Spinach Cottage Cheese Flagels (Print)
Chewy flat bagels filled with spinach and cottage cheese for a flavorful, protein-packed morning treat or afternoon snack.
# Ingredient List:
→ Dough
01 - 4 cups bread flour
02 - 2 tsp instant dry yeast
03 - 1 1/2 tsp fine sea salt
04 - 1 tbsp granulated sugar
05 - 1 1/4 cups warm water (110°F)
06 - 2 tbsp olive oil
→ Mix-ins
07 - 1 cup fresh spinach, finely chopped and squeezed dry
08 - 1 cup cottage cheese, well drained
→ Topping
09 - 1 egg, beaten
10 - 2 tbsp sesame seeds or poppy seeds
# How-To Steps:
01 - Combine bread flour, yeast, salt, and sugar in a large mixing bowl. Mix thoroughly to distribute all ingredients evenly.
02 - Pour warm water and olive oil into the dry mixture. Stir with a wooden spoon until a shaggy, rough dough forms.
03 - Knead by hand on a floured surface or with a stand mixer using dough hook for 5 to 7 minutes until smooth and elastic.
04 - Gently knead chopped spinach and drained cottage cheese into the dough until evenly distributed. The dough will feel slightly sticky.
05 - Place dough in a lightly oiled bowl, cover with plastic wrap or damp towel, and let rise in a warm, draft-free area for 1 hour until doubled in size.
06 - Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
07 - Turn risen dough onto a lightly floured surface. Divide into 8 equal portions using a bench scraper or knife.
08 - Form each portion into a smooth ball, then flatten to 1/2 inch thickness. Press your thumb through the center and gently stretch to form a 4-inch flattened ring.
09 - Arrange shaped flagels on the prepared baking sheet. Cover loosely with a clean towel and let rest for 15 minutes.
10 - Brush the tops of each flagel with beaten egg using a pastry brush. Sprinkle sesame seeds or poppy seeds evenly over the surface.
11 - Bake for 18 to 20 minutes until golden brown on top and cooked through. The internal temperature should reach 190°F.
12 - Transfer flagels to a wire cooling rack. Let cool completely before slicing, toasting, or serving.
# Expert Suggestions:
01 -
- The cottage cheese keeps these flagels incredibly tender while still delivering that satisfying chew we all crave from bagel shops
- Fresh spinach woven throughout means you're starting your day with greens without even trying
- Flat bagels toast evenly and hold toppings beautifully no more sliding off the sides
02 -
- Drain your cottage cheese thoroughly either in a sieve for 30 minutes or by pressing it in paper towels excess moisture will make the dough heavy
- The dough will feel sticky and somewhat unconventional compared to plain bagel dough this is normal and creates the final tender texture
- These freeze beautifully wrapped individually just toast straight from frozen for a quick breakfast
03 -
- Use an instant read thermometer to check your water temperature too hot kills yeast too cold slows rising significantly
- For extra chewiness skip the egg wash and boil the flagels in simmering water for 30 seconds per side before baking