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.
Delicious! I sprinkled some everything seasonings on top!
Oh my goodness! So easy so delicious. Will be doing these again!
Hi Sharon, so glad you love em!!
I’m going to try these today! They sound wonderful! Is it okay to freeze these after making them?
Hi Sandy, I hope you loved the flagels! yes you can freeze em
I am on my third time making these flagles (bagels) the second batch I really liked . I’ll let you know how the third time making high protein flagels come out and eating them are. ✌️
Thank you for this recipe! Have made this three times in the last week haha. I sub regular flour for half almond meal + half buckwheat flour and added an egg to the mix. Scooped them onto the tray with an ice cream scoop. Turned out absolutely amazing. Crispy and shiny outside, soft and tasty inside. Thank you!!
So simple and delish! I added red pepper flakes to the dough and topped with some grated Parmesan. Thanks for a great recipe!
Hi Lori, sounds great! Thanks for the kind feedback
Easy to make and really, REALLY delicious! Comfortably satisfying in the stomach and I appreciate that this recipe kept my blood sugar stable (I’m diabetic).
Thanks for this great recipe!
looks deelish!.
Thank you – they are awesome!