Description
These Spinach Cottage Cheese Flagels are soft, savory bread rings filled with nutritious spinach and creamy cottage cheese, perfectly topped with melted mozzarella. Easy to make and bake, they offer a delicious, protein-packed snack or breakfast option with a delightful golden crust.
Ingredients
Scale
Dry Ingredients
- 1 cup + 2 tablespoons all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
Wet Ingredients & Fillings
- 1 cup cottage cheese
- 1 tablespoon olive oil
- 2 ounces baby spinach, finely chopped
- 1/2 cup shredded mozzarella cheese
- 1 egg, lightly beaten (for egg wash)
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Blend cottage cheese: Using a mini food processor, blend the cottage cheese until smooth to create a creamy base for the dough.
- Mix ingredients: In a large bowl, combine the blended cottage cheese with flour, baking powder, salt, olive oil, finely chopped spinach, and shredded mozzarella cheese. Mix until all ingredients are fully incorporated into a dough.
- Shape dough: Form the dough into a log on a flat surface, then divide it into six equal pieces. Shape each piece into a circle with a hole in the center, resembling a bagel shape.
- Prepare for baking: Place the shaped flagels on the prepared baking sheet. Brush the tops generously with the beaten egg to give them a golden, glossy finish.
- Bake: Bake in the preheated oven for 22 to 25 minutes, or until the flagels turn golden brown and are cooked through.
Notes
- Ensure the cottage cheese is well blended to avoid lumps in the dough.
- You can substitute baby spinach with frozen spinach that has been thawed and thoroughly drained.
- For a vegan variation, replace cottage cheese with a plant-based alternative and egg wash with non-dairy milk or oil.
- Allow flagels to cool slightly before serving to enhance flavor and texture.
- These flagels can be stored in an airtight container for up to 3 days or frozen for longer storage.
