I love bagels and often make intricate yeast ones that take hours of rising time, but then there are recipes like this: They are so incredibly easy to make, ready to go in minutes, and they taste amazing.
Oh, and they have a lot of protein for bread. Around 12 grams per bagel makes it a win-win in my eyes.
I used Parmesan cheese to coat the bagels, but you can use whatever topping you like—cheese, sesame seeds, everything bagel seasoning, etc.
Protein Bagels
Ingredients:
- 1 cup all-purpose flour (120 grams weighed)
- 2 tsp baking powder
- 1¼ cups 4% cottage cheese
- 1 large egg, room temperature
- Grated parmesan cheese
Directions:
Let the cottage cheese sit at room temperature for 15 to 30 minutes to warm up a bit.
Preheat the oven to 375°F, and line a baking sheet with parchment paper.
Add cottage cheese, flour, and baking powder to a mixing bowl. Stir until mixed.
Flour a work surface. Knock the dough out and knead until it is no longer sticky, adding flour as needed.
Divide into four portions.
Shape each portion into a ball, stick a finger in the middle, and make a bagel shape.
Spread about ½ cup of Parmesan cheese on a salad plate.
Crack the egg and whisk till blended in a shallow bowl or salad plate.
Dip both sides of each bagel in the egg, then into the parmesan cheese. Place on the prepared baking sheet.
Bake on the middle rack of the oven for 25 to 30 minutes, until golden brown.
Take it out and let it cool on a wire rack.
Eat the same day for the best taste, if not, store tightly sealed once cooled.
Makes 4 bagels.
~Sarah