Description
These Easy Spinach Cottage Cheese Flagels are a delicious and healthy snack option, combining creamy cottage cheese with fresh baby spinach and a touch of mozzarella for added flavor. Perfectly soft inside with a golden crust, they are quick to prepare and bake, making them an ideal choice for a nutritious bite any time of the day.
Ingredients
Scale
Main Ingredients
- 1 cup Cottage cheese
- 2 cups Flour
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 1 cup Baby spinach, micro chopped
- 1 cup Shredded mozzarella cheese (optional)
- 1 large Egg, lightly beaten
Instructions
- Preheat Oven: Preheat your oven to 375℉ (190℃) and line a large rimmed baking sheet with parchment paper to prevent the flagels from sticking during baking.
- Process Cottage Cheese: Add the cottage cheese to a mini food processor and pulse until it reaches a smooth consistency; this ensures a creamy dough texture.
- Mix Ingredients: In a large mixing bowl, combine the smooth cottage cheese, flour, baking powder, salt, olive oil, micro chopped baby spinach, and shredded mozzarella cheese (if using). Stir until the ingredients are well incorporated to form a dough.
- Shape Dough: Form the dough into a thick log approximately 6 inches long on your work surface.
- Portion Dough: Cut the dough log into 6 equal pieces for evenly sized flagels.
- Shape Flagels: Flatten each piece into a circle shape and create a hole in the center of each to shape them like bagels (flagels).
- Prepare for Baking: Place the shaped flagels onto the prepared baking sheet. Brush the tops with the lightly beaten egg to help them develop a shiny, golden crust during baking.
- Bake: Bake the flagels in the preheated oven for 22 to 25 minutes, or until they are golden brown and fragrant.
- Cool Down: Remove the baked flagels from the oven and let them cool completely on a wire rack before serving to ensure the best texture.
Notes
- For a dairy-free version, substitute cottage cheese and mozzarella with plant-based alternatives.
- Chopping the baby spinach finely helps distribute the flavor and moisture evenly in the dough.
- Brushing the flagels with beaten egg is optional but recommended for a shiny, appetizing finish.
- Store leftover flagels in an airtight container for up to 3 days or freeze for longer storage.
- These flagels are perfect for snacking or can be served alongside soups and salads.
