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.
I love trying new recipes!
I made these last night and WOW!! It’s like an explosion of flavor in your mouth. Can’t wait to try the spinach version. Thank you
Hi Zenia, I love your name!
I really liked these! followed the recipe except I didn’t have mozzarella so I used regular shredded cheese.
Hi Catherine, I’m so glad you loved the bagel recipe!
These turned out great! I added a scant tsp of everything bagel seasoning to the dough and of course sprinkled the tops with more seasoning after I applied the egg wash and I sprinkled a bit more mozzarella cheese on top of each one as well. They smelled so good that we had a hard time waiting for them to cool. Thank you for the easy to follow directions. I will definitely be making these again.
what a disaster!
They looked great but tasted terrible. followed the recipe but terrible taste.
don’t know what went wrong but zucchini is not my favorite so I should have used something else.
I’m sorry the recipe didn’t work for you!
Mind blowing
Hi Tarla, I’m so glad you loved the bagels!
These were delicious!
Can’t wait to try other flavors!
Can I leave them as is and just add raisins and cinnamon or blueberries?
Hi Diane, yes, leave out the shredded cheese and add in the sweeter ingredient
Could you use almond flour?
Hi Debbie, I havent tried it with almond flour but should work!
Exellent taste, i added some extra smoky cheese, delicious! Thanks, Stella🩷
Sounds delicious!
These look so good and I love the bread texture.
Thank you Deb!
I love this idea. Can I use a hand immersion mixer to blend all the ingredients? I don’t have a food processor that can do this.
Yes you can!
Looks delicious but why do we have to print about 10 pages to get the recipe? I hate when this happens.
Hi Ivy, i’m sorry , i will look into that!
Can I add chopped ham to this
Hi Cynthia, yes of course!
what can we use instead of APF to make this lower in carbs?
I truly wasnt sure about these flagels. After my first bite it eas like an explotion in my mouth! They were so good! Im certainly be making these often and sharing with my family and friends.
Thank you☺️
HI Rosa, Thank you for your kind feedback! I’m so glad you enjoyed the flagel recipe!
I followed the recipe exactly. The dough was way too sticky for me to roll into a log (I was wearing nitrile gloves, maybe it would have been easier with floured bare hands), so I put it on the scale to evenly divide it- about 90 grams each.
They were definitely flat and very tasty. I think I may forgo the bagel shape and try just biscuits next time. And maybe sprinkle some additional cheese on the top.
Very good. Thank you for the recipe!
Hi Tracy, thank you for trying the recipe and sharing your feedback!
You can add a little flour to your dough next time. Each flour is different!
Delicious. I enjoyed making these and using zucchini (although a small amount) from my husband’s garden.
Thanks for the kind feedback Susan!