Homemade Spinach Cheese Flagels

There are mornings when I crave something more comforting than a store-bought bagel yet not as heavy as a bakery-style loaf. Homemade spinach cheese flagels are my answer. Packed with veggies and melty cheese and no yeast or lengthy rise times required these come together quickly and always hit the spot.

I started making these during busy weekdays and they became a weekend tradition my family loves tearing open warm flagels and adding a swipe of cream cheese or butter

Ingredients

• Cottage cheese: adds protein moisture and a gentle tang use full fat for rich results
• All-purpose flour: keeps the crumb soft measure by fluffing then leveling off for accuracy
• Baking powder: ensures a light puffy texture always check the date for freshness
• Salt: balances the cheesiness and brings out spinach flavor aim for fine sea salt
• Olive oil: lends tenderness and a bakery-fresh aroma a mild variety works best
• Baby spinach: packs in vitamins and color choose crisp vibrant leaves without yellow spots
• Shredded mozzarella: gives gooey melt seek whole milk mozzarella for the best pull
• Egg wash: creates a shiny golden crust use fresh eggs or your favorite egg substitute

Instructions

Prepare the Baking Sheet:

Line a large rimmed sheet with parchment paper to prevent sticking and ensure even browning

Cream the Cottage Cheese:

Pulse cottage cheese in a mini food processor until completely smooth this step helps get rid of curds and results in a tender dough

Mix the Dough:

In a large mixing bowl blend the processed cottage cheese flour baking powder salt olive oil chopped spinach and mozzarella mix thoroughly until no dry streaks remain the dough should be soft and a bit sticky

Shape the Flagels:

Lightly dust your hands and work surface with flour form the dough into a thick log roughly six inches long divide into six equal pieces flatten each gently into a circle about half an inch thick then poke a hole in the center using your finger to mimic a bagel

Apply the Egg Wash:

Place shaped flagels on the prepared tray and use a pastry brush to coat the tops evenly with the beaten egg wash this is what gives that beautiful bakery gloss

Bake to Perfection:

Slide the tray into your preheated oven bake for twenty two to twenty five minutes until the flagels are deep golden brown and the edges are just crisp

Cool and Enjoy:

Transfer baked flagels to a wire rack let them cool completely this helps set the crumb and keeps the bottoms from getting soggy

Spinach is my favorite ingredient here it blends in so subtly yet adds brightness and a touch of earthiness that makes these flagels feel extra wholesome I remember the first time my kids saw the green specks and called them “hulk bagels” which made everyone giggle around the table

Storage Tips

Keep baked flagels in an airtight container at room temperature for up to two days. For longer storage wrap and freeze individually up to two months reheat directly from frozen at three hundred fifty degrees until warmed through. They taste best when briefly toasted before serving which brings back their crisp edges.

Ingredient Substitutions

Swap out cottage cheese for ricotta if you like a milder flavor. You can use white whole wheat flour for a nuttier note or gluten free blends if needed. Feel free to stir in grated cheddar or pepper jack in place of mozzarella for a new flavor twist.

Serving Suggestions

Perfect fresh from the oven with a pat of salted butter. Try sliced and layered with turkey or smoked salmon and extra greens for a savory breakfast sandwich. A side of soup or salad makes them a hearty lunch option without feeling too heavy.

Cultural Context

Flagels are a flatter chewier cousin of the bagel inventively shaped for more crust and less crumb this version lightens things up with veggies and dairy a practical nod to classic Jewish bakery flavors but streamlined for modern home kitchens.

Seasonal Adaptations

Swap in arugula or kale when spinach is out of season. Fresh parsley basil or chives can boost herbal notes try chopped sun dried tomatoes for warmth. Experiment with pumpkin or sweet potato puree in place of some cottage cheese for an autumnal variation. Choose spinach with crisp dark leaves for best color and flavor. Cool flagels fully to avoid gummy middles. You can double the recipe and freeze extras for quick weekday meals.

Success Stories

My neighbor baked these for her son’s soccer team they disappeared in minutes even the picky eaters kept coming back for more My friend told me they were a lifesaver during back to school mornings everyone was more cheerful with something homemade

Freezer Meal Conversion

Bake and cool flagels fully before freezing keep them in single layers separated by parchment in a zip top bag Defrost overnight in the fridge or rewarm in a low oven

Try these flagels for a warm tasty breakfast treat. They are sure to become a new favorite for busy mornings or relaxed brunches.

Recipe FAQs

→ Can I use another cheese instead of mozzarella?

Yes, you can substitute with mild cheddar, Monterey Jack, or any cheese that melts smoothly for similar results.

→ How do I prevent the dough from sticking?

Lightly flour your hands and work surface to keep the dough easy to handle while shaping and forming flagels.

→ What is the best way to chop the spinach?

Finely chop baby spinach with a sharp knife or pulse briefly in a food processor to ensure even distribution and texture.

→ Can these flagels be frozen after baking?

Absolutely. Once fully cooled, store in an airtight container or wrap and freeze. Reheat in a toaster or oven for best taste.

→ Do I need a stand mixer for this dough?

No stand mixer required; simply mix ingredients by hand in a large bowl until combined.