Description
These Irresistibly Easy Spinach Cottage Cheese Flagels are a delightful twist on traditional bagels, combining creamy cottage cheese, fresh spinach, and mozzarella into a soft, savory treat perfect for any meal. Quick to prepare and bake, they offer a nutritious and flavorful option that’s both satisfying and versatile.
Ingredients
Scale
Dough 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)
- 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)
Fillings
- 2 cups Baby Spinach (finely chopped; kale can be substituted)
- 1 cup Shredded Mozzarella Cheese (feta for a tangier flavor)
Instructions
- Blend 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.
- Mix 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.
- Combine Mixtures: 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.
- Form 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: 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 and Serve: Allow the flagels to cool slightly on a wire rack before serving to set the texture and prevent them from becoming soggy.
Notes
- For a vegan version, replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water).
- Use almond flour instead of all-purpose flour to make the recipe gluten-free.
- Substitute kale for baby spinach if desired.
- For a tangier flavor, swap shredded mozzarella with feta cheese.
- Ensure baking powder is fresh for proper rising.
- Do not overmix the dough to keep the flagels tender.
