Soft Cottage Cheese Bagels

# What you'll need:

→ Dough

01 - 1 cup cottage cheese, low-fat or fat-free

02 - 1½ cups self-rising flour

→ Toppings

03 - 1 large egg, beaten

04 - 1 tablespoon everything bagel seasoning, sesame seeds, or poppy seeds

→ Flour Substitute

05 - 1½ cups all-purpose flour plus 2¼ teaspoons baking powder plus ½ teaspoon fine salt

# Method:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.

02 - In a large mixing bowl, combine cottage cheese until mostly smooth. Add self-rising flour and stir until a shaggy dough forms.

03 - Transfer dough to a lightly floured surface. Knead gently for 1 to 2 minutes until just combined and slightly tacky, being careful not to overwork.

04 - Divide dough into 4 equal portions. Roll each portion into an 8-inch log and pinch the ends together to form a bagel shape.

05 - Place bagels on prepared baking sheet. Brush with beaten egg and sprinkle with desired toppings.

06 - Bake for 22 to 25 minutes until golden brown and firm to the touch.

07 - Cool bagels on a wire rack for at least 10 minutes before slicing and serving.

# Expert Advice:

01 -

They're ready faster than you can shower and dress—no yeast, no waiting, just mixing and baking.
Packed with protein from cottage cheese, so you actually stay full instead of hunting for a snack an hour later.
The texture hits that sweet spot between pillowy soft and slightly chewy without any strange ingredient tricks.

02 -

Don't skip the cooling time, even though the warm bagel smell is unbearable—they'll be gummy inside if you slice them hot.
The cottage cheese must be stirred smooth before mixing, or you'll bite into unexpected lumps that completely change the texture.

03 -