Description
These Easy Spinach Cottage Cheese Flagels are a delicious and nutritious twist on traditional bagels, combining creamy cottage cheese, fresh spinach, and melted mozzarella. Perfect for a quick snack or a savory breakfast, these flagels are simple to prepare and bake in just 30 minutes.
Ingredients
Wet Ingredients
- 1 cup Cottage Cheese (Use full-fat for creaminess)
- 2 tablespoons Olive Oil (Can substitute with avocado oil)
- 1 large Egg (For a vegan option, use ground flaxseed mixed with water)
Dry Ingredients
- 1 cup All-Purpose Flour (Almond flour for gluten-free option)
- 1 teaspoon Baking Powder (Ensure it’s fresh)
- 1 teaspoon Salt (Opt for sea salt)
Add-ins
- 2 cups Baby Spinach (Finely chopped; kale can be substituted)
- 1 cup Shredded Mozzarella Cheese (Feta for a tangier flavor)
Instructions
- Prep Dough: In a mixing bowl, blend the cottage cheese, olive oil, and egg until smooth and creamy, ensuring a consistent texture for the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Mix Ingredients: Gradually pour the dry mixture into the wet ingredients, stirring gently until just combined to avoid overmixing which can make the flagels tough.
- Fold in Spinach and Cheese: Gently incorporate the finely chopped baby spinach and shredded mozzarella cheese, ensuring they are evenly distributed throughout the dough.
- Shape Flagels: Form the dough into bagel-like shapes by rolling portions into rounds and poking a hole in the center, then place them on a parchment-lined baking sheet to prevent sticking.
- Bake: Preheat the oven to 400°F (200°C), then bake the flagels for about 15 minutes or until they turn golden brown on top, indicating they are fully cooked.
- Cool: Remove the flagels from the oven and allow them to cool slightly on a wire rack to set their texture and avoid sogginess.
Notes
- For a vegan version, replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
- Substitute almond flour for all-purpose flour to make the recipe gluten-free.
- Use feta cheese instead of mozzarella for a tangier flavor.
- Kale can be used instead of baby spinach but ensure it is finely chopped.
- Ensure baking powder is fresh for proper rising.
- Serving suggestion: Enjoy warm with a spread of cream cheese or your favorite dip.
