There’s something so comforting about pulling a tray of warm, golden bagels from the oven. These cottage cheese bagels are my latest obsession—soft, chewy, and packed with protein, all from just three simple ingredients. I started making them for quick weekday breakfasts, and now they’ve become a staple in my kitchen. They work for everything from breakfast sandwiches to an afternoon snack with cream cheese.
Why These Bagels Have My Heart
I’ve baked my fair share of bagels—some came out dense, others too dry—but these hit the sweet spot. Here’s why I keep coming back to them:
- Simple: No proofing, no long rising times, no complicated steps. Just mix, shape, and bake.
- Protein-packed: Thanks to cottage cheese, each bagel has enough protein to keep me full until lunch. I love that they feel indulgent but still fuel my day.
- Versatile: I’ve used them for breakfast with scrambled eggs, as a sandwich base for lunch, and even toasted with a swipe of peanut butter for a late-night snack.
- Kid-friendly: My kids love them with cream cheese and a sprinkle of everything bagel seasoning. I love knowing they’re eating something nourishing without complaints.
- Freezer-friendly: I often make a double batch, slice them before freezing, and just pop one into the toaster when I need it.
Ingredients That Keep It Simple
You really only need three basics to make these bagels, but each one pulls its weight:
- Cottage Cheese: The star of the recipe. Blended smooth, it acts like a creamy, protein-rich base that keeps the bagels soft and tender. I love how it adds richness without making them heavy.
- Self-Rising Flour: The shortcut ingredient that gives these bagels structure. If I don’t have it on hand, I make my own with all-purpose flour, baking powder, and a pinch of salt.
- Egg White: Brushed on top, it gives the bagels that golden, bakery-style crust and helps toppings stick.
From there, you can get creative with seasonings—sesame seeds, everything bagel mix, even a little shredded cheese if you’re in the mood.
How I Make Them at Home
Making these bagels has become second nature for me. Here’s how I usually do it:
- Blend the Cottage Cheese: I toss a cup into the blender until smooth. This step makes the dough easier to work with and keeps the bagels from being lumpy.
- Mix the Dough: I stir the blended cottage cheese into flour until it comes together. At first, it feels a little sticky, but with a quick knead it smooths out.
- Shape the Bagels: I roll the dough into ropes, pinch the ends, and shape them into circles. It’s a little like working with playdough—fun and forgiving.
- Top and Bake: After brushing with egg white, I sprinkle everything bagel seasoning on top. Into the oven they go until golden and puffed. Sometimes I make a batch in the air fryer—it cuts the baking time almost in half and gives them a crispier finish.
Variations I’ve Tried
- Gluten-Free Version: I tested these with a gluten-free flour blend and baking powder. They didn’t rise quite as high, but they were still chewy and satisfying.
- Toppings Galore: Everything bagel seasoning is my go-to, but sesame seeds, asiago cheese, or even a sprinkle of coarse salt all work beautifully.
- Sandwich Bagels: I’ve made them into lox bagels with cream cheese and smoked salmon, into turkey and cheese sandwiches, and even into breakfast bagels with egg and avocado. They hold up surprisingly well to toppings.
Storage and Freezer Tips
These bagels rarely last long in my house, but when I do plan ahead:
- Short-term: I keep them in a sealed bag on the counter for 3–4 days. Storing bread in the fridge tends to dry it out, so I avoid that.
- Freezing: I slice them almost all the way through before freezing so I can pop them right into the toaster. They taste just as good toasted from frozen as they did fresh.
My Extra Pointers for Success
- Preheat your air fryer just like you would an oven—it helps them bake evenly.
- Don’t over-flour the dough. A slightly tacky texture is normal and keeps the bagels soft.
- Let them cool for at least 15 minutes before slicing. Cutting too soon can squish the insides.
Cottage Cheese Protein Bagel
These easy 3-ingredient cottage cheese bagels are fluffy, protein-packed, and perfect for a quick breakfast or snack. Bake them in the oven or crisp them up in the air fryer — either way, they turn out golden and delicious.
Ingredients
- 1 cup full-fat cottage cheese (blended smooth)
- 1 cup self-rising flour (see notes for gluten-free option)
- 1 large egg, beaten (for egg wash)
- Toppings of choice: everything bagel seasoning, sesame seeds, poppy seeds, or shredded asiago
Instructions
- Make the Dough: Preheat your oven to 375°F and line a baking sheet with parchment. Blend cottage cheese in a food processor until creamy. Transfer to a bowl and stir in the flour until a soft dough forms. Place the dough on a floured surface and knead lightly, adding flour as needed, until smooth and no longer sticky.
- Shape the Bagels: Divide the dough into 4 even portions (about 80g each if weighing). Roll each into a rope about 6–7 inches long and join the ends to form circles. Press the seams to seal. Brush the tops with beaten egg and sprinkle on your favorite toppings.
- Bake: Bake for 25–30 minutes, until puffed and golden brown. Let cool at least 15 minutes before slicing. Store in an airtight container at room temperature for up to 4 days.
- Air Fry Option: Preheat air fryer to 350°F. Spray the basket with nonstick spray and cook bagels for 12–14 minutes, until golden and cooked through.
Notes
- Flour Swap: For gluten-free, use a quality GF flour blend with xanthan gum. Mix with 1 teaspoon baking powder and ½ teaspoon salt.
- No Self-Rising Flour? Use all-purpose flour with 1 teaspoon baking powder and ½ teaspoon salt.
- Cottage Cheese: Full-fat works best for texture. If dough feels sticky, add flour one tablespoon at a time until smooth.
- Variation: Greek yogurt also works well in place of cottage cheese.
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.
These high-protein cottage cheese bagels have become my “busy morning hero.” They’re quick to make, satisfying, and flexible enough for whatever mood I’m in. Whether I’m grabbing breakfast on the go, building a hearty lunch sandwich, or just craving something warm and homemade, these bagels never let me down.
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