Next, beat the egg in a small bowl and add it to the cheese mixture. Then, gradually mix in the self-rising flour until a dough forms. It might feel a bit sticky at first, but trust me – flouring your hands a little during this process can help! Once you have a dough, divide it into 4 equal portions, shaping each one into a bagel shape. I love to poke a hole in the middle and stretch it out to get that classic bagel look.
Now, place your shaped bagels on a baking sheet lined with parchment paper for easy cleanup. You can even sprinkle a little extra mozzarella cheese on top if you’re feeling indulgent! Bake them in the preheated oven for about 20-25 minutes. You’ll know they’re done when they’re golden brown and your kitchen smells incredible – I can almost taste them already!
Pro Tips for Best Results
From my experience, I recommend using full-fat cottage cheese for the best flavor. I tested this recipe with low-fat and non-fat options, and they simply don’t deliver the same creaminess! Additionally, let your bagels cool for a few minutes on the baking sheet before moving them to a wire rack. This little step really enhances the chewy exterior while keeping the interior perfectly soft.
If you want to play with flavors, feel free to add herbs or spices to the dough. I once tossed in some garlic powder and dried rosemary, and they turned out absolutely divine! Experimenting can lead to delicious discoveries, so be adventurous and see what you enjoy most.
Lastly, remember to preheat your oven fully before baking! I’ve made the mistake of throwing them in before the oven was hot enough – the texture just didn’t turn out right. I’ve learned that a perfectly preheated oven makes all the difference for a great rise and that golden-brown finish.
Common Mistakes to Avoid
One common mistake I made the first time was not measuring the flour properly. It’s super important to spoon the flour into your measuring cup and level it off for accuracy; too much flour can make your bagels dense. Trust me, I learned this the hard way when my first batch turned into little hockey pucks!
Another pitfall is overmixing the dough. I did this once, thinking it would yield a better texture, but the result was a tough bagel rather than a delightful, chewy one. Mix just until everything comes together, and then stop!
Also, don’t skip out on the egg wash if you want a really glossy and beautifully baked bagel. I thought I could forgo it, but the difference was night and day. An egg wash gives them that appealing sheen and a slight crunch.
And lastly, while it’s tempting to bake them in a colder oven to save time, resist that urge! My best bagels have come from a nice, hot oven right from the start, leading to the most wonderful golden crust. (See the next page below to continue…)