Description
Delicious Spinach Cottage Cheese Flagels are soft, cheesy bagel-like breads packed with nutritious baby spinach and creamy cottage cheese. Perfect as a savory snack or breakfast option, these flagels combine the goodness of fresh spinach and mozzarella cheese in a fluffy, golden baked dough.
Ingredients
Scale
Dry Ingredients
- 1 cup + 2 tablespoons all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
Wet and Cheese Ingredients
- 1 cup cottage cheese
- 1 tablespoon olive oil
- 2 ounces baby spinach, finely chopped
- 1/2 cup shredded mozzarella cheese
- 1 egg, lightly beaten (for egg wash)
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking.
- Blend Cottage Cheese: Using a mini food processor, blend the cottage cheese until it becomes smooth and creamy to create a better dough texture.
- Mix Ingredients: In a large bowl, combine the smooth cottage cheese with all-purpose flour, baking powder, salt, olive oil, finely chopped spinach, and shredded mozzarella cheese. Mix thoroughly until all ingredients are fully incorporated into a cohesive dough.
- Shape the Dough: Form the dough into a log shape, then divide it into six equal pieces. Shape each piece into a circle with a hole in the center, resembling a bagel or flagel.
- Apply Egg Wash and Bake: Place the shaped flagels on the prepared baking sheet. Brush the tops lightly with the beaten egg to promote browning and a glossy crust. Bake in the preheated oven for 22-25 minutes until they turn golden brown on top.
Notes
- You can substitute baby spinach with other leafy greens such as kale or Swiss chard, finely chopped.
- Be sure to blend the cottage cheese thoroughly to avoid lumps in the dough.
- For a dairy-free option, try using a plant-based cheese and yogurt alternative, although texture may vary.
- Allow the baked flagels to cool slightly before slicing and serving.
- These flagels are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
