These gluten-free cottage cheese bagels are soft, cheesy, and super easy to make! Packed with protein, they make a great snack or breakfast option.
I love to spread a little cream cheese on mine, but you can get creative! They disappear so fast, you might want to make a double batch. Watch out, they’re addicting! 😂
Key Ingredients & Substitutions
Cottage Cheese: Choose a good quality cottage cheese for the best flavor. If it seems watery, draining it will help achieve that thick consistency. You can swap this with ricotta for a creamier texture or Greek yogurt for a tangier taste.
Gluten-Free Flour: A gluten-free all-purpose blend works well here. Check for one that contains xanthan gum; if missing, add it separately. If you’re in a pinch, almond flour or coconut flour can work, but you may need to adjust the liquid in the recipe.
Egg: The egg helps bind the ingredients. You can substitute a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water) for a vegan option. However, keep in mind the dough may be less firm.
Xanthan Gum: This ingredient gives structure to gluten-free baked goods. If you don’t have it, a similar product like guar gum can work, but again, check your flour blend first.
Apple Cider Vinegar: This adds a slight tang that enhances the flavors. Lemon juice is a perfect alternative and works the same way. It’s nice to have this acidity in the dough.
How Do I Shape Gluten-Free Bagels Without Breaking Them?
Shaping gluten-free dough can be tricky since it lacks elasticity. Here’s an easy method to help you achieve perfect bagels:
- After mixing the dough, lightly flour your hands and a clean surface with gluten-free flour.
- Gently divide the dough and roll each piece into a ball. Don’t overhandle it to prevent sticking.
- To create the hole, use your finger, then wiggle it to widen the hole, making sure it’s not too thin.
- Place shaped bagels on a lined baking sheet without crowding them, allowing space for rising.
Take your time with shaping, and remember that it’s okay if they look a bit rustic! If you find the dough is too sticky, a little extra flour will help.
How to Make Gluten-Free Cottage Cheese Bagels
Ingredients You’ll Need:
For the Bagels:
- 1 cup (225g) cottage cheese (drained if too watery)
- 1 ½ cups (180g) gluten-free all-purpose flour (plus extra for kneading)
- 1 large egg
- 1 ½ tsp baking powder
- 1 tsp xanthan gum (if your flour blend doesn’t contain it)
- ½ tsp salt
- 1 tsp apple cider vinegar or lemon juice
For Topping:
- 1 tbsp olive oil (optional, for brushing)
- 1 tbsp sesame seeds
- 1 tbsp black sesame seeds
- 1 tsp dried chili flakes (optional, for topping)
How Much Time Will You Need?
This recipe will take about 10 minutes to prepare and around 25 minutes to bake. You’ll spend a little time mixing, shaping the bagels, and then just let them bake until they’re beautifully golden. So, in just about 35 minutes, you’re ready to enjoy freshly made bagels!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will get it nice and hot for our bagels. While that’s heating, line a baking sheet with parchment paper to prevent sticking.
2. Mix the Wet Ingredients:
In a mixing bowl, combine the cottage cheese, egg, and apple cider vinegar. Use a hand mixer or a food processor to blend everything well until it’s smooth and creamy. This mixture will add moisture and flavor to our bagels.
3. Prepare the Dry Ingredients:
In another bowl, whisk together the gluten-free flour, baking powder, xanthan gum (if you’re adding it), and salt. This ensures that all the dry ingredients are evenly mixed and ready to combine with the wet mixture.
4. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet cottage cheese mixture. Stir gently until a dough forms. Remember, it will be a bit sticky but not overly wet. If it feels too sticky, sprinkle a little extra flour to help you handle it better.
5. Shape the Bagels:
Lightly flour a surface with gluten-free flour. Divide the dough into 4 equal portions. Roll each piece into a ball, then use your finger to create a hole in the center. Be gentle, as gluten-free dough can break easily. Adjust the hole size if needed.
6. Prepare for Baking:
Place the shaped bagels onto your parchment-lined baking sheet, giving them enough space between each one. If you like, brush the tops lightly with olive oil. This adds a lovely flavor and helps toppings stick.
7. Add Toppings:
Sprinkle the tops of the bagels with sesame seeds, black sesame seeds, and if you want a little kick, add the dried chili flakes.
8. Bake the Bagels:
Put the baking sheet into the oven and bake for about 20-25 minutes. Keep an eye on them until they’re golden brown and feel firm to the touch. The baking time can vary slightly based on your oven, so check them if unsure.
9. Cool and Serve:
Once baked, remove the bagels from the oven and let them cool on a wire rack. This helps them maintain their crispiness. After cooling, slice and serve them warm or at room temperature with your favorite gluten-free spreads.
Enjoy these delightful bagels that are tender on the inside and crisp on the outside, sure to become a favorite in your gluten-free baking repertoire!
Can I Use Low-Fat Cottage Cheese?
Yes, you can use low-fat cottage cheese! Just make sure it’s drained well if it’s too watery, as this will help maintain the right dough consistency.
How Do I Store Leftovers?
Store any leftover bagels in an airtight container in the fridge for up to 3 days. You can also freeze them by wrapping individually in plastic wrap and placing them in a zip-top bag. Just thaw at room temperature before eating.
What Can I Use Instead of Xanthan Gum?
If your gluten-free flour blend doesn’t contain xanthan gum, you can substitute it with guar gum. Alternatively, you can skip the gum altogether, although the bagels may be slightly less chewy.
Can I Make These Bagels Vegan?
Absolutely! To make these bagels vegan, substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 2.5 tbsp water). Just let it sit for a few minutes to thicken before mixing it in with the other wet ingredients.
