I can’t stop making these High Protein Spinach Cottage Cheese Flagels 

Ingredients

• 2 cups All-Purpose Flour (sifted)
• 1 cup Cottage Cheese (low‑fat, pulsed until smooth)
• 1 cup Fresh Spinach (packed, chopped)
• 1 cup Mozzarella Cheese (shredded, low‑moisture)
• 2 tablespoons Olive Oil (extra virgin)
• 1 teaspoon Baking Powder (double‑acting)
• 1/2 teaspoon Salt (fine sea salt)
• 2 large Eggs (1 mixed into dough, 1 for egg wash)
• 1 tablespoon Sesame Seeds (optional garnish)

Instructions

1. Prepare Spinach

   Wash the spinach, blanch in boiling water for 30 seconds, then shock in ice water and squeeze out excess moisture. Roughly chop.

   Time: PT5M

2. Pulse Cottage Cheese

   Place the cottage cheese in a food processor or use a hand mixer to pulse until completely smooth.

   Time: PT2M

3. Combine Dry Ingredients

   In a mixing bowl whisk together the sifted flour, baking powder, and salt until evenly distributed.

   Time: PT3M

4. Add Wet Ingredients

   Add the smooth cottage cheese, chopped spinach, shredded mozzarella, olive oil, and one egg to the dry mixture. Stir with a spatula until a soft, slightly sticky dough forms.

   Time: PT5M

5. Rest Dough

   Let the dough rest in the bowl for 5 minutes to allow the flour to hydrate.

   Time: PT5M

6. Shape Bagels

   Divide the dough into 8 equal pieces. Roll each piece into a ball, then poke a hole in the center with your thumb and gently stretch to form a bagel shape.

   Time: PT5M

7. Egg Wash and Garnish

   Beat the remaining egg and brush the tops of the bagels. Sprinkle sesame seeds if desired.

   Time: PT2M

8. Bake Bagels

   Preheat the oven to 375°F. Place the bagels on the parchment‑lined baking sheet and bake for 12‑15 minutes, until golden brown.

   Time: PT15M

   Temperature: 375°F

9. Cool and Serve

   Remove bagels from the oven, transfer to a cooling rack and let cool for 5 minutes before serving.

   Time: PT5M

Nutrition Facts

Calories

220

Protein

20 g

Carbohydrates

30 g

Fat

12 g

Fiber

0.5 g