Description
Tender, verdant bagels filled with cottage cheese and spinach, perfect for any meal.
Ingredients
- 3 cups (360 g) bread flour, plus extra for dusting
- 1 packet (7 g) instant yeast
- 1 cup (240 g) cottage cheese
- 1 cup (120 g) fresh spinach, packed and finely chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 tablespoon sugar or honey
- 1 large egg (for egg wash)
- Optional toppings: sesame seeds, poppy seeds, flaky sea salt
Instructions
- Prepare the wet mixture: In a blender or food processor, combine cottage cheese and spinach. Blend until smooth and uniformly green.
- Mix and knead: In a large bowl, whisk together flour, instant yeast, sugar, and salt. Stir in the cottage cheese-spinach mixture and olive oil until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 6–8 minutes until elastic and slightly tacky.
- First rise: Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm spot for about 60 minutes, or until doubled.
- Shape the bagels: Divide dough into 8 equal pieces. Roll each into a ball, then press a hole through the center and gently stretch to form a bagel shape.
- Second rise: Place shaped bagels on a parchment-lined baking sheet, cover, and let rest 20–30 minutes while you preheat the oven to 425°F (220°C).
- Egg wash and bake: Beat an egg and brush each bagel lightly. Sprinkle toppings if desired. Bake for 18–22 minutes until golden and set.
- Cool and enjoy: Let bagels cool on a rack for at least 15 minutes to set the crumb before slicing.
Notes
For a chewier texture, briefly boil bagels in simmering water with a teaspoon of honey for 30–60 seconds per side before baking.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Bakery
- Method: Baking
- Cuisine: American