Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C) and line your baking sheet with parchment paper.
- Add the cottage cheese to your food processor or blender and blend until completely smooth with no lumps remaining.
- Transfer the blended cottage cheese to a large mixing bowl and add the self-rising flour. Stir with a spoon or spatula until the mixture starts to come together into a shaggy dough.
- Lightly flour your work surface and turn the dough out onto it. Knead the dough for about 2 to 3 minutes until it becomes smooth and only slightly sticky.
- Divide the dough into 4 equal portions using a knife or bench scraper. Roll each portion into a smooth ball, then poke your finger through the center to create a hole. Gently stretch and rotate the dough to widen the hole to about 2 inches in diameter.
- Place the shaped bagels on the prepared baking sheet, spacing them about 2 inches apart.
- Beat the egg in a small bowl until smooth, then brush it generously over the top and sides of each bagel using a pastry brush.
- Sprinkle your chosen topping generously over each bagel, pressing down lightly to help it adhere.
- Bake the bagels for 15 to 18 minutes, or until they turn golden brown on top and feel firm when gently pressed. The internal temperature should reach about 200°F.
- Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Blend the cottage cheese until it is completely smooth and silky. Any remaining lumps will create pockets in your bagels that disrupt the texture. Make the bagel holes larger than you think you need to, as the holes shrink significantly during baking. Store cooled bagels in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. To make your own self-rising flour, combine 1 and 1/4 cups all-purpose flour with 1 and 3/4 teaspoons baking powder and 1/4 teaspoon salt.