Cottage Cheese Bagels

Cottage Cheese Bagels are easy protein bagels with 5 simple ingredients that require no yeast, no dough rising and no boiling. Fluffy, with 13 grams of protein and perfect for breakfast or afternoon snack.

These cottage cheese bagels turned out way better than I expected! I have made Greek yogurt bagels and almond flour Greek yogurt bagels before but never bagels with cottage cheese. They taste similar, have identical texture and both are high protein bagels but cottage cheese is higher in protein.

Today we seem to add cottage cheese to anything and I’m enjoying this wave, as you can see by my growing collection of cottage cheese recipes, because I actually love its taste and extra protein content.

Also I would like you to know that I tested this cottage cheese bagel recipe with all-purpose flour and this Bob’s Red Mill gluten free baking flour. You can also use self-rising flour. I do think whole wheat flour will work as well, you just need a different amount.

All helpful information is listed in recipe card’s notes below, including baking them in air fryer.

Ingredients for Cottage Cheese Bagels

• Cottage cheese: I use 2% fat cottage cheese. Good brand is Organic Meadow or Good Culture. You can also use low-fat or full-fat cottage cheese like 4%, or lactose free cottage cheese.
• Flour: All-purpose flour. For other flours see variations below please.
• Baking powder: To help bagels with cottage cheese rise.
• Egg: One egg or egg white for an egg wash to make bagel golden brown and help toppings stick.
• Everything bagel seasoning: I used it as a topping. You can omit or use anything else.

How to Make Cottage Cheese Bagels

Here is a quick overview how to make these high-protein bagels in as little as 1 hour, of which 25 minutes is resting time. Full recipe card is located below.

1. Make self-rising flour: In a large bowl, combine flour and baking powder, and whisk very well until combined.
2. Make the dough: Add cottage cheese and mix with spatula, then with your hands, until a ball of dough forms. You may need to add 1-2 tablespoons of flour. It should be not too sticky and not too dry. Mix until the dough barely sticks to your hands.
3. Let dough rest: Cover bowl with kitchen towel and let dough rest for 10 minutes.
4. Divide it: Transfer dough onto a floured surface, roll into a log and divide into 4 equal balls.

5. Make an egg wash: In a small bowl, whisk the egg and set aside.
6. Form the bagels: Roll each piece of dough into a rope and form into a bagel shape, pinching the ends together. Place on baking sheet lined with parchment paper and repeat the process with remaining dough.
7. Top and bake: Brush top of each bagel with egg wash and sprinkle with topping or leave plain. Bake on a middle rack at 350 F for 25 minutes or until golden brown. You can also spray air fryer basket with cooking spray and air fry bagels at 280 F for 15-20 minutes.
8. Let bagels rest: Remove bagels from the oven and let them rest for 15 minutes.

How to Store

Store: Store bagels just like regular bagels, in an airtight bag or container in a cool dry place for up to 3-4 days. It is not recommended to refrigerate bagels as they become stale faster.

Freeze: Bake and cool bagels completely. Transfer to a gallon size resealable bag, let out as much air as possible, seal and freeze for up to 3 months.

Thaw bagels on a counter for a few hours. Or to save time, I like to pop frozen bagels in a microwave for 1-2 minutes, then slice in half and toast.

I would suggest you to slice them before freezing to be able to place frozen bagel into the toaster, but I think sliced bagels will dry out in the freezer. Unless you are planning to consume them within a few weeks.

FAQs

More High Protein Bagels Recipes

• Greek yogurt jalapeno cheddar bagels
• Greek yogurt blueberry bagels

More Cottage Cheese Recipes to Try

• Cottage cheese flatbread
• Cottage cheese toast
• Cottage cheese bread
• Cottage cheese biscuits
• Protein breakfast biscuits
• Cottage cheese pizza crust