Spinach Cottage Cheese Flagels Recipe

Introduction

Spinach Cottage Cheese Flagels are a delightful twist on traditional bagels, combining creamy cottage cheese with fresh spinach for a savory, nutritious treat. Perfect for breakfast or a snack, these flagels are easy to make and bake to golden perfection.

Ingredients

• 1 cup Cottage Cheese (use full-fat for creaminess)
• 2 tablespoons Olive Oil (can substitute with avocado oil)
• 1 large Egg (for a vegan option, use ground flaxseed mixed with water)
• 1 cup All-Purpose Flour (almond flour for gluten-free option)
• 1 teaspoon Baking Powder (ensure it’s fresh)
• 1 teaspoon Salt (opt for sea salt)
• 2 cups Baby Spinach (finely chopped; kale can be substituted)
• 1 cup Shredded Mozzarella Cheese (feta for a tangier flavor)

Instructions

1. Step 1: Prep Dough: In a mixing bowl, blend the cottage cheese, olive oil, and egg until smooth and creamy.
2. Step 2: Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
3. Step 3: Mix Ingredients: Gradually pour the dry mixture into the wet ingredients, stirring gently until just combined.
4. Step 4: Fold in Spinach and Cheese: Gently incorporate the chopped baby spinach and shredded mozzarella.
5. Step 5: Shape Flagels: Form the dough into bagel-like shapes and place them on a parchment-lined baking sheet.
6. Step 6: Bake: Preheat oven to 400°F (200°C) and bake for about 15 minutes until golden brown.
7. Step 7: Cool: Allow flagels to cool slightly on a wire rack before serving.

Tips & Variations

• For a gluten-free version, substitute all-purpose flour with almond flour and adjust the baking time if needed.
• To make the recipe vegan, replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
• Swap mozzarella for feta to add a tangier flavor.
• Use kale instead of spinach for a heartier texture.

Storage

Store cooled flagels in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or regular oven at 350°F (175°C) for 5-7 minutes to refresh their texture. They can also be frozen for up to one month; thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of baby spinach?

Yes, fresh spinach works well but make sure to finely chop it so it distributes evenly in the dough. You may want to gently sauté and drain it to remove excess moisture.

What if I don’t have cottage cheese?

You can substitute ricotta cheese for a similar creamy texture, though it may alter the flavor slightly. Avoid using very watery cheeses to keep the dough consistency right.

Spinach Cottage Cheese Flagels Recipe

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★★★★★

4.4 from 105 reviews

Spinach Cottage Cheese Flagels are soft, savory bagel-like breads infused with nutritious spinach and creamy cottage cheese. These flagels are lightly baked until golden brown, making a perfect snack or breakfast option that combines protein, greens, and cheesy goodness. Versatile and easy to prepare, this recipe offers options for vegan, gluten-free, and alternative cheese variations.

• Author: lucas
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 flagels 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Wet Ingredients

• 1 cup Cottage Cheese (Use full-fat for creaminess)
• 2 tablespoons Olive Oil (Can substitute with avocado oil)
• 1 large Egg (For a vegan option, use ground flaxseed mixed with water)

Dry Ingredients

• 1 cup All-Purpose Flour (Almond flour for gluten-free option)
• 1 teaspoon Baking Powder (Ensure it’s fresh)
• 1 teaspoon Salt (Opt for sea salt)

Add-ins

• 2 cups Baby Spinach (Finely chopped; kale can be substituted)
• 1 cup Shredded Mozzarella Cheese (Feta for a tangier flavor)

Instructions

1. Prep Dough: In a mixing bowl, blend the cottage cheese, olive oil, and egg until smooth and creamy. This creates the moist base for your flagel dough.
2. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
3. Mix Ingredients: Gradually pour the dry mixture into the wet ingredients, stirring gently until just combined to avoid overworking the dough.
4. Fold in Spinach and Cheese: Gently incorporate the finely chopped baby spinach and shredded mozzarella into the dough, ensuring even distribution of greens and flavor.
5. Shape Flagels: Form the dough into bagel-like shapes, pressing holes through the center to create the classic flagel look, then place them on a parchment-lined baking sheet for easy cleanup.
6. Bake: Preheat your oven to 400°F (200°C) and bake the flagels for about 15 minutes or until they turn a beautiful golden brown, indicating they are cooked through.
7. Cool: Remove the flagels from the oven and allow them to cool slightly on a wire rack before serving to set their texture and improve flavor.

Notes

• For a vegan version, substitute the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set for 5 minutes).
• For a gluten-free option, replace all-purpose flour with almond flour but expect a denser texture.
• You can swap baby spinach with kale or other leafy greens as per preference.
• Use feta cheese instead of mozzarella if you prefer a tangier and saltier flavor profile.
• Ensure baking powder is fresh to achieve the best rise and fluffiness.
• These flagels are best enjoyed fresh but can be stored in an airtight container for up to 2 days or frozen for longer storage.

Keywords: Spinach flagels, cottage cheese bread, savory bagels, vegetarian bread, baked flagels, spinach cheese bread