Ingredients:
- 1 cup Cottage Cheese (4% or 2% fat), blended until completely smooth
- 1 ½ cups All-Purpose Flour, plus extra for dusting
- 2 teaspoons Baking Powder
- 1 teaspoon Fine Sea Salt
- 6 cups Water (for boiling bath)
- 1 tablespoon Baking Soda (Bicarbonate of Soda)
- 1 Large Egg, beaten
- 1 teaspoon Water (for egg wash)
- 2 tablespoons Everything Bagel Seasoning
Instructions:
- Preheat your oven to 400°F (200°C). Line a large baking tray with parchment paper. Place the cottage cheese into the blender or food processor and blend until the mixture is completely smooth and resembles thick Greek yogurt (no curds visible).
- In a large mixing bowl, whisk together the flour, baking powder, and salt. Pour the blended cottage cheese into the dry ingredients. Mix until a shaggy dough forms, then turn the dough out onto a lightly floured surface. Knead gently for about 1 minute—just enough to bring it together into a cohesive ball. Do not over-knead.
- Divide the dough into 6 equal portions. Roll each portion into a small ball. Use your thumb to poke a hole through the centre of each ball, then gently stretch the ring until the hole is about 4 cm (1.5 inches) wide. Place the shaped bagels onto the prepared baking sheet.
- Bring 6 cups of water to a rolling boil in a large pot. Carefully stir in the baking soda and reduce the heat to a gentle simmer. Carefully drop the bagels into the simmering water, 2 or 3 at a time (do not crowd the pot). Boil for exactly 30 seconds on one side, then flip gently and boil for another 30 seconds. Remove immediately and place them back on the parchment-lined tray.
- Prepare the egg wash by whisking the large egg with 1 teaspoon of water. Brush the tops and sides of the boiled bagels generously with the egg wash. Sprinkle immediately with the Everything Bagel Seasoning.
- Bake for 22 to 25 minutes, or until the bagels are deep golden brown and sound hollow when tapped on the bottom. Transfer to a wire rack to cool slightly before slicing and serving.