Pin it
This protein-packed cottage cheese and almond flour bagel recipe has transformed my breakfast routine entirely. The perfect balance of chewy interior and slightly crispy exterior gives you that authentic bagel experience while keeping things nutritious and gluten-free.
I created these bagels during a weekend when I was craving something bread-like but needed to accommodate my gluten-sensitive family members. Now they request these bagels weekly and prefer them over store-bought alternatives.
Ingredients
- Full fat cottage cheese: Creates the perfect moist texture and adds significant protein
- Large eggs: Provide structure and binding for our gluten free bagels
- Almond flour: Offers a nutty flavor and creates a tender crumb
- Baking powder: Gives these bagels their impressive rise without yeast
- Salt: Enhances all the flavors and balances the subtle sweetness
- Garlic and onion powder: Add classic bagel flavor notes
- Honey or maple syrup: Contributes just enough sweetness to round out the savory elements
- Apple cider vinegar: Reacts with the baking powder for extra fluffiness
- Shredded cheese: Helps with structure and adds delicious cheesy notes
- Egg wash: Creates that beautiful golden exterior
- Sesame seeds or Everything Bagel seasoning: For authentic bagel appearance and flavor
Step-by-Step Instructions
- Preheat and Prepare:
- Set your oven to 375°F and line a baking sheet with parchment paper. This temperature is perfect for achieving that golden exterior while allowing the inside to cook through completely without drying out.
- Blend the Cottage Cheese Mixture:
- Thoroughly blend the cottage cheese with eggs, sweetener, and apple cider vinegar until completely smooth. This step is crucial for eliminating any lumps that would affect the texture of your final bagels.
- Mix the Dry Ingredients:
- Combine almond flour, baking powder, salt, seasonings, and shredded cheese in a large bowl. Whisk everything thoroughly to ensure even distribution of the leavening agents and flavors throughout the dough.
- Combine Wet and Dry Ingredients:
- Pour your blended cottage cheese mixture into the dry ingredients and fold together just until a cohesive dough forms. The mixture will be sticky but should hold its shape when handled.
- Shape the Bagels:
- Divide your dough into equal portions and shape each into a log. Connect the ends to form that classic bagel ring shape. Wet your hands slightly if the dough is sticking too much during this process.
- Add Egg Wash and Toppings:
- Brush each bagel thoroughly with beaten egg to ensure a beautiful golden crust. Apply your chosen toppings generously, pressing them lightly into the surface so they adhere during baking.
- Bake Until Golden:
- Allow the bagels to bake for the full 20-25 minutes until they develop a rich golden color and feel firm when gently pressed. Resist the urge to open the oven door during the first 15 minutes of baking.
- Serve and Enjoy:
- Allow your bagels to cool slightly before slicing to let the internal structure set properly. Serve while still warm for the most delightful eating experience.
Pin it
The cottage cheese is truly the secret ingredient in this recipe. I discovered its magic when experimenting with protein-rich baking alternatives. My mother actually thought I had used a traditional flour blend the first time I served these to her, which I consider the ultimate compliment.
Storage Solutions
These bagels keep beautifully at room temperature for up to 2 days when stored in an airtight container. For longer storage, refrigerate them for up to a week. The texture remains remarkably fresh compared to other gluten-free baked goods which often dry out quickly.
When you're ready to enjoy a stored bagel, slicing and toasting brings back that fresh-baked quality. I often make a double batch specifically to have extras for quick breakfasts throughout the week.
Pin it
Customization Options
The beauty of this bagel recipe lies in its versatility. Try adding cinnamon and raisins for a sweeter breakfast option, or fold in fresh herbs and sun-dried tomatoes for a Mediterranean twist. You can even incorporate seeds like flax or chia into the dough for additional nutrition.
For those avoiding dairy, lactose-free cottage cheese works perfectly in this recipe. The texture and rise remain consistent, though the flavor profile might be slightly different. If you prefer a more traditional bagel flavor, consider adding a half teaspoon of yeast for that characteristic tang without the rising time.
Serving Suggestions
While delicious simply toasted with butter, these bagels shine when paired with complementary toppings. Try smashed avocado with everything bagel seasoning for a trendy brunch option, or smoked salmon with capers and cream cheese for a protein-packed meal.
For a sweet treat, spread almond butter and a drizzle of honey, perhaps with some sliced bananas. The nutty flavor of the almond flour pairs beautifully with these sweet elements. I often serve these bagels as part of weekend brunch boards with various spreads for guests to customize their own.
Frequently Asked Questions
- → Can I swap almond flour for something else?
Almond flour works best, but you can test a mix of coconut flour and tapioca starch. Tweak the liquids as needed.
- → How do I make them crunchier?
To boost crunchiness, pop them in a toaster after baking. It brings out more flavor and a crispy edge.
- → Can I use reduced-fat cottage cheese?
You can, but full-fat varieties give a creamier consistency and richer taste.
- → What are topping ideas for these bagels?
Try sprinkling sesame seeds, poppy seeds, or Everything Bagel seasoning. Or enjoy them plain for a simple approach.
- → What’s the best way to store these?
Keep them in a tightly sealed container at room temperature for 2 days or in the fridge for up to a week. Freeze if storing longer.