Description
Soft, savory, protein-packed cottage cheese flagels! These healthy flat bagels are made with just a few simple ingredients and are perfect for breakfast, lunch, or snacking. Naturally gluten-free and ready in under 30 minutes!
Ingredients
For the Dough
- 1½ cups cottage cheese
- 3 large eggs
- 1½ cups oat flour (or finely ground oats)
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 cup fresh spinach, finely chopped (loosely packed)
- ½ cup shredded mozzarella cheese (optional for extra stretch)
For Topping (optional)
- Everything bagel seasoning
- Sesame seeds
- Poppy seeds
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Don’t skip the parchment — it prevents sticking and makes cleanup a breeze!
In a large bowl, combine the cottage cheese and eggs. Stir with a fork or whisk until nicely blended. It doesn’t need to be perfectly smooth — a few small curds are totally fine.
Add the oat flour, salt, and baking powder to the bowl. Mix everything together until a sticky dough forms. This dough will be wetter and stickier than traditional bread dough, and that’s exactly what we want!
Gently fold in the finely chopped spinach and shredded mozzarella (if using). Make sure the spinach is evenly distributed throughout the dough.
Divide the dough into 6–8 equal portions (I like to use a large spoon or cookie scoop for this). Shape each portion into a flat round “flagel” shape with slightly wet hands — this prevents sticking. Don’t worry about making them perfect; rustic looks delicious!
Place each flagel on your prepared baking sheet, leaving about 2 inches between them. Lightly press down on each one to flatten slightly — they should be about ½-inch thick.
Sprinkle the tops generously with your choice of everything bagel seasoning, sesame seeds, poppy seeds, or a combination. Press the toppings gently into the dough so they stick during baking.
Bake for 18–22 minutes, until the tops are golden brown and the edges are set. The exact time depends on how thick you made them and your oven, so start checking at 18 minutes.
Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack. They’re amazing warm, but they also toast beautifully!
Notes
- Don’t overmix the dough once you add the flour. Overmixing can make them dense instead of light and fluffy.
- Wet your hands when shaping to prevent the sticky dough from clinging to your fingers.
- Rotate your baking sheet halfway through baking for even browning.
- Toast them before serving even if they’re fresh — it adds incredible texture and brings out the flavors even more!
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American