Description
These Irresistibly Easy Spinach Cottage Cheese Flagels offer a deliciously creamy and cheesy twist on traditional bagels, perfect for any meal. Made with cottage cheese, fresh baby spinach, and mozzarella, these flagels are quick to prepare and bake into golden, flavorful bread rings that are both satisfying and nutritious.
Ingredients
Scale
Wet 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)
Dry Ingredients
- 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)
Add-ins
- 2 cups Baby Spinach (finely chopped; kale can be substituted)
- 1 cup Shredded Mozzarella Cheese (feta for a tangier flavor)
Instructions
- Combine 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.
- Form Dough: 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.
- Shape 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 for a gluten-free alternative.
- Substitute kale for spinach if preferred.
- Try feta cheese instead of mozzarella for a tangier flavor profile.
- Ensure baking powder is fresh to guarantee proper rise.
- Allow the flagels to cool completely to avoid sogginess before storing.
