Spinach Cottage Cheese Flagels (Printer-friendly)

Chewy flat bagels infused with tender spinach and creamy cottage cheese, perfectly golden and satisfying.

# 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 and squeezed dry
08 - 1 cup cottage cheese, well drained

→ Topping

09 - 1 egg, beaten for egg wash
10 - 2 tablespoons sesame seeds or poppy seeds

# How To Make It:

01 - In a large mixing bowl, combine bread flour, instant dry yeast, fine sea salt, and granulated sugar. Mix thoroughly to distribute all ingredients evenly.
02 - Add warm water and olive oil to the dry mixture. Stir vigorously until a shaggy, rough dough begins to form and all flour is incorporated.
03 - Knead the dough by hand on a floured surface or use a stand mixer fitted with a dough hook for 5 to 7 minutes. Work until the dough becomes smooth, elastic, and pulls away from the sides of the bowl.
04 - Gently fold in the chopped spinach and drained cottage cheese. Continue kneading just until evenly distributed throughout the dough. The dough will remain slightly sticky due to the cheese moisture.
05 - Transfer the dough to a lightly oiled bowl, turning once to coat all surfaces. Cover with plastic wrap or a clean towel and place in a warm, draft-free area. Let rise for 1 hour or until doubled in volume.
06 - Preheat oven to 425°F. Line a large baking sheet with parchment paper and set aside.
07 - Turn the risen dough onto a lightly floured surface. Using a bench scraper or knife, divide into 8 equal portions, approximately 4 ounces each.
08 - Form each portion into a smooth ball by tucking edges underneath. Flatten each ball to about 1/2 inch thickness. Press your thumb through the center to create a hole, then gently stretch and widen the opening to form a 4-inch flattened ring.
09 - Arrange the shaped flagels on the prepared baking sheet, leaving 2 inches of space between each. Cover loosely with a clean towel and let rest for 15 minutes to puff slightly.
10 - Brush the top surface of each flagel with the beaten egg using a pastry brush. Sprinkle sesame seeds or poppy seeds evenly over the tops, pressing gently to adhere.
11 - Bake for 18 to 20 minutes, rotating the baking sheet halfway through for even browning. The flagels are done when deeply golden brown and the bottoms sound hollow when tapped.
12 - Transfer the baked flagels to a wire cooling rack. Let cool for at least 30 minutes before slicing or serving to allow the crumb structure to set properly.

# Expert Tips:

01 -
  • The spinach keeps them incredibly moist without any weird texture
  • Cottage cheese adds protein and creates the fluffiest interior crumb
  • Flagels give you more surface area for toppings and faster baking
02 -
  • Draining the cottage cheese thoroughly prevents soggy dough that never bakes through properly
  • Warm water should feel comfortable to touch, never hot enough to kill the yeast
  • The hole will shrink during baking, so make it slightly larger than you think you need
03 -
  • Add 1/4 cup chopped fresh dill or chives to the dough for an herbed version
  • If using frozen spinach, thaw it completely and squeeze it in a clean towel until no liquid remains
  • A little flour on your hands prevents sticking when shaping

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