Spinach Cottage Cheese Flagels (Printable)
Chewy flat bagels stuffed with spinach and cottage cheese filling
# What You Need:
→ Dough
01 - 3 1/2 cups bread flour
02 - 2 teaspoons instant dry yeast
03 - 1 1/4 cups warm water
04 - 2 tablespoons sugar
05 - 1 1/2 teaspoons salt
06 - 2 tablespoons 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 teaspoon ground black pepper
11 - 1/4 teaspoon nutmeg
→ Topping
12 - 1 egg, beaten
13 - 2 tablespoons sesame seeds or poppy seeds
# Directions:
01 - In a large bowl, combine bread flour, yeast, sugar, and salt. 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 - In a bowl, combine cottage cheese, chopped spinach, Parmesan, black pepper, and nutmeg. 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. Cool slightly on a wire rack before serving.
# Expert Suggestions:
01 -
- The chewy bagel exterior gives way to the softest savory center youve ever tasted
- They freeze beautifully and reheat in the oven like they were just baked
- You can customize the filling with whatever cheese and herbs you have on hand
02 -
- Really squeeze the moisture from frozen spinach or the filling will make the dough soggy
- Seal the edges tightly or the cheese will burst out while baking making a mess
- The hole will shrink during baking so make it larger than you think you need
03 -
- Weigh your flour if possible because too much flour makes dense heavy flagels
- Use a pastry brush to get the egg wash into all the crevices for even browning