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. these are fab – thank you. I found them a bit salty for my taste and I barely added any salt. I wonder if it would work with less baking powder? Anyhow, very nice, thanks. 👍
Hi. these are fab – thank you. I found them a bit salty for my taste and I barely added any salt. I wonder if it would work with less baking powder? Anyhow, very nice, thanks. 👍
Hi, Stella! I’m super stoked to try this. Do you think I could use frozen spinach instead of fresh in this recipe?
HI Adrienne, thats awesome! Yes frozen, thawed, chopped and dried spinach would work here! Enjoy!
Hello! Can I use wheat flour in place of white flour?
hi Emily, I haven’t tried this recipe with Wheat flour so i cannot say for sure what the outcome would be. I believe it would work!
How would this work with almond flour?
HI Bev, I haven’t tried them yet with almond flour but I would imagine they would work. But I cannot say for sure!
I love the way these turned out! They were fairly simple, and I already had all the necessary ingredients (I used a shredded cheddar blend instead of mozzarella). I added 2 scoops of my collagen peptide powder for an added boost of protein. Next time I will add more flour as my dough was a bit wet. These could be so versatile and can’t wait to experiment in the future!
Hi Lexie, Thank you for sharing your experience with the recipe! I’m so glad they were a hit!
Amazing recipe, thank you!
Thanks for trying it Jenny!
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 don’t have a mini food processor or any kind of food processor. What do you suggest?
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,
Ms. Steven’s, this comment is absolutely obscure. This page is to encourage and share new processes. Gate comments need not reply.
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 used a nutritional calculator using 1% cottage cheese and the macros are 9g protein and 6g fat. with regular (4%) cottage cheese it would be 10g protein and 7g fat. So, the macros listed here are incorrect.
Yes I agree with this cos I also did the math and got 9.9g protein and 7.4g fat
I agree with Lisa. If you add up fat from full fat cottage cheese, (10), olive oil (14), and mozzarella cheese (13), flour (1) , the full recipe is 38 grams. I did not check your protein numbers.
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!