Ingredients
Scale
- 1 cup self-rising flour (plus extra for dusting surfaces)
- 1 cup cottage cheese (small curd, 2% or 4% milkfat works best)
- Optional: 1 egg (whisked for egg wash)
- Optional: Everything bagel seasoning, sesame seeds, or dried garlic
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat. In a medium-sized mixing bowl, combine the self-rising flour and the cottage cheese. If you prefer a smoother bagel texture, pulse the cottage cheese in a blender for 10 seconds before adding it to the flour. Stir the mixture with a spatula until a thick, shaggy dough forms. Use your hands to gently knead the dough inside the bowl for about 1 minute until it becomes a cohesive ball.
- Turn the dough out onto a lightly floured surface. Divide the dough into four equal portions. Roll each portion into a long rope, roughly 6 to 7 inches long. Join the ends of each rope together and pinch them firmly to create a circle. Alternatively, roll each portion into a ball and poke a hole through the center with your thumb, gently stretching the edges to form the bagel shape. Place each bagel onto the prepared baking sheet, leaving space between them.
- If you want a golden, glossy finish, brush the tops of the bagels with a simple egg wash. Sprinkle generously with everything bagel seasoning or your topping of choice. Slide the baking sheet into the center rack of the oven. Bake for 22 to 25 minutes, or until the bagels have risen and the tops are golden brown. Remove from the oven and let them cool on the pan for at least 10 minutes. This cooling period is essential as the bagels continue to set their internal structure.
- Cook Time: 35 minutes