Cottage Cheese Bagels are a tasty twist on the classic! With creamy cottage cheese mixed into the dough, these bagels are super soft and full of flavor.
They are easy to make and are perfect for breakfast or a snack. I love them with a little cream cheese and some fresh veggies. Yum! 🥯
Key Ingredients & Substitutions
Cottage Cheese: Using full-fat cottage cheese gives the bagels a rich flavor and moisture. Low-fat works too, but they won’t be as creamy. If you’re lactose intolerant, try a dairy-free alternative like almond or soy yogurt.
Eggs: Eggs help bind the dough and add richness. For a vegan version, use flaxseed meal (1 tablespoon mixed with 3 tablespoons water per egg) for binding instead of real eggs.
All-Purpose Flour: This is the base for the bagels. If you want a healthier option, you can use whole wheat flour, but keep in mind that the texture will be denser. You may need to adjust the liquid slightly.
Yeast: Active dry yeast is key for those lovely bagel puffs. If you have instant yeast, you can use it directly without activating. Just mix it with the dry ingredients instead.
Baking Soda: This goes into the boiling water to help develop a nice, chewy crust. It’s a crucial step, so don’t skip it! If you don’t have baking soda, you could use a bit of malt powder for flavor inspiration.
How Do You Knead Dough Properly?
Kneading is essential for developing gluten, which gives the bagels their chewy texture. Here’s how to do it right:
- Lightly flour your work surface before placing the dough on it.
- Using the heel of your hand, push the dough away from you, then fold it back over itself.
- Give the dough a quarter turn, and repeat the pushing and folding for about 8-10 minutes, or until it’s smooth and elastic.
- If the dough is sticky, sprinkle a little more flour as needed to keep it manageable.
This process will make your bagels soft and with that perfect chewy bite!
How to Make Cottage Cheese Bagels
Ingredients You’ll Need:
Main Ingredients:
- 1 1/2 cups cottage cheese (full fat recommended)
- 3 large eggs (plus 1 egg yolk for brushing)
- 2 tablespoons sugar
- 1 teaspoon salt
- 3 1/2 cups all-purpose flour (plus extra for kneading)
- 1 tablespoon active dry yeast
- 1/4 cup warm water (about 110°F/43°C)
- 2 tablespoons baking soda (for boiling)
Toppings:
- 1 tablespoon sesame seeds
- 1 tablespoon poppy seeds
- 1 tablespoon dried minced onion or onion flakes
- 2 teaspoons coarse sea salt
- Optional: black sesame seeds or nigella seeds for topping
How Much Time Will You Need?
This recipe takes about 30 minutes of active preparation time, plus about 1 to 1.5 hours for the dough to rise, and 18-22 minutes for baking. In total, you’ll need around 2 to 2.5 hours to make these delicious bagels from scratch—worth every minute!
Step-by-Step Instructions:
1. Activate the Yeast:
Start by combining the active dry yeast and 1 teaspoon of sugar in a small bowl with the warm water. Let this sit for about 5-10 minutes until it becomes foamy—this means the yeast is active and good to go!
2. Prepare the Dough:
In a large mixing bowl, mix the cottage cheese, the 3 eggs (reserve 1 yolk for later), the remaining sugar, and the salt together until you have a smooth mix. Then, gradually add the flour and the foamy yeast mixture, stirring until a sticky dough forms.
3. Knead the Dough:
Transfer your dough to a lightly floured surface. Knead it for about 8-10 minutes, until it’s smooth and elastic. Don’t be afraid to add extra flour as needed to prevent sticking!
4. Let It Rise:
Place the dough into a lightly greased bowl and cover it with a kitchen towel (or plastic wrap). Put it in a warm spot and let it rise until it doubles in size—this usually takes about 1 to 1 1/2 hours.
5. Preheat the Oven:
Once the dough is ready, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
6. Prepare to Boil:
In a large pot, bring water to a boil. When it boils, carefully add the baking soda—be prepared for it to foam!
7. Shape the Bagels:
After punching down your risen dough, divide it into 8 equal pieces. Shape each piece into a ball, then poke a hole in the center with your finger. Gently stretch that hole to form a bagel shape—aim for a diameter of about 2-3 inches.
8. Boil the Bagels:
Boil the bagels in batches (2-3 at a time) for about 1 minute on each side, then remove them with a slotted spoon and let them drain on a clean kitchen towel.
9. Assemble for Baking:
Place the boiled bagels on the lined baking sheet. In a small bowl, beat the saved egg yolk with a teaspoon of water and brush this mixture over the tops of each bagel.
10. Add Toppings:
Combine the sesame seeds, poppy seeds, onion flakes, and sea salt in a small bowl and sprinkle generously over the bagels.
11. Bake the Bagels:
Pop the bagels into your preheated oven and bake for 18-22 minutes, or until they are golden brown and crispy on the outside.
12. Cool and Serve:
After they’re done baking, remove the bagels from the oven and allow them to cool slightly before enjoying! They are great with cream cheese, smoked salmon, or any of your favorite toppings!
Enjoy your freshly made Cottage Cheese Bagels! 🥯
Can I Use Low-Fat Cottage Cheese?
Yes, you can use low-fat cottage cheese, but keep in mind that the bagels may be slightly less rich and creamy. Full-fat cottage cheese gives the best flavor and moisture.
Can I Make These Bagels Vegan?
Absolutely! You can replace the eggs with flaxseed meal (1 tablespoon flaxseed meal with 3 tablespoons water per egg) and use a non-dairy alternative for cottage cheese, like almond or soy yogurt.
How to Store Leftover Bagels?
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a plastic bag for up to 3 months. To reheat, simply toast straight from frozen!
What Can I Use Instead of Baking Soda?
If you don’t have baking soda, you can use malt powder for flavoring during the boiling step, though it won’t give the same crust. However, baking soda is key for achieving that traditional chewy texture, so it’s best to include it if possible!