Bethenny Frankel’s Viral Cottage Cheese Bagels: The Easiest, Cheesiest Trend You Need to Try

Everyone is talking about Bethenny Frankel right now. She feels a truly deep love for the bagels she makes. Not every bagel, just her new ones, gets her attention. Forget fancy bags or books that people like. Now Bethenny thinks mostly about her simple bagels from home.

Her passion is so strong that people can see it. Bethenny said her personality isn’t Chanel. It also isn’t caviar or chicken salad. It is bagels, plain and simple. When a successful person finds joy in the food they cook, you know it must be something quite special. This isn’t just some small interest she shows.

What got her so excited, you may ask. It is her take on the two – ingredient yogurt bagel. Those have popped up all across the internet. The recipes promise simple, healthy bagels with minimal effort. They already seemed pretty neat to folks. Bethenny put her own unique twist on them.

She swapped out the Greek yogurt completely. Greek yogurt, which is often packed with protein, was used before. It made up the base of the original recipe idea. Instead, she used another protein choice that is trending. This other one is whipped cottage cheese. This simple change seemed to improve things. She felt it was a very big deal.

The internet is really enjoying it, as always. People love new food ideas that they can try. Who could truly blame them for this? Taking a simple, popular recipe works well. Then, make a smart change by using cottage cheese. Cottage cheese has had a big moment lately, you know. It shows up in more places than ever.

There is a reason for the popular surge of cottage cheese. This reason is tied right to why bagels appeal. It has much protein inside it now. Many people look to add more protein to their diet. Plus, it becomes smooth when blended fully. It works as a great recipe base, just like yogurt does.

So, taking the simple protein – bagel concept works. Add the creamy goodness of cottage cheese. It just makes sense now. It upgrades the old, beloved, magic recipe, making something good even better than it was.

Bethenny feels real excitement that people can see. She wanted to try her version right away. She said she wouldn’t sleep while just waiting. That much desire for a homemade bagel is catching. It shows the joy from simple food creation.

Ease is the main point here too. One of the best parts of this recipe is that it says no kneading or boiling is needed at all. Regular bagel – making takes more steps, you see. This method avoids all that hard work. Homemade bagels are accessible for anyone to try.

Imagine wanting a fresh, warm bagel quickly. No waiting for the dough to rise. No need to get a big pot of boiling water. This recipe makes that easy promise to people. It fits well with busy life schedules and offers a quick path to a good outcome.

Only three main ingredients are needed for the dough. You need flour and also baking powder. Then add the whipped cottage cheese she likes. That is all for the bagel – base dough, she said.

The whipped cottage cheese is chosen in a special way. Bethenny uses this kind purposely, it seems. She increases the amount compared with other recipes. She specifies a measure of one and a quarter cups. This amount helps the bagels stay moist inside and prevents the dense texture that some quick doughs get.

It changes the cottage cheese from being just a protein source. Now it is also a texture – enhancing part. It does make a lovely tender center. It is a smart move that changes the final result greatly.

Context positions these as protein – packed options. They are a homemade choice versus store – bought bagels. This is a big thing that people want now. Store – bought bagels sometimes lack a sufficient amount of protein. Bethenny’s version greatly increases the protein content for you. It offers a better breakfast or snack.

Bethenny’s excitement shows that the method is simply effective. The whole process is easy to follow now. The directions show blending cottage cheese until it is smooth. This ensures no lumps in your dough later. The creamy base helps everything combine well.

The blended cheese moves into a mixing bowl. Flour and baking powder go in next. Whisk until everything comes together into dough. No messy kneading is necessary anymore. Baking powder gives a lift like yeast usually does.

The combination of soft cheese and dry ingredients works. It creates a quick dough mixture that you can use. Maybe because much cottage cheese is added. This dough is called an extra – sticky kind. It is good to know this fact for handling.

It makes the transition from a wet blend happen fast, reinforcing the quick aspect of making it. The dough doesn’t need much gluten to be developed. The structure comes from the action of baking powder. This is where the no – knead promise pays off well. You can achieve it even on a busy night.

