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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.
These are delicious! I made them with almond flour and about 1/3 cup white flour. They were really sticky, so I added the white flour. They were still too sticky to make into a roll. I shaped them with my hands. They turned out fine.
I am a salt monster, and these were a little too salty even for me. I would omit the 1/2 t salt next time.
Thanks for a great recipe! I will definitely make these again!
Are you using full fat cottage cheese in your recipes, or 1%-2% fat?
Hi Megan, I use full fat everything in my recipes. ALL the time! Yogurt, cottage cheese, milk, shredded cheese, etc.