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Easy Mediterranean cottage cheese flagels with olives and basil

Easy Mediterranean Cottage Cheese Flagels

These Easy Mediterranean Cottage Cheese Flagels are fluffy, savory, and protein-packed. Made with cottage cheese, sun-dried tomatoes, and olives, they’re a lighter twist on classic bagels — no yeast or boiling required!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 flagels
Course: Breakfast, Brunch, Snack
Cuisine: Fusion, Mediterranean
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cottage cheese
  • 1.125 cups all-purpose flour
  • 3 tsp baking powder
  • 0.5 tsp salt
  • 0.25 cup sun-dried tomatoes finely chopped
  • 0.5 cup shredded mozzarella
  • 1 tbsp chopped basil
  • 0.25 cup Kalamata olives chopped
Egg Wash
  • 1 egg lightly beaten

Equipment

  • Mini Food Processor
  • Large mixing bowl
  • Baking sheet
  • Parchment paper
  • Dough Cutter or Knife
  • Pastry Brush
  • Wire Rack

Method
 

  1. Preheat oven to 375°F (190°C) and line a large rimmed baking sheet with parchment paper.
  2. Add cottage cheese to a mini food processor and pulse until smooth and creamy.
  3. In a large bowl, combine cottage cheese, flour, baking powder, salt, sun-dried tomatoes, mozzarella, basil, and olives. Stir until a dough forms. Shape into a thick log about 6 inches long.
  4. Use a dough cutter or knife to divide the log into 6 equal pieces. Shape each piece into a disc, flatten slightly, and poke a small hole in the center to form a flagel shape.
  5. Place flagels on baking sheet and brush each with egg wash for a shiny golden crust.
  6. Bake for 22–25 minutes, or until golden on top and firm to the touch.
  7. Transfer baked flagels to a wire rack and cool completely. Serve warm with tzatziki, hummus, whipped feta, or avocado.

Notes

For extra Mediterranean flavor, sprinkle sesame seeds or everything bagel seasoning on top before baking. These flagels can be frozen and reheated for quick breakfasts or snacks.