Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Rising Time: 30 minutes (optional) | Yield: 6 bagels
Difficulty: Easy | Intensity: Low Effort
Description
Forget the long waits and complicated steps of traditional bagel-making! These miraculous Cottage Cheese Bagels are about to become your new breakfast best friend. With no yeast, no waiting for proofing, and no special equipment required, they deliver that iconic chewy, dense bagel texture straight from your oven in under an hour. Using just four main ingredients, this recipe is not only incredibly simple but also packs a powerful protein punch, making it a satisfying and smart choice for a healthy start to your day.
Ingredients
- 2 cups (226g) self-rising flour (see note #1 for substitute)
- 1 ½ cups (12 oz / 340g) full-fat or 2% cottage cheese (see note #2)
- 1 large egg, lightly beaten (for egg wash)
- Everything Bagel Seasoning, sesame seeds, poppy seeds, or coarse salt for topping
Note #1: No self-rising flour? Make your own by whisking together 2 cups (240g) of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of fine salt.
Note #2: It’s best to use a small-curd, drier cottage cheese. If yours is very wet, consider draining it in a fine-mesh strainer for 10-15 minutes to avoid a sticky dough.
Equipment
- Large mixing bowl
- Baking sheet
- Parchment paper
- Pastry brush
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Make the Dough: In a large mixing bowl, combine the self-rising flour and cottage cheese. Use a fork or your hands to mix until a shaggy dough begins to form. Once it starts to come together, turn it out onto a lightly floured surface and knead for 3-4 minutes, just until the dough is smooth and no longer sticky. If it’s too wet, add a little more flour, one tablespoon at a time.
- Shape the Bagels: Divide the dough into 6 equal-sized pieces. Roll each piece into a smooth ball. Using your thumb, press a hole directly through the center of each ball. Gently stretch and widen the hole to about 1.5 inches in diameter, as it will close up slightly while baking
