Cottage Cheese Flagels

Ingredients — Dough and Filling

Dough (makes 12 flagels):

• 500 g (4 cups) strong bread flour, plus extra for dusting
• 9 g (2 tsp) instant yeast
• 40 g (3 tbsp) granulated sugar
• 8 g (1 1/2 tsp) fine sea salt
• 2 large eggs, room temperature
• 200 g (7 oz) whole-milk cottage cheese, drained
• 120 g (1/2 cup) unsalted butter, softened
• 120 ml (1/2 cup) warm milk (approx 32–38°C / 90–100°F)
• 30 ml (2 tbsp) neutral oil (sunflower or canola)

• 300 g (10.5 oz) cottage cheese, well drained and lightly mashed
• 40 g (3 tbsp) powdered sugar — reduce to 1 tbsp for savory version
• Zest of 1 lemon or 1 tsp vanilla extract for sweet filling
• 1 egg yolk + 1 tbsp milk for egg wash
• Sesame seeds or poppy seeds for sprinkling (optional)

• Use full-fat cottage cheese for a creamier filling; press in a sieve for 10–15 minutes to remove excess whey.
• If using low-fat cottage cheese, blend briefly to smooth texture and consider adding 1–2 tbsp cream cheese to improve mouthfeel.
• Measure flour by weight for consistent dough hydration: target dough consistency should be soft, slightly tacky but not sticky.
• For a savory variant: omit powdered sugar, add 1/2 tsp salt, 1 tbsp chopped fresh herbs, and 30 g grated hard cheese to the filling.

Equipment and Mise en Place

Essential equipment:

• Stand mixer with dough hook (optional) or large mixing bowl and wooden spoon
• Kitchen scale for accurate measurements
• Rolling pin and bench scraper
• Baking sheet lined with parchment paper
• Damp kitchen towel or plastic wrap for proofing
• Fine sieve and mixing bowls for filling preparation

• Warm the milk to 32–38°C (90–100°F) so it activates yeast without killing it.
• Softened butter should be pliable but not melted; if too cold, cut into small pieces to incorporate evenly.
• Drain cottage cheese in a fine sieve for 10–15 minutes and press gently to a firm texture; excess whey will make filling runny.
• Preheat oven only after final proof so oven temperature remains stable when baking.

• Allow 15 minutes active prep, 60–90 minutes for first rise, 30 minutes shaping and final proof, and 18–25 minutes baking.
• If short on time, perform a cold retard: place shaped flagels on a tray, cover, and refrigerate up to 12 hours; bake from chilled but allow 15 minutes extra baking time if needed.

Dough Preparation — Mixing and Kneading

Combine dry ingredients:

• Whisk flour, yeast, sugar, and salt in a large bowl to distribute yeast and salt evenly.

• Beat eggs with warm milk and oil; pour into dry mixture and stir until a rough dough forms.
• Add softened butter in pieces while mixing to incorporate gradually; butter should be fully integrated and dough should feel glossy.

• Knead 8–12 minutes by machine on low-medium speed or 12–15 minutes by hand until dough is smooth and elastic; perform the windowpane test: stretch a small piece thin enough to see light without tearing.
• Desired dough texture: slightly tacky to the touch but not sticking to fingers; adjust with small tablespoons of flour or milk if too sticky or too stiff.

• Place dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and proof at room temperature until doubled in size, about 60–90 minutes depending on ambient temperature.
• Punch down gently and transfer to a floured surface for dividing; do not over-deflate—retain some gas for a light crumb.

Filling and Assembly

Prepare the filling:

• Place drained cottage cheese in a bowl and mash lightly with a fork or pulse briefly in a food processor for a smoother texture.
• For sweet flagels: add powdered sugar, lemon zest or vanilla, and mix until homogenous; taste and adjust sweetness.
• For savory flagels: add a pinch of salt, 1 tbsp chopped herbs (dill or chives), and 30 g grated cheese if desired.

