.
hey Stella I like your recipes. I was just looking at your cottage cheese and spinach bagels but I don’t eat gluten wheat flour. so what am I to use inplace of it and also very low carb. please reply thankyou
Is the nutrition information for one serving or the whole batch
One Serving!
I love these for breakfast! Easy to grab and substantial. I always make a double batch. I followed the recipe the first time I made them. The second time I used Fage 0% yogurt
(eliminated the cottage cheese processing step) and they were still great. Today I used 3/4 whole wheat flour and 1/4 white, for more nutrition, and also used yogurt. They have a nice, nutty flavor. I might try all whole wheat next time. Thank you for a great recipe!
Hi Debra, I’m so glad you tried the flagels and loved them. Also thank you for coming back here to share your feedback with the yogurt and whole wheat flour!