These chewy and delicious cottage cheese bagels are high-protein, yeast-free, easy to make, and each contains 10 grams of protein. Perfect for breakfast!
INGREDIENTS
For the bagels
- 1 cup (225 g) Cottage cheese
- 1 cup (125 g) Flour (read notes)
- 1¼ teaspoons Baking powder
- ½ teaspoon Salt, optional
- 1 Egg + 1 tablespoon of water for brushing
For the topping
- Everything bagel seasoning, optional
- Nigella seeds, optional
- Sesame seeds, optional
- Poppy seeds, optional
For Eating
- Cream cheese
- Jam or Jelly
- Butter
- Peanut Butter
DIRECTIONS
- Preheat your oven to 375F (190C). Line a baking tray with parchment paper and set aside.
- Make the dough: Place cottage cheese in a bowl of a food processor or a blender. Blend just until smooth. Transfer to a bowl.
- Add flour, baking powder and salt. Mix until dough forms. Transfer onto a lightly floured surface and knead for a few times until you are able to form a ball. If needed add more flour, one tablespoon at the time.
- Divide the dough into 4 equal balls, create a hole in each ball using your finger or the back of a wooden spoon and gently pull It apart to form a bagel shape.
- Brush each bagel with beaten egg and sprinkle with your favorite topping.
- Baking method: Bake for 20-25 minutes or until golden. Remove from the oven and allow to cool for at least 10-15 minutes before serving.
- Air fryer method: Preheat the air fryer to 350. Spray the air fryer basket with nonstick spray and air fry for about 10-15 minutes, until golden brown.
For Serving
- If you like them a tad chewy you can go ahead and cut them, throw on whatever topping of your choice and get to eating.
- If you like them with a bit of crunch throw them in a toaster or toaster oven. Get them nice and crisp.
NOTES
- High Protein: Each bagel contains approximately 10 grams of protein.
- Blending cottage cheese helps create a smoother dough but is optional; skipping this step results in grainier texture.
- Flour: you can use different types of flour, (all-purpose, whole wheat, gluten-free, spelt flour) but, the flour impacts dough texture; adjust quantities accordingly.
- Cottage cheese moisture varies; start with 1 cup (125g) and adjust flour as needed.
- Self-rising Flour: You could use self-rising flour in place of the AP flour and baking powder. Be sure to use self-rising flour with 3 grams of protein per 1/4 cup. Most store brand self-rising flours meet this requirement. Also be aware that SR flour has salt in it. So if you need to avoid salt this is not an option.
- Ensure holes in bagels are large enough to prevent them from closing.
- For egg-free option, brush bagels with milk.
- Storage: Keep the bagelsin an airtight container at room temperature for 2-3 days or in the fridge for up to a week.
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