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Homemade Bagels Recipe

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5 from 6 reviews

This easy homemade bagels recipe proves that you can make deliciously chewy bagels without yeast at home with only a few basic ingredients. You can have fresh bagels any day of the week with this easy recipe!

Ingredients

Units
  • 3 cups Prairie Farms cottage cheese, strained
  • 2 and 1/2 cups all-purpose flour
  • 1 and 1/2 teaspoons salt
  • 2 and 1/4 teaspoons baking powder
  • 2 large egg whites
  • egg wash: 1 egg white beaten + 1 Tablespoon water
  • toppings: Prairie Farms cream cheese, sliced tomatoes, avocado, etc.

Instructions

  1. Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat. Set aside. Before starting, make sure you strain the cottage cheese of excess liquid.
  2. Prepare the Dough: In a large bowl, combine the cottage cheese, flour, salt, baking powder, and egg whites. Stir to combine— the mixture will be somewhat crumbly, not like a ball of dough, see picture above.
  3. Turn on the dough out onto a lightly floured surface. With lightly floured hands, knead the dough until it comes together— about 2 minutes. The dough will be slightly tacky but it should not be very stick. If it is, add a bit more flour.
  4. Shape the Bagels: Divide the dough evenly into 6 sections. (Just eyeball it– doesn’t need to be perfect!) Shape each piece into a ball. Press your index finger through the center of each ball to make a hole and gently shape the bagel into desired size. The total diameter of the bagels are roughly 2.5-3 inches prior to baking. Place the bagels onto the prepared baking sheet.
  5. Using a pastry brush, brush the egg wash on top and around the sides of each bagel. If adding toppings, dunk the bagel or sprinkle with desired toppings. For these I used everything seasoning. Bake for 25-30 minutes. If desired, broil for 2-3 minutes at the end. You want the bagels to be golden brown. Remove from the oven and allow the bagels to cool on the baking sheet for 15 minutes.
  6. Slice, toast (or not!) and top with whatever you want! Cover leftover bagels tightly and store at room temperature for a few days or in the refrigerator for up to 1 week.

Notes

  1. Freezing Instructions: The baked bagels freeze wonderfully! Freeze them for up to 3 months. Thaw overnight in the refrigerator or at room temperature. Then, warm to your liking.
  2. Flour: This recipe has been tested with all-purpose flour. Though I have heard that those who have used Bob's Red Mill Gluten Free 1-to-1 Baking Flour have successfully made this recipe.
  3. Cottage Cheese: Make sure you strain the cottage cheese prior to starting. Any type of fat % of cottage cheese works.
  4. Toppings: You can use the toppings of your choice— everything seasoning, poppy seeds, dried onion, etc.

 

Find it online: https://runlifteatrepeat.com/homemade-bagels-recipe-no-yeast/