Easy Spinach Cottage Cheese Flagels Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
