Savory Cottage Cheese Bagels
Cottage cheese bagels are high-protein, chewy bagels made with cottage cheese instead of traditional yeast dough. The cottage cheese adds moisture, protein, and a slight tang, making them a healthier alternative.
Equipment
- 1 large bowl
- measuring utensils
- blender or food processor or immersion blender
- 1 small bowl for whisking egg
- 1 whisk
Ingredients
- 1 - 1-1/2 cups flour
- 1/4 tsp sea salt
- 1/2 tsp minced onion optional
- 1/2 tsp minced garlic optional
- 2 tsp baking powder
- 1 cup 4% cottage cheese blended
- 1 small egg
- everything bagel seasoning to top bagels (optional)
Instructions
- Preheat oven to 375 F. Add parchment paper to a small to medium sized sheet pan. Set aside
- Using a blender or food processor, blend your whole fat cottage cheese until it is a smooth, creamy, texture. Set aside.
- Grab a large bowl and add 1 cup flour, salt, baking powder and any seasonings you choose to add (minced onion, garlic). Whisk together.
- Add the cottage cheese mixture to the flour mixture in the bowl. Flour your hands and start kneading. At first you can try to mix with a spoon or rubber spatula, but I found it was just easier to mix with clean hands. Knead until well combined. You can knead on a clean, floured, surface- but I had a large enough bowl that it was easy to knead in the bowl to prevent extra clean-up. If the dough is too sticky to work with, add Additional flour until it doesn’t stick to your fingers- try it 1-2 tbsp at a time.
- Divide the ball into 3-4 smaller balls and knead until smooth. Then, create a well-defined hole in the middle and create a bagel shape with each ball. (as pictured above).
- Next add to the sheet pan. In a small bowl, whisk the small egg and then use a pastry brush to brush on the bagels. Sprinkle 'Everything Bagel" or any other seasoning you'd like on top of the bagel. Bake in oven for 25-30 minutes until they are golden. Let rest for 10-15 minutes before eating.
Notes
Notes:
This can make 4 'small' bagels. (not as large as you find in the store, but more of a true serving) OR make 3 bagels out of the dough for a larger size.
I have only used 4% cottage cheese in this recipe.
1 small egg will be plenty of egg to wash onto 4 bagels. If you double the batch of bagels to make 6-8- you will NOT need an additional egg.
Storage: store in airtight container for up to 3 days on counter or in fridge for up to a week. These could be packaged in a freezer bag or freezer container and stored in freezer for 3 months.
Nutrition info is an estimate.
Nutrition
Serving: 1bagelCalories: 174kcalCarbohydrates: 25.5gProtein: 9.9gFat: 2.8gSaturated Fat: 11.6gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 27.8mgSodium: 219mgPotassium: 4.1mgFiber: 5gSugar: 3g
Tried this recipe?Let us know how it was!