Cottage Cheese Protein Bagels
These cottage cheese protein bagels are soft, warm, and packed with protein, perfect for busy mornings or leisurely brunches, and easy to customize with your favorite toppings.
Ingredients
Main Ingredients
- 1 cup self-rising flour (Note 1)
- 1 cup full-fat cottage cheese (Note 2)
- 1 large egg beaten, for egg wash
Toppings
- to taste sesame seeds
- to taste everything bagel seasoning
- to taste shredded asiago cheese
- to taste poppy seeds
Instructions
Preparation
- Preheat the oven to 375°F and position the rack to the top position. Line a large baking sheet with parchment paper.
- Blend cottage cheese in a food processor or blender until smooth, stopping to scrape down the sides as needed.
- Transfer the blended cottage cheese to a medium bowl and add the self-rising flour. Mix until completely combined and the dough starts to pull away from the sides of the bowl.
- Transfer the dough to a generously floured work surface and knead the dough 8-10 times until smooth, adding more flour to the work surface as needed until the dough is no longer sticky.
Shaping and Baking
- Roll the dough into a ball and divide it into 4 equal balls (approximately 80g each for uniformity).
- Roll each ball out into a 6-7 inch rope, about 1-inch thick. Join the ends to make a circle and pinch the seam tightly to seal.
- Brush the tops with the beaten egg and top with your desired seasoning.
- Place the bagels in the oven and bake for about 20-25 minutes until golden brown. For a crispier texture, consider air frying them at a higher temperature for a shorter time.
Notes
Store uneaten bagels in an airtight container at room temperature for up to 2 days or freeze them for up to 2 months. To reheat, toast or microwave until warm. Experiment with toppings for different flavors.