Ingredients:

  • 1 cup (225g) full-fat cottage cheese
  • 1 cup (125g) self-rising flour
  • 0.5 tsp garlic powder
  • 1 large egg
  • 2 tbsp everything bagel seasoning

Instructions:

  1. Heat the oven. Set your temperature to 190°C (375°F) and line a baking sheet with parchment paper. Note: A hot oven is vital for the initial pop of the dough.
  2. Combine the wet and dry. In a medium bowl, stir together the 225g of cottage cheese and 0.5 tsp of garlic powder.
  3. Fold in the flour. Add the 125g of self rising flour to the cheese. Mix gently until a shaggy dough forms and no dry flour streaks remain.
  4. Divide the dough. Turn the dough onto a well floured surface. Divide into 4 equal portions (about 85-90g each).
  5. Shape the flagels. Roll each piece into a ball, then flatten it into a disc about 2cm thick. Poke a hole in the center and stretch it slightly. Note: Flagels are flatter than traditional bagels, so don't worry about height.
  6. Prepare the egg wash. Whisk the large egg in a small ramekin with a splash of water until completely smooth.
  7. Apply the coating. Brush the tops of the dough rounds generously with the egg wash. The dough should look wet and glossy.
  8. Season heavily. Sprinkle the 2 tbsp of everything seasoning over the 4 flagels, pressing down slightly with your fingers.
  9. Bake to perfection. Place in the oven for 22 minutes until the tops are deep golden and the bottom sounds hollow when tapped.
  10. Cool and set. Transfer to a wire rack for 5 minutes. Note: This allows the internal steam to redistribute, preventing a gummy center.