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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

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 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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4.81 from 164 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, for egg wash
  • 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 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 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.

4.81 from 164 votes (17 ratings without comment)

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Recipe Rating




390 Comments

  1. Sonya says:

    5 stars
    I did a double recipe so i used 2 cups of self rising flour and a whole 16oz container of Lactaid Cottage Cheese do to the fact I’m lactose intolerant. I did kneed the dough for 10 minutes but it was still sticky. So I rolled it into a log and cut it into 8 pieces, and I put flour on my fingers so the dough wouldn’t stick to me while I shaped the bagels and put the holes in the center of them. I also added a 3/4 cup of cheddar cheese and one finely diced, jalapeno to the dough. And I put thinly sliced jalapenos and more cheddar cheese on top of the bagels.

  2. Amanda J says:

    5 stars
    Better than store bought bagels! My family loves this recipe and I have had fun making different flavor bagels. 5/5!!

    1. Molly Thompson says:

      Love it! Thanks Amanda!

  3. pamela says:

    3 stars
    Sorry Molly.
    Did in oven. Very dry. I’ll try air fryer to see if that’s better.

  4. RC says:

    4 stars
    Hello! In the recipe notes it is instructed to use 3 tsp of baking powder, whereas in the post it is stated 2 tsp of baking powder. Which is the right measurement? Thank you.

    1. Molly Thompson says:

      Sorry about that! It’s 3!

  5. Britt says:

    5 stars
    I used Pushkins GF flour and added the 2t of baking powder. Delicious!! Thank you!

    I also tried with Greek yogurt but it wasn’t as good. Stick to the recipe people!!

    1. Molly Thompson says:

      I tried it with yogurt too and think cottage cheese is definitely better:)

  6. Meems says:

    3 stars
    The bagels were incredibly small, more like a mini-bagel, which is fine. I mention it only so that someone expecting something larger, like even one of those frozen abominations, would not be disappointed in the size.

    I followed the recipe exactly, as I make traditional bagels all the time with great success, and I was very skeptical of this recipe. It certainly comes together quickly and easily.

    The results truly surprised me! For a quick protein snack, I will definitely make again.

    1. Molly Thompson says:

      Hey there! These definitely shouldn’t be mini bagels. They should be the size of the ones in my pictures! Next time try rolling the rope out a bit longer and making a larger circle before baking!

  7. Jennifer Gryskevich says:

    5 stars
    I am by no means a cook but THESE WERE SO EASY AND TASTE AMAZING!! I used Everything Bagel Seasoning.

    1. Molly Thompson says:

      Thanks so much Jennifer! Glad you liked them!

  8. Karli says:

    5 stars
    These are sooo good. I can’t believe how good they are considering how easy they are to make. Even my picky 6 year old likes them.

  9. Julie says:

    5 stars
    Delicious!! I never make bagels because they are time consuming to make. These are very easy and taste great! I sprinkled Asiago cheese on them. I might wait until they are 1/2 way cooked before sprinkling the cheese next time. Thanks for the great recipe!

  10. Hailey Greenfield says:

    5 stars
    So crispy and soft on the inside! I was so excited to try them and I loved them! Good way to incorporate cottage cheese into meals!

  11. Maggie says:

    5 stars
    Delish delish delish and soooo easy. Cooked in air fryer 13 mins at 350 nice and golden brown. I won’t buy in the store anymore. Making on Sunday for the week! I’m thinking blueberries with a sweet cream cheese topper 😋😋so many variations I can make the possibilities are endless! Thanks for sharing this free recipe 🙏🫶🏼

  12. Laura Kelso says:

    I made these GF! I used 1/2 cup of Jules All-purpose flour and 1/2 cup of Bob’s All purpose flour (need to add xanthem gum) and Lactaid (4% milk fat) cottage cheese, then sprinkled with Everything Bagel seasoning–baked them in my convection oven at 375 for 20 minutes and loved them!! Great texture & flavor–this is a keeper 🙂 Thanks so much!!
    To my GF (and lactose intolerant) friends give this a try!

  13. Julia says:

    5 stars
    So easy – so good !! I’ve tried different toppings and loved them all!

  14. Theresa says:

    3 stars
    Hiya I made these today and although they taste and look beautiful I was a little disappointed that the consistency is more of a roll than a chewy bagel. I realize they aren’t going to taste exactly like a regular bagel given the difference in ingredients and the way they are made. Do you think they would hold up to a quick water bath? Do you think that would make them a little chewier like regular bagels.

    1. Molly Thompson says:

      Hello! I find them to be chewy like a bagel, so I’m not sure what happened here. I haven’t tried a water bath, but let me know if you give it a try!

  15. Patricia Gallup says:

    5 stars
    This recipe was spot on. It was delicious and super easy. I did it with the all-purpose flour, which meant that I added the 3 teaspoons of baking powder and a pinch of salt. They turned out so delicious. This will be my regular recipe from now on for my bagels, forget buying store-bought

  16. Angela says:

    5 stars
    I made them and they were fantastic. They are flavorful and yet light and so easy to make. I’m going to try using whole wheat flour next. Do I need to adjust the measures if whole wheat flour is used?

  17. Denise says:

    These came out great! I’m always looking for high protein foods to keep my muscle when restricting calories! I used the air fryer and am very pleased with the results

  18. Michelle says:

    5 stars
    These bagels were so easy to make and were absolutely delicious!! My whole family loved them. This will be a staple in my house going forward!!!

  19. Kelli Moody says:

    5 stars
    Beautiful looking bagels. Do I put the two teaspoons of baking powder to make self rising flour in a whole bag of all purpose flour or the recipe? I did put two teaspoons in the recipe but I think it’s too much, like overpowering for 4 bagels, so maybe it was for a bag of all purpose flour to convert it to self rising. Thank you for any input. They are gorgeous looking, but I can taste my baking powder.

  20. kinga Olson says:

    5 stars
    I love making homemade sourdough bread, but its a serious time commitment of 1-2 days. I found this truly easy recipe and whipped it up in less than an hour. Perfect for breakfast sandwiches for us this morning, and so delicious! thanks for this posting!

  21. Vanja says:

    5 stars
    Great

  22. Danishia says:

    Can use regular unbleached flour?

    1. Molly Thompson says:

      Yes you can, just follow the directions in the notes!

  23. Manpreet says:

    Hi, could I make these with spelt flour?

    1. Molly Thompson says:

      Hey! I haven’t tested these with spelt flour. Report back if you try it!

  24. Jen says:

    5 stars
    Excellent!! Will be making these from now on!! No more store bought bagels for us. So easy , so fluffy, so tasty!

  25. Stephanie says:

    Hi Molly! Great recipe! I made them for dinner, 2 with shredded cheddar cheese on top, and 2 with everything bagel mix and they were a hit. I’m definitely making them again and doubling the recipe next time.

