Cottage Cheese Flagels
These flat, chewy, high-protein bagels come together in a blender and bake in 20 minutes. No yeast, no boiling water, no waiting around.
Equipment
- Blender
- Fine-Mesh Strainer
- Large Mixing Bowl
- Baking Sheet
- Parchment Paper
Ingredients
- 2 cups low-fat cottage cheese (16 oz)
- 2 cups self-rising flour (or 2 cups all-purpose + 2 tsp baking powder + 1 tsp salt)
- 1 large egg white
- 1 tbsp everything bagel seasoning
- 1/2 tsp garlic powder (optional)
For the wash
- Cooking spray or extra egg white
Instructions
- Drain and Preheat: Set your cottage cheese in a fine-mesh strainer over a bowl. Preheat the oven to 375°F. Let it drain while the oven comes to temperature — about 10 minutes. Don't skip this.
- Blend: Transfer the drained cottage cheese to a blender. Add the egg white and garlic powder. Blend until completely smooth, about 45 seconds. Scrape the sides once. The mixture should look like thick Greek yogurt — no curds visible.
- Mix the Dough: Pour the blended cheese into a bowl with the self-rising flour. Stir with a spatula until a shaggy dough forms. It will be sticky — that's correct. Don't be tempted to add more flour. Sticky dough = tender flagels.
- Shape the Flagels: Turn the dough out onto a generously floured surface. Sprinkle the top with flour. Pat it into a 6x9-inch rectangle, about 1/2-inch thick. Cut into 6 rectangles. Use your finger to poke a hole in the center of each, stretching it slightly to form an oval ring. The hole should be a bit larger than you think — it'll close up slightly as they bake.
- Top and Bake: Place the flagels on the parchment-lined baking sheet. Spray the tops lightly with cooking spray or brush with a bit of egg white. Sprinkle generously with everything seasoning. Bake for 20 to 25 minutes, until deep golden brown and they sound hollow when tapped.
- Cool and Toast: Let them cool on the sheet for 5 minutes, then transfer to a wire rack. For the best texture, split and toast them before serving. This is non-negotiable if you want that crisp exterior.
Notes
Storage: Store baked flagels in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Always toast before serving. For gluten-free, use a 1:1 gluten-free baking flour with xanthan gum and add 1 tsp psyllium husk for extra chew. For dairy-free, substitute thick unsweetened dairy-free yogurt. For a kid-friendly sweet version, omit seasoning and add 1 tbsp honey or maple syrup to the dough. If the flagels turn out dense, you likely didn't drain the cottage cheese enough or added too much flour.