Introduction
If you’re looking for a quick, satisfying, and protein-packed breakfast without the fuss of yeast or lengthy proofing, these bagels are your answer. They deliver that iconic chewy texture and savory topping you crave, all while being surprisingly simple to make with minimal ingredients. You’ll love how the cottage cheese keeps them incredibly moist and adds a major nutritional boost.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 4 bagels
Ingredients
- 1 cup cottage cheese
- 1 cup all purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- everything bagel seasoning
- 1 egg beaten
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a food processor or blender, pulse the cottage cheese until it is mostly smooth.
- In a medium mixing bowl, whisk together the all purpose flour, baking powder, and salt.
- Add the smoothed cottage cheese to the dry ingredients. Use a fork or spatula to mix until a shaggy dough forms. It will be slightly sticky.
- Turn the dough out onto a lightly floured surface. Knead it gently 8-10 times until it comes together into a smooth ball.
- Divide the dough into 4 equal pieces. Roll each piece into a rope about 8 inches long, then form it into a circle, pinching the ends together firmly to seal.
- Place the shaped bagels on the prepared baking sheet. Brush the tops and sides generously with the beaten egg.
- Sprinkle a generous amount of everything bagel seasoning over each bagel, pressing lightly to help it adhere.
- Bake for 20-22 minutes, or until the bagels are golden brown and firm to the touch.
- Let the bagels cool on the baking sheet for at least 10 minutes before slicing and serving.
Variations
- Seeded Twist: Before baking, press a mix of sesame seeds, poppy seeds, dried garlic, and dried onion directly into the dough instead of using a pre-made blend.
- Sweet Version: Omit the everything seasoning. Brush with egg wash and sprinkle with cinnamon sugar before baking for a sweet breakfast treat.
- Mini Bagels: Divide the dough into 8 smaller pieces for perfect mini bagels, reducing the baking time by 3-5 minutes.
- Sandwich Style: Slice the cooled bagels and toast them until crisp for an excellent base for breakfast sandwiches or smoked salmon and cream cheese.
Tips for Success
- Ensure your baking powder is fresh for the best rise and texture.
- Don’t over-knead the dough; just work it until it’s cohesive to avoid tough bagels.
- For a smoother texture and easier mixing, blending the cottage cheese is highly recommended.
- If the dough is too sticky to handle, lightly flour your hands and the work surface, but try to use as little extra flour as possible.
Storage & Reheating
Store cooled bagels in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days. For longer storage, freeze them for up to 3 months. To reheat, toast slices in a toaster or toaster oven until warm and crisp on the edges.
FAQ
Can I use a different type of flour?
This recipe is developed for all-purpose flour. Substituting with whole wheat or gluten-free flour will significantly alter the texture and moisture, and results may vary.
My dough is very sticky. What should I do?
This is normal. Use a light dusting of flour on your hands and the work surface to help shape the bagels without adding too much extra flour to the dough.
Can I skip blending the cottage cheese?
You can, but the curds will remain visible in the finished bagel and the dough may be slightly harder to mix evenly. Blending creates a smoother texture.
Why are my bagels dense?
This is usually due to over-measuring the flour (scoop and level your cup) or over-kneading the dough. Also, check that your baking powder is not expired.
Can I make these without egg wash?
The egg wash is crucial for achieving a golden, shiny crust and helping the seasoning stick. You could use milk or cream as a substitute, but the color and adhesion won’t be as good.
How can I make the bagels crispier?
For a crispier exterior, let the baked bagels cool completely, then slice and toast them in a toaster or under the broiler for a minute before serving.
