Step By Step Video how to make Cottage Cheese Bagels

INGREDIENTS:

• 2 cups freshly milled whole wheat flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup cottage cheese
• 1 egg

Optional Toppings

• Everything bagel seasoning

INSTRUCTIONS:

• Preheat oven to 375°F and line a baking sheet with parchment paper.
• Mill about 1⅓–1½ cups hard white wheat berries to make 2 cups flour.
• Blend 1 cup cottage cheese until smooth if desired, then add 1 egg and mix well.
• Mix 2 cups flour, 2 tsp baking powder, and ½ tsp salt.
• Combine wet and dry ingredients to form a dough.
• Knead lightly.
• Divide into 6-8 pieces
• Shape into bagels.
• Brush the tops with egg wash
• Add toppings if desired.
• Bake 22–28 minutes until golden brown.
• Cool slightly and serve.

Health Benefits of Freshly Milled Hard White Wheat Flour

• Higher in nutrients because the bran, germ, and endosperm stay intact after milling.
• Rich in fiber, which helps support digestion and keeps you fuller longer.
• Contains more natural vitamins and minerals like vitamin E, magnesium, and B vitamins.
• Provides healthy complex carbohydrates for steady energy.
• Freshly milled flour has no preservatives or bleaching agents often found in store-bought flour.
• Hard white wheat has a milder flavor while still offering the benefits of whole grains.
• Higher protein content helps create soft yet hearty baked goods.
• Whole grains may support heart health and overall wellness as part of a balanced diet.

Bagel Topping Ideas

These freshly milled flour bagels taste delicious topped with:

• Cream cheese
• Fried egg
• Sliced radishes
• Cucumbers
• Fresh tomatoes
• Avocado
• Smoked salmon
• Everything bagel seasoning
• Microgreens or sprouts
• Turkey or ham
• Cheddar cheese
• Butter and honey
• Peanut butter
• Scrambled eggs
• Fresh herbs like dill or chives

FAQ

Can I make the dough ahead of time?

Yes! You can refrigerate the dough overnight in an airtight container and bake the next day.

What type of wheat works best?

Can I use store-bought whole wheat flour?

Hard white wheat is best for these bagels because it gives a soft texture and mild flavor while still being high in protein.

Yes, but freshly milled flour gives the best flavor, texture, and nutrition.

Do I need to boil the bagels first?

No. These cottage cheese bagels are baked directly, making them quick and easy.

How do I store homemade bagels?

Store in an airtight container at room temperature for 2–3 days or refrigerate for up to 1 week.

Can I freeze these bagels?

Yes! Let them cool completely, then freeze in a sealed bag for up to 3 months.

Why is my dough sticky?

Freshly milled flour absorbs moisture differently. Add a little extra flour if needed until the dough is easy to handle.

Can I add toppings?

Absolutely! Try everything seasoning, sesame seeds, poppy seeds, cheese, or oats before baking.

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Easy Cottage Bagels with Freshly Milled Flour

Easy cottage cheese bagels made with freshly milled flour are soft, chewy, and packed with protein and whole grain goodness.

Course Breakfast

Cuisine American

Keyword bagel, breakfast, Cottage bagel, FMF

Prep Time 10 minutes minutes

Bake Time 25 minutes minutes

Total Time 35 minutes minutes

Author Eva Riazati Tasty Homemade Recipes

Ingredients

• 2 cups freshly milled whole wheat flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 cup cottage cheese
• 1 egg

Optional Toppings

• Everything bagel seasoning

Instructions

• Preheat oven to 375°F and line a baking sheet with parchment paper.
• Mill about 1⅓–1½ cups hard white wheat berries to make 2 cups flour.
• Blend 1 cup cottage cheese until smooth if desired, then add 1 egg and mix well.
• Mix 2 cups flour, 2 tsp baking powder, and ½ tsp salt.
• Combine wet and dry ingredients to form a dough.
• Knead lightly, divide into 4–8 pieces, and shape into bagels.
• Brush the tops with egg wash and add toppings if desired.
• Bake 22–28 minutes until golden brown.
• Cool slightly and serve.

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The post Easy Cottage Cheese Bagels with Freshly Milled Flour appeared first on Tasty Homemade Recipes.

Video how to make Spaghetti Sauce with Beef Ground

Ingredients:

• 1 pound ground beef
• 1 large onion, chopped
• 2 tsp garlic powder
• 2 cans diced tomatoes (15 oz each)
• 1 can tomato sauce (15 oz)
• 2 bay leaves
• 2 tsp dried oregano
• 2 tsp white sugar
• 2 tsp salt
• 1 tsp pepper
• 1 cup grated Parmesan cheese

Instructions:

Cook the beef and onion
In a large skillet or saucepan over medium heat, cook 1 pound ground beef with 1 large chopped onion until the beef is browned and the onion is soft. Drain any excess fat.

