Name: Spinach Cottage Cheese Flagels
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 3 cups (360g) all-purpose flour, plus more for dusting; 1 cup (240ml) warm water (105-115°F / 40-46°C); 2 ¼ teaspoons (1 packet) active dry yeast; 1 tablespoon honey or granulated sugar; 1 ½ teaspoons salt; 1 cup (about 4.5 oz) frozen chopped spinach, thawed and SQUEEZED DRY; ½ cup (120g) small-curd cottage cheese; 1 teaspoon garlic powder; ½ teaspoon onion powder; 1 large egg white, for egg wash; 2 tablespoons Everything Bagel Seasoning (optional)

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Spinach Cottage Cheese Flagels: Your New Favorite Breakfast (or Any Meal!)

Get ready to revolutionize your breakfast (or brunch, or snack, or even dinner!) with these incredible Spinach Cottage Cheese Flagels. Imagine a perfectly crispy exterior giving way to a delightfully chewy, airy crumb, bursting with savory spinach, creamy cottage cheese, and just the right amount of seasoning. These aren’t just bagels; they’re flagels – that glorious flattened bagel shape that maximizes that crusty-to-chewy ratio we all crave. Each bite offers a satisfying blend of textures and flavors that will make you wonder where these have been all your life. They’re savory, incredibly satisfying, and surprisingly easy to make right in your home kitchen. If you’re looking for deliciously unique homemade baked goods, See more easy recipes and you’ll find plenty of inspiration for your next culinary adventure, including these amazing Spinach Cottage Cheese Flagels.

Why These Spinach Cottage Cheese Flagels Work
Ingredients for Spinach Cottage Cheese Flagels (and Why They Matter)
Baking Spinach Cottage Cheese Flagels: A Visual Guide
Expert Tips for Flagel Success
What to Serve with Your Flagels
Storing and Reheating Your Flagels
Flagel FAQs

Why These Spinach Cottage Cheese Flagels Work

Crispy Exterior, Chewy Interior: The unique flagel shape, combined with a crucial boiling step, guarantees that perfect contrast of a golden, crunchy crust and a tender, chewy inside. It’s the best of both worlds!
Savory Flavor with a Hint of Freshness: The combination of earthy spinach, tangy cottage cheese, and aromatic garlic and onion powders creates a deeply savory profile that’s incredibly addictive.
Protein-Packed and Satisfying: Thanks to the cottage cheese, these flagels aren’t just empty carbs. They offer a good boost of protein, making them a much more satisfying and energy-sustaining meal option.
Simple Ingredients, Big Flavor: You don’t need fancy ingredients to achieve extraordinary results. With pantry staples and a few fresh additions, you’ll be creating bakery-quality Spinach Cottage Cheese Flagels in no time.

Ingredients for Spinach Cottage Cheese Flagels (and Why They Matter)

Here is what you need and why:

All-Purpose Flour: This is the backbone of our flagels, providing the necessary structure. While all-purpose works wonderfully, you can experiment with bread flour for an even chewier texture, as its higher protein content develops more gluten.

Warm Water: Crucial for activating your yeast! Make sure it’s between 105-115°F (40-46°C). Too cold and the yeast won’t wake up; too hot and you’ll kill it. Think lukewarm bathwater.

Active Dry Yeast: The magical leavening agent that makes our flagels light and airy. Don’t confuse it with instant yeast; active dry needs to be proofed in warm water first.

Honey or Sugar: This isn’t just for sweetness; it’s food for the yeast! A small amount helps the yeast get started and contributes to a beautiful golden-brown crust. You can use either interchangeably here.

Salt: Essential for enhancing all the flavors in our flagels and also plays a critical role in controlling yeast activity and strengthening the gluten structure. Don’t skimp on the salt!

Frozen Chopped Spinach (Thawed & Squeezed Dry): This is where the star flavor comes in! Thawing and squeezing out ALL excess moisture is paramount. If you don’t, the added water will throw off your dough consistency, making it sticky and difficult to work with. This step is non-negotiable for perfectly textured Spinach Cottage Cheese Flagels.

Cottage Cheese: The secret ingredient for tenderness, a bit of tang, and a fantastic protein boost. Opt for small-curd cottage cheese for the smoothest integration into the dough.

Garlic Powder/Onion Powder: These aromatic spices really elevate the savory profile of the flagels, complementing the spinach and cottage cheese beautifully.

Egg White (for wash): Brushed on before baking, an egg wash gives the flagels that coveted glossy, golden-brown crust and helps toppings adhere. You can use a whole egg whisked with a tablespoon of water for a richer color.

Everything Bagel Seasoning (optional): The perfect final touch! This adds incredible texture and a burst of savory, garlicky, oniony flavor. Highly recommended for the authentic bagel shop experience, but your Spinach Cottage Cheese Flagels will be delicious even without it.

Baking Spinach Cottage Cheese Flagels: A Visual Guide

Follow these step-by-step photos:

1. Mixing the Dough

In a large bowl, whisk together the warm water, yeast, and honey/sugar. Let it sit for 5-10 minutes until foamy, indicating the yeast is active. Add the salt, squeezed dry spinach, and cottage cheese. Gradually mix in the flour until a shaggy dough forms. Turn it out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. It should spring back slowly when poked. Place the dough in a lightly oiled bowl, turning it once to coat, and cover with plastic wrap.

