Cottage Cheese Flagels That Don't Need an All-Day Rise
High-protein, tangy flagels with a shatteringly thin crust and chewy center — ready in 75 minutes, no boiling required.
Equipment
- Food processor
- Baking Sheet
- Parchment Paper
- Pastry Brush
- Kitchen scale (optional)
Ingredients
- 1 cup full-fat cottage cheese (small curd)
- 2 1/4 cups bread flour
- 1 tablespoon baking powder
- 1 1/2 teaspoons fine sea salt
- 1 large egg, beaten (for wash)
- 1/4 cup everything bagel seasoning
Instructions
- Preheat your oven to 425°F. Line a baking sheet with parchment paper.
- Pulse the cottage cheese in a food processor until completely smooth – about 30 seconds.
- Add the flour, baking powder, and salt to the food processor. Pulse 8 to 10 times until the mixture looks like shaggy crumbs that hold together when pinched. If it seems dry, add a teaspoon of milk and pulse again.
- Dump the dough onto your counter and knead for 60 seconds. It should feel soft and slightly tacky, not sticky. Dust your hands with flour if needed.
- Cover the dough with a bowl and let it rest for 15 minutes. This relaxes the gluten.
- Divide the dough into 8 equal pieces. Roll each into a 6-inch log and connect the ends to form a ring, overlapping slightly. Place on the prepared baking sheet.
- Brush each flagel generously with beaten egg (get the sides too). Press gently into everything bagel seasoning to coat the top and sides.
- Bake for 18 to 22 minutes, rotating the pan halfway, until deep golden brown. Tap the bottom – it should sound hollow. Cool on the sheet for 5 minutes, then transfer to a wire rack for 5 more minutes before serving.
Notes
Storage: Shaped unbaked flagels can be refrigerated for up to 2 days (brush and top just before baking). Baked flagels keep in an airtight container for 3 days at room temperature, or freeze for up to 3 months. Reheat in a toaster or 350°F oven.
Tips from testing: Don't overknead – 60 seconds is plenty. The hollow tap test is reliable every time. Be generous with the egg wash to help seasoning stick. If dough feels dry, add milk a teaspoon at a time; if sticky, add a tablespoon of flour. For gluten-free, use a 1:1 blend and handle gently. For sweet version, omit seasoning, add 2 tbsp sugar and 1 tsp cinnamon to dough, top with cinnamon sugar.