Description
Warm, pillowy bagels made without yeast or boiling, featuring a soft interior and a protein boost from cottage cheese and Greek yogurt.
Ingredients
- 2 cups (240g) all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup (240g) cottage cheese (full-fat recommended)
- 1/2 cup (120g) plain Greek yogurt
- 1 egg (whisked, for brushing)
- Toppings: sesame seeds, poppy seeds, everything bagel seasoning, or cinnamon sugar
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Whisk together the flour, baking powder, and salt in a large bowl.
- Blend cottage cheese and Greek yogurt in a separate bowl until smooth.
- Add the wet mixture to the dry ingredients gradually. Stir until a sticky dough forms.
- Divide the dough into 6 equal pieces. Roll each into a ball and press your finger through the center to form a hole.
- Place the shaped bagels on the tray, brush with egg, and sprinkle toppings.
- Bake for 25 minutes or until golden brown.
- Transfer to a cooling rack and let cool for 10 minutes before slicing.
Notes
For a tangier bagel, use low-fat Greek yogurt. Gluten-free: use a 1:1 gluten-free flour blend but expect a softer crumb.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American