Who knew making your own bagels could be so easy? Up your breakfast game with some pillowy-soft bagels, hot from the oven! Cottage cheese adds protein while nutritional yeast enhances their rich and cheesy flavor.
Servings: 4 bagels
Serving Size: 1 bagel (104g)
Prep Time: 10 minutes
Total Time: 50 minutes
Nutrition Facts: 199 calories / 33.5g carbs / 11.5g protein / 1.5g fat
- 1 ¼ cup (150g) all-purpose flour
- 1 tablespoon nutritional yeast (optional)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup (226g) low fat cottage cheese
- ½ large egg white (17g), (lightly beaten)
- 2 teaspoons everything bagel seasoning
- Preheat the oven to 375 degrees and line a baking tray with a silicone liner or parchment paper. If using parchment paper, spray with nonstick cooking spray.
- In a medium bowl, whisk together flour, baking powder, nutritional yeast (if using), and salt. Fold in the cottage cheese.
- Turn the dough out onto a lightly floured work surface and knead until the dough is supple and tacky but no longer sticky. It will take about 5 minutes for the cheese curd to slowly break down and incorporate into the flour. Add a little more flour, if necessary, to make the dough less sticky and easier to handle (extra flour not calculated in macros).
- Divide dough into four equal parts. Roll each portion of dough into a ball then use your thumb to press a hole through the center, carefully stretching out the dough into a ring.
- Place dough rings on the prepared baking sheet and brush the tops with egg white, followed by a sprinkling of everything bagel seasoning.
- Bake for 24-26 minutes, or until bagels are puffed and golden. Let cool for at least 15 minutes before cutting.
- Serve with your preferred bagel topping or slice in half to use for breakfast sandwiches (macros not included).
- New to kneading bread? This dough is forgiving, so don’t be intimidated. For best results, organize the preparation space before beginning by having ingredients measured and within reach.
- If omitting the nutritional yeast, consider substituting 1-2 teaspoons of bagel seasoning or dried herbs in its place.
- Bagels will keep at room temperature for one day, wrapped in plastic wrap and in the fridge for three days, or wrapped in the freezer for two months.
- Make this recipe gluten free by using any gluten-free flour brand. Consider using “Bob’s Red Mill” gluten free 1 to 1 baking flour. Increase temperature to 400 degrees and bake for 20 minutes.
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