Description
Wholesome, soft, and protein-rich bagels made without yeast, perfect for busy mornings.
Ingredients
- 2 cups (450 g) cottage cheese
- 2 cups (250 g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 large egg, beaten
- Semi-sesame seeds, garlic powder, and onion powder for topping
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine cottage cheese, flour, baking powder, and salt, stirring to blend.
- Add the beaten egg and mix until a soft dough forms. For a smoother texture, pulse the cottage cheese and egg in a food processor before adding the dry ingredients.
- Divide the dough into 6 equal portions. Lightly flour your hands and roll each piece into a ball.
- Shape each ball into a bagel by poking a hole through the center and stretching the hole to about 1–1.5 inches.
- Place the shaped bagels on the baking sheet and sprinkle with toppings, pressing gently to adhere.
- Bake for 25–30 minutes, until golden brown and firm to the touch.
- Let cool slightly on a rack for 5–10 minutes before serving.
Notes
Store cooled bagels in an airtight container for 3–4 days; freeze for up to 2 months. Don’t overmix the dough to avoid toughness.