About eight years ago, on my Israeli blog, I shared one of my favorite recipes — 2-ingredient yogurt bagels, which are a truly fabulous solution for breakfast or dinner. Whenever I run out of bread at home, I make them.
And then this week, I found myself with a container of cottage cheese that was about to expire, and decided to make cottage cheese bagels. At first it didn’t really work — cottage cheese has less liquid than yogurt — but with a small adjustment to the quantities… it worked. Actually, it worked so well they disappeared in seconds.
What’s amazing about using cottage cheese is the texture — soft and rich inside, a little cheesy, almost like a grilled cheese. And on the outside, a perfect crisp crust.
Pay attention to the notes below — they’re really important in this recipe and will answer most questions.