Ingredients
Equipment
Method
- In a large bowl, combine the flour and a pinch of salt. If you are using all-purpose flour, add the baking powder as well.
- Blend the cottage cheese in a blender or food processor until it is smooth and creamy, with no lumps.
- Add the blended cottage cheese to the bowl with the dry ingredients. Mix with a wooden spoon until a rough ball forms. You can also use your hands to help form the ball.
- Transfer the dough to a floured surface and knead for a few minutes. If the dough is too wet or sticky, slowly sprinkle in more flour until it is easier to knead and no longer tacky.
- Shape the dough into a ball, then divide it into 4 equal pieces. Roll each piece into a smaller ball. Preheat your oven to 350℉ / 175℃.
- Shape each ball into a bagel by poking a hole in the middle and gently stretching the dough with your fingers. Ensure the hole is large enough, as it may close up during baking.
- Alternatively, roll each ball into a thick rope and join the ends together, pressing to seal, to form a bagel shape.
- Place the shaped flagels onto a baking tray lined with parchment paper. Brush each one with the beaten egg wash (or olive oil) and sprinkle with your chosen toppings. Gently press the toppings onto the flagels to help them stick.
- Bake for 25-30 minutes, or until golden brown. Baking time may vary depending on your oven.
- Air Fryer Method: Spray the air fryer basket with oil spray. Place the flagels inside, ensuring there is space between them. Air fry at 325℉ / 160℃ for 17-20 minutes.
- Allow the flagels to cool on a wire rack for 15 minutes before slicing and serving.
Nutrition
Notes
Blend the cottage cheese until smooth before mixing with flour to remove any lumps. Lightly flour your work surface before kneading. If the dough is too sticky, gradually add more flour until it is workable, as the moisture content can vary between cottage cheese brands. Make a large hole in the center of the flagels to prevent it from closing during baking. Baking time can vary; check at 25 minutes. Let the flagels cool for 15 minutes before slicing to allow the inside to set.