Gluten Free Cottage Cheese Bagels

You are going to love these!!

Protein Packed & easy to make!

Makes 4 bagels

1-⅓ cup gluten free baking flour (see notes below)

1 16oz. container cottage cheese, blended

2 tsp. baking powder 

1 tsp. Kosher salt

1 egg, beaten

Toppings of choice (sesame seeds, everything bagel seasoning, finely shredded asiago cheese, or poppy seeds)

Heat oven to 375 degrees

In a large bowl, blend the cottage cheese until smooth and no lumps remain.  You can do this with a stick blender (immersion blender), food processor, or a standard blender.

In the same large bowl, add the gluten free flour, baking powd

er and salt and mix with a wooden spoon until well mixed and the dough forms a rough ball.

Transfer dough to a smooth surface that has been sprinkled with gf flour and knead a few times until the dough is smooth and no longer sticky.  Add a little more flour as needed as different brands of cottage cheese have more liquid than others.  Shape the dough into a circle and divide into 4 pieces. Roll each piece into a ball and shape into a bagel shape. Using floured hands, use your thumbs to push a hole through the middle and gently shape into the bagel shape.  Form the hole big enough that it won't close while baking, but it’s perfectly fine if the hole does close while baking. 

Place the bagels on a parchment paper lined baking sheet.  Brush each bagel with the beaten egg and add the toppings of your choice.  Press toppings gently to adhere.  

Bake at 375 for about 35 minutes or until golden brown.  Cool on a wire rack for at least 20 minutes before slicing.  Bagels should be stored in the refrigerator and will last about 1 week, although mine are usually gone sooner!  They are that good! 

NOTES:

I have used King Arthur’s gluten free bread flour and had the best results and they rose better.

Bought on Amazon:

https://a.co/d/0iYAO7xC

Bob’s Red Mill gluten free 1-to-1 baking flour also made great tasting bagels, they just didn’t rise as much.