These 3-ingredient cottage cheese bagels will be your new obsession. Make them in the oven or the air fryer and enjoy them as a healthy, savory snack (or part of a sandwich) any time of day!
Looking for more cottage cheese recipes? Try cottage cheese toast, cottage cheese dip, or creamy avocado dip next time.
Cottage Cheese Bandwagon
It seems like cottage cheese has been having its moment for a while now. And I’m all about the cottage cheese trend!
Cottage cheese eggs, cottage cheese toast, cottage cheese pancakes, cottage cheese pizza crust, you name it.
Lately, my own obsession has been savory cottage cheese bowls with cherry tomatoes, avocado, and balsamic glaze.
So, when I discovered I could make high-protein bagels from just three simple ingredients, including cottage cheese, I was all in. I’m always looking for a healthy breakfast recipe to start my day with extra protein for both me and the kids. Now I can’t stop thinking about all the sandwich and topping combinations I want to try with it!
Testing this Cottage Cheese Bagels Recipe
I’ve seen many variations of high-protein bagels on TikTok using greek yogurt, but very few with cottage cheese. I tested them both and the difference in taste and texture was minimal. But, cottage cheese has more protein than Greek yogurt!
I also tested this recipe using a gluten-free flour with baking powder. They didn’t rise quite as much, as expected, but they were still delicious and soft!
Lastly, I tested a batch of these in the air fryer to make sure they worked, and I had a reliable air fry time. I recommend preheating your air fryer like an oven for even cooking! They were just as delicious and actually took almost half the time as the oven!
Need a bread recipe? Some of my favorite bread recipes to make are these healthy sourdough buns or pull-apart sourdough dinner rolls.
Why You’ll Love These 3 Ingredient Bagels with Cottage Cheese
- Quick: Just mix, knead, roll, and shape before baking. No rising required!
- Easy: With three simple ingredients, this recipe doesn’t require a lot of mess or effort.
- High protein: Having cottage cheese first thing is a great way to add protein to the day. They have (11 grams of protein per serving), much more than regular bagels.
- Make-ahead: Whip up a double batch, slice and freeze them, and pop one in the toaster each morning.
- Any time of day: Enjoy them as your breakfast, afternoon snack, or as part of a sandwich. Top them any way you’d like!
How to Make Cottage Cheese Bagels
Here are the basic steps, with images, for these cottage cheese protein bagels. Skip down to the recipe card below for the full printable recipe.
Blend the Cottage Cheese
Blend or pulse one cup of cottage cheese on high in a blender or food processor until smooth.
Mix with Dry Ingredients
Transfer it to a large bowl and add the flour. Mix until completely combined and the dough starts to pull away from the sides of the bowl.
Divide the Dough
Roll it into a ball of dough and knead until smooth. Divide dough into 4 equal balls.
Shape Into Bagels
Roll each ball out into a 6-7-inch rope, about 1-inch thick. Join the ends to make a bagel shape and pinch the seam, laying them on a parchment-lined baking sheet.
Brush with Egg Wash and Season
Brush the tops with a beaten egg white and top with your seasoning of choice.
Bake Until Golden
Bake at 375 on the very top rack position for 25-30 minutes, until puffed and golden brown. Allow to cool for 15 minutes before slicing and serving.
What Type of Flour to Use
This recipe calls for self-rising flour to keep them easy and three ingredients. However, you can use whole wheat flour, all purpose flour or gluten-free flour instead of self-rising flour. Add 2 teaspoons of baking powder and a pinch of salt to mimic self-rising flour.
I don’t recommend swapping another type of flour, like the almond in this gluten-free pizza crust. That and coconut flour absorb too much moisture, and you’ll have very dry bagels.
Recipe Variations
- For gluten-free bagels, use 1 cup of a quality gluten-free flour blend with xanthan gum. (I tested this with King Arthur’s.) Mix it with 1 teaspoon baking powder and 1/2 teaspoon kosher salt.
- Different toppings: Sesame seeds, everything bagel seasoning, shredded asiago cheese, or poppy seeds are just a few ideas.
- Spread butter or cream cheese overtop just like you would with traditional bagels.
- Make lox, tuna salad, chicken salad, or any of these tasty bagel sandwich ideas.
- Spread this Boursin cheese overtop and make a savory turkey sandwich.
Freezing and Storing Tips
Allow the bagels to cool completely and store them in an airtight bag at room temperature (not in the refrigerator, which can make them stale faster) for 3-4 days. Or freeze them immediately for up to 4 months.
