Cottage cheese veggie bagels are the perfect snack or light meal! These tasty bagels are topped with creamy cottage cheese and fresh, colorful veggies like tomatoes, cucumbers, and bell peppers.
They’re great for breakfast or any time you need a quick bite. I love how easy they are to whip up, making it simple to enjoy a hearty and healthy treat anytime. You’ll be back for more, trust me! 😄
Key Ingredients & Substitutions
Active Dry Yeast: This ingredient helps the bagels rise. If you don’t have active dry yeast, you can use instant yeast instead. Just skip the blooming step and mix it directly with the dry ingredients.
All-Purpose Flour: Standard for bagels, you can also use bread flour for a chewier texture. If gluten is a concern, gluten-free flour blends for baking can work, but results may vary.
Cottage Cheese: It gives a creamy texture and protein boost. You can substitute ricotta for a similar taste or Greek yogurt for a tangy twist. Both will change the flavor slightly.
Red Onion: For a milder taste, try green onions or shallots. If you’re not a fan of onion, you can omit it or use diced bell peppers instead. Both can add a fresh crunch.
Cherry Tomatoes: Feel free to swap in regular tomatoes if that’s what you have on hand, just chop them smaller. You can also use roasted bell peppers for a sweeter flavor.
What’s the Best Way to Knead Dough for Bagels?
Kneading is crucial for developing gluten, which gives bagels their characteristic chew. Here’s how to do it right:
- Flour your surface lightly to avoid sticking. Place your dough ball on it.
- With your palms, push the dough away from you, then fold it over. Rotate the dough 90 degrees and repeat.
- Knead for about 8-10 minutes until it’s smooth and elastic. You can test readiness by stretching a small piece – it should not tear easily.
If the dough feels too sticky, sprinkle a little more flour as you knead but avoid adding too much to keep the bagels from getting too dry.
How Should I Boil Bagels for the Best Texture?
Boiling bagels before baking helps create that shiny crust we love. Here’s how:
- Once your bagels are shaped and resting, get a large pot of water boiling. Adding a bit of salt helps flavor the bagels.
- Lower the heat so the water simmers, not boils rapidly. Drop 2-3 bagels into the water at a time.
- Boil for about 1 minute per side; this sets the dough and creates that chewy exterior. Use a slotted spoon to gently flip them.
- Once boiled, place bagels back on the baking sheet. This step is key to achieve that iconic bagel texture.
By following these tips, your bagels will come out deliciously chewy and perfectly textured!
How to Make Cottage Cheese Veggie Bagels
Ingredients You’ll Need:
For The Bagels:
- 2 ¼ tsp active dry yeast (1 packet)
- 1 ¼ cups warm water (about 110°F/45°C)
- 3 ½ cups all-purpose flour
- 1 tbsp sugar
- 1 ½ tsp salt
- 1 tbsp olive oil
- 1/4 cup chopped sun-dried tomatoes (optional, for dough)
- 1 tbsp mixed seeds (sesame, nigella, poppy seeds) for topping
For The Topping/Filling:
- 1 ½ cups cottage cheese
- 1 small red onion, finely chopped
- ½ cup cherry tomatoes, halved or quartered (sun-dried or fresh)
- 2 tbsp fresh parsley or cilantro, chopped
- 1 tsp dried Italian herbs or mixed dried herbs
- 1-2 tsp olive oil
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 20 minutes for preparation, plus about 1 hour for the dough to rise. After that, you’ll spend around 30 minutes boiling and baking the bagels. Total time is approximately 1 hour and 50 minutes, with some downtime while the dough rises. It’s a tasty project well worth the wait!
Step-by-Step Instructions:
1. Prepare the Dough:
Start by combining warm water and sugar in a small bowl. Sprinkle the yeast on top and let it sit for about 5-10 minutes until it starts to foam. This means your yeast is alive and kicking! In a separate large bowl, mix together the flour and salt. Pour in the bloomed yeast mixture along with the olive oil. Stir until a rough dough forms. If you want a touch of extra flavor, knead in the chopped sun-dried tomatoes now. Transfer the dough to a floured surface and knead for about 8-10 minutes until the dough feels smooth and elastic. Now, place the dough in a lightly oiled bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm area for about 1 hour or until it doubles in size.
2. Shape the Bagels:
Once your dough has risen, punch it down to release the air. Divide the dough into 6 equal portions. Roll each piece into a ball. Poke a hole in the center of each ball with your finger, then gently stretch that hole to about 2 inches in diameter. Place the bagels on a parchment-lined baking sheet. Cover them with a towel and allow them to rest for 15-20 minutes. This little break is important!
3. Boil the Bagels:
While the bagels are resting, preheat your oven to 425°F (220°C). Bring a large pot of water to a boil, then lower the heat so it’s just simmering. Carefully drop the bagels into the water in batches of 2-3. Boil for about 1 minute on each side to help them get that chewy bagel texture. Once boiled, use a slotted spoon to remove them and place them back on the baking sheet.
4. Add the Veggie and Cheese Topping:
In a mixing bowl, combine the cottage cheese, chopped red onion, cherry tomatoes, parsley, dried herbs, olive oil, and a pinch of salt and pepper. Give it a good mix! Now, using a spoon, generously spread this delightful mixture over the top of each bagel.
5. Bake:
Before you pop them in the oven, sprinkle the bagels with mixed seeds for added crunch and flavor. Bake in your preheated oven for 20-25 minutes until the bagels are golden brown and the topping is set and slightly browned. Your kitchen will smell amazing!
6. Cool and Serve:
Once baked, remove the bagels from the oven and let them cool on a wire rack for about 10-15 minutes. They’re best served warm or at room temperature. Enjoy your delicious Cottage Cheese Veggie Bagels as a savory snack or a satisfying breakfast treat!
Enjoy your Cottage Cheese Veggie Bagels, combining the hearty chew of a fresh bagel with creamy cottage cheese and flavorful veggies!
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Absolutely! Whole wheat flour will give the bagels a nuttier flavor and denser texture. You may want to start with a blend of half whole wheat and half all-purpose flour to see how you like it, as whole wheat absorbs more water.
How Should I Store Leftover Bagels?
Store leftover bagels in an airtight container or a resealable plastic bag at room temperature for up to 2 days. If you want to keep them longer, freeze the bagels wrapped tightly in plastic wrap, then place them in a freezer bag. They can last up to 3 months in the freezer.
Can I Make the Dough Ahead of Time?
Yes, you can prepare the dough in advance! After kneading, let it rise, then punch it down, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours. When ready to use, allow the dough to come to room temperature and rise again before shaping the bagels.
What Can I Use Instead of Cottage Cheese?
If you’re not a fan of cottage cheese, you can substitute ricotta cheese for a similar texture, or use Greek yogurt for a tangy taste. Just keep in mind that each option will slightly alter the flavor and texture of the topping.