Add garlic, seasonings, and tomatoes
Stir in 2 tsp garlic powder, 2 tsp dried oregano, 2 bay leaves, 1 1/2 tsp salt, 3/4 tsp pepper, and 2 tsp white sugar. Cook for 1–2 minutes until fragrant, then pour in 2 cans (15 oz each) diced tomatoes and 1 can (15 oz) tomato sauce. Stir to combine.

Simmer the sauce
Reduce the heat to low and let the sauce simmer gently for 20 – 25 minutes, stirring occasionally, to let the flavors meld.

Taste and adjust
Remove the bay leaves. Taste the sauce and adjust seasoning with additional salt or pepper if needed.

Add Parmesan
Stir in 1 cup grated Parmesan cheese. Simmer for an additional 5 minutes.

Serve
Serve hot over your favorite cooked pasta. Enjoy with extra Parmesan on top if desired.

Tips for the Best Italian Pasta Sauce

• Use fresh ingredients when possible – Fresh basil gives the sauce a brighter, more vibrant flavor.
• Brown the beef well – Browning adds depth and richness to the sauce. Don’t rush this step.
• Simmer low and slow – Letting the sauce simmer gently allows the flavors to meld and develop fully.
• Taste as you go – Adjust salt, pepper, or sugar at the end to perfectly balance the flavors.
• Skip the bay leaves if you prefer – But leaving them in while simmering adds a subtle earthy note.
• Make it ahead – This sauce tastes even better the next day; store in the fridge or freeze for later.
• Pair wisely – Serve with your favorite pasta, like spaghetti, penne, or rigatoni, and sprinkle extra Parmesan on top.
• Optional kick – Add a pinch of red pepper flakes for a little heat.

Refrigerating and Freezing Your Italian Pasta Sauce

• Refrigerator: Let the sauce cool completely, then store in an airtight container for up to 4–5 days.
• Freezer: Cool completely and transfer to a freezer-safe container or zip-top bag. Freeze for up to 3 months.
• Reheating: Thaw frozen sauce in the fridge overnight, then reheat gently on the stove over low-medium heat, stirring occasionally.
• Tip: The sauce often tastes even better the next day as the flavors continue to meld.

Q & A for Italian Pasta Sauce Recipe

Q: Can I use ground turkey or chicken instead of beef?
A: Absolutely! Ground turkey or chicken works well, though the sauce will be slightly lighter in flavor.

Q: Can I make this sauce ahead of time?
A: Yes! It actually tastes even better the next day. Store in the fridge for up to 4–5 days or freeze for up to 3 months.

Q: Do I have to use fresh basil?
A: No, dried basil works fine too. Use about 3–4 tablespoons dried if you don’t have fresh.

Q: Can I make the sauce spicier?
A: Yes! Add a pinch of red pepper flakes while simmering for a little heat.

Q: Can I use fresh tomatoes instead of canned?
A: Definitely! Use about 6–8 medium ripe tomatoes, peeled and chopped, in place of the canned diced tomatoes.

Q: How thick should the sauce be?
A: It should be thick enough to coat the pasta but still saucy. Simmer longer if you want a thicker consistency.

Print

Italian Pasta Sauce with Ground Beef

A hearty Italian pasta sauce made with ground beef, tomatoes, garlic, and herbs for a rich, comforting meal.

Course Main Course

Cuisine Italian-American cuisine

Keyword pasta sauce, ground beef pasta sauce, Italian meat sauce, easy pasta sauce recipe

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 205kcal

Cost $9

Equipment

• Large saucepan or Dutch oven
• Wooden spoon or spatula
• Measuring spoons
• Can opener

Ingredients

• 1 pound 450 g ground beef
• 1 large onion chopped
• 2 tsp garlic powder
• 2 tsp dried oregano
• 2 bay leaves
• 1 1/2 tsp salt
• 3/4 tsp black pepper
• 2 tsp white sugar
• 2 cans 15 oz / 425 g each diced tomatoes
• 1 can 15 oz / 425 g tomato sauce

Instructions

• In a large saucepan, cook 1 lb ground beef and 1 chopped large onion over medium heat until beef is browned and onion is soft. Drain excess fat.
• Add 2 cans (15 oz each) diced tomatoes and 1 can (15 oz) tomato sauce. Stir to combine.
• Stir in 2 tsp garlic powder, 2 tsp dried oregano, 2 bay leaves, 1 1/2 tsp salt, 3/4 tsp pepper, and 2 tsp sugar.
• Simmer on low, partially covered, for 20–25 minutes, stirring occasionally. Remove bay leaves before serving.
• Stir in 1 cup of Parmesan cheese until fully incorporated.

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