Description
Quick and chewy protein-packed bagels made without yeast, perfect for busy mornings.
Ingredients
- 1 cup (120 g) unbleached all-purpose flour (plus extra for dusting)
- 2 teaspoons baking powder
- 1.25 cups 2% cottage cheese
- 1 egg, beaten (for egg wash)
- Optional toppings: Everything bagel seasoning, poppy seeds, dried garlic flakes, dried onion flakes, sesame seeds, shredded asiago cheese
Instructions
- Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
- In a large bowl, whisk together the flour and baking powder until evenly combined.
- Add the cottage cheese to the dry mix. Use a fork or spatula to press and stir until the mixture looks like small curds and starts to come together.
- Use clean hands to finish bringing the dough into a loose ball. Transfer to a lightly floured surface.
- Knead gently 6–8 times until the dough is cohesive and no longer overly sticky.
- Divide the dough into four equal portions. Roll each into a ball, then press a hole through the center with your thumb to form a bagel shape.
- Place bagels on the prepared sheet. Brush with beaten egg to coat the surface.
- Sprinkle your choice of toppings, pressing lightly so they stick.
- Bake for 25–30 minutes until deep golden, rotating the pan halfway if necessary.
- Cool on a wire rack for at least 15 minutes before slicing.
Notes
To avoid overly sticky dough, drain cottage cheese briefly if very wet. For gluten-free, use a 1:1 gluten-free flour blend.