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
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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?
So yummy! I added 1 Tbs of jalapeños and substituted 1/2 Tbs Kinders caramelized onion butter for the salt.
Sounds Delicious Angie!
Is it necessary to smooth the cottage cheese…could it be curds? I like the texture of cottage cheese.
it’s a huge hit for the entire family. I have a 4 year old son who eats the entire batch in 2 days. We all enjoy them immensely. I sprinkle asiago cheese on top and broil it for 1 to 2 minutes as well after most of the baking is completed.
Hi Nore, I love your name and I’m so happy your son loved them too!
Omg, just made these! They taste so much better than the bagels made of yogurt. These are delish!
HI Kim, thanks for trying them out!
I substituted the regular flour with THM Baking Blend, and added 2tsp more of the oil. This makes them low-carb. I also added in garlic and onion powder. So delicious!
So Yummy, So easy! Thank you so much. I’ve been watching you for a while but this is the first recipe I’ve tried. I appreciate the options you provide for various restrictions. I have bone health issues and a bread and sweet tooth, not a great combination. I’ve found many recipes here that provide high protein, calcium, low carb alternatives. I truly appreciate your work.
These were so easy and good, but next time I will add just one teaspoon of baking powder. Three was a bit much.
These look amazing! Can you successfully freeze them.
Would it be ok to use gram flour for these flagels
Yummy!
Super easy recipe to follow and they baked up gold brown. Perfection!
Dough was sticky but added to the fun of baking.
Thank you ☺️
These ‘Flagels’ are delicious and not as dense as their cousin the Bagel. I added some chives to the dough mixture and topped with poppy seeds….. gorgeous, totally hooked 😋
Absolutely delicious. When we lived in US for a few years, we used to buy from Einstein bagels and here we buy from best bakeries. This beats them. I baked gir my 3 yr old grandson but if it’s for me, I would add chilli flakes. you don’t need any spreads for this. Very easy and quick.
Okay, I realize people ask you about making these with every conceiveable type of flour, so I do apologise for my question. Do you know of any reason these would not work using potato starch in lieu of other flours? Thank you! I’m loving browsing your site, everything looks wonderful!
these came out great and very easy to make.
the nutrition facts, is that per 1 bagel or the whole recipe?
HI Dana, I’m so glad you liked them. Its per bagel