Cottage Cheese Bagels with Sun-Dried Tomatoes
Soft and filling, with a pronounced cheesy flavour and bright pieces of sun-dried tomato. Easy to make in a large batch and freeze.
Ingredients
Instructions
Finely grate the cheese. Finely chop the sun-dried tomatoes (if they are very wet or packed in oil, blot them with a paper towel). Mix the flour with the baking powder.
In a separate bowl, lightly beat the eggs with the salt. Combine the cottage cheese, eggs and grated cheese, and mix until even. Add the sun-dried tomatoes. Add the flour and baking powder in stages and work to a soft, slightly sticky dough.
Divide the dough into 10–12 pieces. Roll each into a ball, make a hole in the centre and shape it into a bagel. Set them on a parchment-lined tray. Scatter with sesame or seeds.
Bake in an oven preheated to 180°C for 25–30 minutes until golden.
Then transfer to a bag or vacuum pack.
At 180 °C for about 40–45 minutes.