Cottage Cheese Flagels are a protein-packed twist on the classic bagel-flatbread hybrid, offering the chewy satisfaction of a bagel with a flatter, easier-to-toast shape. By adding cottage cheese to the dough, I get a moist, tender texture with a creamy, slightly tangy flavor that pairs well with sweet or savory toppings. They’re great for breakfast, snacks, or even sandwiches.
Why You’ll Love This Recipe
I love how easy and fast these flagels are to make, especially since they don’t require long proofing or fancy shaping. The addition of cottage cheese boosts the protein and keeps the dough soft without losing that classic chewy bite. They freeze well, toast beautifully, and work with almost anything I want to pile on top. Whether I’m in the mood for avocado and eggs or jam and peanut butter, these flagels hold it all.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Baking powder
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Salt
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Cottage cheese
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Greek yogurt (optional, for extra moisture)
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Egg (for brushing)
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Toppings like sesame seeds, poppy seeds, or everything bagel seasoning
Directions
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I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
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In a mixing bowl, I combine flour, baking powder, and salt.
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I add in the cottage cheese (and Greek yogurt if using) and mix until a soft dough forms.
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I divide the dough into equal portions and shape them into flattened rounds, poking a hole in the center of each to form flagels.
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I place them on the baking sheet and brush the tops with beaten egg.
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I sprinkle with my favorite toppings and bake for 20–25 minutes, or until golden brown and cooked through.
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I let them cool slightly before slicing or toasting.
Servings and timing
This recipe makes about 4–6 flagels, depending on the size I shape them. It takes about 10 minutes to prep and 20–25 minutes to bake, so I can have fresh flagels ready in around 35 minutes.
Variations
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I use whole wheat flour for a heartier, fiber-rich version.
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Sometimes I mix in shredded cheese, chives, or garlic powder into the dough for savory flavor.
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For a sweeter version, I add a little cinnamon and honey and top with cinnamon sugar.
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I swap the toppings for dried onion flakes or sunflower seeds for fun textures.
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I’ve even made mini flagels as snack-size bites or sliders.
storage/reheating
I store cooled flagels in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, I slice and toast them for the best texture. They also freeze well—I wrap them tightly and freeze for up to 2 months, reheating in the toaster or oven straight from frozen.
FAQs
What’s a flagel?
A flagel is a flatter version of a bagel—chewy, dense, and perfect for toasting. It cooks more evenly and quickly and has a great surface area for toppings.
Does the cottage cheese make the dough wet?
It adds moisture, but I adjust with flour as needed to keep the dough workable. I aim for a slightly sticky but moldable texture.
Can I make these without egg?
Yes. I skip the egg wash or use a bit of milk or plant-based milk instead—it still helps the toppings stick and browns nicely.
Are these high in protein?
Yes! Between the cottage cheese and optional Greek yogurt, these flagels offer more protein than traditional bread-based versions.
Can I make the dough ahead of time?
I’ve mixed the dough and stored it in the fridge overnight—just bring it to room temperature before shaping and baking.
Conclusion
Cottage Cheese Flagels are my go-to when I want something quick, protein-rich, and versatile for any meal of the day. They’re soft on the inside, golden on the outside, and endlessly customizable. Whether I’m meal prepping or just baking a fresh batch for breakfast, these flagels never disappoint.
