cottage cheese bagels (19g and no protein powder)
Serves 415 mins prep25 mins cook
After sitting on this recipe for years, I finally perfected the cottage cheese bagel. And not the kind that's a faux Panera bagel, the kind that rivals any New York City bagel. Crispy on the outside, chewy on the inside, but with 19g of protein and 30% less calories, all thanks to cottage cheese and egg whites.
0 servings
What you need
Instructions
1 Stir together [wprm-ingredient text="2 tbsp (30g) warm water" uid="2"], [wprm-ingredient text="1 tsp (7g) honey" uid="3"], and [wprm-ingredient text="2 tsp (6g) active dry yeast" uid="4"] in a small bowl. Rest 5–8 minutes until foamy. If it doesn't foam, start over with fresh yeast.Usually, the hottest water from your tap is perfect! While this blooms, blend together the [wprm-ingredient text="1 cup (225g) low-fat cottage cheese" uid="5"] and [wprm-ingredient text="1/2 cup (120g) egg whites" uid="6"] 2 In a large bowl, whisk together [wprm-ingredient text="2 cups (240g) bread flour" uid="7"], [wprm-ingredient text="1-1/2 tsp (6g) baking powder" uid="8"], and [wprm-ingredient text="1 tsp (5g) fine sea salt" uid="9"]. Add blended cottage cheese, egg whites, and yeast mixture. Stir until a shaggy ball forms.Turn dough onto a lightly floured surface and knead for 5 minutes until smooth and elastic. Add flour 1 tablespoon at a time if too sticky. The dough is ready when it bounces back slightly when poked and pulls clean from the surface.Cover with a clean towel and rest 20 minutes at room temperature. 11 Preheat oven to 425°F. Line a baking sheet with parchment paper. 5 Bring [wprm-ingredient text="2 quarts (1.9L) water" uid="11"] to a rolling boil (or whatever fits in your pot that's large enough to boil at least one bagel). Add [wprm-ingredient text="1 tbsp (21g) honey and " uid="12"][wprm-ingredient text="1 tsp (5g) baking soda" uid="13"]. 6 Divide dough into 4 equal pieces. Roll each into a rope and form into a ring, pressing and rolling the seam firmly to seal. Make the hole at least 2 inches across — it will shrink significantly. 7 Working in batches, lower bagels into the boiling water. Boil 30–45 seconds per side. Remove and air dry on a wire rack for 2 minutes. Then transfer to the prepared baking sheet.Brush each bagel with egg whites. Top with flaky sea salt, everything bagel seasoning, or your topping of choice. 10 Bake 20–25 minutes until deep golden brown. Tap the bottom — it should sound hollow. Let cool and then enjoy!View original recipe