Cottage Cheese Bagels (Restaurant Copycat)

Nutrition Facts

Instructions

1. 1Transfer cottage cheese to a food processor or high-speed blender. Process continuously until completely smooth and creamy, about 45-60 seconds, scraping down sides as needed to eliminate all graininess.
2. 2Whisk together flour, baking powder, and salt in a large mixing bowl until evenly distributed.
3. 3Beat the egg into the blended cottage cheese until fully incorporated. Pour this wet mixture into the flour mixture. Stir with a wooden spoon just until a shaggy dough forms, about 30 seconds - do not overmix or bagels will become tough.
4. 4Cover the bowl with a clean kitchen towel. Allow dough to rest at room temperature for 20 minutes to relax the gluten and make shaping easier.
5. 5Preheat your oven to 375°F. Line a large baking sheet with parchment paper.
6. 6Dust your work surface generously with flour. Turn out dough and divide into 6 equal portions using a bench scraper or sharp knife. Roll each portion into a smooth ball, then poke your finger through the center to create a hole. Gently stretch and rotate the dough to form a 1½-inch hole in the middle, creating a classic bagel shape.
7. 7Bring water to a rolling boil in a large, wide pot. Add baking soda if using. Carefully lower 2-3 bagels at a time into the boiling water. Boil for 45 seconds, flip gently with a slotted spoon, then boil for another 45 seconds on the second side until slightly puffed.
8. 8Remove bagels with the slotted spoon, allowing excess water to drain completely. Place boiled bagels on the prepared baking sheet, spacing them 2 inches apart.
9. 9Sprinkle everything bagel seasoning generously over the tops while still wet, pressing gently to help toppings adhere.
10. 10Bake until golden brown and tops are set, about 22-25 minutes, rotating the pan halfway through for even browning.
11. 11Cool on a wire rack for 5 minutes before slicing. Serve warm with cream cheese, butter, or your favorite bagel toppings for authentic restaurant presentation.