You guys, these cottage cheese bagels are so good. Soft, chewy, golden on the outside, packed with protein, and crazy easy to make. You don’t need yeast, you don’t need fancy skills, and there’s no long rise time.
Just stir, shape, bake. That’s it. I’ve been making these on repeat—perfect for breakfast sandwiches, quick snacks, or just with some cream cheese.
And yes, they’re made with real cottage cheese, but you won’t even taste it. They just taste like bagels, but with a boost.
Why I Love This Recipe
This recipe saved me during busy mornings. I wanted something that felt like a treat but still gave me energy. After some trial and error, I got the perfect mix of flavor, texture, and protein. It’s now one of those recipes I always come back to.
- No yeast or proofing needed
- High protein—over 10g per bagel
- Customizable with any toppings
- Stays soft and chewy
- Meal prep friendly
Servings: Makes 4 bagels
Total Time: 30 minutes
What You’ll Need
- 1 cup cottage cheese (blended until smooth)
- 1 egg
- 1 ¼ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 egg (for egg wash)
- Optional toppings: everything bagel seasoning, sesame seeds, poppy seeds
Tools Needed
- Mixing bowl
- Spoon or rubber spatula
- Blender or food processor (for blending cottage cheese)
- Parchment paper
- Baking sheet
- Small brush for egg wash
Pro Tips
- Blend your cottage cheese until completely smooth for the best texture
- Use parchment paper to keep the bagels from sticking
- Wet your hands when shaping the dough—it’s sticky
- Brush with egg wash for that classic glossy top
- Let them cool a bit before slicing so they don’t tear
Substitutions and Variations
- Use Greek yogurt instead of cottage cheese (texture will be slightly different)
- Make them gluten-free with a 1:1 GF flour blend
- Add garlic powder or herbs into the dough
- Top with shredded cheese before baking for extra flavor
Make Ahead Tips
- Make the dough ahead and refrigerate for up to 24 hours
- Fully baked bagels keep in the fridge for 3-4 days
- Freeze after baking and reheat in the toaster oven
Recipe + Instructions
Step 1: Blend the Cottage Cheese
Add 1 cup cottage cheese to a blender or food processor and blend until completely smooth.
Step 2: Mix the Dough
In a mixing bowl, add 1 ¼ cups all-purpose flour, 1 tbsp baking powder, ½ tsp salt, 1 blended cup of cottage cheese, and 1 egg. Stir until a soft dough forms.
Step 3: Shape the Dough
Divide the dough into 4 equal parts. Lightly flour your hands and shape each one into a bagel by rolling into a rope and connecting the ends.
Step 4: Add Egg Wash + Toppings
Whisk 1 egg in a small bowl. Brush the tops of each bagel with egg wash and sprinkle with toppings like sesame seeds or everything bagel seasoning.
Step 5: Bake the Bagels
Bake at 375°F (190°C) for 20–22 minutes, until golden brown and cooked through.
Macros (Per Bagel – Approximate)
- Calories: 190
- Protein: 14g
- Fat: 5g
- Carbs: 22g
Why This Recipe Works (Quick Science)
The blended cottage cheese adds moisture and protein while keeping the dough soft. Baking powder helps the bagels rise fast, giving a nice fluffy texture without yeast. The egg adds richness and structure, and the egg wash gives them that classic golden, glossy top.
Common Mistakes
- Not blending the cottage cheese: leaves weird lumps in the dough
- Adding too much flour: makes the bagels dry and tough
- Skipping the egg wash: you won’t get that shiny crust
- Overbaking: makes them too hard on the outside
What to Serve With
- Cream cheese or whipped feta
- Avocado and tomato slices
- Fried egg and turkey bacon
- Smoked salmon
- Peanut butter and banana
FAQ
Can I make these without a blender?
You can, but the texture won’t be as smooth. Try mashing the cottage cheese really well with a fork.
Can I double the recipe?
Yep! Just double all the ingredients and bake in batches if needed.
Do they taste like cottage cheese?
Nope! They taste like soft bagels with a nice chewy bite.
Can I freeze them?
Yes. Freeze after baking and reheat in the toaster or oven.
Leftovers + Storage
Store in an airtight container in the fridge for 3–4 days. To reheat, pop in the toaster or microwave for 20 seconds. You can also freeze them for up to 2 months—slice before freezing if you want to toast straight from frozen.
Final Thoughts
These high protein cottage cheese bagels are one of those recipes that just works. Whether you’re eating one fresh out of the oven or pulling it from the freezer on a busy day, they hold up. Try it, tweak it, and make it yours. And if you do, leave a comment—I’d love to hear how yours turned out!