Comida de la nevera
Cottage Cheese Bagels with Salmon
Soft homemade bagels made from a simple cottage cheese dough, brushed with egg yolk, sprinkled with seeds and air fried until golden. Topped with cream cheese, arugula, cucumber and salmon, they turn an ordinary morning into a little weekend brunch at home.
What you'll need.
For the bagels
- 250 g (½ lb) cottage cheese
- 2 eggs (1 yolk set aside)
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon flour
- Sesame and other seeds
- A little oil
For the topping
- Cream cheese (Philadelphia style)
- Arugula
- Cucumber
- Salmon
How to make it.
- Mix the cottage cheese with the eggs (keeping one yolk aside), sugar, salt and flour into a soft dough.
- Divide the dough into 4 parts and shape each into a bagel with oiled hands.
- Brush the bagels with the reserved yolk and sprinkle with seeds.
- Air fry for 15 minutes at 180°C (350°F) until golden.
- Cool slightly, then split and top with cream cheese, arugula, cucumber and salmon.
My tips.
Use dry cottage cheese and dust your hands with flour, the dough is soft by design. Let the bagels cool for a few minutes before cutting so they do not crumble.
Good to know.
Can I make them ahead?
Yes, the baked bagels keep a day and are lovely lightly toasted.
Can I change the topping?
Of course, ham and cheese, egg salad or just butter and jam all work.
Are they healthier than regular bagels?
Yes, cottage cheese dough means more protein and far fewer refined carbs.
Prep 15 min · Cook 15 min · Total 30 min · Serves 4
Nutrition.
~260 kcal · Protein 16 g · Fat 12 g · Carbs 22 g (approximate, calculated automatically)
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