Success tip: Be sure to slice them almost all the way through before freezing them so you can toast them from frozen.
This recipe is sponsored by American Dairy Association Mideast. All thoughts and opinions are my own. Thank you to brands like theirs who believe in our mission and recipes so we can continue to share free ones with you. Visit their website for dairy nutrition facts, cooking tips and to learn about dairy farming.
If you make these easy protein bagels, I’d love for you to give them a star rating ★ below. You can also tag me on Instagram so I can see it!
Cottage Cheese Protein Bagel Recipe
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Instructions
- Preheat the oven to 375 and position the rack to the top position. Line a large baking sheet with parchment paper.
- Blend cottage cheese: Place the cottage cheese in the food processor or blender and pulse or blend on high until smooth, stopping to scrape down the sides as needed.
- Add flour: Transfer it to a medium bowl and add the flour. Mix until completely combined and the dough starts to pull away from the sides of the bowl. Transfer the dough to a generously floured work surface and knead the dough 8-10 times, until smooth. Add more flour to the work surface as needed until the dough is no longer sticky.
- Shape and season: Roll the dough into a ball and divide it into 4 equal balls. If you want them to be the exact same size you can weigh out each piece of dough to approximately 80g. Roll each ball out into a 6-7-inch rope, about 1-inch thick. Join the ends to make a circle and pinch the seam tightly to seal. Brush the tops with a beaten egg and top with your seasoning of choice.
Bake
- Bake in the preheated oven until puffed and golden brown, 25-30 minutes. Allow to cool for 15 minutes before slicing and serving. Bagels stay fresh in an airtight container at room temp for up to 4 days.
Air Fry
- Preheat the air fryer to 350 for 5 minutes. Spray the air fryer basket with nonstick spray and air fry for 12-14 minutes, until golden brown and no longer doughy in the center.
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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could these get shaped differently? like more of a hamburger bun style or does the rolling into a rope impact the way they cook properly?
Hi there! That should work but it may take a few extra minutes to cook.
I just tried these, 2 in the air fryer, 2 in the oven. Both delicious, but I think the air fryer wins. I tried plain yogurt previously and didn’t like the after taste. I will make them again. Wish I could send pics!
Thanks Maureen!!
They are delicious!
Thank you!
Can you use whipped cottage cheese and skip the blending?
Hi Lee! I haven’t tested this with whipped cottage cheese, but the point of blending the cottage cheese is to get the lumps out and make it smooth – so I think it should work. Let me know how it goes if you try it!
These are ok, but the photos used are NOT the end result. The photos on this recipe must be of real bagels. which is really misleading and disappointing.
Hi Kim! I just want to clarify that the photos definitely are the actual finished bagels made from this exact recipe. I always photograph the recipes I make and would never use fake, stock, or unrelated photos to represent a recipe. I’m sorry to hear they didn’t turn out as you expected, but I hope that clears up the concern about the photos!
Made these with all purpose flour and followed the notes to add baking powder and salt. These turned out great!! I would personally add a little less salt next time , but that’s preference. I was so happy with the texture and taste!
Now I want to try the gluten free. Which King Arthur? Gluten free 1to 1(i think there is xanthum gum in it )or their gluten free bread flour? Which one did you test?
Hi Andrea! I’m so glad you enjoyed them! Yes, I tested with King Arthur’s 1:1, which has xanthan gum in it.
Every time I make these the center is gummy. I bake them in the oven. I will try the air fryer next. The taste is great!
Hi Sharon! If the centers are coming out gummy in the oven, there are a few things that could contribute to that. Cottage cheese can vary in moisture, and some ovens run a little cooler than others, so they may need a few extra minutes to bake through. I’d also make sure to let them cool for 15 minutes before cutting into them since the centers continue to set as they cool. The air fryer is a great option too. Let me know how that turns out!
Oh my goodness!! These are so yummy!!
So simple, so fast, so good.
Thanks Natalie!
I’ve been making this recipe for awhile. I blend cottage cheese in food processor and then add the flour and pulse. I add flour until it starts to pull away. Dump on floured board and add more flour and knead until not sticky. Roll into ONE log the diameter of a bagel and slice into 4 pieces. Poke a hole with a large dowel and then proceed. So much easier and faster!
Great suggestions, thanks Lori!
Good , tasty and filing. A bit doughy not really a bagel but a good substitute. I bake in the 4 quart air fryer- so convenient as this makes 4 .
Hi Joan! Thanks for taking the time to leave a review and I’m glad you enjoyed it!