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?
Delicious, and so easy! My kids and my parents loved them. Will definitely make them again. Already shared the recipe too 🙂
HI Tracy, I’m so glad they were a winner all around!
used whole wheat flour, they came out wonderfully!
Hi Jill, awesome feedback! THank you for sharing!
Have you ever used whole wheat flour? I did, it’s in the oven now. I’ll let you know how it goes!
how do I make this recipe with almond flour?
Hi Ruby, I haven’t tried it with almond flour but it should work. – one to one
can i use riccota cheese instead of cottage?
Hi Sel, it should be okay with ricotta. Make sure you drain it well.
thank you
Can you make the dough ahead of time and store before baking?
Hi BEtty, I havent tried it to say for certain, but would avoid that personally.
Can you use frozen spinach
Hi Aubrey, yes should work thawed, chopped and dried out well!
I’ve now made the flagels twice in less than a week. We love them and all your recipes. Thank you so very much for sharing !!!!!
Absolutely perfect! Thank you. I’m 79yo, on hospice care and don’t have much of an appetite but WOW! – made 2 batches in 1 week and have eaten EVERY ONE of them!
I personalized some and was amazed at how well this recipe adapts to so many food profiles. I was a professional cook (ret) for many years but have NEVER had such a beautiful “simple but complex” food item in my life! Your Flagles are a staple for my diet. Again, thank you.
Hi Marji, I’m so glad you tried the recipe and loved it! Thank you for your kind feedback and I hope you enjoy all the recipes!
Had to add a few more drops of oil and added some grated parm on top. Love your recipes!
HI Heather, I’m so glad you liked the recipe and thank you for sharing your feedback!
I made these yesterday and, while I like them, my family finds them very bitter. I think it may be the baking powder. Upon reflection, it seems like too much? Is the 3 tsp correct?
HI Ruth, it is correct but you can try the recipe next time with less to see if that’s the culprit for you.
Also always make sure to check the expiration date on your leavening agents. I just threw out a bag today because it was going to expire next month and wasnt giving the height i needed in my baked goods.
I going to make this me and my family love cottage cheese and always looking for new way to eat. thanks for sharing
I hope you and your family enjoy em! Thank you Tonya!
I made these tonight and they were startlingly delicious. I added Everything seasoning to the top of them, and used Gluten-free flour since I’m trying to cut out gluten. They came out fluffy, tasty, crispy–completely great. I’ll be making these for other GF people as well and I think they’ll be blown away as well. These would make an excellent egg sandwich!!!
Hi, what kind of gluten free flour did you use?
I found the dough to be very sticky and difficult to work with, but the end result was satisfying and tasty enough to make them again. I did not change any measurement of ingredients except the following, in the final steps: I used a number 16 scoop (4 Tbs), oiled, and oiled hands and oiled silicon spatula to portion the dough, shape it and flatten it. It was still sticky so I probably did not use enough oil. I need to find the sweet spot between just enough and no too much. If anyone has any other suggestions for shaping the dough, I’m all ears. (Note: I did not use egg wash because I have a family member allergic to eggs but the egg wash in bagel making is really quite optional.)
could we bake these in an air fryer, Stella? thanks
Hi Trish, I don’t see why not! I haven’t done it personally but have seen others do iit many times
Hi Stella
Can you use a gluten free flour for this I can not way to try these
thank you and have a blessed day
Hi Kimberly, yes you can certainly sub in GF all purpose flour here! Enjoy and have a blessed day too!