These farmer cheese bagels use a simple rice-flour dough and a topping of sesame and mixed seeds. Shape them into small rings, brush with egg, and bake until golden. They make a savory breakfast served plain, lightly toasted, or sliced and filled.

Proposed yield: 4 small bagels
Estimated prep: 15–20 minutes
Suggested bake: about 25–35 minutes
Cooling: at least 15 minutes

Ingredients

• 6⅓ ounces firm farmer cheese or dry-curd cottage cheese (180 g)
• ½ cup plus 2 tablespoons to ¾ cup plus 1 tablespoon white rice flour (100–130 g; see note)
• 2 large eggs, divided: 1 for the dough and 1 beaten for brushing (proposed allocation)
• 1 teaspoon baking powder
• Salt, to taste
• Sesame seeds and other seeds, as needed for topping, such as pumpkin seeds

Choose the right cheese: Use firm, relatively dry fresh cheese. Regular American tub cottage cheese contains more liquid and is not a direct substitute as-is. If trying it, drain it thoroughly, weigh 180 g after draining, and expect the dough consistency to differ.

Flour measurement: The cup range is approximate and depends on the brand and how the flour is measured. Weighing is preferable. Start with 100 g and add only as much of the remaining 30 g as needed.

Suggested Method

1. Prepare the oven and tray. As a starting point for testing, preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Mix the dough. Mash the farmer cheese with a fork until the larger curds are broken up. Mix in 1 egg and the salt. Separately combine 100 g rice flour with the baking powder, then stir into the cheese mixture. Gradually add more flour within the listed range until the dough is soft and can be shaped. Avoid making it dry or stiff.

3. Divide. Bring the dough together gently and divide it into four equal portions.

4. Shape the bagels. With slightly damp hands, roll each portion into a ball, make a hole through the center, and gently widen it to form a ring. Leave a generous opening so it does not close as the dough rises. Place on the prepared tray with space between the rings.

5. Add the topping. Beat the remaining egg in a small bowl. Brush a thin layer over the tops of the bagels, then sprinkle with sesame and your chosen seeds. You may not need all the beaten egg.

6. Bake. For the first test batch, begin checking at 25 minutes and allow approximately 25–35 minutes, adjusting as needed for the size of the bagels and moisture in the cheese. They should be golden and set, with no wet dough in the center. If the tops color too quickly, loosely cover with foil while the centers finish baking.

7. Cool. Transfer to a wire rack and cool for at least 15 minutes before slicing so the crumb can set.

Recipe Notes

• No yeast or boiling step. These are baking-powder cheese bagels; their texture will differ from traditional chewy yeast bagels.
• Manage moisture first. Very wet cheese can make the dough sticky. Start with dry cheese rather than trying to correct excess moisture with large amounts of extra flour.
• Use regular white rice flour. Sweet or glutinous rice flour behaves differently and is not the intended flour for this draft.
• Keep the holes open. Make them larger than the finished opening you want.
• Seed topping. White and black sesame with a few pumpkin seeds match the video. Use whichever seeds you prefer.

Serving and Storage

Serve with butter, cream cheese, avocado, or sliced vegetables. Let any remaining bagels cool completely, then refrigerate in an airtight container for up to 3 days. Slice and toast to refresh before serving.