So, Here’s the Story Behind My Bagel Obsession
You know how some people get a whiff of fresh bread and immediately become weak in the knees? Well, that’s me. Except I also have to dodge gluten like it’s a game of dodgeball, and I’m not exactly winning. The first time I tried making bagels out of cottage cheese and almond flour, it was mostly out of desperation (I’d run out of oats, and, honestly, I wanted something with a proper chew). There’s a picture of me somewhere in the kitchen, flour everywhere and my cat looking on like I’d lost the plot. But the result? Let’s just say I’ve never looked back. These bagels are now my secret weapon for lazy weekend brunches, and, strangely enough, my friends who can eat gluten always sneak an extra one. Go figure.
Why You’ll Love This (Or At Least, Why I Do)
I make this bagel recipe when I’m craving something that tastes like a treat but doesn’t turn me into a bread balloon. My family goes a bit bonkers for these, especially slathered with proper butter (salted, of course!). The first time, I’ll admit, I was a bit skeptical—cottage cheese in a bagel? But trust me, it works, and the almond flour gives it this almost nutty warmth. Plus, if you’re in a rush, they come together pretty quick—just don’t try to multitask laundry and bagels unless you want to discover what a crispy bottom really means. (Ask me how I know.)
What You’ll Need (And What You Can Get Away With)
- 1 cup cottage cheese (full-fat is my go-to, but low-fat works if you’re feeling virtuous)
- 2 cups almond flour (I use Bob’s Red Mill, my grandmother swears by Trader Joe’s—honestly, whatever is in the pantry)
- 2 large eggs (sometimes I use 1 egg and a dash of egg whites if I’m running low—they still hold together)
- 1 tablespoon baking powder (I’ve forgotten this before; don’t be like me, they’ll be flatter than pancakes)
- 1/2 teaspoon salt (I eyeball it, but don’t tell my baking friends)
- 1 tablespoon honey or maple syrup (optional; sometimes I skip it if I’m going savoury, but it’s nice for balance)
- Everything bagel seasoning, sesame seeds, or poppy seeds (for topping—sunflower seeds work too if that’s what you’ve got)
How I Throw These Together (With a Few Detours)
- Preheat your oven to 350°F (that’s about 175°C, but if your oven runs hot like mine, maybe knock it down a smidge).
- Line a baking tray with parchment. Or just grease it up with oil—parchment is easier but I’ve run out before and had to MacGyver it.
- Toss the cottage cheese and eggs into a bowl, and whisk until mostly smooth (some lumps are fine; perfection is overrated). This is where I usually sneak a taste, don’t judge.
- Add almond flour, baking powder, salt, and optional honey or syrup. Mix until it comes together—should look a bit like thick cookie dough. (Don’t worry if it’s sticky. Actually, I find it works better if you let it sit for 5 mins so the almond flour soaks everything up.)
- Divide into 6 blobs. Roll each blob into a ball, poke a hole through the centre (I use my finger, but a wooden spoon handle works too), and shape into bagels. They’ll look rustic. That’s code for “not perfect”.
- Brush the tops with a little extra egg if you want that glossy look—sometimes I forget, and they’re still tasty.
- Sprinkle on your seeds or seasoning. Get generous, life’s too short for plain bagels.
- Bake for 22-26 mins. You want them golden and just firm. If your oven is a drama queen, maybe check at 20 mins.
- Let them cool on the tray for 10 mins. Or eat one warm if you’re impatient like me (but they do hold together better if you wait… probably!)
Notes (Things I Wish I’d Known Sooner)
- If the dough is too wet, add a tablespoon more almond flour. Too dry? Splash in a little milk or water. There’s no prize for accuracy here.
- Baking powder really matters—don’t skip it, or you’ll get hockey pucks instead of bagels.
- On second thought, try to use parchment paper if you can; otherwise the bagels might stick and you’ll have to pry them off, which is just not fun.
- I think these taste even better the next day (if you have any left, which is rare in my place).
Experiments & Variations (Some Winners, Some Not)
- I once swapped in ricotta for cottage cheese—it worked, but the bagels were a bit more fragile. Still tasty, though.
- Added a handful of chopped chives and some grated cheddar for a savoury twist. My partner called it “dangerously good.”
- Tried adding blueberries once. Wouldn’t recommend—too soggy. Maybe I’ll try dried cranberries next time?
Equipment (But Don’t Panic If You’re Missing Stuff)
- Baking tray (or sheet pan—whatever you call it; a pizza stone works too, in a pinch)
- Parchment paper (or just lots of oil and hope for the best)
- Mixing bowl and a sturdy spoon (I sometimes use my hands, it’s messier but somehow satisfying)
Storing Your Bagels—If You Manage to Save Any
Pop them in an airtight container at room temp for up to two days. Or chuck them in the fridge if you want them to hang around a bit longer. They freeze well too—just slice first for easy toasting. Though honestly, in my house, these never last more than a day! (If you want, Smitten Kitchen has a whole guide on freezing homemade bagels—worth a peek.)
How I Like to Serve ‘Em
I’m a sucker for classic smoked salmon, cream cheese, and cucumber—usually with way too much lemon. My kids? They just want peanut butter and banana, which sounds odd, but actually, it’s not bad. Sunday mornings, we set out a toppings bar (bit over the top, but hey, it keeps everyone happy).
Lessons Learned (Or: Please Don’t Make My Mistakes)
- I once tried rushing the cooling step because I was starving. Bagels fell apart—big mess. Patience, my friend.
- Don’t skip the salt; it’s the difference between “hmm” and “wow.”
- Oh, and don’t try doubling the recipe in a tiny bowl. Almond flour gets everywhere—trust me.
Gluten-Free Bagel FAQs (Because People Always Ask)
- Can I make these dairy-free? Yeah, I’ve tried with almond-based cottage cheese—came out a bit different, but still good. Might want to add a bit more seasoning, though.
- Is almond meal the same as almond flour? Not exactly, but I’ve used them interchangeably when desperation strikes. The texture is rougher, but honestly, it still works.
- Can I skip the eggs? I haven’t managed to make it work egg-free yet; someone said flax eggs might do the trick, but mine were more like muffins than bagels. If you crack the code, let me know!
- What’s the best way to reheat? I just pop them in the toaster. Or the oven at 300°F for a couple minutes. Microwave is… meh.
- Why cottage cheese? It gives the bagels moisture and a little protein boost—not to mention a nice tang. Bon Appétit actually has a fun write-up on the whole cottage cheese thing if you’re curious.
Anyway, give these a whirl. And if you discover a new twist or run into some weirdness while making them, let me know. Cooking’s half chaos, half magic—and that’s what makes it fun.
Ingredients
- 2 cups almond flour
- 1 cup cottage cheese
- 2 large eggs
- 1 tablespoon baking powder
- 1 tablespoon psyllium husk powder
- 1/2 teaspoon sea salt
- 1 tablespoon honey (optional, for sweetness)
- 1 tablespoon sesame seeds (for topping)
Instructions
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1Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
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2In a large bowl, mix together almond flour, baking powder, psyllium husk powder, and sea salt.
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3Add cottage cheese, eggs, and honey (if using) to the dry ingredients. Stir until a thick dough forms.
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4Divide the dough into 6 equal portions. Shape each portion into a bagel by rolling into a log and connecting the ends, or by forming a ball and poking a hole in the center.
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5Place the bagels on the prepared baking sheet. Sprinkle sesame seeds on top.
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6Bake for 22-25 minutes, or until golden brown and firm. Allow to cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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