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–+ servings
Spinach Cottage Cheese Flagels

Delicious Spinach Cottage Cheese Flagels for Your Next Snack

Enjoy these protein-packed Spinach Cottage Cheese Flagels, perfect for a quick snack or healthy brunch option.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 4 flagels
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup cottage cheese using full-fat gives a richer flavor
  • 2 tablespoons olive oil can be substituted with avocado oil
  • 1 large egg for a vegan option, mix ground flaxseed with water instead
  • 1 cup all-purpose flour for gluten-free flagels, use almond flour instead
  • 1 teaspoon baking powder always check for freshness
  • 0.5 teaspoon salt sea salt is typically the best choice
For the Filling
  • 1 cup baby spinach chop finely or replace with kale
  • 0.5 cup shredded mozzarella cheese substitute with feta for a tangy kick

Equipment

  • Mixing Bowl
  • Whisk
  • Spatula
  • Baking Sheet
  • Oven

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine the cottage cheese, olive oil, and beaten egg. Blend until smooth and creamy.
  2. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
  3. Gradually add the dry mixture to the wet ingredients, stirring gently until just combined.
  4. Fold in the chopped baby spinach and shredded mozzarella cheese until evenly distributed.
  5. Shape the dough into bagel-like rounds and place them on a parchment-lined baking sheet.
  6. Preheat the oven to 400°F (200°C) and bake the flagels for about 15 minutes until golden brown.
  7. Remove from the oven and cool on a wire rack for around 5 minutes before serving.

Nutrition

Serving: 1flagelCalories: 150kcalCarbohydrates: 20gProtein: 9gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Store leftover flagels in an airtight container for up to 3 days. Freeze individually wrapped flagels for up to 3 months.

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