Cottage Cheese Bagels

Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Rising Time: 30 minutes (optional) | Yield: 6 bagels
Difficulty: Easy | Intensity: Low Effort

Description

Forget the long waits and complicated steps of traditional bagel-making! These miraculous Cottage Cheese Bagels are about to become your new breakfast best friend. With no yeast, no waiting for proofing, and no special equipment required, they deliver that iconic chewy, dense bagel texture straight from your oven in under an hour. Using just four main ingredients, this recipe is not only incredibly simple but also packs a powerful protein punch, making it a satisfying and smart choice for a healthy start to your day.

Ingredients

• 2 cups (226g) self-rising flour (see note #1 for substitute)

• 1 ½ cups (12 oz / 340g) full-fat or 2% cottage cheese (see note #2)

• 1 large egg, lightly beaten (for egg wash)

• Everything Bagel Seasoning, sesame seeds, poppy seeds, or coarse salt for topping

Note #1: No self-rising flour? Make your own by whisking together 2 cups (240g) of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of fine salt.

Note #2: It’s best to use a small-curd, drier cottage cheese. If yours is very wet, consider draining it in a fine-mesh strainer for 10-15 minutes to avoid a sticky dough.

Equipment

• Large mixing bowl

• Baking sheet

• Parchment paper

• Pastry brush

Instructions

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. Make the Dough: In a large mixing bowl, combine the self-rising flour and cottage cheese. Use a fork or your hands to mix until a shaggy dough begins to form. Once it starts to come together, turn it out onto a lightly floured surface and knead for 3-4 minutes, just until the dough is smooth and no longer sticky. If it’s too wet, add a little more flour, one tablespoon at a time.

3. Shape the Bagels: Divide the dough into 6 equal-sized pieces. Roll each piece into a smooth ball. Using your thumb, press a hole directly through the center of each ball. Gently stretch and widen the hole to about 1.5 inches in diameter, as it will close up slightly while baking.

4. Optional Rest: For a slightly chewier texture, let the shaped bagels rest on the prepared baking sheet for 20-30 minutes. This step is optional but recommended if you have the time.

5. Add Egg Wash and Toppings: Brush the top and sides of each bagel generously with the beaten egg. This will give them a beautiful golden, shiny crust. Immediately sprinkle your desired toppings liberally over the egg wash.

6. Bake: Place the baking sheet in the preheated oven and bake for 22-27 minutes, or until the bagels are puffed, firm to the touch, and deeply golden brown.

7. Cool and Serve: Remove the bagels from the oven and let them cool on the baking sheet for at least 10-15 minutes before slicing. This resting time allows the structure to set, making them easier to cut. Slice, toast until golden, and slather with your favorite cream cheese, butter, or avocado.

Notes

• Flour Substitution: If you don’t have self-rising flour, the homemade version works perfectly. Just ensure your baking powder is fresh for the best rise.

• Cheese Choice: Full-fat cottage cheese will yield a richer, more tender bagel, but 2% works very well. Avoid fat-free varieties as they can make the dough too wet and gummy.

• Flavor Variations: Get creative! You can mix 1/2 cup of shredded cheddar cheese, a teaspoon of garlic powder, or a tablespoon of dried herbs directly into the dough for a flavor boost.

• Storage: Store cooled bagels in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to a week or freeze them for up to 3 months. Simply thaw and toast to refresh.

Nutrition Information

Serving Size: 1 bagel (without toppings)
Calories: ~195 | Total Fat: 2.5g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 480mg | Total Carbohydrates: 32g | Dietary Fiber: 1g | Sugars: 2g | Protein: 11g

*Nutritional information is an estimate only and will vary based on specific ingredients used and any modifications made. Calculations are based on using 2% cottage cheese and the homemade self-rising flour substitute.*