Irresistibly Easy Spinach Cottage Cheese Flagels for Any Meal Recipe

Introduction

These irresistibly easy spinach cottage cheese flagels are perfect for any meal, whether breakfast, lunch, or a snack. Soft, cheesy, and packed with spinach, they offer a nutritious twist on traditional bagels without the fuss.

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

Tips & Variations

• For a vegan version, replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
• Substitute kale for baby spinach for a heartier texture and flavor.
• Try feta cheese instead of mozzarella for a tangier taste.
• Use almond flour to make the flagels gluten-free, but note the texture will be slightly different.
• Ensure your baking powder is fresh to help the dough rise properly.

Storage

Store the spinach cottage cheese flagels in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days or freeze for up to 1 month. To reheat, warm them in a toaster oven or oven at 350°F (175°C) for 5–7 minutes until heated through and slightly crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach, but be sure to thaw it fully and squeeze out excess moisture before folding it into the dough to avoid sogginess.

Will these flagels work without cheese?

Cheese adds moisture and flavor, but you can omit it for a dairy-free version. Consider adding extra spinach or a small amount of nutritional yeast for a savory boost.

Irresistibly Easy Spinach Cottage Cheese Flagels for Any Meal Recipe

Print Recipe

★★★★★

5 from 148 reviews

Enjoy these irresistibly easy Spinach Cottage Cheese Flagels, perfect for any meal. These soft, savory bagel-like treats combine creamy cottage cheese, fresh spinach, and melted mozzarella for a nutritious and flavorful bite. They are quick to prepare and baked to golden perfection, making them a delightful option for breakfast, snacks, or light lunches.

• Author: Leo
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 6 flagels 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dairy and Eggs

• 1 cup Cottage Cheese (Use full-fat for creaminess)
• 1 large Egg (For a vegan option, use ground flaxseed mixed with water)
• 1 cup Shredded Mozzarella Cheese (Feta for a tangier flavor)

Vegetables

• 2 cups Baby Spinach (Finely chopped; kale can be substituted)

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)

Oils and Fats

• 2 tablespoons Olive Oil (Can substitute with avocado oil)

Instructions

1. Prep Dough: In a mixing bowl, blend the cottage cheese, olive oil, and egg until smooth and creamy, ensuring all wet ingredients are well combined for a uniform base.
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 overmixing and maintain a tender texture.
4. Fold in Spinach and Cheese: Gently incorporate the finely chopped baby spinach and shredded mozzarella cheese into the dough, distributing them evenly without breaking down the greens.
5. Shape Flagels: Form the dough into bagel-like ring shapes, handling gently, and place them on a parchment-lined baking sheet to prevent sticking during baking.
6. Bake: Preheat the oven to 400°F (200°C) and bake the flagels for about 15 minutes or until they turn golden brown and slightly firm to the touch.
7. Cool: Allow the flagels to cool slightly on a wire rack to set their shape and texture before serving.

Notes

• For a vegan version, replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, set for 5 minutes).
• Almond flour can be used instead of all-purpose flour to make the flagels gluten-free; however, texture will be denser.
• Substitute kale for baby spinach for a more robust flavor and texture.
• Use feta cheese instead of mozzarella if you prefer a tangier flavor.
• Ensure baking powder is fresh for proper leavening and fluffiness.
• These flagels freeze well; store cooled flagels in an airtight container or freezer bag for up to one month.
• Reheat baked flagels in the oven at 350°F (175°C) for 5-7 minutes for best texture.

Keywords: spinach flagels, cottage cheese bagels, easy baked snack, vegetarian flagels, cheesy spinach bread, quick breakfast flagels