If you’re someone who craves fresh bagels in the morning but doesn’t want to mess with yeast or a dozen ingredients, these 3-ingredient cottage cheese bagels are going to change your breakfast game. They’re quick, protein-packed, and honestly, ridiculously satisfying whether you’re having them plain, toasted, or loaded up as a sandwich.
I make a double batch almost every Sunday — some go straight into the freezer, and the rest vanish within a day or two. They’re that good.
Why I’m Hooked on These Cottage Cheese Bagels
I’ve been riding the cottage cheese wave for a while — from adding it to scrambled eggs to mixing it into pancake batter. But once I tried it in bagel dough? Total game changer. The texture is chewy and satisfying like a traditional bagel, but lighter. And the fact that it’s so high in protein makes it a no-brainer for busy mornings.
My kids love them with cream cheese and jam, while I usually turn mine into a quick breakfast sandwich with scrambled eggs, spinach, and hot sauce. It’s the kind of thing you whip up once and then wonder why you ever bought bagels from the store.
Real-Life Testing in My Kitchen
I’ve seen the Greek yogurt version floating around social media, but honestly, cottage cheese gives you a bit more protein — and I think a better texture too. I tested this with both all-purpose flour and a gluten-free version (using a 1:1 flour blend with baking powder). The gluten-free ones were softer and a little flatter, but still tasty and very usable.
I also ran a batch in the air fryer — because let’s face it, sometimes you just don’t want to turn on the oven. Worked beautifully. Just remember to preheat the air fryer or they won’t cook evenly.
Reasons You’ll Keep Making These
- Ridiculously easy – Just mix, roll, shape, and bake. No yeast, no proofing, no drama.
- Protein-packed – 11g of protein per bagel? That’s better than many store-bought protein bars.
- Kid-approved – My little ones love them with butter or peanut butter. Total lunchbox win.
- Versatile – Toast it, top it, sandwich it. Sweet or savory — anything goes.
- Make-ahead magic – Slice and freeze for easy grab-and-toast breakfasts.
How I Make These Bagels at Home
Here’s a quick breakdown of how I make them. The full recipe is at the bottom, but let me walk you through what it actually looks like in my kitchen.
Step 1: Blend the Cottage Cheese
Start with one cup of cottage cheese and blend it until it’s silky smooth. This makes the dough easier to mix and gives the bagels a better texture. If you’re short on time, I’ve also pulsed it just a few times and it still turned out fine — just a little more rustic.
Step 2: Mix with Flour
Add your self-rising flour to the blended cottage cheese. I use a rubber spatula at first, then finish mixing by hand when it starts pulling away from the bowl. It’s a soft, slightly sticky dough — but manageable.
Step 3: Shape Your Dough
Divide the dough into four parts. Roll each one into a rope about 6 to 7 inches long, then connect the ends to form a bagel. Pinch the seam so it holds. If your kitchen is warm and the dough feels too soft, pop it in the fridge for 10 minutes before shaping.
Step 4: Egg Wash and Season
Brush the tops with egg white — this gives you that glossy finish. Then sprinkle with your favorite seasoning. I’m partial to everything bagel spice or sesame seeds, but plain salt works too for a cleaner base.
Step 5: Bake or Air Fry
Bake on the top rack of your oven at 375°F for about 25–30 minutes, or air fry at 350°F for 12–14 minutes. They should be puffed and golden on top. Let them cool for 10–15 minutes before slicing — that’s when the texture firms up and becomes easier to cut.
Which Flour Works Best?
I usually go with self-rising flour to keep things easy, but you can absolutely make your own version by mixing:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- A pinch of salt
Whole wheat flour gives a slightly denser texture but still works great. I wouldn’t use almond or coconut flour here — they soak up too much moisture and make the dough dry and crumbly. I tried it once and ended up with what I’d call “bagel biscuits.”
Storing and Freezing Tips
Once they’ve cooled completely, I usually keep a couple at room temp in a zip-top bag — they stay fresh for about 3 days. But my favorite thing to do? Slice them and stash them in the freezer.
When I’m half-asleep in the morning, I just grab one, pop it in the toaster, and it’s ready to go with cream cheese or a fried egg. They hold up really well and don’t get that freezer-burned flavor.
FAQ: Quick Questions You Might Have
Can I make them without a blender?
Yes — just mash the cottage cheese really well with a fork. The texture might be a bit chunkier, but it still works.
Can I double the recipe?
Absolutely. I do it all the time. Just make sure not to overcrowd your baking sheet or air fryer basket.
What toppings go well with these?
So many! Here are my go-tos:
- Sliced avocado and red pepper flakes
- Peanut butter and banana
- Turkey, cheddar, and mustard
- Cream cheese and cucumber
- Scrambled eggs and sriracha
Can I make them egg-free?
You can skip the egg wash, but you won’t get that shiny golden top. For a vegan version, you’d need to experiment with plant-based cottage cheese alternatives and dairy-free yogurt. I haven’t tried that yet myself.
Cottage Cheese Bagels
These soft, chewy, high-protein bagels come together with just a few simple ingredients—perfect for meal prep, breakfast sandwiches, or a grab-and-go snack. You won’t believe they’re made with cottage cheese, but once you try them, you’ll never go back to store-bought!
Ingredients
- 1 cup full-fat cottage cheese
- 1 cup self-rising flour (or see notes for homemade version)
- 1 large egg, beaten (for egg wash)
- Toppings: everything bagel seasoning, shredded asiago, sesame seeds, or poppy seeds
Instructions
- Start by preheating your oven to 375°F and lining a baking sheet with parchment paper. Place your oven rack toward the top third of the oven for the best golden finish.
- Add the cottage cheese to a food processor or blender and blend until completely smooth. Stop and scrape down the sides as needed to get it velvety.
- Scoop the blended cottage cheese into a mixing bowl and stir in the flour. Mix until the dough pulls away from the sides and forms a slightly tacky ball. Dust your counter with flour and knead the dough 8–10 times until it becomes soft and smooth, adding a bit more flour if it’s still sticky.
- Divide the dough into four equal portions. Roll each into a rope about 6–7 inches long, then bring the ends together to form a bagel shape. Press the ends firmly to seal.
- Brush each bagel with beaten egg and sprinkle on your favorite toppings.
- Place the bagels on the prepared baking sheet and bake for 25–30 minutes, or until they’re puffed up and deeply golden. Let them cool for 10–15 minutes before slicing.
- Air Fryer Option: Preheat your air fryer to 350°F. Lightly spray the basket with oil and air fry the shaped bagels for about 12–14 minutes until golden and cooked through.
Notes
- No self-rising flour? Make your own by combining 1 cup all-purpose flour with 1 tsp baking powder and ½ tsp kosher salt.
- Cottage cheese matters. Use a full-fat variety for best texture. The dough texture can vary depending on the brand, so adjust the flour as needed.
- Want to switch it up? Greek yogurt also works well in place of cottage cheese.
- Storing: These bagels keep fresh in an airtight container at room temperature for up to 4 days.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 323Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 5gCholesterol 61mgSodium 893mgCarbohydrates 41gFiber 2gSugar 4gProtein 17g
Leafyplated.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although Leafyplated.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
These cottage cheese bagels have become a staple in my kitchen — easy, flexible, and way more satisfying than you’d expect for something with just three ingredients. Whether you’re chasing more protein in your day or just want a no-fuss homemade bagel, this recipe is a keeper.
Trust me — once you taste one warm out of the oven, it’s hard not to eat them all in one sitting.
Try Other Cottage Recipes:
