Description
These golden-baked bagels feature a savory crust infused with garlic and Parmesan, complemented by a sprinkle of black sesame seeds. The dough, enriched with cottage cheese, offers a tender crumb and a subtle tang. Each bagel is generously filled with creamy cottage cheese, providing a delightful contrast in texture and a balanced flavor profile.
Ingredients
- For the Bagels:
- 1 cup warm water (105-115°F / 40-46°C)
- 1 tablespoon granulated sugar
- 2 ¼ teaspoons active dry yeast
- 3 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 1 cup cottage cheese, blended until smooth
- 1 tablespoon olive oil
- For the Garlic-Parmesan Topping:
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon minced garlic
- ½ teaspoon black sesame seeds
- 1 tablespoon olive oil
- For Boiling:
- 8 cups water
- 1 tablespoon granulated sugar
- For Filling (Optional):
- ½ cup cottage cheese
Instructions
- **Prepare the Dough:** In a large bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until foamy.
- Add the flour, salt, blended cottage cheese, and 1 tablespoon of olive oil to the yeast mixture. Mix with a wooden spoon or stand mixer with a dough hook until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. The dough should be slightly tacky but not sticky.
- Lightly grease a clean bowl with olive oil. Place the dough in the bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- **Shape the Bagels:** Gently punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a smooth ball.
- To form the bagel shape, either poke a hole through the center of each ball with your thumb and gently stretch it to about 1.5 inches in diameter, or roll each piece into a 9-inch rope and connect the ends to form a circle. Place the shaped bagels on a parchment-lined baking sheet.
- Cover the bagels loosely with plastic wrap and let them rest for 20 minutes while you prepare the boiling water and oven.
- **Preheat Oven & Prepare Topping:** Preheat your oven to 425°F (220°C). In a small bowl, combine the grated Parmesan cheese, minced garlic, black sesame seeds, and 1 tablespoon of olive oil for the topping.
- **Boil the Bagels:** In a large pot, bring 8 cups of water and 1 tablespoon of sugar to a rolling boil. Carefully drop 2-3 bagels into the boiling water at a time. Boil for 1 minute per side.
- Using a slotted spoon, remove the boiled bagels and place them back on the parchment-lined baking sheet.
- **Apply Topping & Bake:** Immediately after boiling, brush the tops of the bagels with the garlic-Parmesan topping mixture.
- Bake for 18-22 minutes, or until the bagels are golden brown and cooked through.
- **Serve:** Let the bagels cool on a wire rack before slicing. Serve warm, optionally filled with additional cottage cheese.
Notes
Ensure your water temperature is correct for yeast activation; too hot will kill it, too cold won’t activate it.
For a chewier bagel, boil for up to 2 minutes per side.
If you don’t have a stand mixer, thorough hand-kneading is crucial for developing gluten.
Leftover bagels can be stored in an airtight container at room temperature for up to 2 days, or frozen for longer storage.
For best results, blend the cottage cheese until completely smooth to ensure even distribution in the dough.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 280 kcal
- Fat: 6g
- Carbohydrates: 45g
- Protein: 14g