Easy Spinach Cottage Cheese Flagels Recipe

Introduction

Irresistibly Easy Spinach Cottage Cheese Flagels are a deliciously healthy treat perfect for any meal of the day. These chewy, flavorful rings blend the tanginess of cottage cheese with fresh spinach for a satisfying bite that’s simple to make and enjoy.

Ingredients

• 1 cup Cottage Cheese (full-fat recommended)
• 2 tablespoons Olive Oil (extra virgin preferred)
• 1 large Egg (or 1 flax egg made from 1 tablespoon ground flaxseed mixed with 3 tablespoons water)
• 1 cup All-Purpose Flour (or almond flour for a gluten-free version)
• 1 teaspoon Baking Powder
• 1 teaspoon Salt
• 2 cups Baby Spinach (finely chopped, drained if using frozen)
• 1 cup Shredded Mozzarella Cheese (or shredded feta for a tangy alternative)

Instructions

1. Step 1: In a medium bowl, combine the cottage cheese and olive oil, whisking until smooth. Add the egg or flax egg and mix until uniform and slightly lumpy.
2. Step 2: Add the flour, baking powder, and salt to the wet mixture. Gently fold in with a spoon or spatula until a shaggy dough forms; it will be sticky.
3. Step 3: Fold in the finely chopped spinach and shredded cheese, making sure they are evenly distributed throughout the dough.
4. Step 4: Lightly flour a work surface and turn out the dough. Knead gently to combine, then divide into 6 to 8 equal portions. Roll each into a 6-8 inch log, then form into loops by pressing the ends together. Place the shaped flagels on a parchment-lined baking sheet.
5. Step 5: Preheat your oven to 375°F (190°C). Bake the flagels in the center of the oven for 20-25 minutes until golden brown and firm. Allow them to cool slightly on the baking sheet before transferring to a wire rack.

Tips & Variations

• For a vegan version, substitute the egg with a flax egg and ensure you use dairy-free cheese alternatives.
• If using frozen spinach, thaw completely and squeeze out moisture to avoid soggy dough.
• Try adding herbs like dill or basil for extra flavor.
• Replace mozzarella with feta for a sharper, saltier taste.

Storage

Store cooled flagels in an airtight container in the refrigerator for up to 3 days. Reheat gently in a toaster oven or microwave until warmed through. For longer storage, they freeze well—wrap individually and thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these flagels gluten-free?

Yes, you can substitute all-purpose flour with almond flour for a gluten-free version. Keep in mind almond flour absorbs moisture differently, so you may need to adjust the dough consistency slightly.

What can I use instead of cottage cheese?

If you want to try a different base, ricotta cheese works well for a similar texture and mild flavor, though it may alter the moisture level slightly.

Easy Spinach Cottage Cheese Flagels Recipe

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★★★★★

4.4 from 115 reviews

These Easy Spinach Cottage Cheese Flagels are a deliciously chewy and flavorful baked bread featuring a creamy cottage cheese base, fresh spinach, and gooey mozzarella cheese. Perfect for breakfast, light lunch, or dinner, these flagels offer a nutritious and versatile option that balances comforting texture with nourishing ingredients. Made with simple pantry staples and baked to golden perfection, they’re a wholesome and satisfying bite anytime.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6–8 flagels 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup full-fat Cottage Cheese
• 2 tablespoons Olive Oil (extra virgin recommended)
• 1 large Egg (or 1 flax egg as vegan substitute)

Dry Ingredients

• 1 cup All-Purpose Flour (or almond flour for gluten-free alternative)
• 1 teaspoon Baking Powder
• 1 teaspoon Salt

Add-ins

• 2 cups Baby Spinach, finely chopped
• 1 cup Shredded Mozzarella Cheese (or shredded feta as an alternative)

Instructions

1. Combining Wet Ingredients: In a medium mixing bowl, break up the full-fat cottage cheese with a fork or whisk until smooth. Add the olive oil and whisk until combined, then crack in the egg or add the prepared flax egg substitute. Whisk vigorously until the mixture is uniform and slightly lumpy, forming the wet base of the flagel dough.
2. Incorporating Dry Ingredients: Add the all-purpose flour (or almond flour) to the wet ingredients, followed by the baking powder and salt. Gently whisk to combine without overmixing to avoid tough texture. Stir with a spoon or spatula until a shaggy, slightly sticky dough forms.
3. Adding the Goodies: Fold in the finely chopped baby spinach and shredded mozzarella cheese until evenly distributed throughout the dough. The dough will become more cohesive but remain slightly tacky with visible green and cheesy bits.
4. Forming the Flagels: Lightly flour a clean surface and turn the dough out. Knead gently a few times to bring it together, then divide into 6-8 equal portions. Roll each piece into a 6-8 inch log and form into a loop by pressing the ends together to create the traditional flagel shape. Alternatively, form discs. Arrange on parchment-lined baking sheet with space between.
5. Baking to Golden Perfection: Preheat oven to 375°F (190°C). Bake the flagels on the center rack for 20-25 minutes until golden brown and firm to the touch. They should sound hollow when tapped on the bottom. Remove and let cool on the baking sheet a few minutes before transferring to a wire rack to cool completely to firm up further.

Notes

• Use full-fat cottage cheese for best texture and flavor; low-fat varieties can alter dough consistency.
• If using frozen spinach, thaw completely and squeeze out excess moisture before adding.
• Fresh baking powder ensures better rise and fluffiness.
• For a vegan option, replace the egg with a flax egg prepared by mixing 1 tablespoon ground flaxseed with 3 tablespoons water and letting it gel.
• Almond flour can be used for gluten-free flagels but may require slight liquid adjustments due to absorption differences.
• Flagels can be shaped as loops or flat discs depending on preference.
• Let flagels cool fully to develop the ideal chewy texture.

Keywords: Spinach flagels, cottage cheese bread, baked flagels, breakfast bread, savory flagels, easy baked bread, spinach cheese bread