Cottage Cheese Bagels are the 4-ingredient hero of your dreams! Perfect for a simple breakfast, a fantastic snack, or even as part of your next sandwich creation! Great for the oven or the air fryer, enjoy them anytime!
Let's get started!
Jump to:
Pull Up A Chair and Let's Chat!
Why make these awesome bagels and add them to your routine? Cottage Cheese bagels are so quick and easy. You can make a big batch and keep them in the fridge/freezer for a quick breakfast or make them right before you need them.
They bake up wonderfully in the air fryer or the oven. I've done them both ways and both are fantastic!
I love these for breakfast, as a fun snack, and because the texture is so wonderful, they are fantastic on a sandwich. And, because they're high-protein, you just can't beat them!
Ingredients
All-Purpose Flour - Use an organic, unbleached, unenriched flour. It's the best option outside of milling your own flour - which is another story for another day.
Baking Powder - The leavening agent that lets the cottage cheese bagels rise and puff up.
Kosher Salt - The only salt I use for baking. It's not bitter or too salty. It gives the bagels the perfect amount to enhance their flavor.
Full Fat Cottage Cheese - Use a good quality, full fat cottage cheese. It makes a huge difference in the taste and texture of these high-protein bagels.
I Don't Like Self Rising Flour
There are a ton of cottage cheese bagel recipes out there and a lot use a self-rising flour. I am not a fan. For a few reasons.
First and foremost, I like to verify the quality of every ingredient in my recipe. If you're buying a blend, you cannot ensure what kind baking powder is being used.
The same goes for the salt. I prefer kosher salt. Iodized salt is used frequently in many self-rising flours and it's just not a good ingredient at all. It is chemical laden and can be bitter. I just can't and neither should you.
The take away is to use a good quality all-purpose flour and simply measure out the baking powder and kosher salt. Your end result with the cottage cheese bagels will be much better.
Substitutions and Variations
Flour - You can use a bread flour if you like a little more chew in your bagels.
Seasonings and Flavorings - Add a little granulated garlic or onion for a savory bagel. Likewise, a bit of vanilla bean paste would give you a sweet option.
Greek Yogurt - You can use a good quality, full-fat Greek yogurt instead of cottage cheese. The flavor and texture of the bagels is almost identical. However, the end result will not have as much protein.
Toppings - Go wild. Sesame seeds, everything bagel seasoning, and poppy seeds are all very popular. A dry cheese like asiago or parmesan is also delicious. For a sweet option, a sprinkle of turbinado or brown sugar and cinnamon is really good, too!
Tips and Tricks
Don't try to use low fat cottage cheese. It's watery and will make the dough too sticky. Full fat. All the way.
Make sure to blend the cottage cheese fully. It needs to be smooth so that the dough is uniform and the cottage cheese bagels bake more evenly.
If you use the dough hook on the food processor to make the dough, use short, quick pulses just until the dough just comes together. If you try to blend the flour mixture with the cottage cheese on high, you'll end up with glue. Short. Quick. Pulses.
The dough is a bit sticky. DO NOT PANIC. Just use plenty of flour on your working surface and on your hands and it will make the dough easy to handle.
When forming the bagels, shape the dough balls into a disk. Using your thumb and a finger, pinch a center hole. Stretch the bagel hole to at least 2 inches in diameter to prevent them from retracting during baking. And, if they do, no worries. They'll still taste amazing.
Don't skip the egg wash. Not only does it let the cottage cheese bagels develop their golden brown color, but it also allows for the toppings to stick.
Let the bagels cool. At least 15 minutes. It allows for the interior of the bagel to toughen up just a bit so it has more chew. It's hard, I know. Stay strong and give them a few minutes.
Cottage Cheese Bagels Recipe
Equipment
- food processor with dough hook
Ingredients
- 1 cup full fat cottage cheese
- 1 cup all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon kosher salt
- optional toppings, everything bagel, sesame seeds, cinnamon sugar
Instructions
- Blend the cottage cheese in a blender or food processor until smooth.
- In a medium mixing bowl, combine the flour, baking powder, and kosher salt. Add the flour mixture to the blended cottage cheese. (If using the food processor to make the dough, add the flour to the food processor. If mixing by hand, add the blended cottage cheese to the mixing bowl.)
- Using either the dough hook attachment on a the food processor or mixing by hand, combine the cottage cheese and flour until a dough ball forms. See note below if using the dough hook method.
- Using lightly floured hands and a lightly floured surface, divide the dough ball into 4 smaller, equal dough balls. Form each dough ball into a disk.
- Pinch the center of each disk with a finger and your thumb, creating the classic bagel hole. Make the hole about a 2-inches in diameter so that it doesn't retract back during baking.
- Place the bagels onto a parchment lined baking sheet.
- Whisk the egg in a small bowl and brush evenly over the bagels. Sprinkle bagels with your topping of choice.
- Bake in a preheated 375°F oven for 25 minutes.
- Let cool for 15 minutes and enjoy!
Notes
Nutrition
Serving Ideas
Spreads - There is no wrong answer here. A nice salty French butter, cream cheese, Boursin cheese, peanut butter, jams, and even a schmear of Nutella are all huge favorites around here!
Sandwich Ideas - Because the texture of these bagels is so wonderful, they make incredible sandwiches. Think tuna salad or my Southern chicken salad for a fans of a mayo-based filling. Turkey and deli ham are incredible. And, the classic, lox. You just can't go wrong!
Frequently Asked Questions
Can these bagels be made gluten-free?
Yes! Substitute the regular all-purpose flour with gluten-free blend that has xanthan gum in it. It may not rise quite as much, but you'll get a nice soft bagel!
Is there a dairy-free option?
You can substitute the regular cottage cheese with a good quality vegan/DF cottage cheese.
Storage and Reheating Instructions
These bagels stay great in the fridge or freezer. Whichever you decide, after baking, let them cool completely. That's the important part.
For the fridge: Store the cooled cottage cheese bagels in an airtight bag for up to 5 days.
For the freezer: Slice the bagels and store in an airtight bag for up to 3 months. Slicing them before makes toasting them from frozen super easy.
Reheating: Use a toaster or air fryer to reheat and for a toasty, slightly crunchy exterior. You can also microwave to warm them, but they will be very, very soft.
Thank you!
I am so incredibly happy that you are here! I hope you try my Cottage Cheese Bagels recipe and fall in love with it. If you make this recipe, please share and tag me on Instagram, Facebook, Pinterest, or TikTok! I love seeing all of your masterpieces!
If you guys make this Cottage Cheese Bagels, be sure to leave a comment and/or give this recipe a star rating in the recipe card! I absolutely love to hear from you all and always do my best to respond to each and every one of your comments! And, as always, be kind. I’m only human.
Happy Cooking!
-Rufus
Danette Hinson says
10 out of 10!!! Freaking delicious. I made one batch this morning just to try the recipe out and immediately made two more batches!!! Easy recipe- delicious bagels!!!
Rufus says
I can't tell you how happy this makes me! So glad you loved them!