Save I stumbled onto these spinach and cottage cheese flagels while scrolling through breakfast videos at 6 AM, sleep-deprived and desperate for something that wasn't cereal. What caught my attention wasn't the viral status but the promise of actual protein without the fuss of boiling water. Two baking sheets and one very happy breakfast later, I understood why people were obsessing over them.
My roommate walked in halfway through shaping them, took one look at the dough, and asked if I was making tiny bagels or tiny hats. By the time they came out of the oven golden and puffy, she was already asking if she could have two. That's when I knew this recipe was a keeper.
Ingredients
- Cottage cheese: The backbone of these flagels, giving them moisture and protein; blending it smooth ensures a silky dough instead of lumpy patches.
- Shredded mozzarella cheese: Adds richness and helps them brown beautifully, though you can swap in cheddar if that's what you have.
- All-purpose flour: Keep extra nearby because humidity changes how much you'll actually need.
- Baking powder: This is what makes them rise and get those airy, chewy layers without boiling.
- Baby spinach: Mince it fine so every bite has flavor throughout, not just pockets of green.
- Egg wash: One beaten egg gives them that golden, bakery-style crust that makes them look professionally made.
- Olive oil: Keeps the dough tender and adds a subtle richness to the crumb.
Instructions
- Set the stage:
- Preheat your oven to 375°F and line a baking sheet with parchment paper. Having everything ready means you can move quickly once the dough comes together.
- Smooth out the cottage cheese:
- Blend the cottage cheese in a food processor until it's completely creamy with no lumps. This step takes two minutes and changes everything about the dough texture.
- Mix and knead:
- Combine the blended cheese, flour, baking powder, salt, olive oil, spinach, and mozzarella in a bowl. Stir with a spoon first, then knead by hand until it forms a ball, adding flour a tablespoon at a time if it feels too sticky.
- Shape into flagels:
- Roll the dough into a log about 6 inches long, cut it into 6 equal pieces, and flatten each one into a 3 to 4 inch circle. Poke your finger through the center to create that signature hole.
- Brush and bake:
- Arrange them on the baking sheet with space between each one, then brush generously with beaten egg. Bake for 22 to 25 minutes until they're golden brown and firm when you tap them.
- Cool before eating:
- Let them rest on a wire rack so they firm up. They're tempting hot, but they'll hold together better once cooled slightly.
Save There was a moment when I served these to my sister with cream cheese and smoked salmon, and she actually put her phone down to eat one. It sounds small, but in a world of distracted breakfast, that felt like a compliment.
The Cottage Cheese Secret
Cottage cheese is the workhorse ingredient here, doing double duty as moisture and protein. Most people think it belongs only in smoothies or salads, but blended smooth it becomes something entirely different. The curd structure breaks down into a silky batter that creates a tender crumb you'd swear came from yeasted dough.
Making Them Your Own
The base recipe is delicious, but these flagels love customization. I've made versions with everything bagel seasoning sprinkled on before baking, others with sesame seeds pressed into the egg wash, and one wild night, poppy seeds mixed into the dough itself. The spinach and mozzarella are flexible too; kale gets crispy at the edges, arugula wilts down to barely-there green, and one batch with sun-dried tomatoes taught me that add-ins should be finely chopped so they distribute evenly.
Serving Ideas and Storage
These are phenomenal warm with cream cheese, even better with smoked salmon on top, and honestly perfect on their own. I've found they keep in an airtight container for three days and reheat beautifully in a 350°F oven for about five minutes, though they're best eaten within a day or two of baking.
- Wrap any extras in parchment and store at room temperature for one day or in the fridge for up to three days.
- Reheat in the oven rather than the microwave so they stay chewy instead of turning rubbery.
- These freeze beautifully if you wrap them individually before the temperature drops.
Save These flagels have become my go-to when I want breakfast to feel intentional but not complicated. They deliver on protein, taste, and that warm kitchen feeling all at once.
Recipe FAQs
- → What are flagels?
Flagels are chewy flat bagels shaped by piercing a hole in flattened dough rounds, resulting in a soft, dense texture unlike traditional boiled bagels.
- → Can I substitute spinach with other greens?
Yes, kale or arugula can be used in place of spinach for a different flavor and similar texture.
- → How is the dough prepared without boiling?
The dough is mixed and kneaded, then shaped and baked directly, which yields a golden crust and soft interior without the boiling step typical of bagels.
- → What gives the flagels their protein content?
The combined use of cottage cheese, mozzarella, and egg provides a rich source of protein, making these flagels a hearty option.
- → Can these flagels be served cold or reheated?
They can be enjoyed warm for best texture and flavor but also taste good at room temperature and can be gently reheated without drying out.