Ingredients
Equipment
Method
- In a large bowl, add the flour and a pinch of salt and stir together. If using all purpose flour, also add in the baking powder.
- Blend the cottage cheese in a blender or food processor until smooth and creamy, with no clumps.
- Add the blended cottage cheese to the bowl and mix with a wooden spoon until it forms a rough ball. You can also use your hands to help form the ball.
- Transfer the dough to a floured surface and knead for a few minutes. If the dough is too wet or sticky, slowly sprinkle with extra flour until it is easier to knead and no longer tacky.
- Preheat your oven to 350℉ (175℃).
- Shape the dough into a ball, cut it into 4 equal pieces, and then roll these into smaller balls.
- Shape each ball into a bagel shape by poking a hole in the middle and gently stretching the dough with your fingers. Ensure the hole is large enough, as it may close up during baking.
- Alternatively, roll each ball into a thick rope shape and join the ends together, pressing to seal.
- Place the shaped flagels onto a baking tray lined with parchment paper. Brush each one with egg wash (or olive oil) and sprinkle with everything bagel seasoning. Gently press the seasoning onto the flagels to help it stick.
- Bake for 25-30 minutes, or until golden brown. Baking time may vary depending on your oven.
- For an air fryer: Spray the air fryer basket with oil spray and place the flagels inside, ensuring there is space between them. Air fry at 325℉ (160℃) for 17-20 minutes.
- Allow the flagels to cool on a wire rack for 15 minutes before slicing and serving.
Nutrition
Notes
Blend the cottage cheese until smooth before mixing with flour to remove any lumps. Lightly sprinkle flour on your work surface before kneading to prevent sticking. If the dough is too sticky, gradually add more flour until it is workable, as the moisture content can vary between cottage cheese brands. Make a large hole in the center of each flagel, similar to a donut, to prevent it from closing during baking. Baking time can vary, so check at 25 minutes. Let the flagels rest for 15 minutes after baking before slicing to allow the inside to set.