• Divide dough into 12 equal pieces (approx 80–90 g each). Cover pieces while shaping one by one to prevent drying.
• On a lightly floured surface, roll each piece into a rectangle about 12 x 8 cm (5 x 3 in). Spread a thin, even layer of filling, leaving a 5 mm border to avoid oozing.

• Do not overload filling; heavy filling causes seams to open during proofing and baking.
• Brush borders with a little beaten egg or water to seal; roll gently to trap air and create layers that stay soft after baking.

Shaping and Final Proof

Shaping flagels — twist method:

• After rolling and spreading filling, roll each rectangle tightly from the short edge to form a log.
• Flatten the log slightly, then make a lengthwise slit down the center leaving 1–2 cm uncut at the top.
• Hold both halves and twist them around each other two to three times to form a twisted braid; tuck the ends under to create a tidy bun shape.

• Roll the filled rectangle into a log, slice into 2–3 cm lengths, and shape each piece into a crescent by bending; this creates smaller, denser flagels ideal for individual servings.

• Place shaped flagels on a parchment-lined tray, cover lightly, and proof at room temperature until puffy and nearly doubled, about 25–35 minutes.
• Indicator of readiness: flagels hold an indent when gently pressed and spring back slowly; overproofed dough will collapse in the oven and be dense.

Baking — Temperatures, Timing and Sizing

Oven temperature and setup:

• Preheat oven to 190°C (375°F) with a rack in the middle position for even browning.
• If using a convection oven, reduce temperature to 175°C (350°F) and monitor browning earlier.

• Gently brush proofed flagels with egg wash (yolk + milk) to achieve a glossy, deep-golden crust; avoid heavy brushing that deflates the dough.
• Sprinkle sesame or poppy seeds immediately after washing so they adhere during baking.

• Bake for 18–22 minutes for medium-sized flagels; smaller pieces will need 14–16 minutes.
• Visual cues: crust should be deep golden, seams sealed, and filling slightly set; tap the bottom — a hollow sound indicates doneness.
• Internal temperature target for enriched breads: approximately 92–95°C (198–203°F) measured with a probe in the center of a larger flagel.

• Cool on a wire rack for at least 20 minutes to allow crumb structure to set; cutting too early yields a gummy texture.

Storage, Reheating and Serving

Short-term storage:

• Store cooled flagels in an airtight container at room temperature for up to 2 days; place a paper towel inside to absorb excess moisture.
• For best texture, consume within 24 hours; beyond that crumb softens and may become dry.

• Freeze fully cooled flagels individually wrapped in plastic and stored in a freezer bag for up to 3 months.
• Reheat from frozen by baking at 170°C (340°F) for 12–18 minutes until warmed through and topping is crisp; tent with foil if browning too quickly.

• Warm in a preheated oven at 160–170°C (320–340°F) for 8–12 minutes; avoid microwave unless you prefer a softer crust—microwaving 20–30 seconds will warm the interior but make crust chewy.

• Serve warm with a pat of butter or drizzle of honey for sweet flagels; pair savory versions with fresh herbs, yogurt dip, or smoked fish.
• Cut in half to check filling temperature and texture; warm, slightly set filling with a creamy bite is ideal.

FAQs — Frequently Asked Questions

Can I use ricotta instead of cottage cheese?

• Yes. Use whole-milk ricotta for a smoother filling; reduce added moisture by draining or pressing for 10 minutes. Texture will be creamier and less granular than cottage cheese.

• Causes: overfilled pieces, insufficient sealing of edges, or underproofed dough that expands rapidly in the oven. Remedy by reducing filling volume, sealing seams with egg wash, and ensuring a proper final proof.

• Ensure adequate kneading to develop gluten, allow the dough to double during first rise, and avoid overproofing during the final proof. Use fresh yeast and correct dough hydration.

• Yes. After the first brief rise, refrigerate the dough in an oiled bowl for up to 24 hours. Bring to room temperature before dividing and shaping; cold dough is firmer and may require extra resting to roll out evenly.

• Use powdered sugar to avoid grittiness and add a small amount of citrus zest or vanilla to lift the flavor without adding too much sweetness; taste and adjust before spreading on dough.