These Cottage Cheese Bagels are soft, chewy, protein-packed, and ridiculously easy to make. With just two main ingredients, plus your favorite toppings, they’re the perfect high-protein breakfast or snack—and yes, they actually taste like a real bagel.
Whether you’re craving a healthy twist on a deli classic or looking for a smart way to use up cottage cheese, this recipe is the one to try. You can bake them in the oven or use an air fryer for an even quicker batch!
Why You’ll Love These Bagels
Let’s start with the obvious: they’re made with cottage cheese and self-rising flour. That’s it. No yeast, no proofing, and no boiling required. Just mix, shape, and bake!
This is a recipe I find myself coming back to weekly—it’s fast, reliable, and easily customizable. Top them with sesame seeds, poppy seeds, asiago cheese, or everything seasoning and enjoy them warm, toasted, or straight from the oven.
Ingredients for Cottage Cheese Protein Bagels
- Self-Rising Flour: This is key to getting that classic bagel puff. If you don’t have it, you can make your own by combining 1 cup all-purpose flour with 1½ teaspoons baking powder and ¼ teaspoon salt.
- Full-Fat Cottage Cheese: Adds protein, moisture, and a mild tang. Blending it smooth gives the dough a great texture.
- Egg (for egg wash): This helps the toppings stick and gives the bagels a beautiful golden sheen.
- Toppings: Think everything bagel seasoning, sesame seeds, asiago cheese, or poppy seeds—whatever you love!
How to Make Cottage Cheese Bagels
Prep Your Pan:
Preheat your oven to 375°F and position the rack toward the top. Line a large baking sheet with parchment paper so the bagels don’t stick.
Blend the Cottage Cheese:
Place your cottage cheese in a blender or food processor. Blend until completely smooth, scraping down the sides as needed. This ensures a uniform dough and better texture in your final bagels.
Make the Dough:
Transfer the blended cottage cheese to a medium bowl. Add in the flour and stir with a spatula or wooden spoon until fully combined and a shaggy dough forms. The dough should start to pull away from the sides of the bowl.
Knead and Shape:
Flour your work surface generously, then knead the dough 8–10 times until it becomes smooth and pliable. If it feels sticky, dust with a bit more flour. Divide the dough into four equal pieces (about 80g each, if you want to be precise). Roll each piece into a 6–7-inch rope, then pinch the ends together to form a circle.
Egg Wash + Toppings:
Brush each bagel with the beaten egg, then sprinkle with your favorite toppings. Don’t be shy—this is where all the flavor happens.
Bake Your Bagels:
Transfer to the prepared baking sheet and bake for 25–30 minutes, or until golden brown and puffed. Let cool for at least 15 minutes before slicing—if you can wait that long!
Air Fryer Option
Short on time? Preheat your air fryer to 350°F. Spray the basket with nonstick spray, add the bagels (in batches if needed), and cook for 10–12 minutes until golden and firm. So easy, and they come out perfectly!
Storage Tips
Once completely cooled, store your bagels in an airtight container at room temperature for up to 4 days. You can also freeze them—just slice them first and pop them into a zip-top bag. Toast straight from frozen when you need a fast breakfast!
Tools for This Recipe
- Blender or Food Processor: This helps make the cottage cheese smooth and creamy.
- Mixing Bowl & Spatula: For stirring the dough together.
- Kitchen Scale (optional): Helps divide the dough evenly for perfectly shaped bagels.
- Baking Sheet & Parchment Paper: Prevents sticking and ensures an easy cleanup.
- Pastry Brush: For applying the egg wash evenly.
- Air Fryer (optional): Great for a speedy version of this recipe.
Final Thoughts
These Cottage Cheese Bagels might just be your new favorite baking shortcut. They’re protein-rich, endlessly adaptable, and surprisingly satisfying. Make a batch on Sunday and you’ll have a better breakfast all week long.
Let me know how you top yours—everything seasoning with cream cheese is my go-to!