I love this recipe because it’s fast, flexible, and satisfying. The cottage cheese makes the dough moist and tender, while the spinach adds a fresh, nutritious boost. They’re also easy to shape and bake—no boiling like traditional bagels! I can enjoy them warm with a smear of cream cheese or dip them in hummus for a deliciously balanced bite. Plus, they’re great for meal prep or grabbing on the go.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Dough 1 cup cottage cheese – I use full-fat for extra creaminess 2 tablespoons olive oil – avocado oil also works 1 large egg – or a flax egg for a vegan version 1 cup all-purpose flour – almond flour if I want it gluten-free 1 teaspoon baking powder 1 teaspoon salt – I prefer sea salt
For the Filling 2 cups baby spinach – finely chopped (or kale as an alternative) 1 cup shredded mozzarella cheese – or feta for a tangier flavor
Directions
Prep the Dough In a mixing bowl, I blend the cottage cheese, olive oil, and egg until the mixture is smooth and creamy.
Mix Dry Ingredients In a separate bowl, I whisk together the flour, baking powder, and salt.
Combine I gradually stir the dry ingredients into the wet mixture, mixing gently until just combined.
Add Filling I fold in the chopped spinach and shredded cheese until everything is evenly distributed.
Shape the Flagels I shape the dough into bagel-like rounds and place them on a parchment-lined baking sheet.
Bake I preheat the oven to 400°F (200°C) and bake the flagels for about 15 minutes, or until golden brown and slightly crisp on the outside.
Cool and Serve I let them cool slightly on a wire rack before serving warm or storing for later.
Servings and Timing
This recipe makes about 6 flagels. From start to finish, it takes just 30 minutes—10 minutes to prep, 15 minutes to bake, and 5 minutes to cool slightly. It’s a quick recipe that fits into any mealtime routine.
Variations
Vegan Flagels – I swap the egg with a flaxseed egg and use a plant-based cheese.
Spicy Version – I mix in red pepper flakes or chopped jalapeños for some kick.
Mediterranean Style – I add chopped sun-dried tomatoes and olives for a bold twist.
Herb-Infused – I mix in fresh or dried herbs like oregano, thyme, or basil for more flavor.
Mini Flagels – I divide the dough into smaller portions for bite-sized snacks or appetizers.
Storage/Reheating
Once cooled, I store the flagels in an airtight container in the fridge for up to 4 days. To freeze, I wrap them individually and store them for up to a month. When I’m ready to enjoy, I reheat them in a toaster oven or at 350°F (175°C) for about 5–7 minutes to refresh the texture.
FAQs
Are these flagels low-carb or keto-friendly?
They’re not strictly keto due to the flour, but I can use almond flour to reduce the carbs and make them more low-carb friendly.
Can I use frozen spinach instead of fresh?
Yes, I’ve used thawed frozen spinach—just be sure to squeeze out all the excess moisture before mixing it in.
Do I need to knead the dough?
Not at all. I just stir the dough until combined; overmixing isn’t necessary and can make them tough.
Can I make the dough ahead of time?
Yes, I’ve made the dough a few hours ahead and kept it in the fridge. Just let it sit at room temp for a few minutes before shaping and baking.
What’s the best way to serve these?
I love them warm with cream cheese, avocado, or hummus. They’re also great with soups or salads as a side.
Conclusion
These Spinach Cottage Cheese Flagels are one of my favorite easy bakes—nutritious, hearty, and totally delicious. Whether I’m making a batch for the week or sharing them fresh out of the oven, they always come together effortlessly and taste amazing every time. They’re proof that healthy and satisfying can go hand in hand.
