Spinach Cottage Cheese Flagels (Print version)

Chewy flatbread-bagel hybrids stuffed with spinach and cheese

# What you'll 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 or poppy seeds

# Method:

01 - Combine bread flour, yeast, sugar, and salt in a large bowl. Add warm water and olive oil, mixing until a rough dough forms.
02 - Knead the dough on a lightly floured surface for 8 to 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, approximately 1 hour.
04 - Combine cottage cheese, chopped spinach, Parmesan, black pepper, and nutmeg in a bowl. Mix thoroughly and set aside.
05 - Preheat oven to 425°F and line a baking sheet with parchment paper.
06 - Punch down the risen 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 circle, then pinch edges together to seal completely.
08 - Flip each filled dough ball seam-side down. Gently flatten with your palm to form a 1-inch thick disc. Poke a 1-inch hole in the center using your finger to create the flagel shape.
09 - Place flagels on the prepared baking sheet. Brush tops with beaten egg and sprinkle with seeds if desired.
10 - Bake for 18 to 20 minutes until golden brown and cooked through.
11 - Cool slightly on a wire rack before serving warm.

# Expert advice:

01 -
  • The filling stays incredibly creamy while the outside gets that perfect bagel chew
  • They freeze beautifully so you can always have breakfast ready
  • Way easier than traditional bagel shaping but just as satisfying
02 -
  • Really drain that cottage cheese or your filling will be too wet and make the dough soggy
  • Seal the edges of your filled dough balls tightly or the filling will leak out during baking
  • The hole will shrink as they bake, so make it slightly larger than you think you need
03 -
  • Weigh your flour if possible for consistent results every time
  • Let the shaped flagels rest for 15 minutes before baking if your kitchen is cold
  • Brush the tops again with egg wash halfway through baking for extra shine

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