Cottage Cheese Bagels (No Yeast)
These easy cottage cheese bagels are golden on the outside, soft and fluffy inside, and made with just four simple ingredients. No yeast, boiling or rising required! For helpful shaping tips and step-by-step photos, scroll up to the full recipe post before getting started.
Equipment
Ingredients
- 1 cup 120 g all-purpose flour (plain flour); I like using unbleached type
- 1¼ cups full-fat 4% cottage cheese, unblended
- 2 teaspoons baking powder
- 1 large egg beaten, for brushing onto the bagels
- 1/4 cup Everything bagel seasoning or sesame seeds, poppy seeds or your favourite toppings (optional)
Instructions
- Preheat your oven to 350°F (180°C). Line a baking tray with parchment paper. Or you can use a non-stick silicone tray.
- Add the flour and baking powder to a large mixing bowl and stir until evenly combined.
- Add the cottage cheese directly to the flour mixture. You can blend it prior, but I didn't. Stir until a shaggy dough forms.
- Using your hands, gently press and squeeze the mixture together until it forms a cohesive dough. It may initially look dry and crumbly, but keep working it gently to incorporate the cottage cheese. Avoid excessive kneading.
- Divide the dough into four equal portions. Shape each portion into a ball, flatten it a little, then create a hole through the centre and gently stretch it into a bagel shape. Make the holes generously sized, around 1½-inch (4cm), as they will shrink when the bagels expand during baking. See image in the process steps above.
- Arrange the bagels on the prepared baking tray, leaving space between them. Brush the tops with beaten egg and dip the egged side into a plate of bagel seasonings of your choice.
- Bake for 30 minutes, or until the bagels have risen and the tops are golden brown.
- Remove from the oven and allow the bagels to cool for approximately 15 minutes before slicing. Serve plain, toasted or with your favourite fillings.
Notes
Cottage cheese: You can use full-fat or low-fat cottage cheese; both work well, but drain it first for about 20-30 minutes to remove excess moisture. There's no need to blend it, but you can if you want to. The small cottage cheese pockets contribute to the soft, moist interior.
Flour: Regular unbleached all-purpose flour works well.
Dough consistency: The mixture may appear crumbly at first. Gently squeeze and press it together before considering any adjustments. Avoid adding extra flour unnecessarily, as this can make the bagels dry. If it keeps sticking to your hands, add a little flour to the palms of your hands before continuing to work the dough.
Shaping tip: Stretch the centre holes to at least 1½ inches (4 cm) wide. These bagels puff up in the oven, and smaller holes can close completely.
Toppings: Everything bagel seasoning and sesame seeds are delicious savoury options. Leave a few bagels plain for sweet toppings such as whipped cottage cheese, strawberries, and honey.
Filling ideas: Check out four delicious filling ideas above this recipe card: egg salad, smoked salmon, turkey, and a creamy sweet option too.
Nutrition: Nutrition is estimated per plain bagel using Good Culture 4% cottage cheese and standard unbleached all-purpose flour as reference ingredients. Values vary by brand.