Protein Bagels with Cottage Cheese (Print version)
No-yeast protein bagels with cottage cheese, made with flour, baking powder, egg wash, and everything seasoning.
# Ingredients:
For the dough
01 -
1 cup (125 g) all-purpose flour, plus more for shaping
02 -
2 teaspoons baking powder
03 -
3/4 teaspoon kosher salt
04 -
1 cup (225 g) 2% cottage cheese, drained well
05 -
Oil spray, for parchment or air fryer basket
For topping
06 -
1 large egg white, beaten
07 -
1 1/2 tablespoons everything bagel seasoning, or sesame seeds
# Instructions:
01 -
Place the cottage cheese in a fine-mesh sieve for 5 minutes and press gently to remove loose liquid. Blend first if you want a smoother dough.
02 -
Whisk the flour, baking powder, and salt in a large bowl. Add the drained cottage cheese and stir until crumbly, then knead in the bowl for about 2 minutes until a soft, tacky dough forms.
03 -
Lightly flour your hands and divide the dough into 4 equal pieces. Roll each piece into a rope about 3/4 inch thick and pinch the ends together to form bagels.
04 -
Set the bagels on sprayed parchment or in a sprayed air fryer basket. Brush the tops with egg white and sprinkle with everything seasoning.
05 -
For oven baking, bake on the upper rack at 375°F for 24-26 minutes until golden. For air frying, cook at 280°F for 15-16 minutes in a single layer.
06 -
Transfer the bagels to a rack and cool for at least 15 minutes before cutting. Toast before serving for the best texture.
# Good to know:
01 -
The bagels are soft and lightly chewy, not as dense as boiled yeast bagels.
02 -
Cool before slicing so the centers finish setting.
03 -
Store refrigerated up to 4 days or freeze sliced up to 2 months.