4-Ingredient Cottage Cheese Bagels

Name: 4-Ingredient Cottage Cheese Bagels
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 8 servings
Ingredients: One 16-ounce container whole-milk cottage cheese; 2 cups all-purpose flour (see Cook's Note); 1 tablespoon baking powder; 1 large egg, lightly beaten; For topping: everything bagel seasoning, sesame seeds, poppy seeds and/or coarse sea salt, optional

Getting reviews...

Level: Easy

Total: 40 min
Active: 10 min

Yield: 8 servings

We’re often skeptical of viral recipes, but this one caught our eye. We needed to see for ourselves if a protein-rich, low-effort bagel was really worth it. The answer in the test kitchen was a resounding “Yes!” The inside is moist and satisfying, while the exterior is crunchy and well caramelized. While not an exact replica of a bagel, it leaves you feeling a bit virtuous and not at all weighed down by a carb overload.

Level: Easy

Total: 40 min
Active: 10 min

Yield: 8 servings

Ingredients

Deselect All

One 16-ounce container whole-milk cottage cheese

2 cups all-purpose flour (see Cook's Note)

1 tablespoon baking powder

1 large egg, lightly beaten

For topping: everything bagel seasoning, sesame seeds, poppy seeds and/or coarse sea salt, optional

Directions

Special equipment:

a blender or food processor

Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper.
Process the cottage cheese in a blender or food processor until smooth. Add the flour and baking powder to a large bowl and whisk to combine. Add the cottage cheese and stir with a wooden spoon until a shaggy dough forms.
Divide into 8 even balls and transfer to the prepared baking sheets. Pat each ball into a 3-inch disc. Dip a finger in water and create about a 1-inch-diameter hole in the middle of each. With a pastry brush, brush the bagels all over with the egg and sprinkle generously with your choice of toppings, if using.
Bake, rotating about halfway through, until dark golden brown, about 30 minutes.

Cook’s Note

When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)