Bethenny’s personal joy is a big draw. Her saying this is a very big deal. It stands out among kitchen ideas. This is the recipe she thinks of most and that excites her. It adds weight to why it appeals now.

A simple ingredient list helps draw people in. Recipes that don’t require trips to special stores are appealing. Flour, baking powder, and cheese can be found easily. Accessibility helps more people try it out now.

It is interesting how one small change can create much buzz. It highlights the power of tweaking popular trends. Sometimes, we can create something equal or even more appealing. We can add personality to a known recipe concept.

The narrative around Bethenny makes the recipe lively. It is a story of simple discovery, as you can see. Her journey goes from trying to refining it. It makes the reader feel part of the excitement too. It is more than just instructions for food.

The promised ultra – moist texture sounds tasty. It makes your mouth water just by hearing about it. It contrasts with potential dry baked goods. It assures the baker that this method works great and yields a result you will surely want.

This recipe brings out the best of food trends. It is quick and uses simple ingredients. It is high in protein, which people look to add. It puts a fun new twist on classic bagels. Bethenny’s love amplifies its wide reach. It makes it a must – try for everyone who bakes.

Let’s actually get started making these delicious bagels. Before this recipe, getting a homemade bagel felt like a hard task. These cottage – cheese bagels offer a wonderful surprise for anyone. They aim for simplicity without requiring fancy skills or equipment. You can master this magic easily without years of baking practice.

This method skips the usual complicated steps. You don’t need long proofing or boiling beforehand. Instead, it uses smart ingredient choices and easy actions. You can get that warm bagel feel straight from your own oven. Just basic items can become impressive, feeling totally indulgent. The process remains incredibly approachable.

First, get your workspace and oven ready. Preheat the oven now to 375 degrees Fahrenheit. This ensures it is hot when the bagels are shaped. Grab one standard baking sheet while the oven warms. Line the sheet with parchment paper; this prevents sticking. This helps bagels lift off easily after baking.

Next comes whipped cottage cheese; it’s key. You need a generous amount – 1¼ cups here. First, blend this cottage cheese until it’s really smooth. This step changes the lumpy texture into uniform creaminess. A smooth base is essential for consistent dough, preventing lumps. Think of this as creating the perfect bagel canvas.

Move the smooth whipped cottage cheese to a mixing bowl. This is where the real magic starts – combining. Now, add the dry ingredients: 1 cup of flour and 1½ tsp of baking powder. Baking powder gives bagels their lift and texture. It replaces the yeast used in other old recipes.

Use a whisk to gently combine the flour and baking powder. Whisk until everything just comes together to form dough. This recipe doesn’t need a lot of kneading. Traditional ones require kneading for structure, but this method bypasses that. It becomes quick and super beginner – friendly; you just need to whisk it.

You will see that this dough feels unlike others you’ve made. It seems extra sticky due to the high moisture content, which comes from using plenty of whipped cottage cheese inside. Don’t worry about the stickiness; it’s just part of the process. It helps give the finished bagels a tender texture.

Use flour to handle this sticky dough. Spread flour evenly on a flat surface, like a counter. This dusted spot is where you will shape the dough next. The recipe makes four bagels, so divide the dough into quarters. Dividing it makes managing the sticky texture much easier for you.

Place each dough quarter onto the floured surface now. Sprinkle more flour on top of each portion as well. This makes the sticky dough easier to shape. Now change these portions into bagel shapes that you recognize. Gently pat each quarter into a round disc shape. Do not stress about making them look perfectly symmetrical.

Once the four discs are ready, move them onto the baking sheet carefully. Space them apart, allowing room during baking. Poke holes in each disc for the classic bagel look. A finger or the handle of a spoon works fine for this step. Creating a hole helps the bagel cook evenly and gives it a ring shape.

The bagels are shaped on the sheet. Now, for the egg wash, beat one egg in the small bowl you have. Coat each disc with this egg wash mixture. Applying the wash creates a golden – brown, shiny look when finished. It also works like glue, helping toppings stick well.

