These Cottage Cheese Bagels are definitely worth the hype! Made with only 2 ingredients they're soft, chewy and healthier with 14 grams of protein each. Similar to my viral Greek yogurt protein bagels, they're easy and delicious anytime of the day!
Cottage cheese is definitely having its moment, well it has been for some time now especially across social media and TikTok. I've been seeing soooo many different trends from scrambled eggs, ice cream and even used in overnight oats. I have to admit though, I'm not a huge cottage cheese fan in general so I haven't been sucked into the trend. However when I saw these Cottage Cheese Bagels going around, they definitely caught my eye...
I shared my viral high protein bagels recipe a few years ago which is still a reader favorite that you all love! I used Greek yogurt as the base so I knew I had to try this cottage cheese version for myself and I was pleasantly surprised! The texture is soft and chewy, maybe a little softer compared to my protein bagel recipe, but still pretty good. I've tested both an air fryer method along with oven baked and both taste great. I've topped them with a homemade everything bagel seasoning along with sesame and poppy seeds but the toppings are endless.
Similar to my Greek yogurt bagels, its made with a simple 2 ingredient dough and there is no yeast, no boiling or resting period either which saves so much time. The cottage cheese is blended to a smooth consistency so you don't have the lumps of cheese. They're also much healthier than a regular bagel with 14 grams of protein each, and this does not include any fillings. I shared a hot cross bagel recipe and now I need to try them with this cottage cheese base. I feel like I may have opened a can of worms because this recipe has converted me.
You can enjoy these cottage cheese bagels at any time of the day really. Whether its to make a breakfast bagel, for a lunch sandwich or even as a snack with spreads like cream cheese or even jam and almond butter. They also freeze great well for meal prep! When testing this recipe I was left with a tonne of bagels so ended up freezing them. Once thawed and heated, it's like you just baked them. I recently made a caprese bagel panino with basil pesto, mozzarella and tomato and it was so good!
Table of Contents
What makes this recipe special
- Quick & Easy: Simple steps and ingredients anyone can make!
- Simple Dough: No resting, boiling or yeast as the self-rising flour does the magic
- Crazy Delish: Soft and chewy on the inside, delicious for any meal
- High Protein: Thanks to the cottage cheese, each bagel is packed with 14 grams of protein
Ingredients and Substitutions
- Cottage cheese is the star here! Blended first to a creamy consistency they make soft and chewy high-protein bagels. Use low fat cottage cheese or regular, both work great. You can also make similar Greek yogurt bagels if that's what you have on hand
- Self rising flour also known as self raising flour, creates the perfect bagel texture without needing baking powder or yeast. I haven't tested gluten-free flour myself, however have seen that it works great too
- Baking powder is only needed if using regular all purpose flour with the simple ratio of 2 teaspoons baking powder per 1 cup of flour
- Egg or olive oil, whisk the egg in a small bowl to use as an egg wash for a golden color and for toppings to stick on. To make them egg-free brush with olive oil
- Toppings are endless! I've made homemade everything bagel seasoning but other variations are sesame seeds, poppy seeds, garlic, herbs, grated parmesan cheese, cheddar cheese and jalapeños for a spicy kick
How to make Cottage Cheese Bagels
These easy, high-protein cottage cheese bagels come together with just a few simple ingredients, no yeast or long wait times needed! Follow my simple steps below (note quantities are listed in the recipe card below)
In a large bowl, mix flour and a pinch of salt. If using all-purpose flour, add baking powder
Blend the cottage cheese until smooth and creamy, free of lumps
Add the blended cottage cheese to the bowl and mix with a wooden spoon or your hands to form a rough dough ball
Transfer the dough to a floured surface and knead for a few minutes. If too sticky, sprinkle with more flour
Shape the dough into a ball and divide into 4 pieces
Roll them into balls and preheat oven to 350°F (175°C)
Shape each ball into a bagel by poking a hole in the center and stretching the dough to form a donut shape. Ensure the hole is large enough to prevent it from closing up while baking
Place the bagels on a parchment-lined baking tray. Brush with egg wash or olive oil
Sprinkle with preferred toppings, gently pressing it to stick. Bake for 25-30 minutes until golden brown
Cool on a wire rack for 15 minutes, then slice and serve with your favorite spread
Air Fryer Method
To cook in the air fryer, spray the basket with oil and cook at 325°F (160°C) for 17-20 minutes
Transfer to a wire rack to cool for 15 minutes before slicing
Tips and Tricks
- Blend the cottage cheese using a blender or food processor before adding to the flour to remove any cheese balls / lumps
- Always sprinkle your table with flour when kneading any type of dough or it will stick to the table
- If the dough seems too wet or sticky, slowly add more flour as needed until easier to work with. Due to all cottage cheese brands having different liquid / moisture
- When making into a bagel shape, ensure the hole in the middle is large and similar to a donut. They rise from all angles as baked so the hole will close up if too small
- All oven strengths are different so I’ve given a range in the baking time of 25-30 minutes, my oven isn’t the strongest and needs the full 30 minutes
- Make sure to cool the cottage cheese bagels for at least 15 minutes before slicing for the inside to set
Storage Instructions
- Store leftovers wrapped in plastic wrap or in an airtight container for up to 2-3 days in a cool place. Or keep in the fridge for up to 5-6 days
- Reheat in a toaster oven, oven or air fryer for a few minutes until warm. Or slice in half and toast under the broiler
- To freeze, place bagels on a baking sheet and freeze until solid, then transfer to a freezer bag. Thaw and reheat as per above
Cottage Cheese Bagel Fillings
Once these cottage cheese bagels are baked, allow them to cool, then slice them in half — the filling options are endless! Here are some of my favorite filling ideas:
- Classic cream cheese
- Basil pesto, mozzarella and tomato
- Hummus
- Avocado egg salad
- Smoked salmon, capers and dill
- Breakfast bagel sandwich
- Eggs; poached, fried or scrambled
- Potato salad olivieh
- Almond butter or your preferred nut butter and/or with jam
- Chickpea tuna, tuna salad or chicken salad
- Ricotta cheese and honey
- Chopped Italian sandwich
- Nutella and sliced bananas or strawberries
- Avocado, tomato and cheddar cheese
FAQs
Yes! Whilst I haven't tested it myself, I have seen gluten-free flour used for this along with a similar protein bagels recipe - refer to reviews and comments
Blending the cottage cheese creates a smoother dough, but you can whisk instead if you prefer - if not blending, I'd suggest to drain any excess water
All cottage cheese brands have different liquid ratios, so if too sticky or wet, slowly sprinkle with more flour until you have a better consistency to knead
They have a much higher protein amount at 14 grams per bagel so they're healthier than regular store bought bagels. They're also made with only 2 ingredients and no preservatives
Pairing
These are some of my favorite bagel fillings to serve with Cottage Cheese Bagels:
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I love seeing your creations and remakes, so be sure to rate the recipe, comment and share your photo on Instagram so I can share the love!
