I learned to make cottage cheese flagels one rainy weekend when I wanted something hearty for brunch without spending hours in the kitchen. These little flat bagels—soft, cheesy rounds with a gentle spinach fold—feel like a cross between a bagel and a savory biscuit. People make them for quick breakfasts, packed lunches, or when they need a kid-friendly, protein-rich snack. What makes them special is the cottage cheese: it keeps the dough tender and adds a subtle tang while cutting down on added fat compared with some richer doughs. If you love quick cottage-cheese ideas, you might enjoy this 5-minute cottage cheese breakfast for more inspiration.
Why you’ll love this dish
Cottage cheese flagels are fast, flexible, and forgiving. They bake up in under half an hour, so they’re perfect for weeknight dinners or a leisurely weekend brunch. The cottage cheese brings moisture and protein, while the mozzarella melts into a mild, stretchy texture. Because they’re made with pantry staples and handfuls of spinach, these flagels are budget-friendly and kid-approved. Want a savory breakfast that reheats well? These fit the bill.
Step-by-step overview
Start by combining the wet ingredients: cottage cheese, mozzarella, and egg. Whisk the dry mix—flour, baking powder, and salt—separately. Add the dry to the wet a little at a time, then fold in chopped spinach. Shape the dough into bagel-like rings or flat rounds, brush with oil, and bake until golden. Let them cool briefly before serving so the interior sets.
What you’ll need
- 2 cups Baby spinach (chopped)
- 1 large Egg
- 1 cup All purpose flour
- 1 tsp Baking powder
- 1 tsp Salt
- 2 tbsp Olive oil (plus extra for brushing)
- 1 cup Cottage cheese
- 1 cup Mozzarella cheese (shredded)
If you’re shopping for cottage cheese brands or options, check this helpful Aldi cottage cheese roundup to choose what suits your taste.
Step-by-step instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine the cottage cheese, mozzarella cheese, and egg. Stir until the mixture is reasonably smooth and evenly mixed.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture. Stir until just combined and a soft dough forms.
- Fold the baby spinach into the dough, distributing it evenly without overworking.
- Divide the dough and form into bagel shapes or flatten into rounds. Place them on the prepared baking sheet, leaving space between each.
- Brush the tops lightly with olive oil to promote browning and a glossy finish.
- Bake for 20–25 minutes, until the flagels are puffed and golden on top.
- Allow to cool slightly before serving so they finish setting and are easier to slice.
Best ways to enjoy it
These flagels are delicious warm with a smear of herby spread or stacked into mini sandwiches. Try them with:
- A smear of labneh or cream cheese and a few sliced tomatoes.
- Sliced avocado, microgreens, and a squeeze of lemon for a bright breakfast.
- Warmed and topped with a soft-cooked egg for brunch.
They also pair well with a simple green salad or a bowl of soup for a light dinner.
Storage and reheating tips
Refrigerate cooled flagels in an airtight container for up to 3–4 days. To reheat, warm them in a 350°F (175°C) oven for 6–8 minutes or toast slices in a toaster oven until crisp. For longer storage, wrap individual flagels tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. As with any dairy-based bake, keep them chilled and discard if left at room temperature for more than two hours.
Helpful cooking tips
- If your cottage cheese is very lumpy and you want a smoother crumb, pulse it briefly in a food processor before mixing.
- Squeeze excess moisture from spinach if it’s especially wet—too much moisture will create a sticky dough.
- Measure flour by spooning it into the cup and leveling it off to avoid a dry, dense result.
- Room-temperature egg blends more evenly with the cheeses and yields a more consistent dough.
- Don’t overwork the dough; gentle mixing keeps the flagels tender.
Creative twists
- Add minced garlic and fresh herbs (dill, parsley, or chives) to the dough for an herbed version.
- Fold in chopped sun-dried tomatoes or sliced olives for extra savory notes.
- Make them spicy by adding finely chopped jalapeño and a pinch of smoked paprika.
- For a gluten-free approach, experiment with a 1:1 gluten-free flour blend—expect slightly different texture and adjust hydration as needed.
- Sprinkle sesame seeds, everything seasoning, or nigella seeds on top before baking for a bakery-style finish.
Your questions answered
Q: How long does it take to make these flagels from start to finish?
A: Active prep is about 10–15 minutes. Baking adds 20–25 minutes, so plan roughly 35–45 minutes total.
Q: Can I substitute ricotta for the cottage cheese?
A: Yes. Ricotta will give a creamier, milder flavor and a slightly softer crumb. If ricotta is very wet, drain it briefly to avoid a too-loose dough.
Q: Are these suitable for freezing?
A: Baked flagels freeze well for up to 2 months. Wrap individually and thaw in the fridge before reheating in the oven.
Q: Can I make these dairy-free or vegan?
A: To make a dairy-free version, use a plant-based cottage cheese alternative and a dairy-free shredded cheese substitute. Binding might be trickier—consider adding a flax egg (1 tbsp ground flax + 3 tbsp water) to help hold the dough.
Q: What if I don’t have mozzarella—can I use another cheese?
A: Mild cheeses like cheddar or a young provolone will work. Stronger cheeses will change the flavor profile—use sparingly if you want to keep the balance subtle.
Q: Can I omit the egg?
A: The egg helps with structure. You can try a flax or chia egg substitute, but texture will be a bit different and possibly denser.
Conclusion
If you want more background and an alternate take on the spinach cottage cheese flat bagel, check this detailed recipe for comparison: Easy Spinach Cottage Cheese Flagels (Flat Bagels) – Hungry ….
Print
Cottage Cheese Flagels
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Hearty flat bagels made with cottage cheese and spinach, perfect for brunch or snacks.
Ingredients
- 2 cups Baby spinach (chopped)
- 1 large Egg
- 1 cup All purpose flour
- 1 tsp Baking powder
- 1 tsp Salt
- 2 tbsp Olive oil (plus extra for brushing)
- 1 cup Cottage cheese
- 1 cup Mozzarella cheese (shredded)
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a mixing bowl, combine the cottage cheese, mozzarella cheese, and egg. Stir until the mixture is reasonably smooth and evenly mixed.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture. Stir until just combined and a soft dough forms.
- Fold the baby spinach into the dough, distributing it evenly without overworking.
- Divide the dough and form into bagel shapes or flatten into rounds. Place them on the prepared baking sheet, leaving space between each.
- Brush the tops lightly with olive oil to promote browning and a glossy finish.
- Bake for 20–25 minutes, until the flagels are puffed and golden on top.
- Allow to cool slightly before serving so they finish setting and are easier to slice.
Notes
For a savory twist, mix in garlic and herbs. Store in an airtight container for up to 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American