Prep the spinach: If using fresh, sauté in a little oil until wilted, cool, then squeeze out as much liquid as possible. If using frozen, thaw and squeeze dry in a clean towel. Chop finely.

Mix dry ingredients: In a large bowl, combine bread flour, whole wheat flour, yeast, salt, and sugar. Stir to distribute evenly.

Blend wet ingredients: In a separate bowl, whisk warm water, cottage cheese, and olive oil until mostly smooth. Small curd bits are fine.

Make the dough: Pour wet into dry and stir with a spoon until a shaggy dough forms. Add the chopped, dry spinach and work it in. If the dough is sticky, add 1–2 tablespoons flour; if dry, add 1–2 teaspoons water.

Knead: Turn the dough onto a lightly floured surface and knead for 6–8 minutes until smooth, elastic, and slightly tacky. You should be able to press it without it sticking to your fingers.

First rise: Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot until puffy and nearly doubled, about 45–60 minutes.

Preheat and prep: Heat oven to 425°F (220°C). Line a baking sheet with parchment. If you like extra chew, place a second tray on the bottom rack to heat for steam.

Divide and shape: Punch down the dough and divide into 8 equal pieces. Roll each into a ball, then flatten to a disk about 4–5 inches wide. Use your finger to poke a 1-inch hole in the center and gently stretch it. Keep them fairly flat—that’s the flagel shape.

Optional gloss: Brush tops lightly with beaten egg white for shine. Sprinkle with sesame, poppy, everything seasoning, or Parmesan.

Bake: Place flagels on the prepared sheet. For extra steam, toss a few ice cubes onto the hot bottom tray as you close the oven. Bake 14–18 minutes until golden with a firm crust.

Cool: Transfer to a rack and let cool 10–15 minutes before slicing. They’ll finish setting as they rest.