Spinach Cottage Cheese Flagels (Printable version)

Chewy flat bagels loaded with tender spinach and creamy cottage cheese for a hearty breakfast or snack.

# What you need:

→ Dough

01 - 4 cups bread flour
02 - 2 teaspoons instant dry yeast
03 - 1 1/2 teaspoons fine sea salt
04 - 1 tablespoon granulated sugar
05 - 1 1/4 cups warm water (110°F)
06 - 2 tablespoons 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 for egg wash
10 - 2 tablespoons sesame or poppy seeds (optional)

# How To:

01 - Combine bread flour, instant yeast, sea salt, and granulated sugar in a large mixing bowl. Mix thoroughly to distribute ingredients evenly.
02 - Add warm water and olive oil to the dry mixture. Stir until a shaggy, rough dough begins to form.
03 - Knead by hand on a floured surface or use a stand mixer with dough hook attachment for 5–7 minutes until smooth, elastic, and fully developed.
04 - Gently fold in chopped spinach and drained cottage cheese, kneading just until evenly distributed throughout the dough. The dough will feel slightly tacky due to the cheese moisture.
05 - Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm, draft-free area for 1 hour until doubled in volume.
06 - Preheat oven to 425°F and line a baking sheet with parchment paper.
07 - Turn risen dough onto a lightly floured surface. Divide into 8 equal portions, approximately 4 ounces each.
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 create a 4-inch flattened ring with an even hole.
09 - Arrange shaped flagels on the prepared baking sheet, cover with a clean towel, and let rest at room temperature for 15 minutes to relax the gluten.
10 - Brush the tops of each flagel generously with beaten egg wash. Sprinkle sesame or poppy seeds evenly over the surface if desired.
11 - Bake for 18–20 minutes until deep golden brown with a firm, hollow-sounding crust when tapped on the bottom.
12 - Transfer flagels to a wire cooling rack and let cool for at least 30 minutes before slicing or serving to ensure proper texture set.

# Expert Advice:

01 -
  • The cottage cheese creates pockets of creaminess throughout the dough, making each bite more tender and flavorful than plain bagels
  • You get that irresistible bagel chew without needing to boil the dough first
  • These freeze beautifully and reheat perfectly for busy weekday breakfasts
02 -
  • Draining your cottage cheese is nonnegotiable, or your dough will turn into a sticky mess that never bakes through
  • The hole seems too big when raw, but it closes significantly during baking, so make it wider than you think
  • These freeze exceptionally well wrapped individually, so double the batch and stock your freezer
03 -
  • Weigh your flour instead of using cup measures for consistent results every time
  • Use a kitchen scale to divide the dough into perfectly equal portions
  • Brush the egg wash carefully around the edges to avoid sealing the hole shut

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