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These homemade flagels with spinach and cottage cheese turn basic ingredients into an amazing bread that's nutritious and filling. The soft inside and golden outside make them great for morning sandwiches or midday bites, and they're way easier than making regular bagels.
I came up with these flagels while hunting for a fast substitute for normal bagels that still had that nice chewy bite we all want. Now my family asks for them every week, especially my kid who's crazy about the spinach making them green.
Ingredients
- Cottage cheese: Brings moisture and boosts protein while keeping everything soft
- Flour: Gives the flagels their shape but keeps them airy
- Baking powder: Makes them rise without dealing with yeast
- Salt: Makes all the flavors pop and evens out the savory taste
- Olive oil: Adds a nice richness and helps make the crust golden
- Baby spinach: Gives color, good stuff, and a light earthy taste
- Mozzarella cheese: Creates stretchy bits and deeper flavor
- Egg wash: Makes the outside shiny like store-bought bagels
Step-by-Step Instructions
- Get Ready:
- Heat your oven to 375°F and put parchment on a baking sheet. Setting everything up first makes the whole process smoother and stops the dough from sitting around too long.
- Smooth Out The Cottage Cheese:
- Run cottage cheese through a food processor until it's totally smooth with no chunks. This is super important for getting moisture spread evenly in the dough.
- Put The Dough Together:
- In a big bowl, mix the smooth cottage cheese, flour, baking powder, salt, olive oil, tiny chopped spinach, and mozzarella. Stir until everything's mixed well. The dough will feel a bit sticky but should stick together when you press it.
- Make The Flagel Shapes:
- Roll the dough into a thick log about 6 inches long. Cut it into 6 same-sized pieces so they'll bake evenly. Press each piece into a flat circle about 3/4 inch thick, then poke your finger through the middle to make a hole, and gently widen it to look like a bagel.
- Brush With Egg:
- Paint each flagel all over with beaten egg. This makes them turn beautifully golden while baking and helps toppings stick if you're using any.
- Bake Them Up:
- Put flagels on your baking sheet with plenty of room between them. Bake for 22 to 25 minutes, until they're golden on top and feel firm when touched. Let them cool completely on a wire rack so they finish cooking inside.
Chopping the spinach super tiny is my special trick for these flagels. I found out the hard way that bigger pieces make wet spots that can turn the flagels soggy. Plus the tiny bits spread the flavor better through every bite.
Storage Solutions
Your spinach cottage cheese flagels will stay good at room temp in a sealed container for up to 2 days. If you want them to last longer, stick them in the fridge for up to a week or freeze them for up to 2 months. I like to slice them before freezing, then pop them straight from the freezer into the toaster for the best texture and easy eating.
Customization Options
This basic recipe works with so many changes. Try swapping the spinach for chopped dill or basil. Sprinkle everything bagel seasoning on top before they go in the oven for that classic taste. Switch the mozzarella for feta if you want more tang. The dough even works great with sweet stuff like cinnamon and raisins if you want them for breakfast.
Serving Suggestions
These flagels taste best when they're warm, plain or lightly toasted. For breakfast, cut them open and stuff with scrambled eggs and avocado. At lunch, use them for turkey and cheese sandwiches. My favorite way to eat them is split, toasted, and topped with cream cheese and cucumber slices for a snack that keeps me full until dinner.
These green flagels are a tasty addition to your home baking lineup that works great any time of day!
Recipe Q&A
- → How is a flagel different from a classic bagel?
Flagels are thinner and flatter than regular bagels, giving them a crispier shell and chewy inside. Plus, there’s no boiling step involved, which means they're faster and easier to make. They're also great for holding toppings due to their flat surface.
- → What can I use instead of cottage cheese?
Ricotta cheese or a thick Greek yogurt works as good replacements. Both can add creaminess, though yogurt may require you to add extra flour since it's wetter. Texture might differ slightly but still tastes amazing.
- → What’s the best way to store and how long do these last?
Keep cooled flagels in a sealed container at room temperature for up to 2 days, or refrigerate them to last 5 days. If freezing, they'll stay good for around 3 months. Warm them up in an oven or toaster before eating.
- → Can I add other veggies besides spinach?
Absolutely! Finely chopped kale, grated zucchini (squeeze out all water first), or roasted peppers work great. Just be sure ingredients aren’t too wet so the dough doesn’t become sticky.
- → What are some good toppings for these flagels?
Before baking, sprinkle sesame seeds, poppy seeds, dried onions, or coarse salt on top. Post-bake, try pairing them with cream cheese, smashed avocado, smoked salmon, or even hummus for a tasty addition.
- → Can these be made without gluten?
Yes, swap regular flour for a gluten-free flour mix designed for baking. Be sure it includes xanthan gum, or add 1/4 teaspoon per cup as a binder. The texture may turn out a little different but will still turn out great.