Toppings personalize these bagels just for you. Bethenny loves chunky rock salt very much. She says the salt makes them really good. Everything bagel seasoning is another salty classic choice. Parmesan, nigella seeds, or cinnamon sugar also work well here. Sprinkle your chosen toppings generously over the egg – washed tops.

The bagels are shaped, washed, and topped now. They are ready for the oven’s heat. Put the baking sheet into the oven that is preheated now. Bake them for exactly 25 minutes. Your kitchen will probably fill with inviting smells soon enough. Keep an eye on them; they should turn golden brown while baking.

After 25 minutes, take the sheet out of the oven carefully. Your bagels feel hot and smell wonderful. It is tempting to eat them right away, but one step remains. Let the bagels rest for about 15 minutes before slicing. Resting helps prevent a gummy inside texture later. Patience here will get you a better bite to enjoy.

The result is a tender, slightly flatter bagel form. Inside, they feel soft due to the moisture and the no – knead method. Yet they feel firm enough on the outside for toppings or spreads. The texture is described as very moist and tender when done.

Bethenny truly loved the results from her test. She raved, saying they were insane and that she would open a bagel shop. Her excitement spreads, showing how satisfying these can be. She declared herself a bagel savant and would make them afterward. It shows a sense of accomplishment with little effort in doing so.

You have successfully made a batch of cottage cheese bagels now. How do you enjoy them and keep them fresh? These bagels store well in the fridge or freezer. This is good for meal prepping or having a snack ready. They are a great protein option whenever a bagel craving strikes.

An interesting tip is mentioned: chilling might improve the texture too. Storing them cold makes them drier, more like a bagel. Perhaps it firms up that tender crumb just right. It’s worth experimenting to see if you like them warm or chilled best.

When you’re ready to eat one, especially frozen ones, the best way to reheat them is straight from the freezer to the toaster. This gives you the crispy, warm bite you want. You can get that fresh – baked feel without extra steps needed. Imagine grabbing a frozen bagel for a quick breakfast treat. It fits the practical and quick vibe here.

Slice one open for cream cheese or butter. You can also build a quick breakfast sandwich if you want. These cottage cheese bagels always offer a great base. The soft and tender inside and the firm outside give a great texture contrast. The protein from cottage cheese makes them a more substantial option. They are good for starting your day or for snack time.

The simple method of making bagels at home removes many barriers. There’s no complicated yeast, no boiling mess, and no long kneading sessions. It just involves blending, mixing, shaping, and then baking. It makes bagel – making accessible to anyone who wants to try. The few ingredients needed are likely staples that you have.

The total time from start to eating is just 35 minutes. This includes the 15 – minute rest period as well. It’s incredibly fast for homemade bagels to be ready. Compare that to traditional methods, which take hours longer. It truly gives a quick result that is good. It fits perfectly into busy people’s schedules.

Bethenny joked that shaping is like movie editing. It takes patience, but the end result is worth it. Sticky dough needs that extra dusting, but it is a small step. It’s mostly a hands – off process compared to baking traditionally. Trusting the simple steps makes these results delicious easily.

The ease of the recipe might be the biggest draw here. The protein content and good texture follow closely behind. It’s a clever mix of trending ingredients and simple methods. It results in food that feels comforting yet on – trend for everyone. It makes you feel like a kitchen expert without much work.

Try these cottage cheese bagels for sure. Experience the joy of pulling a warm bagel out of the oven yourself. Enjoy the soft texture and good chew without boiling them. Know that you made this deliciousness with few ingredients. This rewarding experience brings the bakery feel into your house easily. It is not just a recipe; it is an invitation. Simple food can bring so much happiness, it seems.

Jump in, make some, and see if they become your obsession. They offer a fresh take on homemade possibilities – quick, easy, high – protein, and utterly delicious ones. Get your toppings ready; you might need them. Enjoy the magic you created right there.

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Cottage Cheese Bagels? Bethenny Frankel’s Recipe Is a Must-Try