Spinach Cottage Cheese Flagels (Print Version)

Chewy flatbread-bagel hybrids stuffed with spinach and cottage cheese for a satisfying breakfast or snack.

# What You Need:

→ Dough

01 - 3 1/2 cups bread flour
02 - 2 teaspoons instant dry yeast
03 - 1 1/4 cups warm water
04 - 2 tablespoons sugar
05 - 1 1/2 teaspoons salt
06 - 2 tablespoons olive oil

→ Filling

07 - 1 cup cottage cheese, well-drained
08 - 1 cup fresh spinach, finely chopped or thawed frozen spinach, squeezed dry
09 - 1/4 cup grated Parmesan cheese
10 - 1/4 teaspoon ground black pepper
11 - 1/4 teaspoon nutmeg

→ Topping

12 - 1 egg, beaten for egg wash
13 - 2 tablespoons sesame seeds or poppy seeds

# Preparation Steps:

01 - Combine bread flour, yeast, sugar, and salt in a large bowl. Add warm water and olive oil. Mix until a rough dough forms.
02 - Knead the dough on a lightly floured surface for 8 to 10 minutes until smooth and elastic.
03 - Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.
04 - Combine cottage cheese, chopped spinach, Parmesan, black pepper, and nutmeg in a bowl. Mix well and set aside.
05 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
06 - Punch down the dough and divide into 8 equal pieces.
07 - Flatten each piece into a 5-inch circle. Place 2 tablespoons of filling in the center of each, then pinch edges together to seal.
08 - Flip each filled dough ball seam-side down. Gently flatten with your palm to form a disc about 1-inch thick.
09 - Using your finger, poke a 1-inch hole in the center of each disc to create the flagel shape.
10 - Place flagels on the prepared baking sheet. Brush tops with beaten egg and sprinkle with seeds, if using.
11 - Bake for 18 to 20 minutes, or until golden brown and cooked through.
12 - Cool slightly on a wire rack before serving.

# Expert Advice:

01 -
  • The chewy bagel exterior gives way to the most surprising creamy spinach center that feels like a warm hug
  • These freeze beautifully and reheat in the toaster oven for a breakfast that tastes like you spent all morning making it
02 -
  • Well drained cottage cheese is non negotiable. I once used it straight from the tub and the filling turned the dough soggy during baking.
  • The finger method works better than a knife for creating the center hole. A knife cuts and tears, but your finger gently stretches the dough into place.
03 -
  • Let the egg wash dry for 5 minutes before sprinkling seeds. They will stick better and distribute more evenly.
  • If the dough springs back while shaping, let it rest for 5 minutes. Gluten relaxes with time, making it more cooperative.

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