  26. Melissa says:

    Love these bagels! How long will they last if you freeze them?

    1. Molly Thompson says:

      Up to 3 months!

  27. BP says:

    Question, in the recipe notes on the bottom you say to use 3 tsp baking powder and a half tsp salt if you are using reg flour. In your notes before getting to your recipe above it says to use 2 tsp baking soda and a pinch of salt. So I’m confused which one to follow since you said it both ways.

    1. Molly Thompson says:

      Use 3 tsp!

  28. Maureen says:

    Thanks for posting this. These are delicious. Great if you’re trying to watch what you eat easy and satisfying.

  29. Brenda Sparaco says:

    Can you add some cinnamon and raisins?

    1. Molly Thompson says:

      For sure!

  30. Uschi says:

    Sorry, no air fryer… regular oven works??

    1. Molly Thompson says:

      Yep!

  31. ALISON says:

    5 stars
    So easy and so good! I used regular flour and baking powder. Worked perfectly.

  32. Amy says:

    5 stars
    Made this per ur recipe. Very easy and very tasty!

  33. Heidi watterson says:

    Could I use almond flour for this recipe?

    1. Molly Thompson says:

      Hey Heidi! Unfortunately you can’t swap almond flour and regular flour equally because they have different protein and gluten structures. I recommend searching for an almond flour bagel recipe! Thanks!

    2. Erika Mineros says:

      5 stars
      I love making these and adding nutritional yeast to them! Can you clarify the nutritional 180kcalories. Is this the same as 180 calories?

  34. basia says:

    How do I adapt this recipe if I am using Einhorn flour?

    1. Molly Thompson says:

      Hey Basia! I’ve never used Einhorn flour in this recipe but I do know that it absorbs more liquid than traditional flour, so you may need to add a splash of milk or more cottage cheese if you give it a try.

  35. Kathy says:

    5 stars
    These are really good and so easy. Takes no time to throw together. Was nothing to make half savory and the other half sweet. Everyone was happy.

  36. Paula says:

    5 stars
    Delicious and easy bagel recipe! I used whole wheat flour and everything bagel seasoning. The cottage cheese was a was a welcome alternative to yeast. Thank you for this great recipe!

    1. Molly Thompson says:

      You’re welcome!

  37. Julie Sprenkle says:

    5 stars
    These are awesome!

  38. Lori says:

    5 stars
    I’m thrilled that I came across your recipe for these cottage cheese bagels – and I’m amazed at how you (or whomever) came up with the idea of mixing cottage cheese with flour to come up with these absolutely delicious bagels. After tasting my first batch I vowed never to purchase ready made bagels again – why would I when these are so easy and delicious! My 15 year old granddaughter asked to come over today and learn how to make these bagels. She enjoyed the process and will be making them on her own at home from now on. Just look at what you have started!

  39. Penny says:

    Can these be made with coconut/almond flour to make it keto friendly?

    1. Molly Thompson says:

      Hey Penny! I haven’t tried these with coconut or almond flour and my guess it it wouldn’t be quite the same because of the protein structure in coconut or almond flour, but I think I may need to test out a version to share here!

  40. Kay says:

    Thank you for including a gf option!

    1. Molly Thompson says:

      You’re welcome!

  41. Simone says:

    5 stars
    Where has this recipe been my whole life!!! WOW! Totally impressed with these protein bagels thank you for sharing this!! They turned out incredible and exactly like the photo.

    1. Molly Thompson says:

      You’re welcome! So glad you love them!

    2. Bri says:

      5 stars
      These are perfection! Super fluffy, soft on the inside and perfectly crisp on the outside! I hate the amount of ingredients in store bought bagels so I appreciate the simplicity of this recipe. And thank you for the all purpose flour substitution! These will become a staple in our home!

  42. Amanda says:

    5 stars
    So good and easy to make. The texture was nice and moist. My daughter loved them too. Will definitely be making them again. Next time I’ll roll them out thinner and leave a bigger hole in the middle-they turned into a big roll with no hole, but we didn’t mind. Thanks for the awesome recipe.

    1. Molly Thompson says:

      You’re so welcome, Amanda!

  43. Bonnie says:

    5 stars
    Delicious and easy to make! Thank you!

    1. Molly Thompson says:

      You’re welcome, Bonnie!

  44. Amanda J says:

    5 stars
    Better than any store bought bagel! My husband and kids love this recipe.

    1. Molly Thompson says:

      Thank you!

  45. Kristina says:

    5 stars
    These were amazing. I made with bobs red mill Gluten Free flour
    2tsp of baking powder and lactiad cottage cheese. They turned out so much better than expected. Quick easy and delicious. Best yes they are gluten free and dairy free. Yum yum

    1. Molly Thompson says:

      I’m so glad you shared this Kristina! Love that you made them gluten free and dairy free.

    2. Sharlana says:

      FYI—Lactaid brand cottage cheese still contains dairy. It just has an enzyme to remove the lactose in the dairy product, not the dairy. 😊

  46. Stacey says:

    5 stars
    This was REALLY good and simple to make. The bagels turned out crisp on outside and light and fluffy inside. I used all purpose flour instructions in my air fryer. YUMMY!

    1. Molly Thompson says:

      Thank you!

  47. Jaime says:

    5 stars
    Love, these are so good! I want to make a large batch and send them to school with my daughter.. have you tried freezing?
    Thanks

  48. charly says:

    5 stars
    Made these sprinkled with parmesan. Delicious! So easy – will definitely make them again. Thank you!

  49. Vicki says:

    5 stars
    Just made the bagels!! This is my new go to for bagels.

  50. Niki says:

    What happens if you use low fat cottage cheese to save calories? Since you said it was best to use full fat. Does the texture change? Does it work at all?

    1. Molly Thompson says:

      Yes it could change the texture! But I’ve tried it with low fat and it’s worked too!

  51. Jan Holdorf says:

    Love these bagels so much. I donate plasma and need to eat high protein foods without tons of calories. Love carbs, but the calories for protein is usually not worth it. These bagels are the perfect answer.

  52. Lisa says:

    5 stars
    These are so good. I’ve made them a few times now. I make breakfast sandwiches with them. And my kids like them for lunch!

  53. Jeanne says:

    I love this recipe! My kids have no idea they’re getting protein with their carbs. I double the recipe and make half cinnamon raisin and half everything. Don’t stick self-rising flour so followed the substitution. Thanks for sharing!

  54. Pam says:

    5 stars
    I woke up at 4 am with bagels on my keto brain. I needed a recipe that I could use what I had on hand. I only had 3/4 cup cottage cheese so I adapted the self rising flour to 3/4 cup too. This made 3 bagels. I sprinkled on shredded Parmesan cheese and then baked them off. I wish I could leave a photo, because they are beautiful! Not overly chewy. It is like a bagel and a biscuit made a love child. Thank you for sharing this recipe!!! Now I can have bagels again.

