Cottage Cheese Bagels are the ultimate way to get your bagel fix without all the fuss of yeast or long rise times. They’re soft, chewy, and packed with protein, making them a great option for breakfast, snacks, or even a quick lunch!
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What Are Cottage Cheese Bagels?
Cottage cheese bagels are a simple, protein-packed twist on classic bagels. Instead of relying on yeast and lengthy proofing times, these bagels come together with just a few ingredients, including blended cottage cheese for an ultra-soft texture. The result is a perfectly chewy bagel with a slightly crisp exterior — ideal for topping with butter, cream cheese, or your favorite spreads.
Unlike traditional bagels, this version is incredibly easy to make and requires minimal effort. The cottage cheese adds moisture and richness while keeping the dough tender. Whether you enjoy them plain or topped with everything seasoning, these homemade bagels are a quick and satisfying way to upgrade your breakfast routine!
Ingredients You Need
- All-Purpose Flour – This provides the structure for the bagels. Using a high-quality flour helps create a soft yet sturdy texture.
- Baking Powder – This leavening agent gives the bagels their lightness. Make sure it’s fresh so you can make the best bagels.
- Full-Fat Cottage Cheese – Blending the cottage cheese until it’s smooth creates a creamy base that keeps the bagels moist and tender.
- Egg – Brushing the beaten egg on top gives the bagels a golden, glossy finish and helps the seasoning stick.
- Everything But the Bagel Seasoning – This blend is a flavorful mix of sesame seeds, garlic, onion, and salt. It adds crunch and a savory kick to every bite.
How to Make Cottage Cheese Bagels
- Blend the cottage cheese. Use a blender or food processor to create a smooth, creamy consistency.
- Combine the dry ingredients. Add the flour and baking powder to a large bowl and whisk to evenly combine.
- Mix the dough. Stir the blended cottage cheese into the dry ingredients until a sticky dough forms. Knead it lightly until it’s all combined and forms a dough.
- Portion the dough. Scoop out even-sized portions using an ice cream scoop.
- Shape the bagels. Cover your hands with a light dusting of flour before rolling each portion of dough in between your hands until smooth. Use your fingers to delicately poke a hole in the center.
- Prepare for baking. Arrange the bagels on a prepared baking sheet, brush them with the whisked egg, and sprinkle the tops with Everything But the Bagel seasoning.
- Bake until golden brown. Pop the pan in the oven and bake until the tops are golden and slightly crisp.
Variations
- Cheddar and Jalapeño – Stir in shredded cheddar and finely diced jalapeños for a cheesy, spicy twist.
- Cinnamon Raisin – Add a touch of cinnamon and some plump raisins to the dough for a slightly sweet version.
- Garlic and Herb – Mix in garlic powder and dried herbs like oregano and basil for an herby, savory flavor.
- Seeds – Swap out the Everything seasoning for plain sesame seeds or poppy seeds.
- Parmesan and Black Pepper – Fold in grated parmesan and a generous pinch of black pepper for a rich, umami-packed bagel.
- Sun-Dried Tomato and Basil – Chop up sun-dried tomatoes and fresh basil for a Mediterranean-inspired flavor profile.
Can I Store Leftovers?
If you have leftovers, keep in mind that these bagels are best enjoyed fresh. Storing them at room temperature may make them slightly softer over time but you can always toast them up for crispness!
For short-term storage, refrigerate them in an airtight container for up to 3 days. Warm them in the toaster or oven before serving.
For longer storage, freeze them in a sealed bag for up to 2 months. Thaw at room temperature or toast straight from frozen for the best texture.
Common Questions about Cottage Cheese Bagels
The cottage cheese acts as both a binding agent and a moisture provider, replacing the need for eggs, oil, or butter. It also gives the bagels a tender, chewy texture while boosting their protein content and creating tiny pockets of creamy goodness throughout the bagel.
You sure can! While full-fat or 2% cottage cheese will give you a slightly richer texture, fat-free cottage cheese works perfectly fine in this recipe. Just make sure to drain off any excess liquid before mixing it with the flour.
Surprisingly, no! The cottage cheese flavor is very subtle once baked, and most people won’t even know it’s in there. The bagels have a mild, slightly tangy taste that’s similar to sourdough.
If your bagels are coming out dense, you might be overworking the dough. Mix the ingredients just until they come together — overmixing can develop too much gluten, leading to heavy, dense bagels. Also, make sure your baking powder is fresh — old leavening agents won’t give you that perfect rise.
More Recipes Using Cottage Cheese
We love the protein punch that cottage cheese adds to every dish it touches! If you do too, check out these easy recipes full of cottage cheese goodness.
