Cottage Cheese Bagels

These Cottage Cheese Bagels are the perfect way to start the day! This easy recipe is made without yeast and includes blended cottage cheese.

Course Bread, Breakfast

Cuisine American

Prep Time 20

Total Time 20

Servings

Calories 164kcal

Preheat the oven to 375˚F. Process the cottage cheese in a mini food processor (see notes) until smooth. Rest for 10 minutes. Add one large egg and blend until light and fluffy.
Combine the flour, baking powder, and salt in a bowl. Add the blended cottage cheese and mix until a rough dough forms.
Transfer the dough to a floured surface, form it into a ball, and divide the dough into 6 pieces. Roll each piece of dough into a long rope, form it into a ring, pinch the ends together, and place them on a parchment-lined baking sheet.
Beat the egg white with one teaspoon of water, then brush it on the bagels. Sprinkle with everything bagel seasoning or use your favorite bagel topping.
Bake at 375˚F for 18-22 minutes until golden brown.

Blending Method: I used a mini food processor (also known as an electric food chopper), but you can also use a high-speed blender or a regular food processor. They don't get one cup of cottage cheese as smooth since there isn't enough volume to blend well, but since an egg is added, it should work just fine.
Storage: Store the bagels for 1-2 days at room temperature in a brown paper lunch bag, or in a plastic bag that isn't fully sealed to allow moisture to escape. You can freeze them in an airtight container for up to a month.