Half Dozen Whole Wheat Bagels

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Description
Does anyone remember 2 ingredient dough with self rising flour and yogurt? Well these bagels are a variation of that. With whole wheat flour and nonfat cottage cheese, these super simple and quick bagels are a good source of complex carbs, fiber, and protein per bagel. They also use baking powder instead of yeast, so there's no proofing time necessary!
Time
Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes
Cost
Total Cost:

Cost per Serving:
$0.38
Ingredients
Serving(s)
  • 2 1/2 cup Whole wheat flour
  • 1.33 Nonfat cottage cheese
  • 1 tsp Baking powder
  • 1/2 tsp Salt
  • 2 tsp Extra virgin olive oil
Instructions
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  1. Preheat your oven to 410F, and line a cookie sheet with parchment paper
  2. In a large bowl, mix together flour, (blended) cottage cheese, baking powder, and salt. Start with a silicone spatula, then switch to your hands. Knead until you have a fully combined dough ball
  3. Add in the olive oil, and knead for about 2 minutes, until you have a semi-smooth and fully combined dough ball
    1. Roll your dough into a log, about 8" long and 2.5" wide. Cut into 6 equal pieces, about 100 g each
    1. Use your fingers to carve out a hole in each piece, and shape into a round and flat bagel. Add to the baking tray. They won't expand outward as they bake, but they will puff up slightly
    1. Optionally, brush the tops of the bagels with egg (or egg whites or water), and sprinkle the tops with everything bagel seasoning
    1. Bake at 410F for 20 minutes. Remove the bagels to a wire rack to totally cool, about 30 minutes on the counter
    1. Cut each bagel in half, and add a piece of parchment paper between the halves
    1. Add each bagel to a large airtight bag, with a piece of parchment paper in between each bagel. Store the bag of bagels in the freezer
    1. To reheat, air fry (or bake or toast) your bagels directly from frozen for about 5 minutes at 350F, or until crispy and lightly browned
    Notes
    1. Make sure to use blended cottage cheese. You can also use plain nonfat greek yogurt instead of cottage cheese, but double the salt from 1/2 tsp (3 g) to 1 tsp (6 g)
    2. A classic bagel option is a bagel with cream cheese, so here I spread 2 tbsp (30 g) Labneh cheese (high protein, homemade cream cheese) onto a toasted bagel
    1. Another delicious option is a lox bagel with 3 oz (85 g) smoked salmon, 2 tbsp (30 g) Labneh cheese, and 2 tbsp (15 g) capers
    Nutrient Plain
    Bagel    		 Cream Cheese
    Bagel    		 Lox
    Bagel
    Calories 222 243 367
    Protein 11.8 g  15.7 g  34.7 g 
    Fat 3.1 g  3.2 g  7.8 g 
    Net Carbs 34.3 g 35.6 g 35.9 g
    Fiber 5.4 g  5.4 g  5.9 g 
    Scroll to the right to read information about every variation

    Nutrition Facts
    ------------------------------------------
    Serving Size: 1 bagel
    Calories: 222
    ------------------------------------------
    Total Fat: 3.1g (4 %)
    Saturated Fat: 0.5g (3 %)
    Polyunsaturated Fat: 0.8g
    Monounsaturated Fat: 1.4g
    Cholesterol: 4mg (1 %)
    Sodium: 448mg (19 %)
    Total Carbohydrate: 39.7g (14 %)
    Fiber: 5.4g (19 %)
    Net Carbs: 34.3g
    Total Sugar: 1.1g
    Protein: 11.8g (24 %)
    ------------------------------------------
    Vitamin B12: 0.23mcg (10 %)
    Vitamin D: 0.0mcg (0 %)
    ------------------------------------------
    Calcium: 96mg (7 %)
    Iron: 1.95mg (11 %)
    Magnesium: 74mg (18 %)
    Potassium: 335mg (7 %)
    ------------------------------------------
    Glycemic Index
    :
    70.2

    Glycemic Load
    :
    27.9


    Sources of Inspiration
    https://youtu.be/LI2SkvKR2mI?si=ysix6to4ZgnhWkVp


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