Pin I discovered these spinach and cottage cheese flagels on my phone at 6 a.m., scrolling through breakfast videos while my coffee cooled on the counter. The promise was simple: protein-packed, no boiling required, ready in 35 minutes. Skeptical but curious, I pulled together what I had in my fridge that morning, and by the time my partner stumbled into the kitchen, these golden, chewy little bagels were already cooling on the rack. The texture was nothing like I expected—somewhere between a bagel's chew and a scone's tender crumb—and I immediately understood why this had gone viral.
Last Sunday I made a double batch for my book club brunch, and honestly, I was nervous about whether they'd actually taste as good as they looked golden and puffed on the baking sheet. My friend Sarah bit into one topped with smoked salmon and cream cheese, paused mid-chew, and asked if I'd bought them from somewhere fancy. That moment—her genuine surprise—is when these went from a viral recipe I tried to something I knew I'd make again and again.
Ingredients
- Cottage cheese (1 cup, 210g): This is your protein anchor and the reason these flagels stay tender instead of becoming dense. Blend it until it's completely smooth and creamy—any lumps will show up in your finished dough, and trust me, you'll notice.
- Shredded mozzarella cheese (1/2 cup, 56g): It melts into pockets of flavor and adds just enough richness without overwhelming the spinach.
- Egg (1 large, lightly beaten): Save half for your egg wash before baking—it creates that glossy, golden finish that makes people think you actually know what you're doing.
- All-purpose flour (1 cup + 2 tablespoons, 125g): More than this and your flagels become dense and heavy, so don't get generous here even if the dough feels slightly sticky.
- Baking powder (3 teaspoons): This is what gives them their signature chew and lift, so don't substitute or skip it thinking you can eyeball it.
- Salt (1/2 teaspoon): A whisper of salt that makes everything taste more like itself.
- Baby spinach (2 oz, finely chopped): Mince it until it's almost dust—chunky spinach will create weak spots where the dough wants to tear apart during shaping.
- Olive oil (1 tablespoon): This keeps the dough from being too dry and adds a subtle richness that you taste on the second bite.
Instructions
- Set your stage:
- Preheat the oven to 375°F and line your baking sheet with parchment paper—this takes two minutes and saves you from scrubbing cheese off your pan later. Have all your ingredients measured and ready before you start mixing, because cottage cheese dough comes together fast and you don't want to be hunting for the salt halfway through.
- Blend that cottage cheese until silky:
- Use a mini food processor and pulse until there are no visible lumps—this is non-negotiable if you want a smooth dough. If you don't have a processor, press it through a fine-mesh sieve with the back of a spoon, which takes patience but actually works.
- Mix everything together gently:
- Combine the blended cottage cheese, flour, baking powder, salt, olive oil, minced spinach, and mozzarella in a large bowl, stirring with a spoon first to distribute everything evenly. Once it starts coming together, knead by hand until you have a cohesive dough ball that doesn't have dry streaks—this takes about a minute of actual kneading, not aggressive working.
- Add flour only if necessary:
- If the dough feels too sticky to handle, sprinkle just one tablespoon of flour at a time and knead it in, testing as you go. Flagels should feel slightly tacky but not sticky enough to stick to your fingers—it's a narrow window, and more flour makes them tough.
- Shape with intention:
- Roll the dough into a 6-inch log and cut it into 6 equal pieces using a bench scraper or a knife dipped in water so it doesn't stick. Flatten each piece into a 3- to 4-inch circle, then poke a hole through the center with your thumb, gently stretching the dough to form that classic flagel ring without tearing.
- Brush and bake until golden:
- Arrange flagels on your prepared baking sheet about 2 inches apart, brush generously with the remaining beaten egg, and slide into the oven. Bake for 22 to 25 minutes until the tops are golden brown and the edges feel firm when you tap them—they'll still be slightly soft in the center, which is exactly right.
- Cool before you eat:
- Let them rest on a wire rack for at least five minutes before cutting into one, even though the steam rising off them is incredibly tempting. This resting time lets the crumb set so you don't end up with a gummy interior.
Pin My colleague brought one into the office last week and left it on the break room table with a note that said free spinach flagels, and watching people discover them was like watching someone taste something unexpectedly delicious. Three people asked for the recipe, and one person actually came back to ask if I made them, as if my colleague must have ordered them from somewhere.
Flavor Combinations That Work
The beauty of these flagels is that they're a blank canvas for your favorite spreads and toppings. I've topped them with everything from classic cream cheese and smoked salmon to avocado and everything bagel seasoning, and they hold up to both light and heavy accompaniments without falling apart. My favorite discovery was actually the simplest: a thin smear of butter and a pinch of flaky salt, which somehow highlights the spinach and cheese in a way that feels almost new.
Storage and Reheating Secrets
These flagels stay fresh in an airtight container for three days at room temperature, but I've found they actually taste better on day two when the crumb has fully set. They freeze beautifully for up to a month—just wrap them individually in parchment paper before freezing—and pop them straight into the toaster from frozen, which somehow makes them even chewier than when they were fresh.
Variations and Swaps That Actually Work
Once you nail this base recipe, the variations become obvious. I've made these with kale instead of spinach (heartier, slightly earthier), with feta crumbled in instead of mozzarella (tangier, but use less salt), and even with everything bagel seasoning mixed into the dough itself instead of sprinkled on top. The cottage cheese and baking powder are non-negotiable, but everything else is fair game once you understand how the dough behaves.
- Sprinkle everything bagel seasoning, sesame seeds, or poppy seeds onto the egg wash before baking for a flavor boost that tastes intentional.
- Substitute kale, arugula, or even finely chopped sun-dried tomatoes if you're tired of spinach but want that same vegetable-forward vibe.
- Keep a batch in your freezer always, because a 4-minute toaster resurrection of a homemade flagel beats a store-bought bagel on almost every level.
Pin These flagels have become my go-to when I want to feel like I made something restaurant-quality without spending 45 minutes troubleshooting boiling water temperatures. Serve them warm with your favorite spread, and watch people realize that viral recipes sometimes actually deliver.
Recipe Questions
- → What gives these flagels their chewy texture?
The combination of cottage cheese and mozzarella in the dough provides moisture and elasticity, resulting in a chewy yet tender crumb.
- → Can I substitute the spinach with other greens?
Yes, kale or arugula can be used as alternatives to spinach to vary the flavor while maintaining the fresh green element.
- → Why don't these flagels require boiling before baking?
The inclusion of baking powder and cottage cheese in the dough ensures they rise and develop a golden crust during baking without the traditional boiling step.
- → How should I store leftover flagels?
Keep them wrapped tightly in an airtight container at room temperature for up to two days or refrigerate for longer freshness.
- → What toppings pair well with these flagels?
Adding everything bagel seasoning, sesame seeds, or poppy seeds on top before baking enhances flavor and texture.
- → Are these flagels suitable for high-protein diets?
Yes, each serving contains approximately 15 grams of protein, making them an excellent option for protein-conscious eating.