  55. Tanya Vabalas says:

    5 stars
    These were so good! I used onion for the topping and toasted them afterwards. It gave them a nice crunch on the outside and soft and chewy on the inside. Didn’t have any cream cheese so it was just a little bit of butter. I’ll be doubling this next time.

  56. Lisa Borges says:

    5 stars
    Really really good!

  57. Kit says:

    Don’t have self rising flour. What do I use?

    1. Molly Thompson says:

      Hey there! Instructions are in the recipe notes!

  58. Zandria says:

    5 stars
    Amazing! So good and easy!

    1. Molly Thompson says:

      Thanks!

  59. Robyn says:

    5 stars
    This is a great recipe! Thank you! I added sharp cheddar and jalapeños to the top before I took them out of the oven. Thank you again!

    1. Molly Thompson says:

      This combo sounds incredible!

  60. Tracy Muscatello says:

    5 stars
    These bagels really are amazing!
    My doctor told me they never have a bagel again and now I can!
    I thought they would taste like imitation bagels, but they taste like the real deal. If not better!

    1. Molly Thompson says:

      Love that!! Such a win!

  61. Maybe not says:

    5 stars
    Worked well. Mixed cheddar into it

    1. Molly Thompson says:

      Thanks!

  62. Amy Morris-Dudley says:

    5 stars
    Shockingly delicious! The holes all closed up during baking, but that’s no problem. Their density was similar to a bagel and the exterior reminded me of baking powder biscuits. Have you tried boiling them like New York style bagels before baking? I’m curious if that would give the exterior a more bagel-like chew. Regardless, we will be making these again and again and again!!!

    1. Molly Thompson says:

      Hello! Thanks so much. I haven’t tried boiling them but I bet it would work. Glad you liked them!

  63. Aimee says:

    5 stars
    This was my first time making any kind of bagel at home and this recipe is amazing!!! I used with Greek yogurt and am so surprised at how easy and yummy they are!

    1. Molly Thompson says:

      Thank you! Glad you liked them.

  64. Stephanie says:

    Can I make these with whole wheat flour since I can’t have white ?

    1. Molly Thompson says:

      Yes you can!

  65. Natalie says:

    Can I mix up the dough in a food processor? Excited to try these

    1. Molly Thompson says:

      Hello! No I wouldn’t mix up the dough in a food processor. You could do it in a stand mixer though!

  66. A.Grice says:

    4 stars
    These taste delicious. I didn’t add any flavor(s) to the bagels because I wanted to see how they tasted plain and I loved them. When I added the recipe to my Macro Nutrition Calculator, they came out to 9g of protein each, which is fine. Thanks for the recipe!

    1. Molly Thompson says:

      Thanks!

      1. Regina Frieden says:

        5 stars
        Made these today for the first time. I won’t be buying bagels ever again! Going to try cinnamon or blueberries.

  67. Amanda says:

    5 stars
    Love this recipe, so easy to make and they taste great! Highly recommend it.

    1. Molly Thompson says:

      Thanks Amanda!

  68. Leanne says:

    5 stars
    Love love love these bagels!!! I did have to use a lot more flour while kneading than the recipe called for, in order for the dough not to be sticky. This would definitely affect the calorie and carb count, but still many fewer calories and way healthier than a normal bagel!

    1. Molly Thompson says:

      Thanks so much!

  69. Paula says:

    Hi, can you tell me in grams for flour and cheese? Thank you, wanna try this

    1. Molly Thompson says:

      Hello! There’s a little toggle in the recipe card for metrics!

  70. Mary E says:

    5 stars
    I’ve seen similar recipes all over social media. Today I decided to give it a try. Delicious! And it brought me to your website as well. Double win!

    I found my air fryer required the full 12 minutes to keep them from being a little doughy in the middle. Will use this recipe often as I am always looking for a high protein small portion breakfast. But I can also see using the bagel for lunch sandwiches.

    1. Molly Thompson says:

      YES so glad you found my website! Glad to have ya!

  71. Brianna says:

    5 stars
    This recipe is perfect!! I have been making the Greek yogurt version for a while but this one is far superior. It makes a very fluffy, higher protein bagel! You can use this recipe for many other “healthier” bread alternatives. Highly recommend.

    1. Molly Thompson says:

      Yes you’re so right! It’s like magic! Thanks, Brianna.

  72. Tina says:

    5 stars
    Love this healthy recipe! I’ve made it a few times and am noticing my bagels are flat and mushy on the inside. Any tips?

    1. Molly Thompson says:

      I would check the expiration on your ingredients first! Maybe buy fresh and then check the temp of your oven and make sure it’s calibrated correct:)

  73. Kathy says:

    4 stars
    Not too bad. I used my mixer and that was fantastic to incorporate the dough. I will weight my dough next time so that they are more even in size. Will also make the bagel wider as they pretty much closed up in the middle. Might try adding a little cinnamon and raisens for something a bit different.

    1. Molly Thompson says:

      Love those tips Kathy! Thanks for sharing.

  74. Kimmie says:

    5 stars
    I forgot to say that i sifted the flour and it raised very well and did not fall flat.

  75. kimmie says:

    5 stars
    Came together great, cooked really well even after i made my own homemade self rising flour for the recipe. They tasted really good. Next time i will not put the bagel seasoning on them. It was a little to strong.

    1. Molly Thompson says:

      Thanks!

  76. Shirley says:

    Can’t wait to make these but I would like to know how much xanthan gum to use? I will be making my own self rising flour. It doesn’t say in you recipe I’m trying to follow.
    Thanks. Shirley.

    1. Molly Thompson says:

      Hey Shirley! You don’t need xanthan gum if you’re making self-rising flour. That’s only for gluten-free bagels! Just use regular flour, 3 teaspoons baking powder and 1/2 teaspoon kosher salt. Thanks!

  77. Alex Sherwood says:

    5 stars
    These turned out awesome! Have you ever experimented using almond flour?

    1. Molly Thompson says:

      Hello! I haven’t, but I don’t think it would work. It’s a very different protein structure and the ratios wouldn’t work. I should develop another almond flour bagel recipe!

  78. Linda says:

    5 stars
    So easy and so good. Will be making these regularly. Thanks!

    1. Molly Thompson says:

      Thanks so much!

  79. Kathryn Osmond says:

    4 stars
    Thanks for the recipe, easy to make and tasty!
    Note the texture is a bit spongey,which didn’t bother me at all . Will definitely make again.

    1. Molly Thompson says:

      Thanks!

  80. Donna says:

    4 stars
    Very good bagels! Better than the one I tried with yogurt:) 2 of mine fell a little flat, but still good!