2. First Rise (Bulk Fermentation)

Allow the dough to rise in a warm, draft-free place for 1-1.5 hours, or until doubled in size. This bulk fermentation is crucial for flavor development and a good yeast structure. You’ll notice bubbles forming, and the dough will feel soft and airy.

3. Shaping the Flagels

Gently punch down the risen dough and divide it into 8-10 equal pieces. Roll each piece into a smooth ball. Then, using the palm of your hand or a rolling pin, flatten each ball into an oval shape, about 1/2 inch thick. Place the shaped flagels on a lightly floured baking sheet, leaving some space between them. Cover loosely with plastic wrap.

4. Second Rise (Proofing)

Let the shaped flagels proof for another 20-30 minutes, or until they look slightly puffy. While they’re proofing, preheat your oven to 425°F (220°C) and bring a large pot of water to a rolling boil. Add a tablespoon of sugar or malt syrup to the boiling water (this aids in crust development).

5. The Water Bath & Baking to Perfection

Carefully drop 2-3 flagels into the boiling water (don’t overcrowd the pot). Boil for 30-45 seconds per side. Using a slotted spoon, remove them and place them back on the baking sheet lined with parchment paper. Brush with egg white wash and sprinkle generously with Everything Bagel Seasoning. Bake for 18-22 minutes, or until golden brown and cooked through. Cool on a wire rack before slicing and enjoying your incredible Spinach Cottage Cheese Flagels!

Expert Tips for Flagel Success

Don’t Skip the Squeeze!: I cannot stress this enough. Thoroughly squeezing excess water from the thawed spinach is the single most important step for achieving the correct dough consistency. Use a clean kitchen towel or paper towels and wring it out until no more liquid comes out.
Proper Kneading is Key: An adequately kneaded dough will be smooth, elastic, and pass the ‘windowpane test’ (you should be able to stretch a small piece thin enough to see light through it without it tearing). This develops the gluten structure crucial for a chewy texture.
Achieving the Perfect Flat Shape: After rolling into balls, gently use your palms or a rolling pin to flatten them into ovular discs. Aim for about 1/2 inch thickness. The beauty of a flagel is its flattened profile, maximizing the crust!
The Importance of the Water Bath: This step is non-negotiable for true bagel/flagel texture. Boiling gelatinizes the starches on the surface, creating that characteristic chewy crust and preventing excessive rising in the oven. For an even chewier result, you can add 1 tablespoon of barley malt syrup or baking soda to the boiling water, as recommended by baking authorities like King Arthur Baking.
Adjusting Bake Time for Your Oven: Ovens vary! Keep an eye on your flagels, especially towards the end of the baking time. They should be deeply golden brown. If they’re browning too quickly, you can loosely tent them with foil.

What to Serve with Your Flagels

These Spinach Cottage Cheese Flagels are incredibly versatile! Here are some delicious ideas:

Cream Cheese Spreads: From classic plain to chive and onion or even a spicy jalapeño cream cheese.
Avocado and Smoked Salmon: A luxurious and healthy topping that perfectly complements the savory flagel. Add a sprinkle of fresh dill!
Fried or Poached Eggs: Turn your flagel into a complete breakfast sandwich. Add some crispy bacon or avocado slices for extra goodness.
Simple Butter or Olive Oil: Sometimes, less is more. A smear of good quality butter or a drizzle of your favorite olive oil can truly highlight the flagel’s own delicious flavor.

Storing and Reheating Your Flagels

To keep your freshly baked Spinach Cottage Cheese Flagels at their best, proper storage is key:

Room Temperature Storage: Store cooled flagels in an airtight container or a large zip-top bag at room temperature for up to 2-3 days. While they are best fresh, they will retain good flavor and texture for a couple of days.
Freezing for Later: Flagels freeze beautifully! Once completely cooled, place them in a single layer on a baking sheet and freeze for about an hour until solid. Then, transfer them to a freezer-safe bag or airtight container. They can be frozen for up to 3 months. This is perfect for meal prepping!
Best Reheating Methods:
- From Room Temperature: Slice and toast them in a toaster or toaster oven until warmed through and lightly crisp.
- From Frozen: No need to thaw! You can either slice partially thawed flagels and then toast them, or place whole frozen flagels directly in a preheated oven (around 350°F/175°C) for 10-15 minutes, or until heated through and crisp outside. A toaster oven also works wonders for a quick reheat.

Flagel FAQs

Can I use fresh spinach?

While you technically can, frozen chopped spinach is highly recommended. Fresh spinach has a much higher water content and requires blanching and then very thorough squeezing, which is more work. If using fresh, you’ll need about 10-12 ounces raw, blanched, and then squeezed extremely dry.

What if I don’t have active dry yeast?

You can substitute instant yeast at a ratio of 1:1. The main difference is that instant yeast doesn’t require prior proofing in warm water. You can just mix it directly with the flour and other dry ingredients, then add the warm water and wet ingredients.

Can I make these gluten-free?

While flagels rely heavily on gluten for their chewy texture, you can attempt to make a gluten-free version using a high-quality gluten-free all-purpose flour blend that contains xanthan gum. However, the texture will be different – likely denser and less chewy. Results can vary widely with gluten-free flours.

Why are my flagels not chewy?

Lack of chewiness is usually due to one of a few factors: insufficient kneading (which doesn’t develop gluten), under-proofing (not letting the dough rise enough), or skipping or not properly performing the water bath step. The water bath is essential for the gelatinization of starches creating that characteristic chew. Ensure your water bath is at a rolling boil and you’re boiling them for the recommended time.