Spinach Cottage Cheese Flagels (Printable)

Chewy bagel-flatbread hybrids filled with savory spinach and creamy cottage cheese for a satisfying handheld treat.

# 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

# How-To:

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.
09 - Using your finger, poke a 1-inch hole in the center of each disc to create the flagel shape.
10 - Place flagels on the prepared baking sheet. Brush tops with beaten egg and sprinkle with seeds, if using.
11 - Bake for 18–20 minutes, or until golden brown and cooked through.
12 - Cool slightly on a wire rack before serving.

# Expert Tips:

01 -
  • The spinach and cottage cheese filling stays creamy and mild, perfect for people who think they do not like savory breakfasts
  • These freeze beautifully and reheat in the toaster oven, making weekday mornings feel special without the effort
02 -
  • Sealing the edges tightly is crucial, because any gaps will let the cheese escape during baking and you will end up with a mess instead of a neat package
  • The hole in the center will close up slightly during baking, so make it a bit larger than you think you need
03 -
  • If your dough feels too sticky while kneading, add flour one tablespoon at a time rather than dumping in a whole handful, which can throw off the hydration balance
  • Use a kitchen scale if you have one, because weighing the flour is more accurate than using measuring cups and gives you consistent results every time

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