Double Cheese Protein Bagels

Recipe adapted by Maureen Gualtieri from What Molly Made’s High Protein Cottage Cheese Bagels 

I’ve gotten way (or is it “whey,” tee hee!) into protein recently, and have made it a mission to sneak it into as many things I’d rather be eating than a pile of lentils as I can. Hence this month’s recipe –  tender, crusty, hearty bagels, perfect for toasting and slathering with butter. They’re also protein bombs, to the tune of about 11g each. The secret ingredient is the trendy dietary powerhouse, cottage cheese. The other secret ingredient is DFC’s Original Hot & Seedy mustard, which adds a savoury pop of extra flavour. I’ve topped these with aged cheddar (and mixed a bit into the dough too) but you can top yours with sesame seeds, poppy seeds, everything seasoning, or anything your tastebuds fancy. Enjoy your breakfast – and your gains!

Double Cheese Protein Bagels

(Yield: 8 bagels)

 

450g full-fat cottage cheese

2 c. (250g) all purpose flour

3 tsp (10g) baking powder

1/2 tsp (1g) kosher salt

scant 1/2 c. (45g) aged cheddar cheese, grated, divided

2 1/2 tbsp (36ml) DFC’s Original Hot & Seedy mustard, divided

1 egg, beaten

Preheat your oven to 375 degrees F, and set your rack to the upper third of the oven. Line a baking sheet with parchment and set aside.

Empty your container of cottage cheese into the pitcher of your blender. Blitz on high until completely smooth. Add 2 tablespoons of DFC’s Original Hot & Seedy, and mix on low until it’s evenly incorporated.

In a large bowl, whisk together your flour, baking powder, and salt. Add about 2/3 of your grated cheese and dump in the cottage cheese/mustard mixture. Stir until the dough comes together and pulls away from the sides of the bowl. Sprinkle flour generously over your working surface and tip the dough out onto it. Knead 8-10 times, adding flour until it’s no longer sticky.

Divide the dough into 8 even balls. Roll one ball into a snake 6 – 7 inches long. Join the ends and pinch to seal. Place on your parchment-lined pan, and repeat with the rest of the dough.

Beat the egg and the last of the mustard together in a small bowl, and brush onto your bagels. Try to scoop as many mustard seeds as you can onto them! Top the bagels with the rest of your grated cheddar. Pop into the oven and bake for 25 – 30 minutes, until golden and smelling amazing.

Remove from the oven and cool completely before slicing and filling with cream cheese, bacon-lettuce-and-tomato, or a crispy fried egg! These bagels will keep in the fridge for five days, and freeze excellently.

beginning-stuff
You’ll need startlingly few ingredients for these bagels – including cottage cheese, flour, baking powder, salt, cheddar cheese, an egg, and DFC’s Original Hot & Seedy mustard.
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