Ingredients
You only need a short list of ingredients, and most of them are probably already in your kitchen.
- 1 cup (225 g) cottage cheese
- 2 large eggs
- 1½ cups (180 g) all-purpose flour
- 1 cup (about 120 g) finely grated zucchini, squeezed dry
- ½ cup (50 g) grated Parmesan cheese
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon garlic powder (optional)
- 1 tablespoon olive oil, for brushing (optional)
Ingredient Notes
Cottage cheese. Use any style you like. Small-curd cottage cheese blends into the eggs more easily, while large-curd leaves small creamy pockets in the finished bagel. If you prefer a perfectly smooth dough, blend the cottage cheese for a few seconds before mixing it with the eggs.
Eggs. Eggs bind the dough and add structure and protein. Large eggs are ideal for the right moisture balance.
All-purpose flour. Plain all-purpose flour gives the bagels a soft but sturdy crumb. Measure by weight if you can, since scooping flour with a cup can pack in more than you need and make the bagels dry.
Zucchini. Choose a firm, medium-sized zucchini and grate it on the large holes of a box grater. Squeezing out the water is the single most important prep step, so do not skip it.
Parmesan. Freshly grated Parmesan melts better and tastes noticeably richer than pre-grated cheese in a shaker. You will use some in the dough and some on top.
Baking powder. This is the leavening agent that replaces yeast. Check that yours is fresh, because old baking powder will give you flat, dense bagels.
Garlic powder and olive oil. Both are optional, but the garlic adds savory depth and the olive oil helps the cheese topping turn deeply golden.
Instructions
Step 1: Prepare the Zucchini
Preheat your oven to 190°C (375°F) and line a baking tray with parchment paper. Wash the zucchini and grate it using the large holes of a box grater. Transfer the grated zucchini to a clean kitchen towel and squeeze firmly to remove as much liquid as possible. Measure approximately 1 cup (120 g) of squeezed zucchini and set it aside.
Fresh zucchini is mostly water, and that water would turn your dough wet and sticky if left in. Take your time here. Wring the towel over the sink until almost nothing drips out.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, combine the cottage cheese and eggs. Whisk until well blended. For a smoother texture, blend the cottage cheese first, then whisk it with the eggs. The mixture should be creamy and evenly combined.
Step 3: Add the Dry Ingredients
Add the flour, baking powder, salt and optional garlic powder to the wet mixture. Stir gently until a soft dough begins to form. Then fold in the squeezed zucchini and grated Parmesan, mixing just until everything is evenly distributed.
The dough should be soft and slightly tacky. If it is too sticky to shape, add a tablespoon of flour at a time until it becomes manageable. Avoid overmixing, which can make the bagels tough instead of tender.
Step 4: Shape the Bagels
Lightly flour your work surface and divide the dough into 6 equal portions. There are two easy ways to shape them:
- Rope method: Roll each portion into a short rope, then join the ends to form a ring. Press the ends together firmly so the bagels hold their shape during baking.
- Ball method: Roll each portion into a ball, flatten it slightly, and use your finger to create a hole in the center. Gently widen the hole, because it will shrink as the bagels bake.
Place the shaped bagels on the prepared baking tray, leaving space between each one so they can puff up without touching.
Step 5: Add the Finishing Touches
If desired, lightly brush the tops with olive oil. Sprinkle a little extra Parmesan over each bagel for a more golden, cheesy finish. This is what creates that crisp, craggy, shredded-cheese crust you see on bakery-style cheese bagels. You can also add a pinch of dried herbs or black pepper for extra flavor.
Step 6: Bake Until Golden
Place the tray on the center rack of the preheated oven and bake for approximately 22 to 28 minutes, or until the bagels are puffed and golden brown. The cheese should look lightly toasted, and the bagels should feel firm on the outside. If the tops brown too quickly, loosely cover them with foil for the remaining baking time.
Check that the centers are fully cooked before removing them from the oven, since the zucchini and cottage cheese add moisture to the dough. A toothpick or small knife inserted near the center should come out clean, without wet dough on it.
Step 7: Cool and Serve
Remove the bagels from the oven and let them rest on the tray for 5 minutes before transferring them to a wire rack. Allow them to cool for another 10 to 15 minutes so the interior can set. Slice them in half and enjoy warm, or toast the halves for a crispier texture.