Cottage Cheese Bagels with Almond Flour
Four baked almond-flour rings made with blended cottage cheese and starch, finished with a light egg wash.
Ingredients
Dough
- 1 1/2 cups blanched almond flour Finely ground; extra by the tablespoon only if needed
- 1/4 cup cornstarch or tapioca flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup cottage cheese, blended smooth Measure after blending
- 1/2 tsp apple cider vinegar
Finish
- 1 large egg, beaten For brushing only
- 1 tbsp sesame seeds or bagel seed seasoning Optional
Instructions
Method
- Heat oven to 375°F (190°C). Line a baking sheet. Blend cottage cheese smooth and measure 3/4 cup.
- Whisk almond flour, cornstarch or tapioca flour, baking powder, and salt.
- Stir in blended cottage cheese and vinegar. If too loose to shape, add almond flour 1 tablespoon at a time until soft and moldable.
- Divide into 4 portions. With lightly damp hands, form short ropes and join into rings, pinching ends.
- Set apart on the sheet. Brush with beaten egg and add optional seeds.
- Bake 22–26 minutes until golden and set. Cool about 10 minutes before slicing.
Notes
- This baked almond-flour dough differs from a traditional boiled wheat bagel.
- Refrigerate up to 4 days or freeze up to 2 months. Contains almonds, milk, and egg.