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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Delicious, thank you! Everything, cranberry/almonds and cranberry/pumpkin seed.
Thanks Mona! You’re welcome 🙂
Just made them, my first attempt…need to work on the shape/hole a bit, but they taste amazing! Thank you!
You’re welcome!
I make these for my kids all the time and they love them. We use them without the hole in the middle for burger buns! It’s easy for me to just make a few at a time this way and we love them
That’s a great idea! Thanks for sharing, Jen!
Love it! Easy, quick prep producing moist, soft, great tasting bagels/English muffin (the hole never survives baking😂). Variety of options for add ins (blueberries, cheddar cheese…). Everything bagel or just salt as toppings
Thank you!
These are really really good. But my whole family thinks these taste like biscuits, not bagels. Still will probably make again though!
Hi Emily! I’m so glad your family enjoyed them! I can definitely see why you’d say they have a biscuit-like texture. They’re a little different from traditional chewy bagels, but glad they’re worth making again. You should definitely try out my cottage cheese biscuits though, and see if you can tell a difference!
This is a great recipe. I finally can eat bagels that taste good and are gluten free. I used a blend from Nicole Hunn (Gluten-free on a shoestring). And this turned out a fantastic bagel. Thank you
Thanks Amanda! Glad you enjoyed it.
Can I make this recipe with whole wheat flour?
Hi Karen! Yes absolutely. Add 2 teaspoons of baking powder and a pinch of salt to mimic self-rising flour.
I’ve made this recipe a few times before and I loved it so much! I was pleasantly surprised at how easy it was to make! I’m wondering if I can make a big batch and freeze them so I can take them for lunches. Will they thaw soggy if I just leave them on the counter to thaw for a couple hours or overnight, or should I freeze them cut in half and toast them to thaw?
I’m glad you enjoyed it! They’re best if you cut in half before freezing, and pop them in the toaster when you’re ready to eat! You can freeze up to 4 months.
Made gluten free, came out flat. So next time I let flour dough skt for 15 minutes and had to add about 4 T more flour and they were perfect.
Perfection
Thanks Diane!
Made these yesterday in the air fryer with mixed seeds topping, there were delicious 😋 thanks!
Glad you enjoyed them!