Garlic Parmesan Protein Bagel Twists

Ingredients

• 1 cup small curd cottage cheese (full fat recommended for better texture)
• 1 1/4 cups all-purpose flour
• 2 tsp baking powder
• 1 1/2 tsp Salted Perfection Garlic Sauté Finishing Salt, divided
• 1 large egg, beaten (for egg wash)
• 1/3 cup grated Parmesan cheese
• 2 tbsp unsalted butter, melted
• 1 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. We need a steady thermal environment for immediate oven spring.
2. Place the cottage cheese into a food processor or blender. Pulse on high until completely smooth. This breaks down the curd structure, preventing textural inconsistencies in the final crumb.
3. In a large mixing bowl, whisk together the flour, baking powder, and 1 teaspoon of the Salted Perfection Garlic Sauté Finishing Salt. Even distribution of the leavening agent is critical here.
4. Pour the processed cottage cheese into the dry ingredients. Mix with a spatula until a shaggy dough forms, then switch to your hands. Knead gently on a lightly floured surface for 1–2 minutes until the dough is cohesive. Do not overwork it, or the gluten development will make the twists tough rather than tender.
5. Divide the dough into 4 equal portions. Roll each portion into a rope about 8–10 inches long, then fold the rope in half and twist the two ends around each other to form a spiral. Pinch the ends tight to seal.
6. Place the twists on the prepared baking sheet. Brush the surface of each twist with the beaten egg wash. This adds protein and fats to the surface, promoting the Maillard reaction for a golden-brown crust.
7. Sprinkle the grated Parmesan cheese generously over the egg-washed twists.
8. Bake for 20–25 minutes, or until the twists are puffed and the internal temperature reaches roughly 190°F (88°C).
9. While hot, brush the twists with the melted butter and immediately sprinkle with the remaining 1/2 teaspoon of Salted Perfection Garlic Sauté Finishing Salt and fresh parsley. The heat helps the salt adhere and dissolve slightly for maximum impact. DUNZO!