Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
- In a blender, process the cottage cheese until it's completely smooth and creamy. This is key for a uniform dough.
- In a large mixing bowl, whisk together the self-rising flour and salt. Add the smooth cottage cheese to the bowl.
- Mix with a spatula until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead gently for about 1-2 minutes until it comes together. Do not over-knead.
- Divide the dough into 8 equal portions. Roll each portion into a ball. Poke a finger through the center and gently stretch to create a hole about 1-2 inches in diameter.
- Place the bagels on the prepared baking sheet. Brush the top of each bagel with the beaten egg wash and sprinkle generously with everything bagel seasoning.
- Bake for 20-25 minutes, or until the bagels are puffed and deep golden brown. Transfer to a wire rack to cool slightly before serving.
Nutrition
Notes
Make Your Own Self-Rising Flour: For every cup of all-purpose flour, whisk in 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.
Storage: Store cooled bagels in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Storage: Store cooled bagels in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.