Cottage Cheese Bagels (Print Version)

Chewy, high-protein bagels featuring smooth cottage cheese and everything seasoning.

# 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

# How to Make:

01 - Preheat the oven to 375°F. Line a baking sheet with parchment paper.
02 - In a food processor or blender, blend the cottage cheese until completely smooth.
03 - In a large bowl, combine the blended cottage cheese, egg, flour, baking powder, and salt. Mix until a soft dough forms.
04 - Lightly flour your hands and work surface. Divide the dough into 4 equal portions.
05 - Roll each portion into a rope approximately 7 inches long, then shape into a ring by pinching the ends to seal.
06 - Place the bagels on the prepared baking sheet. Brush with beaten egg and sprinkle generously with bagel seasoning.
07 - Bake for 22 to 25 minutes, or until golden brown and puffed.
08 - Let cool for 5 minutes before slicing and serving.

# Expert Advice:

01 -
  • No yeast means no waiting around—you mix, shape, and bake within minutes.
  • The cottage cheese makes these unexpectedly fluffy inside with a satisfying chew that feels indulgent but packs serious protein.
  • They're versatile enough for cream cheese and lox on Saturday mornings or just butter and jam when you're in a hurry.
02 -
  • Use full-fat or low-fat cottage cheese—fat-free versions have a texture and taste that will disappoint you, I promise.
  • Those 5 minutes of cooling aren't just about eating; they give the crumb structure time to set so your bagel doesn't fall apart when you bite into it.
03 -
  • Smooth, blended cottage cheese is the secret—any graininess will haunt your final texture, so take the extra 30 seconds to really blend it.
  • Shape your bagels with confidence and seal them firmly; a loose seal means they'll open up in the oven instead of staying bagel-shaped.
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