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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 toastcottage cheese dip, or creamy avocado dip next time.

cottage cheese bagels with everything bagel seasoning sliced on a tray
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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!

protein bagel dough in the air fryer basket

While this was my first experience making bagels with cottage cheese, I’ve always enjoyed baking bread. 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 proteinHaving 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.

cottage cheese blended smooth in a vitamix

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. 

cottage cheese and self rising flour in a bowl

Divide the Dough

Roll it into a ball of dough and knead until smooth. Divide dough into 4 equal balls. 

bagel dough divided into four equal pieces

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.

3 pieces of dough shaped into bagels and one rolled into a rope

Brush with Egg Wash and Season

Brush the tops with a beaten egg white and top with your seasoning of choice.

brushing unbaked bagel dough with egg wash

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.

freshly baked everything cottage cheese bagels on a parchment line baking sheet

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 2 teaspoons 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.
high protein cottage cheese bagel cut in half on a plate

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.

freshly baked cottage cheese bagels with cream cheese spread in the middle of one

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!

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4.80 from 45 votes

Cottage Cheese Protein Bagel Recipe

Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
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!

Save this Recipe!

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Servings: 4 bagles

Ingredients

  • 1 cup self-rising flour (Note 1)
  • 1 cup full-fat cottage cheese (Note 2)
  • 1 large egg beaten
  • Toppings: sesame seeds, everything bagel seasoning, shredded asiago cheese, or poppy seeds

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 gently floured work surface and knead the dough 8-10 times, until smooth. Skip this step if you’re using gluten-free flour (there’s no gluten to knead).
  • 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 10-12 minutes, until golden brown.
Last step! If you make this, please leave a review letting us know how it was!

Notes

Note 1. Flour. 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 3 teaspoons baking powder and 1/2 teaspoon kosher salt. If you don’t have self-rising flour, you can follow the same instructions as the gluten-free option, but use all-purpose flour.
Note 2. Cottage Cheese. A full-fat cottage cheese is best. I’ve also seen people make these with plain Greek yogurt.

Video

Nutrition

Serving: 1bagel | Calories: 180kcal | Carbohydrates: 25g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 50mg | Sodium: 182mg | Fiber: 1g | Sugar: 2g | Vitamin A: 134IU | Calcium: 54mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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111 Comments

  1. Maria says:

    I have almond flour, xanthan gum, and baking powder. How much xanthan gum do 8 add to this recipe?Thank you

    1. Molly Thompson says:

      Hello! Unfortunately it won’t work with just almond flour. I would search for an almond flour bagel recipe specifically for that because I haven’t tested it this way. Thanks!

  2. Gigi Smith says:

    Followed the recipe to the T. The recipe was very easy to follow, and they tasted delicious; light and airy texture…and they looked great, too! I served them with egg salad, and they were a big hit.

    1. Molly Thompson says:

      Love this! Serving with egg salad sounds amazing. Thanks for sharing, Gigi!

  3. Rachel says:

    I tried this today and it does taste good but the texture is like a biscuit and not a bagel for me. I made 3 instead of 4 so maybe it was too dense? Do you know how I could fix this?

    1. Molly Thompson says:

      Hey Rachel! It should have a light and airy texture to it. Sometimes this can happen if you overwork the dough because the gluten develops too much. I’d try kneading until it just comes together and make 4 instead of 3. Also double check that your self rising flour or baking powder if you’re using regular flour are not expired. Thanks!

  4. Carolyn says:

    5 stars
    Thank you! I made these gluten-free and used a donut pan. FANTASTIC

    1. Molly Thompson says:

      Thank you!!

  5. Bruce Elder says:

    5 stars
    Just made these for my wife and I. Bagel, egg, cheese & sausage breakfast sandwich. These are so awesome. My fist time ever making “bread”. My wife is so impressed that I did this and they came out so good on the first try! Thank you for sending me the recipe!

    1. Molly Thompson says:

      Love that, Bruce! That bagel sandwich sounds amazing. Going to add that to our weekend menu!

  6. Gali says:

    I tried making these today with gf flour. They didn’t really rise and were still not cooked fully after 30 minutes but very brown on the outside. Any tips for next time I make these?

    1. Molly Thompson says:

      Hey there! What gluten-free flour did you use? You’ll also want to make sure your baking powder isn’t over a year old! In general the gluten-free won’t rise quite as much, but they shouldn’t have any problems cooking through the center.

    2. Vicki Bradshaw says:

      Can they be frozen

      1. Molly Thompson says:

        Yes, you can freeze them and put them in the toaster straight from frozen!

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