Can I Use a Different Type of Gluten Free Flour?

Yes, but with a caveat. You need to use self-raising gluten free flour or make your own by adding baking powder. Plain gluten free flour without a raising agent won't give you the right texture. If your flour blend doesn't include xanthan gum, add 1/4 teaspoon to help bind everything together. Different GF flour blends can behave slightly differently, so results may vary a little depending on the brand you use.

Are These Gluten Free Cottage Cheese Bagels Actually High in Protein?

Yes, and that's one of my favourite things about them. Each bagel has around 11 grams of protein, which is pretty impressive for something that's also gluten free and yeast free. The protein comes mostly from the cottage cheese. They're a genuinely filling breakfast, which means Jessica stays full through the morning without needing a snack before lunch.

Can I Freeze These Bagels?

Absolutely. These are one of the most freezer-friendly things I make. Slice them before freezing so you can pull out individual halves when you need them. Store in a zip-lock freezer bag for up to 3 months. Toast straight from frozen - they come out great every time. This is actually how I meal prep for the week when things get busy.

Why Did My Dough Turn Out Too Wet or Too Dry?

If your dough is too wet, it's usually because the cottage cheese had a lot of liquid in it. Try draining the cottage cheese through a fine mesh strainer for a few minutes before blending. If the dough is too dry and crumbly, add a teaspoon of water at a time and knead it in until it comes together. Also, different gluten free flour blends absorb liquid differently, so small adjustments are totally normal.

Gluten Free Cottage Cheese Bagels (Only 2 Ingredients, No Yeast!)

Name: Gluten Free Cottage Cheese Bagels
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Cuisine: British
Ingredients: 225g full fat cottage cheese; 180g self-raising gluten free flour; 1 egg, beaten; 1 tbsp poppy seeds; 1 tbsp sesame seeds

Description

Golden, chewy gluten free cottage cheese bagels made with just 2 ingredients and no yeast. Ready in 40 minutes with 11 grams of protein per bagel - a total breakfast win that actually tastes like a real bagel.

Ingredients

Units Scale

225g full fat cottage cheese
180g self-raising gluten free flour
1 egg, beaten
1 tbsp poppy seeds
1 tbsp sesame seeds

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Instructions

Preheat your oven to 200C (Fan 180C / Gas Mark 6). Line a baking tray with baking paper and set it aside.
Add the cottage cheese to a blender or food processor and blitz until completely smooth. Do not skip this step - lumpy cottage cheese will stop the dough from coming together properly.
Pour the smooth cottage cheese into a mixing bowl and add the gluten free self-raising flour.
Stir everything together with a spatula or wooden spoon until thick, then switch to your hands and knead gently until a smooth, slightly sticky dough ball forms.
Divide the dough into 4 equal pieces. Lightly flour your hands to stop the dough sticking.
Roll each piece into a ball, then into a sausage shape roughly 1 inch thick and 6-7 inches long. Wrap each one into a ring and pinch the ends together firmly to get that classic bagel shape. Place on the lined tray.
Brush each bagel with the beaten egg, then sprinkle over the poppy seeds and sesame seeds.
Bake for 35-40 minutes until the tops are golden brown. Leave to cool for at least 15 minutes before slicing or eating.

Notes

Use full fat cottage cheese - low fat makes the dough too wet and hard to work with. Flour your hands generously each time you shape a new piece, the dough is sticky. If you only have plain gluten free flour, add 1 tsp baking powder per 100g of flour. If your flour blend doesn't include xanthan gum, add 1/4 tsp to the whole batch. Switch up the toppings - everything bagel seasoning or just a sprinkle of sea salt both work great. Store in an airtight container at room temperature for up to 2 days, in the fridge for up to 4 days, or slice and freeze for up to 3 months. Toast straight from frozen - two minutes in the toaster brings them right back to life.

Prep Time: 5 minutes
Cook Time: 35 minutes
Category: Breakfast
Method: Baked
Cuisine: British

Nutrition

Serving Size: 1 bagel
Calories: 246
Sugar: 3g
Sodium: 420mg
Fat: 5g
Saturated Fat: 2g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 1g
Protein: 11g
Cholesterol: 55mg