Garlic-Parmesan Cottage Cheese Bagels

This is a fantastic recipe for quick, easy, and protein-packed bagels. They’re a great alternative to traditional yeast-based bagels because they require no rising time.

Here is a complete, formatted recipe with instructions and tips based on your ingredients.

Garlic-Parmesan Cottage Cheese Bagels

These bagels are soft, chewy, and incredibly easy to make with no yeast required! The cottage cheese keeps them moist and adds a significant protein boost.

Yield: 4 bagels
Prep time: 10 minutes
Cook time: 20-25 minutes

Ingredients

For the Dough:

• 1 cup full-fat or 2% cottage cheese (see note below)

• 1 cup self-rising flour (or 1 cup all-purpose flour + 1 ½ tsp baking powder + ¼ tsp salt)

• 1 large egg

• 2 tbsp grated Parmesan cheese

• 1 tsp garlic powder

• ½ tsp salt (use ¼ tsp if your cottage cheese is very salty)

For the Topping (Optional but Recommended):

• 1 egg yolk + 1 tsp water (for egg wash)

• 2 tbsp grated Parmesan cheese (for sprinkling)

• Extra garlic powder or everything bagel seasoning

Instructions

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. Prepare Dry Ingredients: If you are not using self-rising flour, whisk together 1 cup of all-purpose flour, 1 ½ teaspoons of baking powder, and ¼ teaspoon of salt in a medium bowl.

3. Combine Wet Ingredients: In a separate, larger bowl, beat the egg. Add the cottage cheese, 2 tablespoons of Parmesan cheese, garlic powder, and salt. Mix until well combined.

4. Make the Dough: Add the flour mixture to the wet ingredients. Stir with a spatula or fork until a shaggy dough forms. It will be sticky.

5. Knead: Lightly flour a clean surface. Turn the dough out and knead it gently for about 1-2 minutes, just until it becomes smooth and no longer sticky. Be careful not to over-knead, or the bagels can become tough.

6. Shape the Bagels: Divide the dough into 4 equal portions. Roll each portion into a smooth ball. Poke your thumb through the center of each ball and gently stretch it to form a bagel shape, about 1-inch wide in the center. Place them on the prepared baking sheet.

7. Add Topping (Optional): For a shiny, golden top, whisk the egg yolk with a teaspoon of water and brush it lightly over each bagel. Sprinkle generously with additional Parmesan cheese and a little more garlic powder or your favorite seasoning.

8. Bake: Bake for 20-25 minutes, or until the bagels are golden brown and firm to the touch.

9. Cool: Let the bagels cool on the baking sheet for at least 10-15 minutes before slicing. They will firm up as they cool.

Important Tips for Success:

• Cottage Cheese Texture: For the smoothest dough, you can blend the cottage cheese with the egg in a blender or food processor until smooth before adding the other ingredients. This eliminates any curds and creates a more uniform bagel.

• Flour Power: If the dough is too sticky to handle, add one tablespoon of flour at a time until it’s manageable. Different cottage cheese brands have varying moisture levels.

• Don’t Overmix: Mix the dough just until it comes together. Overworking the gluten will make the bagels dense.

• Full-Fat for Best Flavor: Using full-fat cottage cheese will yield the softest and most flavorful results, but 2% works well too.

• Storage: Store cooled bagels in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days. They also freeze beautifully for up to 3 months.

Enjoy your delicious, homemade bagels! They are perfect for breakfast sandwiches or simply toasted with a smear of butter.