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Cottage Cheese Bagels

Cottage Cheese Bagels

These 3-ingredient Cottage Cheese Bagels will be your new obsession. Make them in the oven or the air fryer and enjoy them as a healthy, savory snack (or part of a sandwich) any time of day!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast
Servings 4 bagels

Ingredients
  

  • 1 cup self-rising flour
  • 1 cup cottage cheese
  • 1 large egg beaten
  • Toppings: sesame seeds, everything bagel seasoning, shredded asiago cheese or poppy seeds

Instructions
 

  • Preheat the oven to 375°F and position the rack to the top position. Line a large baking sheet with parchment paper.
  • Place the cottage cheese in the food processor or blender and pulse or blend on high until smooth, stopping to scrape down the sides as needed.
  • Transfer it to a medium bowl and add the flour. Mix until completely combined and the dough starts to pull away from the sides of the bowl.
  • Transfer the dough to a gently floured work surface and knead the dough 8-10 times, until smooth. Skip this step if you’re using gluten-free flour (there’s no gluten to knead).
  • Roll the dough into a ball and divide it into 4 equal balls. If you want them to be the exact same size you can weigh out each piece of dough to approximately 80g. 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 a beaten egg and top with your seasoning of choice. Bake in the preheated oven until puffed and golden brown, 25-30 minutes. Allow to cool for 15 minutes before slicing and serving. Bagels stay fresh in an airtight container at room temp for up to 4 days.
  • Air Fryer Bagels: Preheat the air fryer to 350°F for 5 minutes. Follow the instructions to make the cottage cheese bagels then spray the air fryer basket with nonstick spray and air fry for 10-12 minutes, until golden brown.

Notes

  • I don't recommend swapping another type of flour, like almond, like in this gluten-free pizza crust, or flour or coconut flour. They absorb too much moisture, and you'll have very dry bagels. For gluten-free bagels, use 1 cup of quality gluten-free flour blend with xanthan gum (I tested this with King Arthur’s). Mix it with 2 teaspoons baking powder and 1/2 teaspoon kosher salt. If you don't have self-rising flour, you can follow the same instructions as the gluten-free option but use all-purpose flour. 
  • A full fat cottage cheese is best. I've also seen people make these with plain Greek yogurt.
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