Description
These irresistibly easy Spinach Cottage Cheese Flagels are soft, cheesy, and packed with fresh baby spinach, perfect for any meal. Combining creamy cottage cheese with shredded mozzarella and a hint of olive oil, these bagel-like treats bake quickly to a golden perfection, offering a nutritious and flavorful snack or breakfast option.
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
- Mix wet ingredients: 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.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt thoroughly to distribute the leavening agent and seasoning evenly.
- Form the dough: Gradually pour the dry mixture into the wet ingredients, stirring gently just until combined to avoid overmixing, which can make the dough tough.
- Add spinach and cheese: Gently incorporate the finely chopped baby spinach and shredded mozzarella cheese into the dough, ensuring even distribution without crushing the greens.
- Shape flagels: Form the dough into bagel-like shapes by rolling portions into rounds and creating a hole in the center; place them on a parchment-lined baking sheet for easy removal.
- Bake the flagels: Preheat the oven to 400°F (200°C) and bake the flagels for about 15 minutes until they turn golden brown and cooked through.
- Cool before serving: Allow the flagels to cool slightly on a wire rack before serving to set the texture and prevent them from becoming soggy.
Notes
- Use full-fat cottage cheese for the creamiest texture; low-fat options may make the dough drier.
- For a vegan version, replace the egg with 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let it sit for 5 minutes to thicken.
- Substitute almond flour for a gluten-free alternative, but expect a slightly denser texture.
- Feel free to swap baby spinach for kale or other leafy greens as preferred.
- Feta cheese can be used instead of mozzarella for a tangier flavor.
- Make sure not to overmix the dough to keep it tender and light.
- These flagels are best eaten fresh but can be stored in an airtight container for up to 2 days.
