Cottage Cheese Bagels (Print Version)
# Ingredients:
→ Dry Mix
01 -
1 cup flour (unbleached all-purpose, whole wheat, or a gluten-free blend like cup4cup, weighing 5 oz)
02 -
3/4 teaspoon kosher salt (reduce it if you're using table salt instead)
03 -
2 teaspoons baking powder (expired powder won't work right)
→ Liquid Ingredients
04 -
1 egg white (or swap for a large beaten egg)
05 -
1 cup 2% cottage cheese (strain out extra liquid, like Good Culture brand)
→ Extras for Topping
06 -
Poppy seeds, sesame seeds, dried garlic flakes, dried onion flakes, or everything bagel spice mix
# Instructions:
01 -
Dump the flour, salt, and baking powder into a big bowl and whisk it together. Stir in the cottage cheese with a fork or spatula until you get a crumbly texture.
02 -
Knead the mix with your hands right in the bowl for about 2 minutes. It should turn smooth and feel sticky-but-not-messy. If it clings to your hands too much, you've got to knead longer.
03 -
Cut the dough into 4 chunks. Roll each chunk into a rope about 3/4-inch thick, then pinch the ends together to make circles. Or, try shaping into a ball, poke a middle hole, and widen the hole gently.
04 -
Brush an egg wash over each side of the bagels and toss on your preferred toppings.
05 -
Coat the air fryer basket with a little oil spray. Lay the bagels in (give them space, don't squish them together). Set to 280°F and cook for 15–16 minutes until they're golden on top. Let them sit at least 15 minutes before cutting open. No flipping required.
06 -
Heat the oven to 375°F. Put parchment paper or a silicone mat on a baking sheet, and spray some oil if using parchment. Bake the bagels on the top rack for about 25 minutes. Let cool for at least 15 minutes before slicing.
# Notes:
01 -
If there's too much liquid in the cottage cheese, your dough will feel sticky. Add a dusting of flour if needed.
02 -
Freeze finished bagels wrapped tightly in foil or plastic wrap. Heat them up in the oven still wrapped in foil.