Spinach Cottage Cheese Flagels

Short, Catchy Intro

So you want something bagel-y… but also you don’t want to wrestle with yeast, wait three business days for dough to “rise,” and question your life choices? Same.

Enter: Spinach Cottage Cheese Flagels (aka flat bagels). They’re chewy, toasty, and sneaky-healthy enough to make you feel like you’ve got your life together—even if you’re eating one standing over the sink. No judgment. I’ve been there.

Why This Recipe is Awesome

Let me sell you on this real quick:

• High-protein vibes: Cottage cheese does the heavy lifting, so you don’t have to.
• Spinach = instant “I’m healthy” energy: Even if you add a mountain of cream cheese later. Balance.
• Fast and mostly foolproof: It’s basically mix, shape, bake. Idiot-proof… even I didn’t mess it up.
• Flagels toast like a dream: More surface area = more crunch. Science.
• Meal-prep friendly: Make a batch, store them, and feel smug all week.

Ingredients You’ll Need

• Cottage cheese (1 cup) – the protein hero, slightly lumpy and proud.
• Spinach (1 packed cup, chopped) – fresh or thawed frozen (just squeeze it dry like it owes you money).
• Egg (1 large) – glue that holds your dreams together.
• All-purpose flour (1 cup) – yes, flour. We’re not baking air today.
• Baking powder (2 tsp) – so they puff a little and don’t turn into hockey pucks.
• Salt (1/2 tsp) – because flavor matters.
• Garlic powder (1 tsp) – optional, but IMO it makes everything better.
• Everything bagel seasoning (1–2 tbsp) – optional, but also… why wouldn’t you?
• Olive oil spray or a little oil – to prevent sticking and heartbreak.

Step-by-Step Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. Yes, you really want to do this first. Don’t “preheat later.” That’s how chaos starts.
2. Prep the spinach. If you’re using frozen spinach, thaw it and squeeze out as much water as possible. If you skip this, your dough will be wetter than a sad handshake.
3. Mix the wet stuff. In a bowl, stir together cottage cheese and the egg until it looks mostly combined. It won’t be perfectly smooth and that’s fine—this isn’t a skincare routine.
4. Add dry ingredients. Toss in flour, baking powder, salt, and garlic powder. Mix until a shaggy dough forms. If it feels sticky, add a tablespoon of flour at a time until it’s workable.
5. Fold in spinach. Add the chopped spinach and stir it through. You want it evenly spread so every bite feels like you made a “responsible” choice.
6. Shape the flagels. Divide dough into 4 equal pieces. Roll each into a ball, flatten it into a thick disc, and poke a hole in the middle. Make the hole a bit bigger than you think—it shrinks while baking.
7. Top them. Lightly brush or spray with oil, then sprinkle on everything bagel seasoning (or sesame, poppy, whatever you love). Press toppings gently so they actually stick and don’t fall off like flaky friends.
8. Bake. Bake for 18–22 minutes, until the tops are lightly golden and set. Let them cool for 10 minutes before slicing. If you slice immediately, you’ll squash them. Patience, young grasshopper.
9. Toast and eat. Slice, toast, and add your toppings of choice. This is where the magic happens.

Common Mistakes to Avoid

• Skipping the spinach squeeze: Frozen spinach holds water like it’s guarding national secrets. Squeeze it dry or your dough will turn into spinach soup.
• Making the hole too small: “It’ll be fine.” No. It will close up. Make it bigger than your confidence.
• Over-flouring the dough: If you dump flour in like you’re salting a sidewalk, your flagels will be dry. Add flour slowly, only if needed.
• Not preheating the oven: Rookie mistake. Your bake time gets weird and your texture suffers.
• Cutting them hot: They’re still setting inside. Give them a few minutes or accept your squished destiny.

Alternatives & Substitutions

Because we all run out of stuff at the worst possible moment:

• Flour swaps: You can try whole wheat flour for a nuttier vibe (they’ll be a bit denser). A 50/50 mix is a safe middle ground.
• No spinach? Use finely chopped kale (massage it a bit) or even shredded zucchini—just squeeze it dry first. Water is the enemy here.
• More flavor: Add grated parmesan, chili flakes, or dried herbs. I fully support your chaos.
• Seasoning: Everything bagel seasoning is elite, but sesame seeds, poppy seeds, or even flaky salt works too.
• Egg-free-ish: You can try a flax egg, but texture may be softer. Still tasty, just less “bagel-like.”

Spinach Cottage Cheese Flagels

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These Spinach Cottage Cheese Flagels are chewy, protein-packed, and way easier than traditional bagels.

They’re made without yeast, packed with spinach for a sneaky veggie boost, and toast up beautifully.

Perfect for quick breakfasts, meal prep, or when you want bagel vibes without bagel drama.

• Author: Haruki Sakamoto
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 flagels
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

1 cup cottage cheese

1 cup spinach, finely chopped (fresh or frozen, squeezed dry)

1 large egg

1 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 teaspoon garlic powder (optional)

1–2 tablespoons everything bagel seasoning

Olive oil spray or brushing oil

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper

2. If using frozen spinach, thaw completely and squeeze out all excess moisture

3. In a bowl, mix cottage cheese and egg until mostly combined

4. Add flour, baking powder, salt, and garlic powder, then mix into a soft dough

5. Fold in chopped spinach until evenly distributed

6. Divide dough into 4 equal pieces and shape into flattened rounds

7. Poke a large hole in the center of each to form flagels

8. Lightly oil the tops and sprinkle with everything bagel seasoning

9. Bake for 18–22 minutes until lightly golden and set

10. Cool for 10 minutes, then slice, toast, and serve

Notes

Make the center hole larger than you think—it shrinks while baking

Always squeeze spinach dry to avoid wet dough

Toast before serving for best texture

Store leftovers in the fridge up to 4 days or freeze sliced flagels for easy reheating

FAQ (Frequently Asked Questions)

1) Do these taste like cottage cheese?

Not really. Cottage cheese mostly melts into the dough and gives it a tender, chewy texture. If someone hates cottage cheese, don’t tell them until after they say “wow this is good.”

2) Can I make them gluten-free?

You can try a 1:1 gluten-free baking flour blend. Results vary by brand, but it usually works decently. Just expect a slightly different chew.

3) How do I store them?

Keep them in an airtight container in the fridge for up to 4 days. For best results, slice and toast before eating. Cold flagels straight from the fridge are… fine, but don’t do that to yourself.

4) Can I freeze them?

Yep. Slice first (future-you will thank you), then freeze in a bag with parchment between slices. Toast from frozen—no thawing drama.

5) Why did my flagels turn out dense?

Usually it’s one of three things: too much flour, old baking powder, or you packed the dough like you were making stress balls. Be gentle.

6) Can I cook these in an air fryer?

Totally. Air fry at about 350°F (175°C) for 10–14 minutes, checking early. Different air fryers have different personalities.

7) What toppings are best?

Classic: cream cheese + smoked salmon. Chaotic good: avocado + hot sauce. Sweet-ish: honey + a pinch of salt. Pick your mood.

Final Thoughts

These Spinach Cottage Cheese Flagels are the kind of recipe that makes you feel like a kitchen genius without doing genius-level work. They’re fast, filling, and stupidly satisfying when toasted.

Now go impress someone—or yourself—with your new culinary skills. You’ve earned it. And if you eat two in a row? That’s not “overdoing it.” That’s just being efficient. FYI.