  81. Donna says:

    Very good. Better than the one I tried with yogurt:) 2 of mine fell a little flat, but still good!

    1. Molly Thompson says:

      Thanks, Donna!

      1. Jan Schwarb says:

        5 stars
        Oh my gosh, these were so good. I am not a fancy cook at all as a matter of fact, I had to look up a video to watch on how to knead dough because I’ve never made anything that I needed to knead! I used King Arthur’s all purpose flour and added the baking powder and salt and they came out wonderfully! Cannot wait to share these with my family and friends. Thank you.

      2. Alishia says:

        Just made these and they are amazing. Will definitely make these again. Very hard to eat just one

        1. Molly Thompson says:

          Love that!

  82. Christy says:

    5 stars
    So GOOD! I didn’t have cottage cheese so I substituted ricotta cheese. Will definitely make again and try with cottage cheese.

    1. Molly Thompson says:

      Thanks!

  83. Diana says:

    5 stars
    I have been dying make these. Let me tell you….THEY DO NOT DISAPPOINT !!!
    So so easy to make and delicious. Thanks for a great recipe

  84. Cj says:

    5 stars
    Made these and they were so good! I used 1% cottage cheese and turned out fine! Also next time I’m dipping these into a bowl with toppings instead of just doing a sprinkle. Will be making again, and already sent 3 people the recipe!!

    1. Molly Thompson says:

      Thanks so much! I so appreciate you sharing the recipe!

    2. Sarah says:

      5 stars
      Just made these & they are very good. Can’t wait to try one tomorrow morning toasted. I’ll definitely make these again. I did mine in the air fryer that has the trays instead of the basket. Still turned out great!! Did them for 11 min & were perfect

      1. Molly Thompson says:

        Thank you!

  85. Shannon says:

    5 stars
    Yum! Seriously so good. Followed the recipe as listed.

    1. Molly Thompson says:

      Thanks Shannon!

  86. Karina says:

    3 stars
    Made these 3 times – first time amazing! Worked as planned and delicious. The next 2 times I’ve really struggled to get the dough to be not sticky enough to handle and it’s been a lot trickier. I keep adding flour which works temporarily but then they go too sticky again and stick to everything. Any tips??

    1. Molly Thompson says:

      Hey Karina! It could be the humidity in the air or the way you’re measuring. However, if you’re adding flour it shouldn’t turn sticky again. Not sure how that happens! Take a look at the video to get an idea of what it should look like. It should be slightly sticky and you can flour your hands to help. Thanks!

      1. Silvija says:

        5 stars
        Made mine gluten free and doubled the recipe. We absolutely loved it and plan on making them again. Got 8 small bagels out of the recipes but they were airy and delicious. I kneaded by hand and will try mixer next time to see if makes any difference in the dough.

        1. Molly Thompson says:

          So glad you liked them!

  87. Amy says:

    5 stars
    These were fabulous!! I will make them again and look forward to experimenting with some mix-ins!

    1. Molly Thompson says:

      Thanks, Amy!

      1. Lisa Borges says:

        Absolutely great – loved how they turned out!

        1. Molly Thompson says:

          Thanks!

  88. Lilly says:

    5 stars
    I never ever comment on recipes but I just made these and they’re AMAZING! I was feeling a bit experimental so boiled two of the bagels before baking and baked the other two per your instructions. Both are amazing – wasn’t sure if boiling them would work because it’s a non-standard recipe, but it created a lovely chew and super crispy crust. These are a new staple for me, it’s so great to have a high-protein bread that’s genuinely as delicious as its traditional counterpart 🙂

    1. Molly Thompson says:

      I’m honored you commented, Lilly! Thanks so much for sharing your experiment!

    2. Joanne says:

      Hi Lilly – how long did you boil them? I wanted to try that too! Thanks

      1. Molly Thompson says:

        Yes please share!

  89. Melissa says:

    Could you do these as “mini” bagels? If so, how many would you recommend making and would it change cook time?

    I’m also wondering if blue berries can be added in?

    1. Molly Thompson says:

      Hey Melissa! I haven’t tested this, but I think you could do it! I would try and make 8 bagels and cut the bake time in half to start. Let me know if this works!

  90. Terri Fullerton says:

    5 stars
    I made cheddar jalapeño, everything bagel and chocolate chip! They all turned out amazing. I’m gonna try blueberry, cinnamon and pumpkin next!

    1. Molly Thompson says:

      Wow sounds amazing!!

  91. Katie says:

    Any recommendations for making these blueberry? I keep frozen wild blueberries in the freezer so I’m curious if I can include them.

    1. Molly Thompson says:

      Hey there! I haven’t tried it but I think you could add them straight from frozen. Start with less and see how it goes because they do have some moisture so I’d be curious how that affects the dough. Thanks!

  92. Andrea says:

    5 stars
    The bagels were amazing. I’m about to try this as a pizza crust fingers crossed it works out well!!

    1. Molly Thompson says:

      OMG yumm pizza crust! Please report back!

  93. Nanci says:

    I cooked mine in a silicone mold, and they came out raw in the middle after 30 minutes. not sure what I’m doing wrong except maybe not letting them sit long enough after I take them out of the oven? The dough was pretty moist when I put them in. Suggestions?

    1. Molly Thompson says:

      Hey there! You don’t need to cook them in a silicone mold. You can just shape them and bake them on a sheet pan. Thanks!

  94. Chris says:

    5 stars
    These are delicious. My husband said they are better than a Dunkin’ donut bagel.

    1. Molly Thompson says:

      Wow that’s a huge win! Thank, Chris!

  95. Julie says:

    5 stars
    So good! These were easy to make and turned out delicious in the oven. Thanks for the recipe!

    1. Molly Thompson says:

      Thanks, Julie!!

  96. Jenay says:

    5 stars
    Can you put seasoning in the dough?

    1. Molly Thompson says:

      Yes you can!

  97. Naomi says:

    5 stars
    I’ve made these 3 times now, two of those times with my young children! (6 and 3). I added seasoning in with the flour because when baking with littles, brushing anything on top of dough becomes insane 🤪 and it came out great! Thank you for this recipe from a parent whose trying to eat right while in a stressful life chapter. 🙂

    1. Molly Thompson says:

      I feel ya, Naomi! My kids are 2 and 4 and I’m in the same boat! Thanks for taking the time to share:)

  98. Haylee Magness says:

    5 stars
    Just made these! They turned out beautiful! So yummy🖤🖤

    1. Molly Thompson says:

      Love that!! Thanks!

  99. Amanda Coffey says:

    Could I throw some pumpkin puree in for a pumpkin flavored bagle?

    1. Molly Thompson says:

      I haven’t tried this but you definitely could! Maybe reduce the cottage cheese a bit because the pumpkin will add too much moisture. Blot the pumpkin dry too!

