Ingredients
For the dough
- 1 cup (225 g) cottage cheese
- 1 medium zucchini (about 180 to 200 g), finely grated
- 2 cups (250 g) self-rising flour
- 1 large egg
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano or Italian seasoning
- ¼ teaspoon black pepper
- ½ teaspoon salt, adjusted to taste
For the topping
- 1 egg, beaten, for egg wash
- 2 tablespoons sesame seeds
- 1 tablespoon everything bagel seasoning (optional)
- 2 tablespoons grated Parmesan cheese (optional)
A Closer Look at the Key Ingredients
Cottage cheese. Cottage cheese is the protein-rich base of the dough. It adds moisture, a mild tang, and tenderness, and it replaces much of the fat and liquid you would normally use. Thicker, creamier cottage cheese gives the best texture. If yours is very watery, drain it briefly before mixing.
Zucchini. Zucchini has a very mild flavor and a high water content. Finely grated zucchini blends into the dough and adds moisture and a little color. The key is to squeeze out as much liquid as possible so the dough does not become sticky.
Self-rising flour. Self-rising flour already contains baking powder and salt, which is what lets this dough rise without yeast. It creates a lighter, softer crumb than plain flour would in a no-yeast recipe.
Egg. The egg binds the dough, adds protein, and contributes structure. A second beaten egg is used as the wash that gives the tops a glossy golden finish and helps the toppings stick.
Garlic powder, onion powder, oregano, and black pepper. These seasonings give the flagels their savory, bagel-shop flavor. Dried oregano or Italian seasoning adds a gentle herbal note.
Salt. Even though self-rising flour contains some salt, a little extra seasoning brings out the flavor of the cheese and vegetables. Adjust to taste.
Toppings. Sesame seeds, everything bagel seasoning, and Parmesan cheese all add flavor and a pleasing crunchy, savory crust.
Instructions
Wash and finely grate the zucchini using a box grater.
Place the grated zucchini in a clean kitchen towel and squeeze firmly to remove as much liquid as possible.
This step is essential. Zucchini contains a lot of water, and excess moisture can make the dough sticky and prevent the flagels from becoming chewy.
Add the cottage cheese to a mixing bowl.
For a smoother dough, blend the cottage cheese briefly until creamy. This is optional, but it helps create a more even texture.
Blending removes the visible curds, which is helpful if you or your family prefer a smoother, more bagel-like crumb.
Add the egg, squeezed zucchini, garlic powder, onion powder, oregano, black pepper, and salt.
Stir until combined.
Add the self-rising flour gradually and mix with a spoon or spatula until a soft dough forms.
The dough should be slightly tacky but manageable. If it feels excessively sticky, add a little flour, one tablespoon at a time.
Preheat the oven to 375°F (190°C).
Line a baking tray with parchment paper.
Lightly flour your hands and divide the dough into 6 equal portions.
Roll each portion into a ball, then gently flatten it into a thick round disc, approximately ½ to ¾ inch (1.5 to 2 cm) thick.
Make a small hole in the center of each disc using your finger or the handle of a wooden spoon.
Gently widen the hole to create the classic flagel shape.
The hole will shrink slightly as the flagels bake, so make it a little larger than you think you need.
Arrange the flagels on the prepared baking tray, leaving space between them.
Brush the tops lightly with beaten egg.
Sprinkle with sesame seeds, everything bagel seasoning, or Parmesan cheese.
For extra flavor, you can combine sesame seeds and Parmesan.
Bake for 25 to 30 minutes, or until the flagels are puffed, firm, and beautifully golden.
If they need additional color, switch to the broiler for 1 to 2 minutes, watching carefully to prevent burning.
The centers should be fully cooked, not wet or doughy.
Remove the flagels from the oven and let them rest on the baking tray for about 5 minutes.
Transfer to a wire rack and allow them to cool slightly before slicing.
For an extra-chewy texture, slice them in half and toast lightly before serving.