Cottage Cheese Almond Flour Bagels
These cottage cheese almond flour bagels are baked in a donut pan for a convenient bagel shape. Cottage cheese, almond flour, coconut flour, eggs, butter, and apple cider vinegar create a smooth batter that bakes into tender, golden bagels finished with Everything But the Bagel seasoning.
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Ingredients
- 1 cup full-fat cottage cheese for the best texture
- 4 tablespoons coconut flour
- ¼ cup unsalted butter melted
- Everything But the Bagel seasoning as needed for topping
- 2 cups almond flour
- 2 tablespoons apple cider vinegar
- 5 large eggs
- 1 teaspoon baking soda
Instructions
- Place the cottage cheese, almond flour, coconut flour, eggs, melted butter, apple cider vinegar, and baking soda in a food processor. Process until the ingredients are thoroughly incorporated and the batter has a smooth, uniform consistency.
- Leave the blended batter undisturbed for approximately 5 minutes. This brief resting period allows the mixture to thicken slightly, making it more suitable for filling the molds.
- While the batter rests, generously coat a donut pan with butter to help prevent the bagels from sticking. A silicone donut mold may also be used and generally allows for easier removal.
- Divide the thickened batter evenly among the prepared donut cavities. Sprinkle the tops with Everything But the Bagel seasoning, or use another preferred seasoning.
- Preheat the oven to 350°F (175°C). Bake the bagels for 25–30 minutes, watching toward the end of the baking period. They are ready when the surfaces develop an appealing golden color.
- Allow the baked bagels to cool fully while still in the pan. For a rigid, non-silicone pan, carefully loosen the edges with a knife before gently lifting out each bagel. Bagels baked in silicone molds should release more readily.
Notes
Store the cooled bagels in the refrigerator for up to 1 week. For extended storage, transfer them to an airtight container and keep them in the freezer.