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These flat bagels loaded with spinach and cottage cheese turn basic stuff from your kitchen into something you'd think came from a fancy bakery. They don't take much work either. I've made these protein-packed morning treats my regular go-to when life gets crazy and I need something filling but can't mess with complicated cooking.
I came up with this during one super busy week when I needed breakfast I could grab and go. The first bunch disappeared so fast that now I always make twice as many.
What You'll Need
- Cottage cheese: Gives moisture and protein while making everything soft inside
- Flour: Builds the foundation without making your flagels too heavy
- Baking powder: Makes them puff up without needing yeast
- Salt: Wakes up all the tastes and keeps everything balanced
- Olive oil: Adds some richness and helps get that nice golden outside
- Baby spinach: Sneaks in some greens without much taste for those picky eaters
- Mozzarella cheese: Creates stretchy cheese pockets throughout
- Egg wash: Gives your flagels that pretty shine and color
How To Make Them
- Set Everything Up:
- Get your oven hot at 375°F and put parchment on a baking sheet. This heat gets the outside nice and brown while making sure the middle cooks through.
- Smooth Out The Cheese:
- Run cottage cheese through a food processor until it's completely smooth. Don't skip this part - it gets rid of all those lumps and makes your flagels feel nice and even.
- Put The Dough Together:
- Throw the smooth cottage cheese into a big bowl with flour, baking powder, salt, olive oil, chopped spinach, and mozzarella. Mix it all just enough to come together. Don't overdo it. The dough will feel a bit sticky but you can work with it.
- Make Your Flagels:
- Roll the dough into a thick log about 6 inches long, then cut it into 6 equal chunks. Flatten each piece into a circle about half an inch thick, then poke your finger through the middle and gently make a hole like a bagel.
- Cook Them Up:
- Brush some egg on each flagel to make them look pretty when done, then bake for 22-25 minutes. They should be golden brown on top when ready. Move them to a cooling rack right away so the bottoms don't get soggy.
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The spinach in these flagels makes me think of my grandma who always found sneaky ways to add veggies to our food. She would've been so happy seeing how these manage to be good for you and tasty at the same time without feeling like you're eating health food.
Keeping Them Fresh
These flat bagels stay good in a sealed container in your fridge for about 4 days. If you want them to last longer, wrap each cool flagel in plastic, put them in a freezer bag, and they'll stay good for 3 months. You can thaw them overnight in the fridge or just toast them frozen for a quick breakfast. They don't get that weird gummy texture after freezing that lots of homemade bread stuff does.
Easy Swaps
You can change up this recipe based on what's in your kitchen. Switch out spinach for other finely chopped veggies like kale, red peppers, or grated zucchini (just squeeze out the water first). Try cheddar, provolone, or pepper jack instead of mozzarella if you want something different. For folks who don't do dairy, plant-based cottage cheese and non-dairy shredded cheese work too. You can also use melted butter or avocado oil instead of olive oil if that's what you've got.
Ways To Enjoy Them
These flagels taste great plain, but they're amazing when split and toasted. Try them with mashed avocado and a runny egg for breakfast. Make a lunch sandwich with turkey, lettuce and tomato. Whip up a morning sandwich with scrambled eggs and cheese. For a sweet take, spread some cream cheese and drizzle honey on top. The slightly savory base makes an interesting mix with sweet toppings that keeps things fun.
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These spinach flagels give you an easy but filling way to kick off your day with protein, veggies, and that special homemade touch.
Frequently Asked Questions
- → Can I use gluten-free flour for this recipe?
Sure thing, you can swap out regular flour with gluten-free flour to make these rounds without gluten.
- → What can I use instead of a mini food processor?
No mini food processor? No problem. Try using a regular blender or just mash the cottage cheese with a fork until it's smooth.
- → How should I store leftover flagels?
Put any extra rounds in a tightly sealed container and stick them in the fridge. They'll stay good for about three days.
- → Can I substitute another cheese for mozzarella?
Sure you can. Try grated cheddar or any cheese that melts well instead of mozzarella to change up the flavor.
- → How long should I bake the flagels?
Cook the rounds in a hot oven at 375℉ for about 22-25 minutes. They're done when the tops turn a nice golden color.
- → Can I add extra seasonings to the dough?
You bet. Throw in some herbs like parsley or add spices such as garlic powder to make your rounds even tastier.