Spinach Cottage Cheese Flat Bagels are the kind of recipe that quietly slips into your routine and never leaves. The first time I baked a batch, I ate one standing at the counter, still warm, with steam carrying that cozy mix of toasty dough, melted cheese, and fresh spinach. They are soft, slightly chewy, and surprisingly satisfying for something this simple, and the best part is you know exactly what went into them.
These Spinach Cottage Cheese Flat Bagels are perfect for busy mornings when you want something comforting but still light and protein-packed. The cottage cheese keeps the dough tender and moist, while the spinach adds a pop of color and a gentle earthy flavor that works beautifully with your favorite toppings. You can keep them plain, sprinkle seeds on top, or load them up with cream cheese and smoked salmon if you feel a bit extra.
What I love most is that Spinach Cottage Cheese Flat Bagels use basic pantry ingredients and come together in one bowl with no fancy techniques. If you’ve ever felt nervous about making homemade bread or bagels, this recipe is a forgiving place to start. The dough is quick to mix, easy to shape, and you’ll have warm, homemade flat bagels on the table in under half an hour.
Ingredients For Spinach Cottage Cheese Flat Bagels
Before you preheat the oven, it helps to get everything measured and ready. Here is what you’ll need to make a small batch of Spinach Cottage Cheese Flat Bagels that works for breakfast, snacks, or meal prep.
- 1 cup cottage cheese, preferably full fat for the softest texture
- 1 cup plus 2 tablespoons all purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1 tablespoon olive oil
- 2 ounces baby spinach, finely chopped and squeezed dry
- 1/2 cup shredded mozzarella cheese
- 1 large egg, lightly beaten for egg wash
How To Make Spinach Cottage Cheese Flat Bagels
Start by heating your oven to 425°F (220°C) and lining a baking sheet with parchment paper so the Spinach Cottage Cheese Flat Bagels release easily and brown evenly. In a medium bowl, whisk together the flour, baking powder, and salt to create a light, even base that will help the bagels puff slightly as they bake.
In a separate large bowl, stir the cottage cheese, olive oil, and chopped spinach until the spinach is well distributed. Fold in the shredded mozzarella so you have little pockets of cheese throughout the dough. Gradually add the dry mixture into the cottage cheese mixture, stirring with a spatula or your hands until a soft, slightly sticky dough forms and there are no streaks of flour left.
Turn the dough onto a lightly floured surface and knead just a few times to bring it together. Shape it into a short log and divide into 6 equal pieces so your Spinach Cottage Cheese Flat Bagels bake evenly. Roll each piece into a ball, flatten gently into a disk, then poke a hole in the center with your finger and stretch it slightly to create that flat bagel shape.
Arrange the bagels on the prepared baking sheet, leaving a little space between each one. Brush the tops with the beaten egg for a shiny, golden crust, and if you like, you can sprinkle them with sesame seeds or everything bagel seasoning. Bake for 18 to 22 minutes, or until the Spinach Cottage Cheese Flat Bagels are lightly puffed, golden on the edges, and feel set when you press the top gently with your finger.
Let them cool on a wire rack for at least a few minutes so the crumb can set and the steam escape. When you tear one open, the inside should be soft, with little green flecks of spinach and melted cheese dotted throughout. They taste amazing plain, but a swipe of cream cheese, hummus, or mashed avocado really takes these Spinach Cottage Cheese Flat Bagels to the next level.
Pro Tips For Perfect Spinach Cottage Cheese Flat Bagels
- Use room temperature cottage cheese so it blends smoothly into the dough.
- Dry the spinach well to avoid adding extra moisture that could make the dough gummy.
- Handle the dough gently and avoid over kneading to keep the Spinach Cottage Cheese Flat Bagels tender.
- Shape the holes a bit larger than you think, as they tighten slightly while baking.
- Rotate the pan halfway through baking if your oven browns unevenly.
Variations On Spinach Cottage Cheese Flat Bagels
Once you have the basic Spinach Cottage Cheese Flat Bagels recipe down, it’s easy to tweak it to match your cravings or what you have on hand. A couple of small changes can make the flavor feel completely different.
- Add minced garlic or onion powder to the dry ingredients for a savory punch.
- Swap mozzarella for cheddar or feta for a sharper, saltier taste.
- Stir in a pinch of dried chili flakes if you like a gentle kick of heat.
- Top the bagels with poppy seeds, sesame seeds, or everything seasoning before baking.
- Use part whole wheat flour for a slightly nuttier, heartier Spinach Cottage Cheese Flat Bagels version.
