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Fluffy Creamy Spinach Cottage Cheese Flagels – Easy & Healthy

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These creamy spinach cottage cheese flagels are soft, savory, and packed with protein. Made with simple ingredients in under 30 minutes, they’re perfect for busy mornings, meal prep, or a healthy snack.

Ingredients

Scale
  • 1 cup full-fat cottage cheese (drained slightly)
  • 2 large eggs (room temperature)
  • 1 ½ cups fresh baby spinach (packed)
  • 1 ½ cups all-purpose flour (plus extra for dusting)
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder (optional)
  • ½ cup shredded mozzarella or cheddar cheese (optional)
  • 1 tablespoon melted butter or olive oil (for topping)
  • 1 tablespoon everything bagel seasoning or sesame seeds (for topping)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set it aside.
  2. In a food processor or blender, combine 1 cup cottage cheese (drained), 2 large eggs, and 1 ½ cups packed fresh spinach. Blend until completely smooth, about 30-45 seconds. Scrape down the sides halfway through.
  3. In a large mixing bowl, whisk together 1 ½ cups all-purpose flour, ½ teaspoon salt, and ¼ teaspoon garlic powder (if using). If adding shredded cheese, stir it into the flour mixture now.
  4. Pour the spinach-cottage cheese mixture into the flour mixture. Stir with a spatula until just combined. Do not overmix. The dough will be very sticky and soft.
  5. Lightly dust your hands with flour. Scoop out about ⅓ cup of dough and gently shape it into a ball. Place it on the prepared baking sheet. Using your thumb or the handle of a wooden spoon, poke a hole through the center to create the classic flagel shape. Repeat with the remaining dough. You should get 6-8 flagels.
  6. Melt 1 tablespoon of butter (or use olive oil) and brush it over each flagel. Sprinkle with everything bagel seasoning or sesame seeds if using.
  7. Bake for 18-22 minutes, or until the flagels are puffed up, golden brown on top, and firm to the touch. The bottoms should be lightly browned.
  8. Transfer the flagels to a cooling rack. Let them cool for at least 5 minutes before serving.

Notes

Don’t skip draining the cottage cheese to avoid a soupy dough. Use room temperature eggs for best results. Do not overmix the dough to keep flagels light and fluffy. If dough is too sticky to shape, wet your hands slightly with water instead of adding more flour. Let flagels cool completely before storing to prevent sogginess.

Nutrition

Keywords: cottage cheese flagels, spinach flagels, healthy breakfast, high protein breakfast, easy flagel recipe, savory flagels, vegetarian breakfast

Find it online: https://bouncybowl.com/fluffy-creamy-spinach-cottage-cheese-flagels-easy-and-healthy/