I was doubtful about these-- 3 ingredients? Bagels-- for sandwiches or snacks? Protein packed AND relatively simple to make? But, they are all those things. I'm adding these to our frequent rotation. I used everything but the bagel seasoning and poppyseeds on my batch, but sesame seeds or grated cheese would work too. If you batter is seeming too dry add a splash of water and a drizzle of olive oil. Recipe adapted from made by molly.
1cupgluten free flour blend(like Bob's Red Mill brand)
1cupwhole milk cottage cheese
1eggbeaten, for egg wash on top
toppings: everything but the bagel seasoning, poppyseeds, sesame seeds, shredded cheese, etc.
2 tspbaking powder(if using gf flour blend)
1/2tspsea salt
Instructions
Preheat oven to 375. Line a baking sheet with parchment paper.
Blend cottage cheese (pulse and scrape down in between if necessary).
Transfer cottage cheese mixture to a mixing bowl. Mix in flour completely. If batter is too dry, add a splash of water and healthy drizzle of olive oil until you can combine it. Transfer dough to a floured work surface and knead it 8-10 times until smooth and no longer sticky.
Roll dough into 4 equal balls. Roll each ball into a 6-7 inch rope (about 1 inch thick). Join the ends to make a circle. Brush tops with egg wash and top with seasoning of your choice.
Bake for 25-30 minutes in the oven. Allow to cool for 15 minutes before slicing.
Store in an airtight container in the fridge for up to 4 days.