Cottage Cheese Flagels Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Cottage Cheese Flagels bake flat bagel-style rounds using blended cottage cheese dough punched with center holes for high-protein breakfast perfection without boiling. Ready in 30 minutes, they serve 6 with 15g protein each and bagel-shop chew.​

Why This Recipe Works

Blended cottage cheese creates smooth elastic dough without kneading. Baking powder provides perfect rise mimicking boiled bagels. Mozzarella pockets melt into cheesy bites. Spinach adds nutrition + color naturally. Minimal flour keeps protein high. Egg wash creates authentic golden shine.

Ingredients & Prep

Flagels:

• 1 cup cottage cheese
• 1¼ cups all-purpose flour
• 3 tsp baking powder
• ½ tsp salt
• 1 tbsp olive oil
• 2 oz baby spinach, finely chopped
• ½ cup shredded mozzarella

Topping:

• 1 egg, beaten

Step-by-Step Instructions

1. Preheat oven 375°F. Line baking sheet parchment.
2. Pulse cottage cheese food processor smooth.
3. Mix cheese, flour, baking powder, salt, oil, spinach, mozzarella until dough forms.
4. Divide 6 portions; shape flat circles with center hole.
5. Brush egg wash; bake 22-25 minutes golden.
6. Cool rack; slice horizontally for toasting.

Flavor Variations

Storage Tips

Airtight fridge 5 days; freeze 2 months; toast to refresh.

FAQs

Dough sticky?
More flour tablespoon at time.

Dense texture?
Don’t overwork; baking powder fresh.

Gluten-free?
1:1 gluten-free flour blend.

Conclusion

Cottage Cheese Flagels breakfast-hugs protein chewy perfection.

Cottage Cheese Flagels Recipe

Print Recipe

Cottage Cheese Flagels (flagel knishes) feature golden crispy knish dough wrapped around creamy seasoned cottage cheese filling. Traditional Jewish bakery treat perfect for breakfast, snacks, or brunch with simple ingredients and authentic stretch dough texture.

• Author: ssam
• Prep Time: 30 mins
• Cook Time: 35 mins
• Total Time: 2 hrs 5 mins
• Yield: 24 flagels 1x
• Category: Breakfast
• Method: Oven
• Cuisine: Jewish
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• Dough:
• 4 cups all-purpose flour
• 1 tsp salt
• 2 tsp baking powder
• 2 large eggs
• 1 cup vegetable oil
• 2 tsp white vinegar
• 1 cup warm water
• Filling:
• 2 lbs dry curd cottage cheese or farmer’s cheese
• 2 large eggs
• 2 tbsp granulated sugar
• 1½ tsp salt
• 6 tbsp all-purpose flour
• 2 tbsp chopped scallions (optional)

Instructions

• 1. Make dough: Combine flour, salt, and baking powder in stand mixer bowl. Add eggs, oil, vinegar, and warm water. Knead with dough hook 5-6 minutes until smooth and elastic with visible air bubbles. Divide in half, wrap, rest 1 hour at room temperature.
• 2. Make filling: Beat cottage cheese, eggs, sugar, salt, and flour until curds break down and mixture holds together when pinched. Add scallions if using. Refrigerate.
• 3. Roll one dough half very thin (⅛-inch) on floured surface into 20×15-inch rectangle. Spread half filling evenly leaving 1-inch border. Starting from long side, roll tightly into long log. Pinch ends closed.
• 4. Cut into 2-inch pieces. Press center of each to flatten slightly, creating oval flagel shape. Place seam-side down on parchment-lined baking sheets.
• 5. Bake at 375°F 20 minutes. Rotate pans, bake 10-15 minutes more until deep golden. Cool slightly before serving.

Notes

• Dry curd cottage cheese essential regular releases too much moisture.
• Stretch dough thin but don’t tear; visible bubbles indicate proper kneading.
• Traditional flagel shape oval and slightly flattened, not round.
• Serve warm with sour cream, fruit preserves, or butter.
• Freeze baked flagels; reheat 350°F 10 minutes to recrisp.

Nutrition

• Serving Size: 1 flagel
• Calories: 240
• Sugar: 2g
• Sodium: 380mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 8g
• Cholesterol: 45mg

Keywords: cottage cheese flagels, cheese knishes, jewish bakery knish