  100. Kelli says:

    5 stars
    These are absolutely delicious. 20-30 min start to finish. Perfect

    1. Molly Thompson says:

      Thanks, Kelli!

    2. Shirah says:

      5 stars
      The downfall is now this is the only way they eat bagels, the great thing is making memories with my grandbabies and passing down recipes and the know how that you can do it and not have to spend money. I’m more farm girl than city girl so this is a fabulous add

      1. Molly Thompson says:

        Love this! Thanks!

  101. Teri says:

    Can you use almond flour?

    1. Molly Thompson says:

      Hey there! No, you can’t swap almond flour because they have very different structures and textures. I recommend searching an almond flour bagel recipe instead! Thanks!

  102. Carina says:

    5 stars
    So easy and so yummy!

    1. Molly Thompson says:

      Thank you!!

  103. Gloria says:

    5 stars
    I just want to tell you that I made these bagels and I love them and I intend to keep making them I want to thank you so very much. It’s great to have options when we’re trying to be more mindful of our carb content. Have a beautiful day.

    1. Molly Thompson says:

      Love that! Thank you!

  104. neva says:

    5 stars
    I was outside when this overwhelming delicious aroma awakened my senses.
    My neighbor Stephanie stepped out so I asked her “what are you cooking, it smells so good”?
    She told me she was trying out a new recipe “bagels made with cream cheese, only 3 ingredients”.
    An hour late there was a knock on the door. It was her young son with 2 fresh bagels!
    These bagels are the best! The bagels were moist, just right amount of chewy, crust was lightly crusted with everything seasoning atop.
    My better half and I ate them plain.
    So so good!
    Thank you Stephanie for the bagels and a new tried and approved recipe Very impressed,
    I can’t wait to make a batch myself.

    1. Molly Thompson says:

      Thanks so much!

  105. Cherie says:

    4 stars
    I have made these once before. These cottage cheese bagels are delicious and super easy to make. I like mine with sesame seeds. I baked them in the oven last time, but I am trying the air fryer this time. I didn’t have self rising flour so I just made my own by adding 1 1/2 tsp. of baking power to the flour and sifting it together. Works the same. Next time I am going to try using plain yogurt.

    1. Molly Thompson says:

      Thanks for sharing! Glad you like them!

  106. Marilyn Mendez says:

    5 stars
    Super easy to make and they came out so yummy!!! Thanks!

    1. Molly Thompson says:

      You’re welcome!!

  107. Julie says:

    5 stars
    Loved them! Grey recipe thanks for sharing!

    1. Molly Thompson says:

      Thank you!!

  108. Joanna says:

    5 stars
    I was sceptical about the two ingredients bagel, but OMG they were amazing! I used GF bread flour and they came out fantastic! Thank you !!

    1. Molly Thompson says:

      So glad to hear that! Thanks!

  109. Sandra Alexander says:

    It’s actually a question, can you make cinnamon raisin or cinnamon crunch bagels with this same recipe and just add cinnamon and raisins?

    1. Molly Thompson says:

      For sure!! You could even use the cinnamon chips like Panera does.

  110. ali says:

    whats the ratio of replacing cottage cheese to using greek yogurt?

    1. Molly Thompson says:

      1:1 ratio!

    2. Harriet says:

      5 stars
      So delicious and surprisingly easy to make! I definitely plan to make them again soon!

      1. Molly Thompson says:

        Love that!!

  111. Lisa says:

    5 stars
    Delicious and so easy. I made mine gluten free follow instruction changes in your notes and used Greek yogurt. Loved them. This recipe is a keeper! Thank you for sharing.

    1. Molly Thompson says:

      You’re so welcome, Lisa! Thanks for sharing!

      1. Krissy says:

        5 stars
        I have been wanting bagels but didn’t want the calories! I’m loving these and was so easy to make. Only change I made was I didn’t use the egg wash but used a small amount of milk.

        1. Molly Thompson says:

          Yes milk is a great option to brown the tops too! Thanks, Krissy!

  112. Cathy says:

    Love this recipe! My family also loves it. I ran out of self rising flour so I made it with whole wheat flour and added 2 tsp of baking powder and 1/4 tsp of salt for every cup of flour. I did not add the xanthan gum that was recommended for the gluten free ones. They did not rise as much as I wanted them to but still tasted great.

    1. Molly Thompson says:

      So glad you like them, Cathy!

    2. Kerry says:

      5 stars
      Mind blown!!! I knew you had a recipe for these so I googled “bagels made with cottage cheese” and YOUR recipe came up first!! I can’t believe how amazing these are! And how delicious! So light and airy. They have perfect destiny and are chewy!

      1. Molly Thompson says:

        Thanks so much, Kerry!! Glad you like them!

  113. Sara says:

    5 stars
    These are excellent! I prefer them with self rising flour I make with bread flour. The best part I don’t get reflux after eating like all of the store bought products. The only negative I have is they call to me 😂

    1. Molly Thompson says:

      Love that Sara! Thanks for sharing!

  114. Maddie says:

    Just whipped some up for breakfast as I’ve been craving everything bagels and my goodness they’re good and so easy to make! Thank you this simple and delicious recipe!!

    1. Molly Thompson says:

      You’re so welcome, Maddie! Thanks for taking the time to share.

  115. Kalpana Robbins says:

    5 stars
    Amazing!! I was sceptical about the recipe but honestly they were fabulous! 💗 thanks for the post!

    1. Molly Thompson says:

      You’re so welcome!

  116. L says:

    5 stars
    Absolutely love them. Unfortunately, unfortunately, the video does not play only the sound.

    1. Molly Thompson says:

      Hey there! So glad you love them. I just checked and the video seems to be working for me. Thanks!

  117. Nina says:

    5 stars
    Holy cow, why did I wait so long to make these. So so so good. Thank you!

    1. Molly Thompson says:

      I dont know, but I’m so glad you did! So glad you liked them!

    2. Amanda says:

      Do you need the egg?

      1. Molly Thompson says:

        It’s for the egg wash! You could do without it but it won’t be as golden brown on the top.

  118. Carol says:

    5 stars
    So easy! Have shared and everyone is a fan

    1. Molly Thompson says:

      Love that, Carol! Thanks!

  119. Laurel says:

    5 stars
    Really good! The first time I made them I used AP flour and missed the note about baking powder so they came out flat and sad (but still edible). This time I followed better and they were fluffy and delicious! Not as dense as a traditional bagel, but that would be expected with so few ingredients. Also, she wasn’t kidding about a GENEROUSLY floured work surface when kneading as the dough is sticky and needs that extra flour to come together and not stick to your counters. Will definitely be making again!

    1. Molly Thompson says:

      Thanks, Laurel! So glad you like them!

