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!
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
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Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
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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How long can you store the dough in your fridge for?
Tried these & loved the texture! So yummy
Hi there! I actually don’t recommend storing them in the fridge because they’ll get stale faster. Allow the bagels to cool completely and store them in an airtight bag at room temperature for 3-4 days. Or freeze them immediately for up to 4 months. So glad you loved them!
I made these and they were huge hit. I actually doubled the recipe because my kids go through them so quickly. They are now a once a week request.
Love this. Thanks for sharing, Alexi!
It’s in the air fryer right now! So far so good! It looks like it turned out well! Thanks!
Hope you enjoyed it!
This recipe is amazing. Flavor is super delicious and it is so easy. I thought for sure it would be a flop but it was incredibly delicious. I followed her recipe when using all-purpose flour and I used the air fryer. I topped mine with avocado toast seasoning, which is essentially everything bagel.. will make again likely tomorrow.
Thanks Anne! Glad you enjoyed them!
Can I make a pizza dough with this recipe? It’s delicious!
Hi Wendy! Yes you could, but I also have a high protein cottage cheese pizza recipe. HERE it is. Let me know what you think!
You put the oven rack on the very top it doesn’t burn it
Can I use Bread and pizza enriched bleached wheat flour
Hi Connie! Yes, but since it’s not self-rising flour you’ll need to add leavening. For every 1 cup of flour, add:
1 1/2 teaspoons baking powder
1/4 teaspoon salt
The bagels may be slightly chewier with bread flour. Let me know how they turn out!
Hi, I make these bagels all the time, we just love them. I was just wondering if they could be placed in boiling water 1st before baking? Thanks so much for the recipe!
Hi Irene! I haven’t tried this. However, I think you can boil them first, but because this dough is softer and higher in moisture than traditional bagel dough, I’d keep the boil very short. Try boiling them for just 15–30 seconds per side, then bake as directed. You’ll get a slightly chewier, more golden crust, though they may be a little less fluffy. Let me know how it turns out!
I boiled mine and they turned out perfect! This recipe is easy and delicious! A definite keeper! Thanks for sharing!
You’re welcome!
These are the BEST BAGELS 🥯🥯🥯 THAT I HAVE EVER HAD!!! Thank You so much for sharing this with all of us!!! My family loved them and they did not last 😂😂😂 And they came out very pretty also. I did make them mini size so we can have enough. But thank you so much again 🤗🤗🤗
You’re welcome! So glad you all loved them.
I have made these twice now and they hardly rise! I used regular flour with baking powder. I even got new balking powder and same thing. Maybe i need to get the self rising flour?
Did you add salt, too? Mine work perfectly with baking powder and salt added. Teaspoon and a half of BP, 1/4-1/2 teaspoon of salt per cup of flour. Just made them. (And my baking powder is at least two years old.)
These are fantastic! My daughter and I were trying to find a healthy version of our favorite. Everything bagel. I honestly like these better! Fluffy and you can decide how much seasoning to put on them!!!! I highly recommend that you make!
Thank you Karen!
That was so easy and delicious and satisfying. Thank you for sharing
You’re welcome!