Spinach Cottage Cheese Flagels (Printable)
Chewy hybrid bagels filled with spinach and cottage cheese for a satisfying breakfast or snack.
# What You'll Need:
→ Dough
01 - 3 1/2 cups bread flour
02 - 2 tsp instant dry yeast
03 - 1 1/4 cups warm water
04 - 2 tbsp sugar
05 - 1 1/2 tsp salt
06 - 2 tbsp olive oil
→ Filling
07 - 1 cup cottage cheese, well-drained
08 - 1 cup fresh spinach, finely chopped
09 - 1/4 cup grated Parmesan cheese
10 - 1/4 tsp ground black pepper
11 - 1/4 tsp nutmeg
→ Topping
12 - 1 egg, beaten
13 - 2 tbsp sesame seeds or poppy seeds
# Directions:
01 - Combine bread flour, yeast, sugar, and salt in a large bowl. Add warm water and olive oil. Mix until a rough dough forms.
02 - Knead the dough on a lightly floured surface for 8–10 minutes until smooth and elastic.
03 - Place dough in a lightly oiled bowl, cover, and let rise in a warm spot until doubled in size, about 1 hour.
04 - Combine cottage cheese, chopped spinach, Parmesan, black pepper, and nutmeg in a bowl. Mix well and set aside.
05 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
06 - Punch down the dough and divide into 8 equal pieces.
07 - Flatten each piece into a 5-inch circle. Place 2 tablespoons of filling in the center of each, then pinch edges together to seal.
08 - Flip each filled dough ball seam-side down. Gently flatten with your palm to form a disc about 1-inch thick. Using your finger, poke a 1-inch hole in the center of each disc to create the flagel shape.
09 - Place flagels on the prepared baking sheet. Brush tops with beaten egg and sprinkle with seeds, if using.
10 - Bake for 18–20 minutes, or until golden brown and cooked through.
11 - Cool slightly on a wire rack before serving.
# Expert Tips:
01 -
- The way the creamy filling bursts through when you tear into these while theyre still warm is absolute magic
- You get all the satisfaction of homemade bagels without the complicated water boiling step
02 -
- Watery filling will make your flagels soggy inside so really squeeze that spinach until your hands ache
- The hole will close up as they bake so make it larger than you think you need to
03 -
- If the dough springs back too much when youre shaping it let it rest for 5 minutes and try again the gluten needs to relax
- Use a kitchen scale to weigh your flour if you have one cup measurements can be wildly inconsistent