Description
Delightfully simple and savory, these Spinach Cottage Cheese Flagels make a perfect meal addition or snack. Combining creamy cottage cheese, fresh baby spinach, and melty mozzarella, this recipe yields golden, soft, bagel-like breads baked to perfection in just 15 minutes. Ideal for breakfast, lunch, or a light dinner, these flagels are easy to prepare, nutritious, and versatile with options for gluten-free or vegan adaptations.
Ingredients
Scale
Wet Ingredients
- 1 cup Cottage Cheese (use full-fat for creaminess)
- 2 tablespoons Olive Oil (can substitute with avocado oil)
- 1 large Egg (for a vegan option, use ground flaxseed mixed with water)
Dry Ingredients
- 1 cup All-Purpose Flour (almond flour for gluten-free option)
- 1 teaspoon Baking Powder (ensure it’s fresh)
- 1 teaspoon Salt (opt for sea salt)
Additional Ingredients
- 2 cups Baby Spinach (finely chopped; kale can be substituted)
- 1 cup Shredded Mozzarella Cheese (feta for a tangier flavor)
Instructions
- Blend cottage cheese mixture: In a mixing bowl, blend the cottage cheese, olive oil, and egg until smooth and creamy, ensuring the mixture is well combined and free of lumps for a consistent texture.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt thoroughly to evenly distribute the leavening agent and seasoning.
- Combine wet and dry: Gradually pour the dry mixture into the wet ingredients, stirring gently just until combined to avoid overmixing which can cause toughness in the dough.
- Incorporate spinach and cheese: Gently fold in the finely chopped baby spinach and shredded mozzarella cheese into the dough, making sure the greens and cheese are evenly distributed without crushing the spinach.
- Shape the flagels: Form the dough into bagel-like shapes by rolling portions into rounds and creating a hole in the center; place the shaped dough on a parchment-lined baking sheet for easy cleanup and removal.
- Bake: Preheat the oven to 400°F (200°C) and bake the flagels for about 15 minutes until they are golden brown and cooked through, developing a firm crust and soft interior.
- Cool and serve: Allow the flagels to cool slightly on a wire rack before serving to help set the texture and prevent sogginess for the best eating experience.
Notes
- For a vegan version, substitute egg with a flaxseed egg (1 tbsp ground flaxseed mixed with 3 tbsp water).
- Use almond flour instead of all-purpose flour to make the recipe gluten-free.
- Substitute kale for spinach if desired for a different leafy green flavor.
- Swap mozzarella with feta cheese for a tangier taste.
- Make sure baking powder is fresh to ensure proper rise and fluffiness.
- Serve warm for optimal texture and flavor.
