Everything cottage cheese bagels recipe
Created by The Tesco Recipes team
On-trend, protein-packed and containing just three ingredients, these simple bakery-worthy bagels are a must-try. Chewy yet fluffy, they require minimal kneading and no proving, but deliver big on flavour – and can even be cooked in the air-fryer. Enjoy toasted and spread with cream cheese for breakfast, stuffed with smashed avocado and feta for lunch, or piled with smoked salmon and scrambled eggs for a fancy brunch. And no, they don’t taste like cottage cheese!
See method- Serves 4
- Takes 50 mins
- 263 calories / serving
- Freezable
- Healthy
- Vegetarian
Ingredients
- 300g full-fat cottage cheese
- 180g self-raising flour, plus extra for dusting
- 1 egg, lightly whisked
For the topping
- 2 tbsp sesame seeds
- 1 tbsp nigella seeds
- 1 tbsp onion granules
- 1 tbsp flaky sea salt
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Shop ingredientsEach serving contains
- Energy
- 1110kJ 263.0kcal
- Fat
- 6g
- Saturates
- 3g
- Salt
- 0.8g
- Sugars
- 3g
of the Reference intake
Carbohydrate 36.8gProtein 14.2gFibre 2.3g
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- Preheat the oven to gas 5, 190°C, fan 170°C. Line a baking sheet with baking paper; mix the bagel topping ingredients together in a bowl and set aside.
- Spoon the cottage cheese into a food processor and whizz until smooth, then transfer to a bowl. Mix the flour with ½ tsp salt, sift over the cottage cheese and mix everything together quickly with a wooden spoon until you have a soft dough.
- Tip out onto a well-floured surface and knead with floured hands for around 2 mins or until smooth (but not sticky), using more flour as needed.
- Divide the dough into 4 equal pieces. Shape each into a smooth ball using your hand to cup the sides as you turn the dough, then flatten slightly.
- With a floured finger, poke a hole in the centre of each ball and twirl around your finger to open out, then stretch to an even thickness. The hole should be 3-4cm wide and your bagels 10cm in diameter.
- Transfer to the lined baking sheet. Brush with beaten egg and scatter the bagels with 1½ tsp of the topping mix (see tip for storing the remainder).
- Bake for 30 mins until puffed, golden and firm on the base, covering loosely with foil if they colour too quickly. Cool for at least 15 mins before slicing and filling.
- Tip: Cook in an air-fryer at 180°C for 20 mins. Keep cooked bagels in an airtight container for up to 3 days. Store leftover topping in an airtight jar in a cool, dark place for up to 3 months.
- Tip: Try a salt beef, rocket, pickle and mustard filling.
- See more Baking recipes
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
