Quick Vegetarian Spinach Cottage Cheese Flagels (Print Version)
Whip up quick vegetarian spinach cottage cheese flagels! A simple, savory breakfast or snack recipe with a personal touch and easy kitchen hacks.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Dough Essentials
01 -
2 cups (240g) all-purpose flour
02 -
1 tbsp baking powder
03 -
1/2 tsp salt
04 -
6 tbsp (85g) cold unsalted butter, cubed
→ Savory Filling
05 -
1 cup (226g) full-fat cottage cheese
06 -
2 cups fresh spinach, finely chopped
→ Flavor Boosters
07 -
1 tsp garlic powder
08 -
1/2 tsp onion powder
→ Finishing Touches
09 -
1 large egg, for egg wash
10 -
1 tbsp water, for egg wash
11 -
1 tbsp everything bagel seasoning
# Instructions:
01 -
First things first, let's get that spinach ready. Give it a good wash and chop it up pretty fine. I usually just give it a rough chop, nothing too precise, you know? While you’re doing that, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This is where I always forget to grab the parchment, leading to a frantic search mid-dough-making. Don't be like me, have it ready! The kitchen starts to smell earthy from the spinach, a promise of good things.
02 -
In a large mixing bowl, whisk together your flour, baking powder, and salt. Make sure it's all nicely combined. This step is crucial for even distribution of the leavening. I once rushed this and ended up with flagels that rose unevenly, looking a bit lopsided, bless their hearts. Just a quick minute or so of whisking, really gets the air in there. It’s a simple start, but it lays the foundation for those fluffy flagels.
03 -
Now for the cold butter! Add your cubed, cold butter to the dry ingredients. Use a pastry blender or your fingertips to cut it in until the mixture resembles coarse crumbs. You want some pea-sized pieces remaining, honestly. That's the secret to flakiness! This step can get a little messy, flour dust floating around, but it's worth it. I sometimes get butter all over my hands, a real kitchen chaos moment, but it’s part of the fun!
04 -
Add the cottage cheese, chopped spinach, garlic powder, and onion powder to your butter-flour mixture. Gently mix with a spoon or your hands until just combined. Don't overmix! Overmixing develops the gluten too much, and you’ll end up with tough flagels, which, to be real, no one wants. You'll see streaks of green and white, a lovely sight, and that distinct savory aroma starts to bloom.
05 -
Turn the dough out onto a lightly floured surface. Gently knead it a few times, just enough to bring it together. Then, pat it into a rough rectangle, about 1-inch thick. Using a sharp knife or a pizza cutter, slice the dough into 8 equal rectangles. They don't have to be perfectly uniform, mine never are! Embrace the rustic charm; they're homemade, after all. I sometimes make them too thin and they get a bit crispy on the edges, but still tasty!
06 -
Place your easy vegetarian spinach cottage cheese flagels on the prepared baking sheet. In a small bowl, whisk the egg with a splash of water for an egg wash. Brush the tops of the flagels with the egg wash and sprinkle generously with everything bagel seasoning. Pop them into the preheated oven for 20-25 minutes, or until golden brown and puffed up. Your kitchen will smell incredible, like a fancy bakery! When they come out, they should be beautifully golden, and when you tap them, they sound hollow. That's a good sign!