Almost 20g of protein per bagel!
These are one of my favourite breakfast meal prep items, they keep well and make for a very good egg and avocado sandwich! You can also add cheese into the dough for an extra cheesy bagel.
| Time: | 1 hour | Serving size: | 4 bagels |
Ingredients:
- 300 g cottage cheese/greek yogurt
- 1/3 c water
- 200-300 g flour
- 1. tsp salt
- 1 tsp baking soda
- Optional, for topping:
- 1/3 c shredded cheese
- Garlic butter
Directions:
- To a large bowl, add cottage cheese/yogurt and water and stir to combine.
- Add 200 g flour, baking soda and salt. Mix until shaggy dough forms.
- Turn out onto floured surface, adding more flour and kneading until smooth. If using cottage cheese you will still be able to see the curds and that’s totally normal!
- Oil the dough/bowl, and let dough rest covered in bowl for at least 20 minutes, and up to 1 hour.
- Pre-heat oven to 375.
- Separate dough into four balls and make a hole in the middle of each one, stretch so hole is pretty big, the bagels will expand in the oven.
- Top with your toppings of choice and bake 10-15 minutes, until golden brown on top.
- Enjoy 😊
Tips:
- Make it freezer friendly: I would recommend freezing after baking, then once you are ready to eat, just thaw at room temperature.
Bowlin' on a Budget 
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