Description
Make simple, high-protein bagels using only cottage cheese and self-rising flour. This recipe requires no yeast and is quick to prepare.
Ingredients
Scale
- 1 cup low-fat cottage cheese, drained well
- 1 cup self-rising flour (plus extra for dusting)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Place the drained cottage cheese into a food processor. Process until completely smooth, resembling a thick paste.
- Add the self-rising flour to the food processor. Pulse until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead briefly (about 1 minute) until the dough comes together into a smooth ball. Do not over-knead.
- Divide the dough into 4 equal pieces. Roll each piece into a rope about 8 inches long.
- Form each rope into a circle by pinching the ends together firmly to seal.
- Place the formed bagels on the prepared baking sheet. If desired, brush the tops lightly with an egg wash (1 egg beaten with 1 teaspoon water) for color.
- Bake for 20 to 25 minutes, or until the bagels are golden brown and sound hollow when tapped.
- Cool on a wire rack before slicing and serving.
Notes
- Drain the cottage cheese thoroughly; excess moisture prevents the dough from forming correctly.
- If you do not have self-rising flour, mix 1 cup all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt, then use this mixture in place of the self-rising flour.
- For a savory bagel, mix 1 teaspoon garlic powder and 1/2 teaspoon onion powder into the dough before kneading.
- These bagels are best eaten the day they are made, but they store well in an airtight container for up to 3 days.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 205
- Sugar: 3
- Sodium: 350
- Fat: 2
- Saturated Fat: 1
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 14
- Cholesterol: 10