Turkish Poached Eggs with Cottage Cheese
Cottage Cheese Bagels Recipe
Ingredients
- 2 cups 16 ounces full-fat cottage cheese (Good Culture recommended)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 egg whisked
- Everything But the Bagel seasoning
Instructions
- Preheat your oven to 375°F.
- Blend the cottage cheese until completely smooth.2 cups 16 ounces full-fat cottage cheese (Good Culture recommended)
- In a large mixing bowl, whisk together the flour and baking powder. Add the blended cottage cheese and mix until a smooth dough forms. The dough will be sticky. Keep kneading until it comes together.1 teaspoon baking powder, 2 cups all-purpose flour
- Shape the dough into a large ball, then use a 1/4 cup sized ice cream scoop to portion out even-sized balls.
- Lightly flour your hands, roll each ball until smooth, and gently poke a hole in the center to create a bagel shape.
- Place the bagels on a greased baking sheet. Brush the tops with the egg wash and sprinkle with Everything But the Bagel seasoning.1 egg, Everything But the Bagel seasoning
- Bake on the center rack for 22-25 minutes, or until golden brown.
- Enjoy warm with your favorite spread!
Equipment
Notes
– For short-term storage, refrigerate the bagels in an airtight container for up to 3 days. Warm them in the toaster or oven before serving.
– For longer storage, freeze leftover bagels in a sealed bag for up to 2 months. Thaw at room temperature or toast straight from frozen for the best texture.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Looking forward to making them with gf flour! They look good!
We hope you enjoy, Jacqueline!
Xo,
Alia & Radwa
SO delicious. I made these gluten free!
Thank you, Amanda! We’re so glad you enjoyed them. 😊
Xo,
Alia & Radwa
We have made these twice in one week! We have 3 kids under 6 and they all loved them. I initially thought they looked small, but they were perfect for little kids! The second time we made them, we used olive oil in place of the egg wash and it worked perfectly. And, for anyone using a ninja to blend the cottage cheese – we found pulsing a few times, before turning to a high blend worked best!
We’re so happy to hear this, Emily! Thank you for trying it out and taking the time to leave your feedback. 😊
Xo,
Alia & Radwa
Have you tried making gluten free?
Hi Michelle,
We haven’t but think it would work if you use a 1:1 all-purpose gluten-free flour. We’d love to know how it turns out if you give it a try!
Xo,
Alia & Radwa
I made these today for the first time and loved them! I’m wonder if you can give me a word of advice for the next time I make them. They taste 💯, but my texture was not airy like the ones pictured. I followed the recipe, but maybe over mixed, or possibly under kneaded? I will make them again either way!
These look beautiful, Sarah! 😍 If they were dense, it’s likely they were overmixed or that there was too much flour. We recommend measuring with a food scale!
Hope this helps!
Xo,
Alia & Radwa
can I use almond flour instead?
Hi! We haven’t tested it and can’t say for sure but probably wouldn’t recommend it as almond flour has different liquid requirements.
Xo,
Alia & Radwa
Can they be baked in an air fryer?
Hi Ayla! We haven’t tested it, but it should work. Just adjust the cooking time as needed.
We hope you enjoy!
Xo,
Alia & Radwa
“Bagels” would be a more appropriate title.
dafearon52@gmail.com
How would you make this Gluten Free
Hi Deb! We haven’t tested it and can’t guarantee your results, but you could try using a 1:1 all-purpose gluten-free flour.
We’d love to know how it goes if you give it a try!
Xo,
Alia & Radwa
Made these and they are perfect! Sooo much better than I expected. Taste, texture, flavor. I cut in half and put into the toaster. Just perfect! I used to buy the mini bagels for my kids and now found something way healthier and with protein too!
😍 These look incredible! Thank you for trying them out and taking the time to leave a review, Marisa.
Xo,
Alia & Radwa
Can these bagels be made with Whole Milk Greek Yogurt? I never have cottage cheese in my house.
Hi Allan,
That should work. We’d love to know how it goes if you give it a try!
Xo,
Alia & Radwa
I can’t have all purpose flour. ( T2D. ) could I use almond flour? Or ground almonds ? I’m ok with baking powder.
Hi, could I used GF Flour Blend? Your recipes are amazing and looking forward to trying this recipe!
Hi! We haven’t tested it and can’t say for sure, but it should work if you use a 1:1 gf flour. We’d love to know how it turns out!
Xo,
Alia & Radwa
could you use light cottage cheese instead?
you have wonderful. recipes.
thank you for sharing.
Thank you so much! We’re so glad you enjoy them. 😊
Xo,
Alia & Radwa
We’ll never buy bagels again!
Bake at what temperature?
375°F! The full instructions are in the recipe card at the bottom of the page. 😊
We hope you enjoy!
Xo,
Alia & Radwa