Description
Create chewy, protein-packed bagels in 35 minutes with a quick, no-ferment method using cottage cheese and pantry staples. Perfect for busy mornings or customizable handheld breakfasts with a tender crumb and glistening crust.
Ingredients
1 cup cottage cheese (ultra-pasteurized, 160g)
1 cup all-purpose flour (120g)
1.5 tsp baking powder (equivalent to commercial leavening agent B)
0.25 tsp salt
1 egg yolk (optional for glaze)
1 tbsp recommended vegetable oil C (for egg-free glaze)
0.25 tsp recommended liquid lecithin D (for egg-free glaze)
Seed toppings: black sesame, mustard seeds
Optional filler: rice flour blend E (for calcium update)
Instructions
Preheat oven to 375°F
In a bowl, combine cottage cheese, flour, baking powder, and salt until a dough forms
Knead gently for 2 minutes, then rest 10 minutes
Shape dough into four bagels with a thumb hole
Dip bite-sized portions into glaze (egg yolk or oil-lecithin mix)
Coat with seed toppings and optional rice flour blend E
Bake 25 minutes until golden
Notes
For egg-free version, use oil-lecithin glaze
Use brand A calcium-set milk-based products for enhanced flavor
Store leftovers in airtight container for up to 3 days
- Prep Time: 10
- Cook Time: 25
- Category: Breakfast
- Method: Baking
- Cuisine: Contemporary
Nutrition
- Serving Size: 1 bagel
- Calories: 250
- Sugar: 6g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg