Cottage Cheese Bagels (Gluten Free)

5 from 4 votes

These easy, high protein bagels are only made with 2 ingredients - gluten free self-raising flour and cottage cheese! They're gluten free, yeast free and packed with protein.

Prep Time5

Cook Time35

Course: Breakfast, lunch

Cuisine: American

Keyword: bagels, bread

Servings: bagels

Author: Sarah Howells

Ingredients

225 g cottage cheese (full fat)
180 g self-raising gluten free flour *see notes if using plain GF flour

For topping:

1 egg (beaten)
1 tbsp poppyseeds
1 tbsp sesame seeds

Metric - US Customary

Instructions

Preheat the oven to 200C / Fan 180C / Gas Mark 6. Line a baking tray with a sheet of baking paper.
Add the cottage cheese to a blender or food processor and blitz until smooth. Pour into a mixing bowl and add the gluten free self-raising flour.
Using a spatula or wooden spoon, mix the dough together. As it starts to become claggy, use your hands to knead the dough together. It should form a ball of smooth, slightly sticky dough.
Divide the dough into 4 even pieces. Lightly flour your hands and roll each piece into a ball, then into a sausage shape around 1 inch thick and 6-7 inches long.
Wrap the sausage-shaped-dough into a circle, pinching the ends together, so you have a bagel shape. Place on the lined baking tray and repeat with all four pieces of dough, to make four bagels.
Brush the bagels with beaten egg then sprinkle over the seeds. Bake in the hot oven for 35-40 minutes until golden on top. Remove from the oven and leave to cool for at least 15 minutes before slicing and eating.

Notes

To make your own self-raising gluten free flour, add 1 tsp baking powder per 100g of plain or all purpose gluten free flour. If you flour doesn't contain it already, add a total of 1/4 tsp xanthan gum to the entire amount too.
For more information on storing and freezing these cottage cheese bagels, check out the FAQs below this recipe card.

Nutrition