Description
Homemade protein bagels blend nutritious ingredients with classic bakery techniques. Protein-packed dough creates delightful breakfast or snack options you can enjoy with favorite spreads and toppings.
Ingredients
Scale
- 1 cup (240 ml) full-fat cottage cheese
- 1 large egg
- 1 cup (120 g) self-rising flour
- Sesame seeds (to taste)
- Everything bagel seasoning (to taste)
- Shredded asiago cheese (to taste)
- Poppy seeds (to taste)
Instructions
- Preheat Preparation: Heat oven to 375°F (190°C) and line a baking sheet with parchment paper, ensuring a smooth non-stick surface for bagel production.
- Cottage Cheese Transformation: Pulse cottage cheese in a food processor until achieving a silky, uniform consistency, meticulously scraping sides to guarantee complete integration.
- Dough Composition: Merge processed cottage cheese with flour in a mixing bowl, stirring until a cohesive dough forms that cleanly separates from bowl edges, creating a workable mixture.
- Dough Refinement: Transfer dough to a flour-dusted surface, kneading 8-10 times and incorporating additional flour if needed to develop a manageable texture and eliminate stickiness.
- Bagel Shaping: Divide dough into four equal portions, stretching each into 6-7 inch cylindrical ropes and artfully curving into circular shapes, firmly sealing connection points to prevent separation during baking.
- Finishing Touches: Coat bagels with beaten egg for a lustrous finish, sprinkling selected toppings across the surface to enhance flavor and visual appeal; then bake for 25-30 minutes until achieving a rich golden-brown coloration.
- Cooling and Serving: Remove bagels from oven and allow 15 minutes of resting time to stabilize structure, then slice and serve, enjoying the freshly baked protein-rich creation.
Notes
- Manage Moisture: Cottage cheese can vary in wetness, so adjust flour quantity slightly to achieve perfect dough consistency. Too wet? Add more flour; too dry? Incorporate a touch more cottage cheese.
- Knead with Care: Gentle kneading develops gluten without overworking the dough. Overworking leads to tough, dense bagels. Aim for 8-10 soft, deliberate turns.
- Seal Bagel Seams: Press connection points firmly when shaping to prevent unraveling during baking. A tight seal ensures beautiful, uniform circular shapes.
- Topping Tricks: Egg wash guarantees a glossy, golden exterior. Experiment with sesame seeds, everything bagel seasoning, or herbs for personalized flavor profiles.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 5
- Calories: 220
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 14 g
- Cholesterol: 70 mg