Cottage Cheese Bagels

These baked Cottage Cheese Bagels are made with a surprising secret ingredient of blended cottage cheese, giving them a soft, chewy texture with an extra boost of protein. They’re perfectly golden from the oven, and a lighter take on a breakfast classic you’ll want to make again and again.

Course Breakfast, Lunch

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 174kcal

Author Teri

Cost $6

Equipment

Ingredients

2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon sea salt
2½ cups low-fat cottage cheese
1 egg beaten
everything bagel seasoning
flaky sea salt

Instructions

Preheat oven to 400°F. Place baking sheets in oven to preheat at the same time. This gives a crispy bottom.
Mix together flour, baking powder and sea salt until combined.
Blend cottage cheese in a food processor or blender until smooth and creamy.
Mix whipped cottage cheese into the flour mixture, until a sticky dough has formed. Pour out onto a floured surface and shape into one large rectangle about 1 inch high. Do not overwork the dough or the bagels may become tough.
Divide dough into 8 even pieces. Shape each piece into a circle and poke a hole in the center of the dough. They do not have to be perfect. Place on a silicone baking mat or a piece of parchment paper.
Brush the tops of the dough with the beaten egg. Sprinkle with Everything Bagel seasoning and flaky sea salt or whatever topping combination you prefer.
Place silicone mat or parchment paper on the preheated cookie sheets. Bake in oven for 30 minutes until the bagels are golden brown.

Notes

Ingredient Notes:

- flour - I use all-purpose flour. If you have self-rising flour, leave out the baking powder. I haven't tried whole wheat flour, but I think it should work fine, just make sure to add the baking powder.

- Everything bagel seasoning - this is not required, it's just one of the many different toppings I like to use. See below for other variation ideas.

- flaky sea salt - the salt I use for the topping is different than what I blend in the dough. I like to use big flakes on the top so it has texture and crunch.

Recipe Tips:

When you're preheating the oven, place the baking sheet in the oven to preheat also. This will help the bagels get a crispy crust.

When forming the bagel (if you're not using a bagel mold) try to make the hole extra big. The dough will rise and try to close in the hole.

Don't try to aim for perfection with these - it's not necessary. They might look terrible before going in the oven, but they will come out looking beautiful and delicious!

I like to make a double or even a triple batch of these at once, since they go so fast in my house. They do very well with freezing. Since these have no preservatives, they won't last as long as a regular store-bough bagel. Freeze in a large ziploc bag and pull out the night before into the refrigerator - it will be ready for you in the morning.

Topping Variations:

- Garlic and salt - I've tried fresh, dried, garlic powder and the pre chopped kind in the jar. The best (believe it or not!) is the pre-chopped garlic in the jar. I drain it and put it on heavily. If it does get some of the juice on it, that just gives it extra flavor.

- Rosemary, garlic and salt - this is my family's favorite combo

- Dried minced onion and salt

- Cheddar cheese and fresh jalapeño slices - I mix some cheese in the dough, and also put a little on the top

- Sesame seeds, poppy seeds and salt

- Fresh Parmesan cheese and salt

- Maple syrup and bacon bits

- Chocolate chips - mix in the dough

Substitutions:

- If you have self rising flour, omit the baking powder.

- Try whole wheat flour for extra nutrients. I haven't tried this yet, so if you do, let me know how they turn out in the comments.

- I've used full-fat cottage cheese instead of low fat, and they turn out just as delicious.

- You can brush the top of the dough with olive oil instead of the egg wash.

Storage & Reheating:

Storage: Store this in an airtight container or ziploc bag in the fridge for up to 5 days.

Reheating: Slice while cold and place in toaster to heat. You can also heat for 20-30 seconds in the microwave if you don't want it crispy.

Freezing: Place in a ziploc bag and freeze. When ready to eat, you can pull one out and put in the refrigerator the night before to thaw, or you can let it sit out on the counter for half an hour to an hour until it comes to room temperature.

Nutrition