Description
These irresistibly easy Spinach Cottage Cheese Flagels are a delicious, protein-packed twist on traditional bagels, perfect for any meal. Combining creamy cottage cheese, fresh spinach, and melted mozzarella, they offer a flavorful and healthy option that’s quick to prepare and bake.
Ingredients
Dairy and Eggs
- 1 cup Cottage Cheese (Use full-fat for creaminess)
- 1 large Egg (For a vegan option, use ground flaxseed mixed with water)
- 1 cup Shredded Mozzarella Cheese (Feta for a tangier flavor)
Oils and Fats
- 2 tablespoons Olive Oil (Can substitute with avocado oil)
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)
Vegetables
- 2 cups Baby Spinach (Finely chopped; kale can be substituted)
Instructions
- Prep Dough: In a mixing bowl, blend the cottage cheese, olive oil, and egg until smooth and creamy, creating the wet base for the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening and seasoning.
- Mix Ingredients: Gradually pour the dry mixture into the wet ingredients, stirring gently until just combined to form a soft dough.
- Fold in Spinach and Cheese: Gently incorporate the finely chopped baby spinach and shredded mozzarella cheese into the dough, distributing them evenly.
- Shape Flagels: Form the dough into bagel-like shapes (ring-shaped rounds) and place them on a parchment-lined baking sheet to prepare for baking.
- Bake: Preheat the oven to 400°F (200°C) and bake the shaped flagels for about 15 minutes or until they turn golden brown and cooked through.
- Cool: Remove from the oven and allow the flagels to cool slightly on a wire rack before serving, so they firm up and are easier to handle.
Notes
- Use full-fat cottage cheese for a creamier texture; low-fat variants may result in drier flagels.
- For a vegan variation, replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set for 5 minutes).
- Substitute all-purpose flour with almond flour to make the recipe gluten-free, but baking time and texture may slightly vary.
- Feta cheese can be used instead of mozzarella to add a tangier flavor.
- Ensure baking powder is fresh for proper rise and fluffiness.
- Store cooled flagels in an airtight container for up to 3 days or freeze for longer storage.
