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Cottage Cheese Bagels

A high-protein bagel without any toppings — but just like your favourite bakery version, they’re delicious served sweet or savoury! These bagels are honestly the best invention ever… They’re wonderfully moist on the inside yet crispy on the outside, slice beautifully, and toast just like any other bread. The only “downside”? They’re a little smaller than traditional bagels — so you might find that one simply isn’t enough!
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Prep Time 20 minutes
Servings: 4 bagels
Ingredients Equipment Method Notes

Ingredients
  

  • 250 g cottage cheese I use Longley Farm Full-Fat
  • 170 g plain flour (gluten-free if required I use Doves Farm)
  • 2 tsp baking powder
  • 3/4 tsp salt
  • 1 egg, beaten (for egg wash)
  • 4 tsp sesame seeds, poppy seeds or everything but the bagel seasoning (for topping)

Equipment

  • 1 baking tray lined with parchment paper

Method
 

  1. Preheat oven to 180°C fan / 400°F / Gas Mark 6.
  2. Line a large baking tray with parchment paper.
  3. Blend the cottage cheese in a food processor or blender until smooth and whipped.
  4. In a large mixing bowl, combine the flour, baking powder and salt. Stir well until evenly mixed.
  5. Add the whipped cottage cheese to the flour mixture. Using your hands, knead until the dough is just combined — I like to wear disposable gloves to prevent sticking. Knead for about 5 minutes until a smooth ball forms.
  6. Let the dough rest for 5 minutes.
  7. Weigh the dough, then divide into 4 equal portions (approx. 103g each).
  8. Shape each piece into a round, slightly flattened bagel, then place on the prepared baking sheet.
  9. Using your index finger, create a hole in the centre about 1 inch wide. It will close slightly as it bakes, so make sure the hole is clearly visible.
  10. Brush each bagel with the beaten egg and sprinkle over your desired topping — sesame, poppy seeds or everything bagel seasoning.
  11. Bake for 25–30 minutes, until golden brown and crisp on the outside. Allow to cool for 15 minutes before slicing.
  12. Enjoy!
  13. When making this recipe, I’d LOVE to see how you get on so either send me a photo to lisa@myrelationshipwithfood.com or post a picture to Instagram using the #myrelationshipwithfood and tag @myrelationshipwithfood

Notes

Lisa’s Tip - These bagels will stay fresh for a few days in an airtight container. For convenience, you can also pre-slice and freeze them — then simply pop straight into the toaster whenever you need a quick, protein-packed breakfast or snack.