Spinach Cottage Cheese Flagels Recipe

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Cozy Spinach Cottage Cheese Flagels Recipe, Made Simple

There’s something so comforting about homemade breads that carry a personal touch—and these Spinach Cottage Cheese Flagels are no exception. I love how their golden, buttery crust pairs with a soft, savory interior flecked with vibrant spinach and melty mozzarella. They make your kitchen smell like a warm embrace, inviting you to slow down and savor the moment.

You’ll find making these flagels surprisingly approachable, even if you haven’t tackled bagel-like breads before. The cottage cheese keeps the dough tender and moist, while the baking powder gives it a gentle rise that’s perfect for a quick bake. It’s an ideal weekend project—or anytime you want a cozy, wholesome snack or side.

Whether you’re serving these warm with a pat of butter, alongside a fresh salad, or packing them for lunch, they’re a delightful way to bring fresh greens and a touch of homemade love to your table.

Ingredient Lowdown

• 1 cup cottage cheese: Creamy and tangy, this keeps the flagels moist without heaviness.
• 1 cup + 2 tablespoons all-purpose flour: The base for structure—easy to swap for whole wheat if you want a heartier bite.
• 3 teaspoons baking powder: Provides that gentle lift so these flagels stay light and tender.
• 1/2 teaspoon salt: Enhances the flavors and balances the mildness of the cheese and spinach.
• 1 tablespoon olive oil: Adds richness and helps keep the crumb soft.
• 2 ounces baby spinach, finely chopped: Fresh, vibrant, and just enough to infuse color and a subtle earthiness.
• 1/2 cup shredded mozzarella cheese: Melts into gooey pockets, creating a luscious texture.
• Egg wash (1 lightly beaten egg): Brushed on top for that irresistible glossy, golden crust.

Set Up for Success

First things first—preheat your oven to a cozy 375°F (190°C) so it’s perfectly ready when your dough is shaped. Line a large, rimmed baking sheet with parchment paper; this simple step makes for easy cleanup and ensures the bottoms of your flagels don’t stick or burn.

Step-by-Step: Spinach Cottage Cheese Flagels Recipe

1. Preheat your oven to 375°F (190°C) and prepare a rimmed baking sheet by lining it with parchment paper. This step gets the stage ready for your dough to develop that toasty, golden crust.
2. Pulse the cottage cheese in a mini food processor until it’s smooth and creamy. I find this really helps the dough come together seamlessly, giving the end result a tender crumb.
3. Mix all ingredients together in a large bowl—processed cottage cheese, flour, baking powder, salt, olive oil, chopped spinach, and shredded mozzarella. Use your hands or a sturdy spoon to create a cohesive dough that’s soft but not sticky.
4. Shape your dough into a thick log, about 6 inches long, then divide into 6 equal pieces. Press each piece into a flattened circle, then gently poke a hole in the center with your finger—the classic flagel shape. This hole helps bake the dough evenly, resulting in that signature golden ring.
5. Set flagels on the baking sheet spaced just right to give them room to puff slightly. Brush their tops with the beaten egg wash—the magic touch that transforms them with a glossy, crisp finish.
6. Bake for 22-25 minutes until the flagels turn a warm golden brown and smell irresistibly fragrant. I always watch the last few minutes closely to catch that perfect toastiness without over-baking.
7. Cool completely on a wire rack to preserve their soft yet structured crumb. This also prevents sogginess from trapped steam, so your flagels keep their delightful texture.

Flavor Twists for Spinach Cottage Cheese Flagels Recipe

• Swap baby spinach for sautéed kale or chard for a deeper earthy flavor.
• Add a teaspoon of garlic powder or fresh minced garlic for a punchy savory note.
• Mix in chopped sun-dried tomatoes or roasted red peppers for bursts of sweetness and color.
• Try swapping mozzarella for crumbled feta or sharp cheddar to change the flavor profile.
• Sprinkle sesame or poppy seeds on top before baking for added crunch and a nutty aroma.
• Incorporate fresh herbs like dill, parsley, or chives to brighten the overall taste and add garden-fresh vibes.

Storage & Make-Ahead Tips

• Keep fresh: Store cooled flagels wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days.
• Freeze for later: Wrap each flagel individually in plastic wrap and foil, then freeze up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm flagels wrapped in foil at 350°F (175°C) for 10-12 minutes or toast sliced halves to revive that lightly crisp crust.
• Make dough ahead: Prepare the dough and shape flagels, then refrigerate overnight covered tightly to develop flavor and streamline your baking day.

Spinach Cottage Cheese Flagels Recipe FAQs

• Can I substitute cottage cheese with ricotta? Yes! Ricotta works nicely for a creamier texture but may result in slightly softer flagels.
• Do I need a food processor? It helps smooth the cottage cheese, but you can also mash by hand thoroughly with a fork or use a blender.
• Can I make these gluten-free? To keep the texture, try using a gluten-free all-purpose flour blend but note the rise and chew might differ slightly.
• How do I know when flagels are done baking? Look for a deep golden-brown color on top and a firm, springy feel when gently pressed.
• Can this recipe be doubled? Absolutely! Just scale ingredients evenly and bake in batches to ensure even cooking.

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