Easy Spinach Cottage Cheese Flagels

Easy Spinach Cottage Cheese Flagels are my favorite way to sneak extra greens into any meal while still serving something warm and bakery-fresh. These soft flagel rounds blend creamy cottage cheese with bright spinach in a tender dough, making them perfect for breakfast sandwiches or a snack on the go. You can whip these up in just half an hour, and I promise they taste even better than most coffee shop offerings.

I started making these to repurpose leftover spinach and cottage cheese from my fridge and now everyone asks for them on lazy weekends. My favorite part is mixing the dough by hand it is so satisfying to see it come together in minutes.

Ingredients

• Cottage cheese: for moisture and creaminess full-fat makes the best texture choose brands that look rich and thick not watery
• Olive oil: keeps the dough tender avocado oil works if you have it
• Egg: helps bind everything together use a flaxseed mixture for vegan flagels
• All-purpose flour: the classic choice but almond flour makes a lovely gluten-free option look for finely milled flour for the smoothest dough
• Baking powder: for rise always check it is fresh by seeing if it fizzes in a splash of water
• Salt: a pinch of sea salt brings out all the flavors choose fine salt for even distribution
• Baby spinach: finely chopped for even distribution kale works for a heartier green always wash and dry thoroughly for best texture
• Shredded mozzarella cheese: for meltiness or go with feta for extra tang select pre-shredded for convenience or shred your own for a creamier melt

Instructions

Make the Dough:

In a mixing bowl blend the cottage cheese olive oil and egg until completely smooth and creamy with no visible lumps

Mix Dry Ingredients:

In another bowl whisk the flour baking powder and salt together until perfectly combined so there are no streaks of baking powder left

Combine Wet and Dry:

Slowly add the dry ingredients to the wet mixture stirring gently just until everything is incorporated and the dough forms without overmixing

Add Spinach and Cheese:

Fold in the finely chopped baby spinach and shredded mozzarella gently mixing so greens and cheese are evenly distributed but the dough stays soft

Shape Flagels:

Divide the dough into six even pieces and form each into a round then poke a hole in the center to mimic bagels and set them spaced out on a parchment-lined baking sheet

Bake:

Place the baking sheet in an oven preheated to 400 degrees fahrenheit or 200 degrees celsius and bake for around 15 minutes until the flagels are puffed and golden brown

Cool and Serve:

Remove the flagels and let them cool on a wire rack for about five minutes which keeps the bottoms crisp and makes them easy to handle

I love the mix of spinach and melty cheese in every bite. My daughter once helped shape these and made silly faces out of the dough we laughed the whole time and now it is a kitchen tradition.

Storage Tips

Flagels keep well in an airtight container at room temperature for up to two days. For longer storage wrap individually and freeze for up to one month. Just reheat in the oven for a warm fresh-baked result no need to thaw first.

Ingredient Swaps

If you are out of cottage cheese ricotta gives a similar creaminess though a bit sweeter. Substitute kale or Swiss chard for spinach to play with different greens. You can even swap in vegan cheese shreds or a plant-based yogurt to make these fully dairy-free.

Serving Suggestions

Serve warm for breakfast topped with cream cheese avocado or hummus. Slice and stuff with omelet or roasted veggies for a hearty lunch. They also make a fun bread basket addition at soup night or brunch buffets.

Cultural and Seasonal Notes

Flagels began as a twist on classic bagels a thinner version that bakes up crisper. People often make flagels during spring when spinach is fresh from the market but you can use frozen spinach as well. Try adding sautéed garlic or sun-dried tomatoes to the dough for seasonal flair.

Seasonal Adaptation Notes

Use baby kale or arugula in winter Try sun-dried tomatoes for summer brightness Sprinkle sesame or everything bagel seasoning on top before baking

Success Stories

Friends liked these so much they started calling them spinach bagel thins and now their kids bring them in packed lunches. These are great for busy weekdays since they freeze and reheat so well. You can double the recipe with no trouble so it is perfect for gatherings.

Freezer Meal Conversion

Shape and bake the flagels then cool completely before wrapping tightly and freezing. To serve reheat from frozen in a medium oven for ten minutes or until warmed through. They stay soft and delicious with zero effort on busy mornings.

Flagels are perfect for meal prep and quick breakfasts. Warm from the oven or toasted they turn any day into a bakery treat.

Common Recipe Questions

→ Can I use a vegan substitute for the egg?

Yes! Replace the egg with ground flaxseed mixed with water for a fully plant-based option with similar binding properties.

→ What type of cottage cheese works best?

Full-fat cottage cheese lends extra creaminess and moisture, but lower-fat options can be used if preferred.

→ How do I make these gluten-free?

Substitute almond flour for the all-purpose flour to create gluten-free flagels with a slightly nutty flavor.

→ Can I swap the spinach for another leafy green?

Finely chopped kale or baby chard work well in place of spinach for a flavor twist and similar texture.

→ What’s a serving suggestion?

Enjoy flagels warm, topped with cream cheese or a spoonful of hummus for added richness and flavor.