Well now. . .I'm NOT a bagel person, but the picture of these I saw looked really good, and I'm still trying to create a couple go-to quick, savory bread, biscuit or cornbread type recipes. These look softer than a traditional bagels, browned tops and have chopped green stuff in 'em, so I had to try making them.
The ingredients were not all listed, nor were there any instructions. I Googled cottage cheese flagels, I found what I needed, but of course I made changes. . . ~ I used about 2/3c all purpose and 1/2c rye flour
~ next time I might try corn flour in place of the rye
1t Italian seasoning 1t granulated garlic
1T baking powder
1/2t garlic salt
1c cottage cheese
2T single source EVOO
3/4c grated Dubliner cheese
2oz. finely chopped baby arugula
1 beaten egg for egg wash
Preheat your oven to 375°
In a big glass bowl combine all the ingredients. A recipe I found said to blend the cottage cheese in a blender or food processor, but I skipped that step and the cottage cheese stirred in just fine. Ideally, whisk together all the dry first, then add the rest. In putting all this into the bowl, I forgot to do the dry whisk, but after stirring with a wooden spoon and then mixing well with a little water on my hands, it all came together nicely. The recipe said 2oz. fresh spinach, but I had arugula that needed to be used, which gives these a more peppery flavor.
When well combined, form this into a fat cylinder about 6-8" long. Slice into 6 or 8 pieces, poke your finger through the middle of each one. Flatten each piece on a parchment paper-lined baking sheet. Brush with the beaten egg and sprinkle with a little Everything Bagel Seasoning. Bake about 22 minutes or until golden brown. These turned out well, the bottoms were also nicely browned and crispy.
Cool completely on a wire rack before serving. Great with soup or a big salad. . .Lin
1t Italian seasoning
No comments:
Post a Comment