High Protein Cottage Cheese Bagels (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 cup unbleached all-purpose flour (or whole wheat or gluten-free mix like cup4cup, 5 oz total in weight)
02 -
2 teaspoons baking powder (make sure it's not expired or it won't rise)
03 -
3/4 teaspoon kosher salt (use less if using table salt)
→ Wet Ingredients
04 -
1 cup 2% cottage cheese (excess liquid strained well, e.g., Good Culture)
05 -
1 egg white (or 1 large egg, beaten)
→ Optional Toppings
06 -
Everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes
# Instructions:
01 -
In a large bowl, combine the flour, baking powder, and salt. Whisk well. Add the strained cottage cheese and mix with a fork or spatula until well combined. The mixture will look like small crumbles.
02 -
Using your hands, knead the dough in the bowl until it comes together and becomes smooth and tacky (but not sticky). This should take about 2 minutes. The dough should not stick to your hands when you pull away.
03 -
Divide the dough into 4 equal balls. Roll each ball into a 3/4-inch thick rope and join the ends to form bagels. Alternatively, you can make a ball, poke a hole in the center, and stretch it slightly.
04 -
Brush the bagels with egg wash and sprinkle both sides with your choice of seasoning.
05 -
Spray the air fryer basket with oil. Transfer the bagels to the basket in batches without overcrowding. Air fry at 280°F for 15–16 minutes, or until golden. No need to flip them. Let cool for at least 15 minutes before cutting.
06 -
Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone mat. If using parchment paper, spray it with oil to prevent sticking. Bake on the top rack for 25 minutes. Let cool for at least 15 minutes before cutting.
# Notes:
01 -
If the cottage cheese isn't strained well, the dough may be sticky. Add a little more flour if needed.
02 -
Freeze cooked bagels wrapped tightly in plastic or foil. Reheat in foil in the oven.