Spinach Cottage Cheese Flagels (Printable)
Flat, chewy flagels packed with tender spinach and creamy cottage cheese for a satisfying breakfast or snack.
# What you'll need:
→ Dough
01 - 4 cups bread flour
02 - 2 teaspoons instant dry yeast
03 - 1 1/2 teaspoons fine sea salt
04 - 1 tablespoon granulated sugar
05 - 1 1/4 cups warm water (110°F)
06 - 2 tablespoons olive oil
→ Mix-ins
07 - 1 cup fresh spinach, finely chopped
08 - 1 cup cottage cheese, well drained
→ Topping
09 - 1 egg, beaten
10 - 2 tablespoons sesame seeds or poppy seeds (optional)
# Directions:
01 - In a large mixing bowl, combine bread flour, yeast, salt, and sugar. Mix thoroughly to distribute all ingredients evenly.
02 - Add warm water and olive oil to the dry mixture. Stir until a shaggy dough begins to form.
03 - Knead by hand or with a stand mixer fitted with dough hook for 5 to 7 minutes until the dough becomes smooth and elastic.
04 - Gently knead chopped spinach and drained cottage cheese into the dough until fully incorporated. The dough will be slightly sticky.
05 - Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour until doubled in size.
06 - Preheat oven to 425°F and line a baking sheet with parchment paper.
07 - Turn dough out onto a floured surface and divide into 8 equal portions.
08 - Shape each piece into a ball, flatten to approximately 1/2 inch thickness. Create a hole in the center with your thumb and gently widen to form a flattened ring about 4 inches wide.
09 - Arrange flagels on the prepared baking sheet. Cover with a towel and let rest for 15 minutes.
10 - Brush tops with beaten egg and sprinkle with seeds if desired.
11 - Bake for 18 to 20 minutes until golden brown and cooked through.
12 - Let cool on a wire rack before serving.
# Expert Suggestions:
01 -
- The cottage cheese keeps these incredibly moist without that heavy breadbrick texture
- You get vegetables for breakfast without anyone needing to know
02 -
- Really squeeze the moisture out of your spinach before adding it or the dough becomes unworkable
- Drain the cottage cheese in a sieve for at least 15 minutes to prevent soggy flagels
03 -
- If the dough feels too sticky while shaping, lightly flour your hands instead of adding more flour to the dough
- For extra crispiness, brush the flagels with water and return them to the oven for 2 minutes after the initial bake time