Spinach Cottage Cheese Flagels (Print version)

Chewy flat bagels stuffed with spinach and creamy cottage cheese, baked until golden for a satisfying breakfast or snack.

# What you need:

→ Dough

01 - 4 cups bread flour
02 - 2 teaspoons instant dry yeast
03 - 1 1/2 teaspoons fine sea salt
04 - 1 tablespoon granulated sugar
05 - 1 1/4 cups warm water (110°F)
06 - 2 tablespoons olive oil

→ Mix-ins

07 - 1 cup fresh spinach, finely chopped and squeezed dry
08 - 1 cup cottage cheese, well drained

→ Topping

09 - 1 egg, beaten
10 - 2 tablespoons sesame or poppy seeds

# Directions:

01 - In a large mixing bowl, combine bread flour, yeast, salt, and sugar. Mix thoroughly to distribute all ingredients evenly.
02 - Pour in warm water and olive oil. Stir with a wooden spoon until a shaggy, rough dough forms.
03 - Knead by hand on a floured surface or with a stand mixer fitted with a dough hook for 5–7 minutes, until dough becomes smooth, elastic, and pulls away from the sides of the bowl.
04 - Gently knead chopped spinach and drained cottage cheese into the dough until evenly distributed. The dough will feel slightly sticky due to the vegetables and cheese.
05 - Place dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm, draft-free area for 1 hour, or until doubled in volume.
06 - Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
07 - Turn risen dough onto a lightly floured surface. Divide into 8 equal portions using a bench scraper or knife.
08 - Shape each portion into a smooth ball. Flatten each ball to about 1/2 inch thickness. Press your thumb through the center and gently stretch with fingers to form a 4-inch flattened ring.
09 - Arrange shaped flagels on the prepared baking sheet, leaving 2 inches of space between each. Cover with a clean towel and let rest for 15 minutes.
10 - Brush tops of flagels generously with beaten egg using a pastry brush. Sprinkle with sesame or poppy seeds if desired.
11 - Bake for 18–20 minutes, rotating the baking sheet halfway through, until flagels are deeply golden brown and sound hollow when tapped on the bottom.
12 - Transfer flagels to a wire rack and let cool for at least 15 minutes before slicing or serving.

# Expert advice:

01 -
  • The cottage cheese keeps them incredibly tender while still delivering that satisfying chewy bagel texture
  • They bake faster than traditional bagels but taste just as authentic
02 -
  • Really squeeze the excess moisture from your spinach and drain the cottage cheese well, otherwise your dough will be too sticky to work with
  • The dough will feel tackier than regular bagel dough because of the cottage cheese, so keep some extra flour nearby for your hands
03 -
  • Use full fat cottage cheese for the creamiest texture and best flavor
  • If your dough feels too sticky to handle, lightly flour your hands instead of adding more flour to the dough itself

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