Spinach Cottage Cheese Flagels

A Flagel (a flat bagel) is a thinner, wider, and often denser alternative to a traditional bagel. These spinach and cottage cheese flagels are packed with protein, fiber, and flavor, making them a nutritious and satisfying breakfast, lunch, or snack.

What is a Flagel?

Originating from New York delis, a flagel is essentially a flattened bagel. The shape allows for more surface area, perfect for toasting and topping. This version incorporates nutrient-rich ingredients right into the dough.

Ingredients

For the Dough:

• 2 cups (250g) bread flour (or all-purpose flour)

• 1 cup (120g) whole wheat flour

• 1 tablespoon baking powder (Note: This is a quick dough, no yeast required)

• 1 teaspoon kosher salt

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• 1 cup (225g) full-fat or low-fat cottage cheese (small curd)

• 1 large egg

• 2 tablespoons olive oil

• 1 (10 oz) package frozen chopped spinach, thawed and thoroughly squeezed dry

• 3-4 tablespoons water or milk, as needed

For Topping & Finishing:

• 1 egg yolk + 1 teaspoon water (for egg wash)

• Everything bagel seasoning, sesame seeds, or poppy seeds

• Coarse sea salt (optional)

Instructions

1. Prep the Spinach

Ensure the thawed spinach is squeezed in a clean kitchen towel or paper towels until it’s as dry as possible. Excess moisture is the enemy of good dough.

2. Make the Dough

1. In a large bowl, whisk together the bread flour, whole wheat flour, baking powder, salt, garlic powder, and onion powder.

2. In a separate bowl, combine the cottage cheese, egg, and olive oil. Mix well.

3. Add the wet ingredients and the squeezed spinach to the dry ingredients.

4. Stir with a fork or your hands until a shaggy dough forms. If it seems too dry and isn’t coming together, add water or milk one tablespoon at a time.

5. Turn the dough out onto a lightly floured surface and knead gently for 2-3 minutes until smooth. Do not over-knead.

3. Shape the Flagels

1. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.

2. Divide the dough into 6 equal pieces.

3. Roll each piece into a ball, then flatten it with your palm. Use a rolling pin to roll it into an oval or circle about ¼-inch thick. Alternatively, you can press it out with your hands for a more rustic look.

4. Use your finger or the end of a spoon to poke a large hole in the center and stretch it slightly. Place on the prepared baking sheet.

4. Bake

1. Whisk the egg yolk with 1 teaspoon of water to make an egg wash. Brush it lightly over each flagel.

2. Generously sprinkle with everything bagel seasoning or seeds of your choice. A pinch of coarse salt on top is excellent.

3. Bake for 18-22 minutes, or until the flagels are puffed, firm to the touch, and golden brown.

4. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Serving & Storing Suggestions

To Serve:

• Slice in half and toast until crisp. The flat shape toasts perfectly.

• Top with classic cream cheese, smoked salmon, sliced tomato, and red onion.

• For a protein boost, add a schmear of extra cottage cheese mixed with herbs.

• Use as a base for avocado toast or an egg sandwich.

To Store:

• Room Temperature: Keep in a bread bag or airtight container for 1-2 days.

• Freezer: Flagels freeze beautifully. Once completely cool, place in a freezer-safe bag for up to 3 months. Reheat from frozen in a toaster or oven.

Why You’ll Love This Recipe

• High-Protein & Nutritious: Thanks to cottage cheese and spinach.

• Quick & Yeast-Free: No waiting for dough to rise.

• Versatile: Perfect for any meal and endless topping combinations.

• Delicious Texture: Chewy, dense, and satisfying with a fantastic crust.