  120. Katie says:

    5 stars
    Just made these. I didn’t have self rising flour so I followed the directions for the GF bagels but with AP flour. These might be the best bagels I’ve had!! Thanks for a great recipe!

    1. Molly Thompson says:

      Thank you so much, Katie! Love that!

  121. Lynne Marie says:

    Love these bagels! I’ve made cinnamon, cinnamon raisin, and blueberry. They come out the perfect consistency (chewy, dense inside/crunch outside) every time!

    1. Molly Thompson says:

      Thanks, Lynne!! Sounds amazing!

  122. Heather Parr says:

    5 stars
    These are absolutely delicious and super easy to make! This was my first time making bagels, and I can’t wait to start playing with different types of flour!

    1. Molly Thompson says:

      So glad you like them, Heather! Thanks for taking the time to comment.

  123. Stacy says:

    Hi Molly, Can’t wait to make these. I have a gluten free question for clarification. Can I get great results with King Arthur’s gluten-free measure for measure flower for protein bagel recipe? Thank you in advance! Can’t wait to make these gems! Stacy, Florida

    1. Molly Thompson says:

      Hey there! Yes, I tested this recipe with that flour. Just make sure you add the baking powder too!

      1. Jordan says:

        5 stars
        These were great! Thank you! Can you make the dough and refrigerate it for a couple days before cutting into 4’s and baking? These took me a while to make, and I can’t tell if it would be better to bake a double batch or to make two doughs and save one for another day. Thank you!

        1. Molly Thompson says:

          That’s a great question! I’d recommend doing it overnight, but probably not a couple of days. If they were a yeast bread, I’d say yes, but because they’re made with baking powder/soda it likely will cause them to fall. I think you’re better off making a double batch and freezing half of them. Hope that helps!

  124. Jen says:

    Do you add the xanthan gum to the AP flour?Or just the baking powder and salt?

    1. Molly Thompson says:

      Hey Jen! If you’re using all purpose flour, only add the baking powder and salt. The xanthan gum is for those using a gluten-free flour blend that doesn’t have xanthan gum in it.

  125. Teresa says:

    4 stars
    My kiddos and I loved it! We ate them as is and as a breakfast sandwich with turkey bacon and over medium eggs, delicious!!!

    1. Molly Thompson says:

      This sounds incredible!! I’m going to make breakfast sandwiches with them asap!

  126. CeeCee says:

    5 stars
    These were so good. I only had low-fat cottage cheese – not sure if this is why, but initially, the dough mixture was too dry. I added a tablespoon of whole milk and bazinga – it worked! Thank you for the great and easy recipe. PS: My daughter has celiac; we’re going to try your GF steps and see how it goes.

    1. Molly Thompson says:

      THank you so much for taking the time to share!

  127. Ken says:

    These are great I just made them using king Arthur’s wheat keto flour and I loved them
    Thanks

    1. Molly Thompson says:

      Thanks, Ken! I’ve never tried their keto flour but will have to soon!

    2. Maureen says:

      How much of the Keto wheat flour did you use in the recipe? 1 cup?

  128. Samantha says:

    5 stars
    The best thing I’ve ever made !!! Thanks for the share, they are my new addiction & turned out perfect in my air fryer. Hard to only eat one though HAH!

    1. Molly Thompson says:

      OMG love this!!! Thanks, Samantha!

  129. Jennifer says:

    1 star
    Do yourself a favor don’t make this. All it does is so gummy you can’t make a dough. Did exactly what it said. No dough to be found. I had to add a ton more flour to even be able to do anything with this. This recipe is a dud

    1. Molly Thompson says:

      Hey Jennifer! Bummer you felt this way. There are tons of reviews saying this recipe is the best they’ve ever made. Sounds like something went wrong with your ingredients or measurements. Would love to help you figure out what went wrong! What kind of cottage cheese and flour did you use? How were you measuring the ingredients? Thanks!

  130. Whittnie says:

    Can you use bread flour?

    1. Molly Thompson says:

      You could, but they may have a slightly chewier texture! Just be sure to follow the instructions to add the baking powder and salt.

  131. Mila Garcia says:

    3 stars
    Definitely had to add more flour to the mix was way to sticky to work with but definitely good

    1. Molly Thompson says:

      Hey Mila! Yes, the recipe recommends adding more flour as you knead it!

  132. Jeanne says:

    My daughter raved about these for ages so I finally tried. Followed the recipe to a T and they turned out excellent! I used all purpose flour with additional baking powder and salt. These are fantastic toasted, and I can imagine that the topping possibilities are endless! I’ll definitely be making these a lot! Thanks for the recipe!

    1. Molly Thompson says:

      Thank you so much!!

  133. Victoria says:

    5 stars
    I loved these! Mine didn’t quite fluff up so they were very skinny bagels. If you have tips, I’m happy to hear them. They still tasted amazing though!

    1. Molly Thompson says:

      Hello! What kind of flour did you use? You’ll want to make sure you’re self rising flour or baking powder isn’t expired. It shouldn’t be any older than 6 months for best results!

  134. Niki says:

    5 stars
    Hello, how many grams has cottage wich used to for this recipe?

    1. Molly Thompson says:

      Hey! 220g of cottage cheese. Thanks!

  135. Samantha says:

    3 stars
    These are very tasty but the dough is so sticky very hard to deal with. Resembles wallpaper paste.

    1. Molly Thompson says:

      Hey Samantha! Make sure you generously dust the counter with flour and knead it into the dough with the palm of your hand. This prevents it sticking and develops the gluten so it shouldn’t be sticky by the time you shape them. Be sure to watch the video at the bottom of the recipe card to see what it should look like!

  136. Debbie says:

    5 stars
    I made a batch of these with everything seasoning . Delicious,you would never know there is cottage cheese in it. Love this

    1. Molly Thompson says:

      Thanks, Debbie!

  137. Kay says:

    5 stars
    I made a half batch of these today with oat flour, chia seeds & Mrs Dash garlic & herb seasoning. I was worried because I only have lowfat cottage cheese, but they still turned out really good. The only issue I had was that lack of gluten combined with the stickiness of the dough wouldn’t let me work them into a bagel shape, so I essentially made scones. Very nice texture nonetheless (crusty on the outside, soft in the middle). I will definitely try these again, next time maybe using half regular & half oat flours.

    1. Molly Thompson says:

      Thanks, Kay! I’ll have to try it this way next time!

  138. Amber Stirlen says:

    Every time I make these I need about twice as much flour to cottage cheese, otherwise the dough is way too sticky! I’ve tried two different types of self-rising dough and full fat cottage cheese and still the same result.

    1. Molly Thompson says:

      That’s so interesting! I haven’t had this issue and I haven’t heard this feedback. You should generously flour your work surface and need a bit more flour into the dough. Maybe that’s where the extra flour comes in!

