Spinach Cottage Cheese Flat Bagels
Soft, chewy Spinach Cottage Cheese Flat Bagels made with cottage cheese, spinach, and simple pantry ingredients for a high protein homemade breakfast.
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.