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Irresistibly Easy Spinach Cottage Cheese Flagels for Any Meal

Easy baked spinach cottage cheese flagels with a soft chewy texture, golden tops, and plenty of savory flavor.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 flagels
Course: Breakfast, Lunch, Snack
Cuisine: American
Calories: 205
Ingredients Equipment Method Notes

Ingredients
  

For the flagel dough
  • 1 cup cottage cheese
  • 2 cups self-rising flour
  • 1 large egg
  • 1 cup spinach finely chopped and squeezed dry
  • 1/2 cup shredded mozzarella
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
For topping
  • 1 large egg beaten, for egg wash
  • 1 tablespoon grated Parmesan optional

Equipment

  • 1 mixing bowl large
  • 1 Baking sheet
  • 1 Parchment paper
  • 1 measuring cups
  • 1 measuring spoons
  • 1 spoon or spatula for mixing

Method
 

Prepare and mix
  1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
  2. If needed, blend or mash the cottage cheese briefly so the curds are smaller. Make sure the spinach is finely chopped and squeezed very dry.
  3. In a large bowl, stir together the cottage cheese, egg, spinach, mozzarella, garlic powder, black pepper, and salt until evenly combined.
  4. Add the self-rising flour and mix until a shaggy dough forms. If the dough is very sticky, add a little more flour, 1 tablespoon at a time.
Shape and bake
  1. Turn the dough onto a lightly floured surface and knead gently for 1 to 2 minutes, just until smooth.
  2. Divide the dough into 6 equal pieces and flatten each into a thick round about 3 1/2 to 4 inches wide.
  3. Place the rounds on the prepared baking sheet. Brush the tops with beaten egg and sprinkle with Parmesan, if using.
  4. Bake for 22 to 25 minutes, until the tops are glossy and golden with browned spots and the centers are set.
  5. Cool on the baking sheet for 5 minutes, then transfer to a rack and serve warm or at room temperature.

Notes

Squeeze the spinach very dry for the best dough texture. If the dough feels too sticky, add flour a tablespoon at a time. Reheat leftovers in the oven or toaster oven for the best texture.