My cookbook is here! 
These high protein zucchini cottage cheese flagels are so easy to make with only 5 main ingredients. Your breakfast time will be so much better!
If you love the chewy satisfaction of a bagel but want a lighter, protein packed alternative, these zucchini cottage cheese flagels flat bagels are about to become your new go to. They deliver all the comforting texture of standard bread but with a fraction of the effort.
The secret to their incredible nutritional profile and tender crumb lies in a brilliant five ingredient base. Packed with protein from cottage cheese and shredded mozzarella, these flat bagels get a beautiful moisture boost and a pop of color from shredded zucchini.
Versatile and meal prep friendly, these flagels are as easy to customize as they are to make. You can press your favorite everything bagel seasoning or sesame seeds right into the tops before they hit the oven.
If you like this recipe, you will also love my Easy Mediterranean Cottage Cheese Flagels or my High Protein Cottage Cheese Bagels.
Thank you for stopping by Hungry Happens! If you create this or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! Now LOVE YOUR LIFE!
High Protein Zucchini Cottage Cheese Flagels (Flat Bagels)
Ingredients
- 1 cup (210 g) cottage cheese
- 1 + 1/3 cup (165 g) all purpose flour
- 3 tsp baking powder
- 1/2 tsp salt
- 3/4 cup (95 g) zucchini, coarsely grated, squeezed + packed
- 1 tbs olive oil
- 1/2 cup (55 g) shredded mozzarella
- 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
- In a large bowl, add in the flour, baking powder, salt, cottage cheese, zucchini, olive oil, 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 the pan and brush them with egg wash. Bake for 22-25 minutes or until golden brown on top. Transfer to a wire rack to let cool completely.
Notes
- Store leftovers in an airtight container in your fridge for up to 4 days.
- You can use gluten free all prupose flour to make this gluten free.
I really like making the fagels. little sticky working the dough but they taste good
Hi Irene, yes, the dough here is on the sticky side.
Thanks for the feedback!
Amazing and my family loves them
Hi Tabitha, that’s awesome – I’m so glad everyone enjoyed the flagels!
So easy to make – a delicious and healthy thing to have on hand.
I really enjoy these flagels !!! They are perfect size to add an egg on top !! Thanks for all the delicious recipes you share.
I made these and the process was simple and they look just like the photo. But I made a mistake and used Parmesan instead of Mozzarella. Since I added salt too, they were a little salty, but still delicious! I sliced in half and toasted them and then added a small bit of cream cheese. Very good.
Hi Dianne, Yes you can use parmesan here for sure – will still be great!
These are SO DELICIOUS! I can’t stop eating them.
Thank you for such a wonderful and easy to follow recipe. 🙂
Hi Diana, I had the same problem!
I’m so glad you love the flagel recipe!
I’m making them tomorrow. I’m a diabetic and want to eat healthier. Thank you
Hi Sylvia, I hope you love the flagels!!
I’m going to ask a (maybe an obvious) question?
Are you supposed to shred the zucchini?
Maybe I just missed it.🤷🏼♀️
I’m going to try it with almond flour and then with coconut flour.
Hi Trisha, I apologize – I should have included that in the recipe instructions!
I just updated the post and thanks for bringing it to my attention.
Yes you need to coarsely grate/shred the zucchini.
love these!!! question; should dough be sticky and gooey? i put the amount of flour needed but still seems sticky. regardless of this i still love them!!!
Hi Jen, I’m so glad you like the flagels! If the dough is too sticky, you can definitely add (1 tablespoon at a time) more flour.
Can you make a gluten free version?
HI Sima, I haven’t tried it but it should work with GF all purpose flour or almond flour
This was the easiest recipe to make and quite delicious!
Thank you for trying the flagels!
Excellent! Thank you this recipe. I used half whole wheat flour and did not process the cottage cheese.
Hi Kathryn, that’s awesome! Thanks for the kind feedback
can’t wait to get health recipes
enjoy the recipes Tiffany!
I simply loved how they came out and the flavor was great!
Hi Neomi, thanks for trying the recipe! I’m so glad you loved em!