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.
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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, 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.
Can you freeze them?
yes you can!
Sorry way to much sodium for me
Hi Brenda, sorry the recipe isn’t to your preference!
Did you make them and the sodium was too much? Or did you not make them and are going by the nutritional values?
what kind of flour do you use?
All purpose flour
Can I use almond flour??
Hi Carole, I have not tried this recipe with almond flour but I do think it will work.
I hope mine turn out that well
me too!
This recipe is a complete WINNER . The flagels are not only visually beautiful but they taste delicious and are very quick and easy to make. I felt the 1/2 tsp of salt was a little light and used 1 tsp which was perfect for our tastes. I didn’t have mozzarella cheese so used tasty cheddar cheese and that worked very well. We ate the flagels five minutes after taking them out of the oven. I highly recommend this fantastic recipe.
is the nutritional information pair flagal or per 100 g?
Per flagel
Hi
Haven’t tried the recipe but do you think these can be made with oat flour?
Hi Gunjan, I havent tried this with oat flour but it should work… just add a little more flour if the dough isnt coming together,.
will this recipe also work with ricotta cheese?
Hi Elayne, I havent tried it but it should work!
Would this work with almond flour?
Hi Carol, It should work! I havent tried it though.
I love your recipes and would love your cookbook but I live in Canada 🇨🇦 and to purchase in Canada the cost is double. It is $38.00 here 😢 Not your fault. I hope to travel to USA and acquire your book. But just wanted to say ‘keep up the good work.’
Love your recipes
Thank you Tammy!
Looks
Very Good I’m going to try this recipe
Yummy
Vegan