Protein Cottage Cheese Bagels (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
3/4 teaspoon of kosher salt (cut this down if you're using regular table salt)
02 -
2 teaspoons of baking powder (double-check it's fresh so it works)
03 -
1 cup plain all-purpose flour (can swap for whole wheat or gluten-free, around 5 oz weight)
→ Wet Ingredients
04 -
1 large egg or just the egg white, lightly beaten
05 -
Strain the liquid from 1 cup of 2% cottage cheese (Good Culture works great)
→ Optional Toppings
06 -
Poppy seeds, onion flakes, sesame seeds, garlic flakes, or everything bagel spice mix
# Instructions:
01 -
Grab a mixing bowl and whisk up the salt, baking powder, and flour until they're all blended. Stir in the strained cottage cheese with a spatula or fork. Keep mixing until you've got small crumbly bits.
02 -
Press and squish the dough together by hand in the bowl until it's smooth and slightly sticky—but not too gooey. Should take about a couple of minutes.
03 -
Divide your dough into 4 chunks. You can either shape each into a ball, poke a hole in the middle, and stretch it out or roll into ropes about 3/4-inch thick and connect the ends.
04 -
Coat the tops and bottoms of the shaped bagels with seasoning after brushing them with egg wash.
05 -
Spray some oil in the air fryer basket and pop a few bagels in, leaving room between each one. Cook them at 280°F for 15–16 minutes. Skip flipping them and let them cool for 15 minutes before slicing.
06 -
Heat your oven to 375°F. Use a silicone mat or parchment paper on a baking sheet. Spray parchment with oil to stop sticking. Place on the top rack and bake for 25 minutes. Cool for 15 minutes before cutting.
# Notes:
01 -
If the dough feels too wet because of extra liquid in the cottage cheese, sprinkle in more flour until it's just right.
02 -
Wrap cooled bagels tightly in plastic wrap or foil, then freeze. Reheat them in the oven wrapped in foil.