Ingredients
Here’s everything that goes into these Zucchini Cottage Cheese Flagels and why each ingredient matters.
For the Flagels 🥯
- 1 cup (225 g) cottage cheese — Adds protein, moisture, richness, and a subtle tang while forming the wet base of the dough.
- 1 medium zucchini, approximately 150 g — Adds moisture, tenderness, and mild vegetable flavor.
- 1½ cups (180 g) all-purpose flour — Gives the dough enough structure to hold its flagel shape.
- 1½ tsp baking powder — Provides lift without requiring yeast or fermentation.
- ½ tsp fine sea salt — Seasons the dough and enhances the other savory flavors.
- 1 tsp garlic powder — Adds a warm, savory garlic note throughout the dough.
- ½ tsp onion powder — Provides additional savory depth.
- ½ tsp dried Italian seasoning — Adds a subtle blend of herbs that pairs well with the zucchini and cheese.
- 1 large egg, for brushing — Helps the exterior develop a beautifully golden finish and gives the toppings something to adhere to.
For the Topping ✨
- 2 tbsp everything bagel seasoning — Adds the classic mixture of sesame, onion, garlic, poppy seeds, and salt associated with everything bagels.
- 1 tbsp sesame seeds, optional — Adds additional nuttiness and crunch.
- 1 tbsp poppy seeds, optional — Adds another layer of classic bagel-style texture and flavor.
Instructions
The process is straightforward, but controlling the moisture in the zucchini and cottage cheese is especially important for getting a dough that’s easy to shape.
Wash the zucchini and grate it using the large holes of a box grater.
Transfer the grated zucchini to the center of a clean kitchen towel or several layers of strong paper towels.
Gather the towel around the zucchini and squeeze very firmly to remove as much liquid as possible.
Continue squeezing until very little additional moisture comes out.
This is one of the most important steps in the entire recipe. Zucchini naturally contains a large amount of water, and leaving too much behind can produce an excessively sticky dough and a gummy finished texture.
Place the cottage cheese in a blender or food processor.
Blend until mostly smooth and creamy.
Blending breaks down the curds and allows the cottage cheese to distribute more evenly throughout the dough.
Transfer the blended cottage cheese to a large mixing bowl.
Add the thoroughly squeezed zucchini, all-purpose flour, baking powder, fine sea salt, garlic powder, onion powder, and Italian seasoning.
Mix until everything begins coming together into a soft dough.
The dough should be slightly tacky but still capable of holding its shape.
If it’s excessively wet or impossible to handle, add additional flour 1 tablespoon at a time.
Stop adding flour as soon as the dough becomes manageable. Adding too much can make the baked flagels heavy and dense.
Cover the bowl and let the dough rest for approximately 10 minutes.
During this short rest, the flour continues absorbing moisture from the cottage cheese and zucchini.
You may notice that the dough becomes easier to handle without needing much additional flour.
Transfer the rested dough to a lightly floured work surface.
Divide it into 4 approximately equal portions.
Gently roll each portion into a ball.
Try not to aggressively knead or compress the dough.
Gently flatten each dough ball into a thick disk.
Use your thumb or fingers to make a hole through the center.
Carefully stretch the opening outward until you have a thick, flattened bagel or flagel shape.
Keep enough thickness around the ring to maintain a tender, substantial center after baking.
Repeat with the remaining portions.
Preheat the oven to 400°F (200°C).
Line a large baking sheet with parchment paper.
Arrange the four shaped flagels on the prepared baking sheet, leaving some room between them.
Crack the egg into a small bowl and whisk thoroughly.
Using a pastry brush, lightly coat the tops and exposed sides of each flagel.
The egg wash helps produce a more attractive golden-brown exterior while helping the seasoning adhere during baking.
Generously sprinkle everything bagel seasoning over each flagel.
Add extra sesame or poppy seeds if desired.
Very gently press the seasoning into the egg-washed surface so it stays attached as the flagels expand in the oven.
Transfer the baking sheet to the preheated oven.
Bake at 400°F (200°C) for approximately 20–25 minutes, or until the flagels are puffed, set, and beautifully golden.
If you’d like a slightly deeper golden exterior, continue baking for another 2–3 minutes, watching them carefully.
Remove the baking sheet from the oven.
Allow the flagels to cool on the pan for approximately 5–10 minutes.
You can then transfer them to a wire cooling rack.
Avoid slicing immediately after baking. Giving them a little time to cool allows the moist interior to finish setting.
Once slightly cooled, use a serrated knife to carefully slice each flagel horizontally.
Enjoy them as they are or toast the cut sides for additional texture.
Add your favorite sweet or savory toppings—or turn them into a high-protein breakfast or lunch sandwich.