  139. Joanne Morrissey says:

    The egg is in recipe, is it for the egg wash? I don’t see an egg anywhere else. Thanks.

    1. Molly Thompson says:

      It’s for the egg wash!

  140. Lindsay says:

    Hi there! First time making, with gluten free flour. On here, it says 3 tsp baking powder but on the Instagram caption, it says 2. Which one should it be? I did 2 and a half- they came out fluffy but also still a little doughy in some parts inside after 14 mins. Thanks!

    1. Molly Thompson says:

      Hey Lindsay! It should be 3! I retested them after sharing on Instagram and decided they needed a little more baking powder. Cover them with foil and bake a little more if they’re taking longer. This could also be variation in oven temps!

      1. Kashmir Arnold says:

        Just made these and they are fantastic! The extra flour while kneading is a must! Is the egg wash supposed to go on the whole bagel or just the top where you’re putting your seasoning?

        1. Molly Thompson says:

          Thank you! So glad you liked them. The egg wash just goes on the tops.

  141. 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!

  142. Jenn says:

    5 stars
    Obsessed with these! Great recipie!

    1. Molly Thompson says:

      Thank you!!

  143. 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!

      1. Sandra Zervakis Chionis says:

        5 stars
        Delicious! This is my first time trying a cottage cheese bagel recipe and it turned out excellent. I couldn’t get the dough into a rope, because it was too sticky, so I just made bagel balls and it is still great. I used everything bagel topping and they are amazing! I will try again to see if I can master the rope part of the recipe.

        1. Molly Thompson says:

          Hey Sandra! Make sure you knead the dough with a decent amount of flour to help prevent it from sticking. It’s important to knead it to develop the gluten (if you aren’t doing gluten-free) and it helps knead a bit more flour into it which makes it less sticky. Thanks!

  144. 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!

  145. Carolyn says:

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

    1. Molly Thompson says:

      Thank you!!

  146. 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!

  147. 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!

  148. Nicky says:

    Hi, i am soooo excited to make these. Before i do, just checking no egg goes in the mix? Just on top of the bagel?

    1. Molly Thompson says:

      Hey Nicky! That’s correct. It’s just for the egg wash!

  149. Eggy says:

    Could almond flour be used instead

    1. Molly Thompson says:

      Hello! No, you cannot sub almond flour in this recipe. It has a very different protein and gluten structure. I recommend searching for an almond flour bagel recipe!

  150. Marissa says:

    5 stars
    It definitely helps to up my protein in the day a little bit! It was a good, yummy alternative to regular bagels. I will say, I’m not sure if it’s because I’m at very high altitude, but they didn’t rise as much as I had hoped. Just something to play with living in the mountains!

    1. Molly Thompson says:

      Hey Marissa! I know that can be tricky! Also double check that your baking powder or self-rising flour isn’t older than 1 year. That can make a difference. Thanks!

  151. Rachel says:

    5 stars
    So easy and so delicious!! I had to eat one right out of the oven.

    1. Molly Thompson says:

      Love that! Thanks!

  152. Jana says:

    5 stars
    I just made these today. I am no disappointed at all. I used jalapeno everything seasoning. These are so delicious. Thank you for sharing the recipe.

    1. Molly Thompson says:

      Hey Jana! The jalapeno sounds INCREDIBLE. I’m going to try that next with some shredded cheddar. Thanks!

  153. Ernie says:

    4 stars
    Would be 5 stars for Great chewy bagel texture. One star loss for Very strong baking powder taste/after taste. Thinking maybe my just purchased self rising flour needed to get better distribution. Will try with APflour & own BP per notes next time to see if I can’t hit the 5 stars

    1. Molly Thompson says:

      Thanks, Ernie! Yes, this could just be personal preference or the type you purchased. Make sure you get aluminum-free baking powder. Thanks!

  154. Cathy K says:

    If I am using AP flour, do I need to add xanthum gum? Or just the baking soda and salt?

    1. Molly Thompson says:

      Just the baking soda and salt!

  155. Elissa says:

    5 stars
    As easy as it sounds and really tasty and satisfying as a bagel option. I added some shredded cheese and everything bagel seasoning right into the dough, then brushed with egg and sprinkled very lightly with more everything seasoning.

    1. Molly Thompson says:

      Sounds amazing!!! Thanks!

  156. Quynn says:

    5 stars
    These turned out amazing! This was my first time making any kind of bagel and the directions were easy to follow. Can’t believe they’re made with cottage cheese. Thank you for this recipe! My 4 y.o. loved em too

    1. Molly Thompson says:

      You’re so welcome!!

  157. Melanie says:

    5 stars
    These were really easy to make, and they turned out so delicious! I am saving this recipe (truly the easiest one I’ve found for high protein bagels!) and sharing with all of my friends!

    1. Molly Thompson says:

      Love that, Melanie! Thank you!

    2. Vicky Gustavison says:

      5 stars
      I made these today and they are very good. I’m so pleased at how they turned out. I put one batch in the oven and one in the airfryer. Both are good, but I think the oven batch might have cooked slightly better. The ones in the air fryer didn’t look quite cooked on the bottoms after 10 minutes so I turned them over and popped them back in for 2 more minutes. The one I sliced and ate was cooked nicely. They were so easy to make. Next time I will roll the ropes a bit longer so when I join them there is a bigger hole. They rise so much and many of mine completely closed. I was afraid the ends wouldn’t stay closed when they cooked, but they did nicely.

      1. Molly Thompson says:

        Love this feedback, Vicky!! Thank you!

  158. Brittany says:

    5 stars
    So good!!!! I was born and raised on bagels (SoFlo Jewish community) and these were fantastic!! 5 stars all around!

    1. Molly Thompson says:

      Wow—what a compliment!! Thank you, Brittany!

  159. Catherine says:

    Mine didn’t puff up like in the video 🙁

    1. Molly Thompson says:

      Sorry to hear that!! Did you make the gluten-free version? Would love to help troubleshoot!

  160. Adam says:

    2 stars
    Tried to make them gluten free, using a rice/oat flour mixture, with the added baking powder and salt. Bagels had no rise at all.

    1. Molly Thompson says:

      Hey Adam! Double check that your baking powder isn’t expired! If it’s been longer than 6 months, I’d try buying new and trying them again. Hope this helps!

  161. Chanel says:

    5 stars
    Amazing! A welcome addition to Mother’s Day breakfast. Easy to make, I cooked them in my oven’s air fryer. They came out delicious, light, and fluffy!

    1. Molly Thompson says:

      Thanks for commenting, Chanel! Glad you enjoyed them for Mother’s Day!

  162. Tina says:

    I have made these twice in a week and they are so delicious. I have to now have cottage cheese available in my fridge because my family says these are better than store bought!

    1. Molly Thompson says:

      This is the best compliment!! We’re the same!

