These Cottage Cheese Veggie Bagels are a fun and healthy twist on your morning bagel! Packed with colorful veggies and creamy cottage cheese, they’re super delicious and filling.
I love how quick they are to make, perfect for busy mornings. Top them with your favorite veggies, and you’ve got a tasty breakfast ready to go—what’s not to love? 🥯🌿
Key Ingredients & Substitutions
Active Dry Yeast: This is crucial for making the bagels fluffy. If you’re short on time, you can use instant yeast instead. Just follow the same amount and skip the proofing step.
Bread Flour: I love using bread flour for its high protein content, which gives the bagels a chewy texture. If you don’t have it, all-purpose flour can work too, but the texture will be slightly different.
Cottage Cheese: It adds protein and moisture. If you’re looking for a dairy-free option, try using vegan cream cheese or thick cashew yogurt for a similar texture.
Mixed Vegetables: I like the versatility here! Feel free to use whatever veggies you have on hand, like zucchini, carrots, or even cooked broccoli. Just chop them finely for a good fit inside the bagel.
Fresh Herbs: Fresh herbs brighten the filling. If you can’t find fresh ones, use about half the amount of dried herbs, or leave them out altogether for simplicity.
What’s the Best Way to Knead Dough for Perfect Texture?
Kneading is a key step to develop the gluten in your bagels, making them chewy. Here’s how to do it right:
- On a floured surface, push the dough away using the heel of your hand.
- Fold the dough back over itself and give it a quarter turn.
- Repeat this for about 8–10 minutes until it’s smooth and elastic. It should bounce back when you poke it gently.
If the dough sticks to your hands, add a little more flour as needed. Enjoy the process—kneading can be very satisfying!
How to Make Cottage Cheese Veggie Bagels
Ingredients You’ll Need:
For the Dough:
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 ½ cups warm water (around 110°F/45°C)
- 1 tablespoon sugar
- 4 cups bread flour (plus extra for kneading)
- 1 ½ teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
For the Filling:
- 1 cup finely chopped mixed vegetables (e.g., bell peppers, spinach, sun-dried tomatoes)
- 1 ½ cups cottage cheese
- 2 tablespoons cream cheese (optional, for creamier filling)
- 1 tablespoon chopped fresh herbs (parsley, chives, or dill)
- Salt and pepper to taste
For Topping and Finishing:
- 1 egg white, beaten (for egg wash)
- Everything bagel seasoning or sesame seeds for topping
How Much Time Will You Need?
This recipe will take about 2 hours in total, with 15 minutes of prep time, 1 hour for the dough to rise, and around 20-25 minutes to bake the bagels until golden brown. The wait will be worth it for these delicious veggie-packed bagels!
Step-by-Step Instructions:
1. Activate the Yeast:
In a large mixing bowl, dissolve the sugar in the warm water. Sprinkle the yeast over the water and let it sit for about 5–10 minutes, or until it becomes frothy. This means the yeast is alive and ready to work!
2. Make the Dough:
Add the bread flour, salt, garlic powder, onion powder, oregano, and basil to the yeast mixture. Stir everything together until well combined. Then, on a floured surface, knead the dough for about 8–10 minutes until it feels smooth and elastic. If the dough is too sticky, sprinkle a bit more flour as needed.
3. Let It Rise:
Place the kneaded dough in a lightly greased bowl. Cover it with a damp cloth and let it rise in a warm spot for about 1 hour, or until it has doubled in size. Patience is key here!
4. Shape the Bagels:
Once the dough has risen, punch it down to release the air. Divide it into 6 equal portions. Roll each portion into a ball. To create the bagel shape, poke a hole through the center of each ball and gently stretch it to form a ring.
5. Preheat the Oven:
While you shape your bagels, preheat your oven to 425°F (220°C).
6. Prepare the Cottage Cheese Filling:
In a separate bowl, mix the cottage cheese, cream cheese (if using), chopped vegetables, fresh herbs, salt, and pepper until everything is well combined.
7. Fill the Bagels:
Scoop a generous amount of the cottage cheese veggie mixture onto one half of each bagel. Gently press another half on top, sealing the edges to keep the filling inside.
8. Prepare for Baking:
Place the filled bagels on a baking sheet lined with parchment paper. Brush the tops with beaten egg white and sprinkle with everything bagel seasoning or sesame seeds for added crunch and flavor.
9. Bake the Bagels:
Bake the bagels in your preheated oven for 20–25 minutes or until they are golden brown and deliciously aromatic.
10. Cool and Serve:
Once baked, remove them from the oven and cool them slightly on a wire rack. Enjoy your warm, savory, veggie-stuffed cottage cheese bagels!
These bagels are perfect for breakfast, lunch, or a snack throughout the day. Enjoy each bite of goodness!
Can I Use Whole Wheat Flour Instead of Bread Flour?
Yes, you can substitute whole wheat flour for bread flour! However, the texture might be a bit denser. You may also want to add a little extra water to help achieve the right consistency, as whole wheat flour absorbs more moisture.
What Is the Best Way to Store Leftover Bagels?
Store any leftover bagels in an airtight container in the refrigerator for up to 3 days. To freeze them, wrap each bagel tightly in plastic wrap and place them in a freezer bag. They can be frozen for up to 3 months. Just thaw in the fridge overnight when you’re ready to eat!
Can I Add Other Fillings to the Bagels?
Absolutely! Feel free to get creative with fillings. You can add cooked meats, different cheeses, or even more types of vegetables. Just ensure the fillings are finely chopped and not too watery to prevent sogginess.
What’s the Best Way to Reheat Bagels?
The best way to reheat your bagels is to toast them until they’re warm and slightly crispy. If you prefer, you can also warm them in a microwave, but they may lose their crispness. If using the microwave, cover them with a damp paper towel to avoid dryness.
