Spinach Cottage Cheese Flagels (Printable)
Chewy baked flatbread-bagel hybrids stuffed with seasoned spinach and creamy cottage cheese, finished with golden egg wash and optional seeds.
# What You’ll Need:
→ Dough
01 - 3 1/2 cups bread flour
02 - 2 tsp instant dry yeast
03 - 1 1/4 cups warm water
04 - 2 tbsp sugar
05 - 1 1/2 tsp salt
06 - 2 tbsp olive oil
→ Filling
07 - 1 cup cottage cheese, well-drained
08 - 1 cup fresh spinach, finely chopped
09 - 1/4 cup grated Parmesan cheese
10 - 1/4 tsp ground black pepper
11 - 1/4 tsp nutmeg
→ Topping
12 - 1 egg, beaten
13 - 2 tbsp sesame seeds or poppy seeds
# How to Prepare:
01 - Combine bread flour, yeast, sugar, and salt in a large bowl. Add warm water and olive oil, mixing until a rough dough forms.
02 - Knead the dough on a lightly floured surface for 8-10 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, approximately 1 hour.
04 - Combine cottage cheese, chopped spinach, Parmesan, black pepper, and nutmeg in a bowl. Mix thoroughly and set aside.
05 - Preheat oven to 425°F and line a baking sheet with parchment paper.
06 - Punch down the risen dough and divide into 8 equal portions.
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 completely.
08 - Flip each filled dough ball seam-side down. Gently flatten with your palm to form a disc about 1-inch thick. Using your finger, poke a 1-inch hole in the center of each disc to create the flagel shape.
09 - Place flagels on the prepared baking sheet. Brush tops with beaten egg and sprinkle with seeds if desired.
10 - Bake for 18-20 minutes until golden brown and cooked through.
11 - Cool slightly on a wire rack before serving warm.
# Expert Advice:
01 -
- The filling stays creamy and molten hot while the outside develops this incredible bagel-like crust that shatters when you bite into it
- These freeze beautifully and reheat in the toaster oven, making them the ultimate grab-and-go breakfast for busy weekdays
02 -
- The dough should feel tacky but not sticky. If it sticks to everything like glue, add more flour one tablespoon at a time
- Sealing the edges properly is the most important step. Any gap and your cheese will escape and burn on the baking sheet
03 -
- Weigh your flour if possible. Cup measurements vary wildly and too much flour will give you tough, dry flagels
- Use a spray bottle to mist the oven with water right after putting them in for extra crispy crusts