Cottage Cheese bagels
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- ❤️ Why These Cottage Cheese Bagels Are So Good
- 🍌 Ingredients & Notes
- 🧑🍳 Instructions (Step-by-Step)
- 🥣 Products I Used
- 💡 Expert Tips
- 📖 Recipe Card
❤️ Why These bagels Are So Good
When you’re gluten intolerant, texture becomes something you are very keenly aware of. And not being able to eat the flaky croissant or the doughy donut really gets to you after a while. Enter theses cottage cheese bagels… Granted they don’t have the exact chewiness of the bagels I came to love while living in Montreal, they absolutely fill a void I didn’t realise I had. Using 3 simple ingredients I dare you to try and not wonder why it took you so long to discover these!
🍌 Ingredients & Notes
For these Bagels, you’ll need:
Self-raising gluten-free flour to help with the light, bready texture.
Cottage cheese gives these a protein boost while helping to add moisture without adding a strong, cheesy taste.
Egg to give them a golden brown finish.
🧑🍳 Instructions (Step-by-Step)
Step 1: Blend the cottage cheese until smooth
You may need to scrape the sides of the blender down a few times to get all the little bits.
Step 2: Add flour to a large bowl and add blended cottage cheese. Mix the ingredients until a dough forms, you made need to add flour to your hands and bowl. Once the dough is formed keep kneading until it is smooth
Step 3: Separate dough into four balls. Poke your finger in the centre of your dough ball and gently squeeze as you turn to form a ring. The thinner the ring the better as the dough will expand in the oven and if the centre hole isn’t big enough you’ll end up with a bun ( not the worst thing that can happen! )
Step 4: In a separate bowl crack and egg and whisk until combined.
Using a brush, generously brush each bagel.
Step 5: (Optional) At this point you can sprinkle on bagel seasoning, sesame seeds, dried sage, anything you’d like. Or if you prefer, you can leave them plain.
🥣 PRODUCTS I USED
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💡 Expert Tips
Recipe Tips
📖 RECIPE CARD
Ingredients
Equipment
Method
- Step 1: Preheat oven to 190 degrees Celsius ( 375 F )
- Step 2: Blend the cottage cheese ensuring all the bits are smooth.
- Step 3: To a large bowl add 1 Cup of Self-Raising Gluten-Free flour
- Step 4: Mix the blended cottage cheese with the flour and combine until a dough forms. You may need to add extra flour to your hands and bowl.
- Step 5: Once dough is formed, keep kneading another 10 times.
- Step 6: Divide dough into 4/5 balls, depending on the size you'd like.
- Step 7: Add baking paper to a sheet pan
- Step 8: With each ball, poke a finger through and gently squeeze while turning to form a ring. Place each ring at least an inch away from the others.
- Step 9: In a small bowl crack the egg and whisk it until fully combined and gently brush over each bagel.
- Step 10: (OPTIONAL) Add bagel seasoning.
- Step 11: Add sheet pan to the middle rack of the oven and leave until browned, 25-30 minutes depending on your oven. Very important to allow these to cool for at least 10 minutes once baked. These keep in the fridge for up to five days but you may want to toast them as once they go in the fridge they harden slightly.
- Step 12: If you find they don't rise as much as you'd like, try adding 1 to 2 teaspoons of baking powder. I've never needed to but gluten free flours vary and it may be that you need a little extra support.
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