Cottage Cheese Bagels

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Cottage Cheese Bagels

Make a batch of these soft and fluffy, high-protein Cottage Cheese Bagels with just 5 ingredients and 15 minutes of hands-on prep time.

Prep Time15

Cook Time25

Total Time40

Course: Bread

Cuisine: American

Servings: bagels

Calories: 318kcal

Author: Caro Jensen

Ingredients

1 cup cottage cheese full-fat
1/2 cup whole milk
2 cups self-rising flour
1/2 tsp salt
4 cups water
2 tbsp sesame seeds optional, topping

US Customary - Metric

Instructions

Preheat the oven to 400F (200C). Line a baking tray with parchment paper.
Blend the cottage cheese with the milk briefly with an immersion or stand-up blender for a smoother consistency.
1 cup cottage cheese, 1/2 cup whole milk
Combine the cottage cheese mixture, self-rising flour, and the salt in a stand-mixer or by hand to create a shaggy dough. Knead the dough on a lightly floured surface for 1-2 minutes. Divide it into 4 equal portions.
2 cups self-rising flour, 1/2 tsp salt
Shape the portions into balls and gently press a hole in the middle with your finger to shape a bagel. Repeat with the others.
Bring 4 cups of water to a boil in a large pot over high heat. Reduce it down to a simmer. Place 1 or 2 bagels into the water bath at a time and let it cook for 15 seconds before flipping it over. They will puff up slightly and start rising to the top straight away. Repeat with the remaining bagels.
4 cups water
Place the bagels onto the lined baking sheet and add sesame seeds or your preferred bagel topping.
1/2 cup whole milk, 2 tbsp sesame seeds
Bake them for 25 minutes until golden brown and fluffy. Serve warm or cold.

Notes

Subs: Substitute the self-rising flour with 2 cups of all-purpose flour, 4 tsp of baking powder, and 1 tsp of salt.

Shortcut: You can skip the boiling of the bagels but the texture will be less chewy and bagel-like and resemble more of a traditional bread roll.

Storage: Leftover baking can be stored in a bread bin for up to 3 days and simply be reheated in the oven or a toaster. You can also freeze them for up 3 months for longer storage.

Nutrition