Cottage Cheese Bagels (Print Version)

Soft, protein-packed bagels using cottage cheese, easy and quick for a hearty breakfast option.

# What You’ll Need:

→ Dough

01 - 1 cup cottage cheese, low-fat or full-fat
02 - 1 large egg
03 - 1.5 cups all-purpose flour
04 - 2 teaspoons baking powder
05 - 0.5 teaspoon salt

→ Topping

06 - 1 large egg, beaten for egg wash
07 - 2 tablespoons everything bagel seasoning or sesame seeds

# Step-by-Step:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Blend cottage cheese in a food processor or blender until completely smooth.
03 - In a large bowl, mix blended cottage cheese, egg, flour, baking powder, and salt until a soft dough forms.
04 - Lightly flour hands and work surface. Divide dough into 4 equal portions and roll each into a 7-inch rope.
05 - Shape each rope into a ring by pinching the ends together to seal and create bagel form.
06 - Place bagels on prepared baking sheet. Brush with beaten egg and sprinkle generously with bagel seasoning.
07 - Bake for 22 to 25 minutes until golden brown and puffed.
08 - Allow bagels to cool for 5 minutes before slicing and serving.

# Expert Tips:

01 -
  • No yeast means no waiting around—these bagels come together faster than you'd expect and taste like they took all morning.
  • High protein keeps you satisfied through mid-morning meetings and errands, so you're not hunting for snacks by 10 a.m.
  • The cottage cheese creates this unexpectedly tender crumb that toasts beautifully and holds toppings without falling apart.
02 -
  • The cottage cheese must be blended smooth—I learned this the hard way when lumps created weird dense pockets, and I spent the whole time wishing I'd just taken an extra minute in the food processor.
  • Don't add extra flour if the dough seems wet; that moisture is intentional and creates the chew that makes these bagels worth making instead of just buying them.
03 -
  • If you want extra flavor without changing the texture, stir chopped chives, shredded cheese, or dried herbs into the dough before shaping—these additions don't affect cooking time and make the bagels taste like you spent way more effort than you did.
  • Toast them before serving if they've been in the fridge or freezer; the heat brings back that fresh-from-the-oven texture and makes the edges crispy while the inside stays soft.
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