cottage cheese bagels (19g and no protein powder)

Ingredients

Ingredients

• 2 tbsp warm water
• 1 tsp honey
• 2 tsp active dry yeast
• 1 cups low-fat cottage cheese
• 1/2 cups egg whites
• 2 cups bread flour
• 1-1/2 tsp baking powder
• 1 tsp fine sea salt
• 2 water
• 1 tbsp honey
• 1 tsp baking soda
• 2 tbsp egg whites
• flaky sea salt

Instructions

1. Stir together 2 tbsp warm water, 1 tsp honey, and 2 tsp active dry yeast in a small bowl. Rest 5–8 minutes until foamy. If it doesn't foam, start over with fresh yeast. Usually, the hottest water from your tap is perfect!
2. While this blooms, mix or blend together the 1 cup low-fat cottage cheese and 1/2 cup egg whites. If you choose to blend, instead of just stir together, blend just to combine and get rid of most of the curds; some are ok. If you overblend, it tends to liquify the mixture versus whipping it. The more liquid it is, the wetter the dough and therefore you'll need quite a bit more flour. If you have an immersion blender or food processor, these are less likely to liquify it so can be a safer bet.
3. In a large bowl, whisk together 2 cups bread flour, 1-1/2 tsp baking powder, and 1 tsp fine sea salt. Add blended cottage cheese, egg whites, and yeast mixture. Stir until a shaggy ball forms.
4. Turn dough onto a lightly floured surface and knead for 5 minutes until smooth and elastic. Add flour as you go because it will start out sticky. The dough is ready when it bounces back slightly when poked and pulls clean from the surface.
5. Cover with a clean towel and rest 20 minutes at room temperature.
6. Preheat oven to 425°F. Line a baking sheet with parchment paper.
7. Bring 2 quarts water to a rolling boil (or whatever fits in your pot that's large enough to boil at least one bagel). Add 1 tbsp honey and 1 tsp baking soda.
8. Divide dough into 4 equal pieces (or 8 smaller ones). Roll each into a rope and form into a ring, pressing and rolling the seam firmly to seal. Make the hole at least 2 inches across — it will shrink significantly.
9. Working in batches, lower bagels into the boiling water. Boil 30–45 seconds per side. Remove and air dry on a wire rack for 2 minutes. Then transfer to the prepared baking sheet.
10. Brush each bagel with egg whites. Top with flaky sea salt, everything bagel seasoning, or your topping of choice.
11. Bake 20–25 minutes until deep golden brown. Tap the bottom — it should sound hollow. Let cool and then enjoy!