Easy spinach cottage cheese flagels—aka flat bagels—are a soft, chewy, protein-packed twist on traditional bagels. They’re made without yeast or long rising times, and the addition of spinach and cottage cheese gives them extra flavor and nutrition. Whether I’m making them for breakfast or sandwich-style lunches, these flagels are a healthy, satisfying option I keep on repeat.
Why You’ll Love This Recipe
I love this recipe because it’s fast, wholesome, and doesn’t require any yeast or boiling. The cottage cheese keeps the dough soft and adds protein, while the spinach brings color and a touch of earthiness. These bake up flatter than traditional bagels, making them perfect for toasting or stacking with fillings. They’re freezer-friendly, easy to prep, and great for meal planning.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour (or whole wheat flour)
- Baking powder
- Salt
- Cottage cheese
- Fresh spinach (chopped and lightly sautéed or steamed)
- Egg (for egg wash)
- Optional toppings: sesame seeds, everything bagel seasoning, shredded cheese
Directions
- I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, I mix the flour, baking powder, and salt.
- I add the cottage cheese and spinach to the dry ingredients and stir until a soft dough forms. If it’s too sticky, I add a little more flour.
- I divide the dough into 4–6 equal pieces and shape each one into a flat bagel (a disc shape with a small hole in the center).
- I place the flagels on the baking sheet and brush the tops with a beaten egg.
- I sprinkle with desired toppings and bake for 20–25 minutes, or until golden brown and cooked through.
- I let them cool slightly before slicing or serving.
Servings and Timing
This recipe makes 4–6 flagels, depending on size. It takes about 10 minutes to prep and 20–25 minutes to bake, so I can have fresh, homemade flat bagels ready in under 40 minutes.
Variations
- I swap cottage cheese for Greek yogurt for a slightly tangier flavor.
- I mix in garlic powder or Italian herbs for more flavor in the dough.
- I add chopped sun-dried tomatoes or olives for a Mediterranean twist.
- I sometimes stuff them with cheese before baking for a melty surprise inside.
Storage/Reheating
I store flagels in an airtight container at room temperature for up to 2 days or refrigerate for up to 5. To reheat, I toast them in the toaster or warm them in a 300°F oven for 5–7 minutes. They also freeze well—I just thaw and reheat when ready.
FAQs
Can I use frozen spinach?
Yes, I’ve used frozen chopped spinach—just thaw and squeeze out all the excess moisture before adding it to the dough.
Can I make the dough ahead of time?
I prefer baking them fresh, but I’ve prepped the dough and refrigerated it for a few hours before baking with no issues.
Can I make them gluten-free?
Yes, a 1:1 gluten-free baking flour works well. The texture is slightly different but still delicious.
Do I need to boil these like traditional bagels?
No boiling needed! That’s what makes flagels so easy. They go straight into the oven.
What’s the texture like?
They’re soft and chewy inside, with a slightly crisp exterior—kind of like a bagel-meets-flatbread vibe.
Conclusion
Easy spinach cottage cheese flagels are the perfect quick bread when I want something satisfying, nutritious, and homemade. With no yeast, no rise time, and endless ways to customize, these are a staple in my kitchen for breakfast sandwiches, lunch wraps, or just with a schmear of cream cheese. Once I started making them, they became a regular part of my routine.
Print
Easy Spinach Cottage Cheese Flagels (Flat Bagels)
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4–6 flagels
- Category: Bread, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These spinach cottage cheese flagels are quick, protein-packed flat bagels made without yeast or boiling. Soft, chewy, and loaded with greens, they’re the perfect healthy option for breakfast sandwiches, lunch wraps, or snacking—ready in under 40 minutes!
Ingredients
- 1 ½ cups all-purpose flour (or whole wheat flour)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup cottage cheese
- ½ cup fresh spinach, chopped and lightly sautéed or steamed
- 1 egg (for egg wash)
- Optional toppings: sesame seeds, everything bagel seasoning, shredded cheese
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together flour, baking powder, and salt.
- Stir in cottage cheese and cooked spinach until a soft dough forms. Add a bit more flour if the dough is sticky.
- Divide dough into 4–6 equal pieces. Shape each into a flat disc and poke a small hole in the center to form a flagel.
- Place on prepared baking sheet. Brush tops with beaten egg and sprinkle with desired toppings.
- Bake for 20–25 minutes, or until golden brown and cooked through.
- Let cool slightly before serving or slicing.
Notes
- Swap cottage cheese with Greek yogurt for a tangier flavor.
- Add garlic powder or dried herbs to the dough for a flavor boost.
- Use thawed, squeezed-dry frozen spinach if fresh isn’t available.
- Flagels freeze well—cool completely before freezing in an airtight bag.
