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.
