Protein Bagels
Protein bagels. Who knew that was a thing? or that they were fast and easy? can be made gluten free? or with your favorite topping?
Oh, my goodness!
A few months ago, we vacationed with both boys and families in Boise. My hosting daughter in law is a fabulous cook. You know…one of those cooks who just creates…has no labels on her spice bottles…is intent on recreating “better than versions” of any dish you get in a fine restaurant. That would be Shannon. Both my daughter in laws are FABULOUS cooks…but, since Shannon was hosting…of course she was the one ready with her freezer and fridge stocked for all of us.
Out came…
Protein Bagels
Because of the increased number of gluten resistant in our gathering, she had made some with gluten free flour…and others with plain flour.
Can I tell you that I LOVE everything bagel seasoning? But, I watched others, like my husband, who would NEVER try that seasoning on anything, LOVE it on these bagels.
I asked Shannon how she created them.
To my surprise? These included cottage cheese to add protein…and were quick and easy to make.
They were one of those recipes that you just missed and needed in your life after you had them.
Does that ever happen to you?
Out came the ingredients…the parchment paper on that baking sheet sprayed…the oven preheated and in a short few minutes…those bagels were cooling on the rack.
Featured in the VUE, so many of you reached out to me that I knew many of you might like a recipe card for this one to add to your recipes.
Protein Bagels
Equipment
- 1 baking sheet or Silpat
- 1 Mixing bowl
- 1 measuring cups/spoons set
- 1 oven
- 1 sheet parchment paper
- 1 pastry brush
Ingredients
- 1 C flour- all purpose or gluten free
- 2 t baking powder
- 1/2 t salt
- 1 C small curd cottage cheese, drained, if needed
- 1 large egg, beaten
- favorite seasoning–everything bagel, sesame, seeds, onion, or garlic flakes
Instructions
- Preheat oven to 375℉.
- Measure all ingredients.
- Cover a baking sheet with parchment paper and spray with a baking spray.NOTE: Use a Silpat if you prefer.
- Whisk together flour, baking powder and salt in a large mixing bowl.
- Add cottage cheese and mix with a fork or spatula until combined to look like small crumbs.
- Use your hands and knead the dough for about 2 minutes until the dough comes together and is not sticky. If the dough is sticky, add a little more flour a tablespoon at a time, until dough doesn't stay on hands.NOTE: Disposable gloves help here.
- Roll the dough into a ball and cut into 4 equal parts.
- Roll each part into a ball and then flatten to about a 1" tall circle.
- Make a large hole in the center with your finger…large enough that the center of the bagel will not close during baking.
- Use a pastry brush to brush bottoms and tops of each bagel with beaten egg wash.
- If desired, sprinkle BOTH sides of each bagel with your desired seasoning.
- Add the bagels to the sprayed parchment paper or Silpat and place on the top rack of your preheated 375° oven.
- Bake for 25 minutes or until tops are golden.
- Remove from the oven and let rest 15 minutes before slicing.
- Slice, toast and serve warm with butter or cream cheese.
- Storing left overs in the fridge may make them keep longer.
Notes
Here are a few of my favorite baking tools.
These bagels were a hit in Boise and have been a hit here when served to those who have their feet under our table.
So, make the bagels…
Who knew they were so easy?
And another option for those who avoid gluten here? Perfect.
Hope you enjoy these.
And the everything bagel seasoning? It’s a win, too.
If you need more baking recipes for the season?…here you go:
Happy Baking, friends,
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4 Comments
Tracey+Buchanan
Want to try this! We looove bagels
Leslie J Watkins
Enjoy!! These are so incredibly easy…think my next ones will have a bit of Asiago cheese in them…
Cindy Walker
Look forward to making these bagels & trying different spreads. Yum!
Leslie J Watkins
OOOOOOHHHH! Love the different spreads idea!