Troubleshooting Spinach Cottage Cheese Flat Bagels
- If the dough feels too sticky, add a tablespoon of flour at a time until it is soft but manageable.
- If the bagels come out dense, make sure your baking powder is fresh and not expired.
- If they brown too quickly, move the tray to a lower rack and tent loosely with parchment or foil.
- If the centers look underbaked, leave them in the oven for a few extra minutes and check again.
Ingredient Substitutions For Spinach Cottage Cheese Flat Bagels
- Use low fat cottage cheese instead of full fat if you prefer a lighter option, keeping in mind the texture may be slightly less rich.
- Replace some or all of the all purpose flour with a gluten free blend if needed, adding a touch more moisture if the dough feels dry.
- Swap olive oil for melted butter or avocado oil if that is what you have in your kitchen.
- Use frozen spinach that has been thawed and very well squeezed if fresh spinach is not available.
Storage And Serving Suggestions
After the Spinach Cottage Cheese Flat Bagels are completely cool, store them in an airtight container at room temperature for up to 2 days, or in the fridge for about 4 days. For longer storage, freeze them in a single layer, then transfer to a freezer bag and keep for up to 2 months.
To serve, reheat the flat bagels in a toaster or warm oven until the edges are crisp again and the centers feel soft. They are lovely with simple cream cheese, but also pair well with eggs, sliced turkey, smoked salmon, or just a drizzle of good olive oil and a sprinkle of salt. Spinach Cottage Cheese Flat Bagels also pack nicely for lunch boxes or afternoon snacks.
FAQs About Spinach Cottage Cheese Flat Bagels
Can I make Spinach Cottage Cheese Flat Bagels ahead of time?
Yes, you can bake them a day in advance and store them in an airtight container, then toast or warm them just before serving so they taste freshly baked again.
Can I use whole wheat flour for Spinach Cottage Cheese Flat Bagels?
You can replace up to half of the all purpose flour with whole wheat flour, but using only whole wheat may make the bagels denser, so adjust slowly and watch the dough texture.
Do Spinach Cottage Cheese Flat Bagels taste strongly of cottage cheese?
The cottage cheese mostly adds moisture and protein, and its flavor mellows in the oven, so the finished bagels taste more like a soft, cheesy bread than straight cottage cheese.
Can I make Spinach Cottage Cheese Flat Bagels without egg wash?
You can skip the egg wash if you need an egg free option, but the tops will be a bit paler and less shiny, so you might brush them with a little milk or oil instead.
How do I know when Spinach Cottage Cheese Flat Bagels are done?
They are ready when the tops are lightly golden, the edges are set, and a gentle press on the center springs back instead of sinking, which usually happens around the 20 minute mark.
Can I double this Spinach Cottage Cheese Flat Bagels recipe?
Absolutely, just mix the larger batch in a big bowl and bake on two trays, rotating them halfway through baking so everything browns evenly.
Spinach Cottage Cheese Flat Bagels
Equipment
- Mixing bowls
- Baking sheet
- Parchment paper
- Measuring cups and spoons
- Oven
Ingredients
- 1 cup cottage cheese full fat or low fat
- 1 cup all purpose flour plus 2 tablespoons
- 3 teaspoons baking powder
- 0.5 teaspoon salt fine
- 1 tablespoon olive oil
- 2 ounces baby spinach finely chopped and squeezed dry
- 0.5 cup shredded mozzarella cheese
- 1 large egg lightly beaten for egg wash
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper so the flat bagels do not stick.
- Whisk the flour, baking powder, and salt together in a bowl to combine the dry ingredients evenly.
- Stir the cottage cheese, olive oil, and chopped spinach in a separate large bowl until the spinach is evenly distributed.
- Fold in the shredded mozzarella cheese, then gradually add the dry ingredients to the cottage cheese mixture, mixing until a soft dough forms.
- Knead the dough lightly on a floured surface just until smooth, then shape into a short log and divide into 6 equal pieces.
- Shape each piece into a ball, flatten into a disk, and poke a hole in the center, stretching slightly to form flat bagels.
- Arrange the bagels on the prepared baking sheet and brush the tops with the beaten egg for a golden crust.
- Bake for 18–22 minutes, or until the Spinach Cottage Cheese Flat Bagels are lightly golden and spring back when gently pressed, then cool on a rack.
Notes
- Dry the spinach very well so the dough is not too wet.
- For extra flavor, sprinkle sesame seeds or everything bagel seasoning on top before baking.
- Reheat leftovers in a toaster or warm oven to refresh the texture.
