About This Recipe
Easy to make protein-packed bagels made with cottage cheese and self-rising flour, topped with everything but the bagel seasoning, and then baked until golden brown. No kneading with minimal ingredients.
Ingredients
-
1 cup
Full-fat cottage cheese, strained (2% works too)
-
1 cup
Self-rising flour
-
1
Egg, used as egg wash if using toppings
-
as desired
Everything Bagel seasoning (optional topping)
or sesame seeds, etc.
Instructions
- Preheat oven to 375°F and line a sheet pan with parchment paper.
- In a blender, add the cottage cheese and blend until smooth.
- Transfer the cottage cheese to a large mixing bowl and add the self-rising flour.
- Mix the flour and blended cottage cheese with your hands or a spatula until well combined. The dough may be a bit sticky. Add 1-2 tablespoons of flour if needed to be able to handle the dough.
- Transfer onto a lightly floured flat surface and knead a few times until you are able to form a ball.
- Divide the dough into 4 equal parts. Form a ball, create a hole in each one using your finger, and gently pull it apart to form a bagel shape.
- Brush some egg wash over each bagel and top with sesame seeds or Everything Bagel seasoning.
- Place the bagels onto the prepared sheet pan and bake for 25-28 minutes or until golden brown.
- Allow the bagels to cool for 10 minutes before slicing. Enjoy.
💡 Notes & Tips
- If you do not have self-rising flour, you can swap it with 1 cup of all-purpose flour. But you will need to add 1-1/2 teaspoons of baking powder with 1/4 teaspoon of salt.
- You must allow the bagels to cool for a good 10 minutes before slicing them. The bagels are soft and fluffy.
- I also made these bagels using low-fat (4% fat and 2%) small curd, and they came out just fine. I do recommend straining the cottage cheese well if it has any liquids.
- Cottage cheese does absorb moisture. Do not worry if the bagels feel soft to the touch when they are done. Just let it sit for 10-15 minutes to cool.
- Strain the cottage cheese if it's too watery. This keeps your dough from being sticky.
- Rest the dough for 5 minutes after mixing to let the flour hydrate.
- Don't overwork the dough; mix until just combined to keep bagels tender.
- Use parchment paper to prevent sticking and for easier cleanup.
- Try different toppings like sesame seeds, poppy, garlic herb, or even cinnamon sugar for sweet bagels.
- Storing: Room temp up to 2 days. Fridge up to 4-5 days, toast before serving. Freezer wrap individually and freeze for 2 months.
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