Description
Craft these savory Spinach Cottage Cheese Flagels for a delightful twist on your favorite breakfast. They boast a perfectly crisp crust and a tender, chewy interior, packed with savory spinach and creamy cottage cheese.
Ingredients
Scale
- 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)
Instructions
- 1. Activate Yeast: In a large bowl, whisk warm water, yeast, and honey/sugar. Let sit 5-10 minutes until foamy.
- 2. Mix Dough: Add salt, squeezed spinach, cottage cheese, garlic powder, and onion powder to the yeast mixture. Gradually mix in flour until a shaggy dough forms.
- 3. Knead: Turn dough onto a lightly floured surface and knead 8-10 minutes until smooth and elastic.
- 4. First Rise: Place dough in a lightly oiled bowl, turn once, cover, and let rise in a warm place for 1-1.5 hours, or until doubled.
- 5. Shape Flagels: Gently punch down dough, divide into 8-10 pieces. Roll each into a ball, then flatten into an oval (about 1/2-inch thick). Place on a lightly floured baking sheet and cover.
- 6. Second Rise & Prep: Let flagels proof for 20-30 minutes. Preheat oven to 425°F (220°C). Bring a large pot of water to a rolling boil with 1 tablespoon sugar or malt syrup.
- 7. Boil & Bake: Carefully boil 2-3 flagels at a time for 30-45 seconds per side. Remove, place on parchment-lined baking sheet. Brush with egg white, sprinkle with seasoning (if using). Bake 18-22 minutes until golden brown. Cool on a wire rack.
- Prep Time: 30 mins
- Cook Time: 20 mins