Ingredients
Equipment
Method
- Step 1: Preheat your oven to 375°F (190°C). Grab a baking sheet and line it with parchment paper.
- Step 2: In a medium-sized mixing bowl, combine cottage cheese, finely chopped fresh spinach, and egg. Stir until well combined and spinach is evenly distributed.
- Step 3: In a separate, smaller bowl, whisk together the all-purpose flour (or whole wheat flour), baking powder, salt, and garlic powder (if using). Whisk separately to ensure even distribution for a perfect rise.
- Step 4: Add your dry ingredients mixture to the wet ingredients. Stir until a sticky dough forms, combining just until there are no dry streaks left. Do not overmix.
- Step 5: Divide the dough into 4 equal portions. Gently flatten each portion into a round disc, about ½ to ¾ inch thick. Poke a hole right in the center of each to create the classic flagel shape.
- Step 6: Carefully place the shaped flagels onto the prepared baking sheet. Brush the tops generously with olive oil, then sprinkle with sesame seeds or everything bagel seasoning.
- Step 7: Pop the baking sheet into your preheated oven. Bake for 20–25 minutes, or until the flagels are gloriously golden brown and feel firm to the touch (they should sound hollow when tapped).
- Step 8: Let them cool slightly for a few minutes to help them set, then they are ready to be devoured.
Notes
The beauty of these flagels is how adaptable they are! Feel free to play around and make them your own. You can fold in a ¼ cup of shredded cheddar, mozzarella, or a Parmesan blend for an extra cheesy punch. Add a tablespoon of fresh chopped herbs like chives, dill, or parsley. A pinch of red pepper flakes adds lovely warmth. Finely grated zucchini (squeeze out excess water!), shredded carrots, or finely diced bell peppers (up to ½ cup total) can also be folded in for extra nutrients. For a sweeter version, omit garlic powder and salt (or reduce salt), add a teaspoon of sugar and a pinch of cinnamon, then top with cinnamon sugar.
For best results: Don't overmix the dough—mix just until combined to ensure light and fluffy flagels. The dough is supposed to be sticky; lightly flour your hands if too wet, but avoid adding too much extra flour to the dough itself. Ensure even thickness for consistent baking. You can prep ahead by mixing the wet ingredients the night before and keeping them covered in the fridge.
Storage and Reheating: Best enjoyed warm or at room temperature within a few hours. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a toaster oven or air fryer at 350°F (175°C) for a few minutes until heated through and slightly crispy. They can also be frozen for up to 2-3 months; freeze in a single layer until solid, then transfer to a freezer-safe bag. Reheat from frozen in a toaster oven or regular oven.
FAQs: Frozen spinach can be used, but thaw completely and squeeze out all excess water. Serve flagels on their own, or with cream cheese, avocado, a fried egg, or alongside soup. This recipe is not gluten-free as written, but you may experiment with a 1:1 gluten-free blend. You can make these ahead for meal prep by mixing wet ingredients the night before, or by baking a batch and storing them in the fridge or freezer.