Recipe
Cottage Cheese Bagels (High Protein - Oven or Air Fry)
Ingredients
- 1 cup cottage cheese
- 1 ¼ cup self raising flour or all purpose flour
- 2 ½ teaspoons baking powder (only if using all purpose flour)
- Pinch of salt
Toppings
- ½ egg beaten to make the egg wash
Everything bagel seasoning, sesame seeds and/or poppy seeds
Instructions
- In a large bowl add the flour and a pinch of salt and stir together. If using all purpose flour, also add in the baking powder
- Blend the cottage cheese in a blender or food processor to a smooth creamy consistency without any clumps of cheese
- Add the blended cottage cheese to the bowl and mix with a wooden spoon until it forms a rough ball. It's also easier to use your hands to help form the ball
- Transfer to a floured table and knead for a few minutes. *If it's too wet or sticky, slowly sprinkle with extra flour until easier to knead and not feeling tacky anymore as all cottage cheese brands have a different consistency
- Shape the dough into a ball and cut into 4 equal pieces. Then roll these into smaller balls. Pre heat oven to 350℉ / 175℃
- Shape them into bagel shapes by poking a hole in the middle and gently stretching the dough using your fingers to shape (it should look like a donut with a big hole in the middle)*Make sure the hole is big enough or it will close up once baked**If preferred, shape with a different method by rolling each ball into a thick rope shape and joining the two ends together, pressing to seal
- Place onto a baking tray lined with parchment paper. Brush each bagel with egg wash or olive oil and sprinkle with everything bagel seasoning. Using your fingers gently press seasoning to the bagels to stick
- Bake for 25-30 minutes until golden brown depending on your oven strength - my oven takes the full 30 minutes.Air fryer method: Spray the air fryer basket with oil spray and place bagels inside with sufficient space in between them. Air fry at 325℉ / 160℃ for 17-20 mins
- Allow them to cool on a wire rack for 15 minutes. Then slice and serve with your favorite spread or filling and enjoy your delicious high protein Cottage Cheese Bagels!
Notes
- Cottage cheese – blend until smooth before mixing with flour to remove lumps
- Kneading – lightly sprinkle flour on the table before kneading to prevent sticking. If its too sticky, gradually add more flour until workable, as moisture varies with cottage cheese brands
- Bagel shape – make a large hole in the center, like a donut, to prevent it from closing while baking
- Baking / cooling – baking time varies, mine took the full 30 minutes, but check at 25 minutes. Then let bagels rest for 15 minutes before slicing to set the inside
Jeri Maxwell says
these are the easiest and tastiest bagels I have ever made, and I have tried many recipes!
Ayeh Manfre says
Amazing to hear!
Jeri Maxwell says
these bagels not only are super easy to make, they taste GREAT! I added cheddar cheese to a few of them before rolling them out to form the bagel and those were also very good. I have sprinkled with Everything Bagel and also did a few with roasted sesame seeds. All are popular with not only my family but my friends as well. They are delicious with some cream cheese and smoked Alaskan salmon!
Ayeh Manfre says
These all sounds delicious yum!
Barbara Kelly says
These are the best bagel! So easy to make and give kids added protein especially to my grandbabies, who are picky
Ayeh Manfre says
So sweet to hear Barbara! So glad everyone loves them 🙂
Maria Dixon says
I made these and they were delicious.
Baked in the oven as my airfryer too small.
Thankyou Ayeh.
Ayeh Manfre says
You're most welcome Maria 🙂 I had to air fry in two batches myself 🙂
Brushjl says
Agree, easy and delicious bagels. Thanks!
Ayeh Manfre says
So glad you loved them 🙂
Lea says
Best bagels ever didn’t feel guilty about eating them. They were so delicious so easy to make that even my grandchildren went nuts over them and my children fabulous.
Ayeh Manfre says
So happy you and your family loved them Lea 🙂
Mrs Rutter says
I couldn’t wait to slice and eat them up. But I understand why you need to wait till cooled, as they weren’t firm enough for cutting. Very delicious though. Will make them again.
Crunchy on the outside and nicely dense in the middle. I put olive oil and rock salt on top of my bagel before baking and it took 25mins in my oven.
Ayeh Manfre says
So glad you loved them! Yes the cooling time is for them to firm up better on the inside due to the high moisture in the cottage cheese 🙂