Description
Easy, protein-packed bagels made with spinach and cottage cheese for a warm, savory breakfast or snack.
Ingredients
- 1 cup cottage cheese (full-fat for best creaminess)
- 2 tablespoons olive oil (or avocado oil)
- 1 large egg (for vegan option, use 1 tablespoon ground flaxseed + 3 tablespoons water)
- 1 cup all-purpose flour (or almond flour for gluten-free)
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups baby spinach, finely chopped (or substitute kale, chard)
- 1 cup shredded mozzarella (or swap for feta or cheddar)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
- Combine flaxseed and water if using a flax egg, and let rest for 5 minutes.
- In a bowl, whisk together cottage cheese, olive oil, and egg (or flax egg).
- Add flour, baking powder, and salt. Stir until a soft, slightly sticky dough forms.
- Fold in chopped spinach and shredded mozzarella evenly.
- Divide dough into 4–6 portions. Shape each portion into a round and press a hole in the center.
- Place bagels on the prepared sheet, brush with olive oil if desired, and bake for 18–22 minutes until golden.
- Cool on a wire rack for 5 minutes before serving warm.
Notes
If your cottage cheese is very wet, drain to prevent soggy dough. Adjust moisture by adding flour if too wet.