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Cottage Cheese Flagels

Cottage cheese flagels are easy homemade flat bagels made with cottage cheese and self-rising flour for a dense, slightly chewy interior. Bake until golden and slightly domed, then slice and serve with cream cheese and everything bagel seasoning.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cottage cheese flagels
  • 1 cup full-fat cottage cheese Use full-fat for best chewy texture.
  • 1 cup self-rising flour Or substitute: all-purpose flour + baking powder + salt.
  • 1 egg, beaten Beaten egg for egg wash.
  • 1 Everything bagel seasoning or sesame seeds for topping Use generously for classic bagel flavor and crunch.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 400°F and line a sheet pan with parchment paper so the flagels bake evenly without sticking.
Mix and form the dough
  1. Mix full-fat cottage cheese and self-rising flour until a dough forms and it is slightly sticky, then let it come together without overworking.
  2. Divide the dough into 4 equal pieces and shape each into a flat disc about 1/2 inch thick for a flagel shape with a chewy center.
Top and bake
  1. Place the flat discs on the prepared sheet pan, brush them with the beaten egg as an egg wash, and sprinkle generously with everything bagel seasoning or sesame seeds.
  2. Bake at 400°F for 22–25 minutes until golden and cooked through, with a slightly domed top and a set crust.
Serve
  1. Let the flagels cool briefly, then slice and serve with cream cheese, smoked salmon, or your favorite toppings.

Notes

For less sticking, wet your hands lightly while shaping the dough discs. Store leftover flagels in the refrigerator up to 3 days and rewarm in a 350°F oven until hot. Freezing is yes: freeze baked flagels up to 2 months and reheat from frozen. Dietary swap: use reduced-fat cottage cheese for a lighter version, though the texture may be slightly softer.