Half Dozen Whole Wheat Bagels

Does anyone remember 2 ingredient dough with self rising flour and yogurt? Well these bagels are a variation of that. With whole wheat flour and nonfat cottage cheese, these super simple and quick bagels are a good source of complex carbs, fiber, and protein per bagel. They also use baking powder instead of yeast, so there's no proofing time necessary!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 410F, and line a cookie sheet with parchment paper

Step 2

In a large bowl, mix together flour, (blended) cottage cheese, baking powder, and salt. Start with a silicone spatula, then switch to your hands. Knead until you have a fully combined dough ball

Step 3

Make sure to use blended cottage cheese. You can also use plain nonfat Greek yogurt instead, but double the salt from 1/2 tsp (3 g) to 1 tsp (6 g)

Step 4

Add in the olive oil, and knead for about 2 minutes, until you have a semi-smooth and fully combined dough ball

Step 5

Roll your dough into a log, about 8" long and 2.5" wide. Cut into 6 equal pieces, about 100 g each

Step 6

Use your fingers to carve out a hole in each piece, and shape into a round and flat bagel. Add to the baking tray. They won't expand outward as they bake, but they will puff up slightly

Step 7

Optionally, brush the tops of the bagels with egg (or egg whites or water), and sprinkle the tops with everything bagel seasoning

Step 8

Bake at 410F for 20 minutes. Remove the bagels to a wire rack to totally cool, about 30 minutes on the counter

Step 9

Cut each bagel in half, and add a piece of parchment paper between the halves

Step 10

Add each bagel to a large airtight bag, with a piece of parchment paper in between each bagel. Store the bag of bagels in the freezer

Step 11

To reheat, air fry (or bake or toast) your bagels directly from frozen for about 5 minutes at 350F, or until crispy and lightly browned

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