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Cottage Cheese Flagels

Delicious Cottage Cheese Flagels Perfect for Any Meal

Discover the flavorful world of Cottage Cheese Flagels, a protein-packed delight perfect for any meal or snack.
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Prep Time 20 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 6 flagels
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup cottage cheese Provides a creamy texture and boosts protein content.
  • 1.5 cups self-rising flour Gives the flagels a lovely rise without needing additional leavening agents.
  • 1 large egg Acts as a binding agent for a cohesive dough.
  • 0.5 teaspoon salt Enhances the overall flavor profile of the flagels.
For the Topping
  • to taste sesame seeds Adds a delightful crunch and nutty flavor.

Equipment

  • mixing bowl
  • baking sheet
  • parchment paper
  • Whisk
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions for Cottage Cheese Flagels
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine 1 cup of cottage cheese with 1 large egg, whisk until smooth.
  3. Add 1.5 cups of self-rising flour and 0.5 teaspoon of salt to the mixture, stir until soft dough forms.
  4. Knead the dough on a lightly floured surface for 1–2 minutes until smooth and elastic.
  5. Divide into six equal pieces, shaping each into an 8-inch rope and pinch the ends to form flagels.
  6. Place flagels on the baking sheet, brush with water, and sprinkle sesame seeds on top.
  7. Bake for 20–25 minutes until golden brown and fragrant.
  8. Allow to cool on a wire rack for about 5 minutes before serving.

Nutrition

Serving: 1flagelCalories: 150kcalCarbohydrates: 20gProtein: 8gFat: 4gSaturated Fat: 1gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 200IUCalcium: 150mgIron: 0.5mg

Notes

Use fresh cottage cheese for the best flavor and texture. Knead gently and keep an eye on baking to prevent over-browning.

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