Description
This cottage cheese bagel recipe is protein-rich, fluffy, and perfect for a healthy breakfast or snack. Bakes in under 30 minutes and uses only 3 base ingredients.
Ingredients
Scale
- 125 g self-rising flour (Note 1)
- 210 g full-fat cottage cheese (Note 2)
- 1 large egg beaten, for egg wash
- Toppings: sesame seeds, everything bagel seasoning, shredded asiago cheese, or poppy seeds
Instructions
- Preheat the oven to 375 and position the rack to the top position. Line a large baking sheet with parchment paper.
- Blend cottage cheese: Place the cottage cheese in the food processor or blender and pulse or blend on high until smooth, stopping to scrape down the sides as needed.
- Add flour: Transfer it to a medium bowl and add the flour. Mix until completely combined and the dough starts to pull away from the sides of the bowl. Transfer the dough to a generously floured work surface and knead the dough 8-10 times, until smooth. Add more flour to the work surface as needed until the dough is no longer sticky.
- Shape and season: Roll the dough into a ball and divide it into 4 equal balls. If you want them to be the exact same size you can weigh out each piece of dough to approximately 80g. Roll each ball out into a 6-7-inch rope, about 1-inch thick. Join the ends to make a circle and pinch the seam tightly to seal. Brush the tops with a beaten egg and top with your seasoning of choice.
- Bake: Bake in the preheated oven until puffed and golden brown, 25-30 minutes. Allow to cool for 15 minutes before slicing and serving. Bagels stay fresh in an airtight container at room temp for up to 4 days.
- Air Fry: Preheat the air fryer to 350 for 5 minutes. Spray the air fryer basket with nonstick spray and air fry for 12-14 minutes, until golden brown and no longer doughy in the center.
Notes
- Flour. For gluten-free bagels, use 1 cup of a quality gluten-free flour blend with xanthan gum (I tested this with King Arthur’s). Mix it with 1 teaspoon baking powder and 1/2 teaspoon kosher salt.
- Cottage Cheese. A full-fat cottage cheese is best. The consistency of the dough will depend on the type of cottage cheese you use and the brand you use.
- Regular Flour. If you don’t have self-rising flour, you can follow the same instructions as the gluten-free option, but use all-purpose flour.
- Greek Yogurt. I’ve also tested these with plain Greek yogurt with great success!
- Sticky Dough. The consistency of the dough will depend on the type of cottage cheese used and the brand. I love Good Culture Full Fat Cottage Cheese. How you measure your flour also plays a role. Make sure you’re measuring correctly with the spoon and level method, or weigh it for best results. Continue to add flour a Tablespoon at a time until it’s no longer sticky and knead the flour well into the dough on the work surface.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking, Air Frying
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 180
- Sugar: 2g
- Sodium: 182mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0.01g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 50mg