Homemade Bagels Recipe
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
- 3 cups Prairie Farms cottage cheese, strained
- 2 and ½ cups all-purpose flour
- 1 and ½ teaspoons salt
- 2 and ¼ 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- 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.
- 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.
- Cottage Cheese: Make sure you strain the cottage cheese prior to starting. Any type of fat % of cottage cheese works.
- Toppings: You can use the toppings of your choice— everything seasoning, poppy seeds, dried onion, etc.
Tried this recipe?Let us know how it was!