      1. Melissa says:

        5 stars
        So delicious!! And so easy! My everything bagel seasoning was a little salty, so I’m looking for some recommendations there, but so many topping possibilities!

        1. Molly Thompson says:

          Thanks, Melissa! Maybe try another seasoning or make it yourself. You could do cinnamon crunch like Panera, asiago cheese, cinnamon raisin, or even savory options!

  163. Catherine says:

    Ohh. Excited to try for Mother’s Day! Can I make the dough the night before and store in fridge?

    1. Molly Thompson says:

      Hey there! I haven’t tested this, but I think it should be fine! Dust the tops of the dough with a little flour so it doesn’t stick, then cover with plastic wrap. Let them come to room temp for about an hour before baking. Thanks!

  164. Mary Beth Teschner says:

    5 stars
    These are absolutely delicious made exactly as you suggested! Will be making them often!

    1. Molly Thompson says:

      Love that! Thanks!

    2. Taylor says:

      My bagels ended up getting dark inside and gooey. I had to add milk to the cottage cheese to get it smooth. Could that have been the issue? Or maybe 375 is too high for the oven? They got golden brown on top so I took them out before the 25 mins 🙁

      1. Molly Thompson says:

        Hey Taylor! Every oven can vary so I recommend using an oven thermometer to make sure it’s calibrated right. Also make sure the rack is set to the middle and not the top. If the bagels are looking too brown, cover them with foil rather than removing them. That way the inside bake but the outsides don’t continue browning. Thanks!

  165. Monique L.S. says:

    5 stars
    Just wanted to thank you for posting this recipe. I have made a couple of times now (using regular flour, as do not have self-rising). I quite enjoy the soft, chewy centre. They are so easy to make! I was doubting my ability, but here I am making bagels at home!!

    Wondering if anyone has made these into cinnamon bagels. I have tried twice, but even though I have used a fair bit of cinnamon, I am not achieving a strong cinnamon taste after baking. Maybe there is a magic amount of cinnamon, or something else I need to be adding to help. Any suggestions? Thank you!

    1. Molly Thompson says:

      Hey there! I’ve actually made these into cinnamon bagels:) I mixed cinnamon chips into the bagel dough then covered the tops with a mixture of cinnamon, sugar, and flour. Hope this helps!

      1. Monique L.S. says:

        Interesting. I’m in Canada and doesn’t look like we have cinnamon baking chips here. Will keep an eye out though! Thanks.

  166. Angeline says:

    5 stars
    Super easy and delicious! Thank you!!!
    I used bread flour and 2% cottage cheese. Worked out well. Looking forward to making an egg sandwich tomorrow for breakfast!

    1. Molly Thompson says:

      You’re welcome, Angeline! Thanks for taking the time to share.

  167. Celestia says:

    These were so lovely ! Just a quick question on how to store them , can you leave them in the breadbin for a few days like regular bagels or is it best to keep them in the fridge due to them being made with cottage cheese ?

    1. Molly Thompson says:

      Hey there! They tend to get a little hard at room temperature after a day or so. I haven’t tried a bread bin, so if you try it let me know! Reheating usually softens them back up again.

  168. Natalie says:

    5 stars
    Hi Molly! I would love to make these in a big batch… Since they only last four days, can I freeze them? thanks!

    1. Molly Thompson says:

      Hey Natalie!! Yes, you can freeze them! We do it all the time. The best part is you can toast them straight from frozen:)

  169. Maggie says:

    3 stars
    I was excited about these but my gluten free version turned out hard and small 🙁 used bobs red mill 1:1 GF flour and added the salt and baking powder per the recipe. Did I overmix or something? If anyone has suggestions for the GF version would love to hear!

    1. Molly Thompson says:

      Hi Maggie! Thanks for the feedback. The gluten-free version doesn’t rise quite as much as the regular version in general, but they shouldn’t be hard and small. Did you bake or air fry them?

  170. Debby Kirshen says:

    5 stars
    This tastes so much better than the ones made with yogurt! Thank you for this recipe.

    1. Molly Thompson says:

      You’re welcome!!

  171. Tana says:

    5 stars
    Love these bagels!! I can’t stop making them! Just today my daughter and I made 40 of them. We doubled the recipe and made plain, choc chip, cinnamon, and apple cinnamon. Of course we had to taste test a couple and they were delicious. We are freezing them so I don’t have to make them weekly. Thank you for the recipe

    1. Molly Thompson says:

      Hey Tana! Oh my gosh this is amazing! Apple cinnamon sounds so good. Did the moisture in the apples affect the bagel at all? I tested these with cinnamon crunch on top too and they were amazing. So glad you shared this with me!

      1. Tana says:

        5 stars
        No they didn’t!! I also baked them 5 minutes longer. I did try frozen strawberries but they didn’t come out so good! I’m going to try blueberries next batch. My son in law just request a crunchy topping for his cinnamon ones! How did you make the topping?

  172. Samantha says:

    5 stars
    These are great! They are so light and fluffy. I cooked them in my oven for 25 mins, but I think they could’ve gone a little longer for the inside. Other than that, I’m already planning on making this again and doubling the recipe!

    1. Molly Thompson says:

      Love that, Sam! I actually had a similar result one of the times I tested this. Give it some extra time and cover them with foil if they’re starting to brown too much.

  173. Maureen says:

    5 stars
    Oh my gosh were these delicious!! And SO easy!! I will definitely be doubling the batch and freezing some next time. So glad I found this recipe!

    1. Molly Thompson says:

      Thanks, Maureen!!

  174. Lisa says:

    5 stars
    Loved them! Very easy, I topped with everything but the bagel seasoning, delicious!

    1. Molly Thompson says:

      Thanks, Lisa!

  175. Kristen Livingston says:

    5 stars
    So easy I made gluten free and regular! Will be a staple in my house thank you for this! Breakfast sandwiches were loved by my family!

    1. Molly Thompson says:

      It’s on my list to make these into breakfast sandwiches! So glad you liked both versions. Thanks!

  176. Aubrey says:

    Have you tried a dairy-free version of this recipe? These look good, but I avoid dairy. Thanks!

    1. Molly Thompson says:

      Hey Aubrey! I haven’t tried a dairy-free version, but I have tested these with greek yogurt and they worked well. You could try a plant-based greek yogurt (I like Kite Hill). If you do let me know how it is! I’m sure others would love to hear how it turns out too. Thanks!

      1. Mary Vogel says:

        3 stars
        The bagels are good. I have had an issue with the consistency. I have had to add more flour to each batch I made. First batch came out pretty fluffy, still sticky to make. The second were considerably flatter than the first. When I mix the flour and cottage cheese it is so sticky. I have it stuck all over my counter and hands. I keep checking the recipe to see if I got it wrong. I am using AP flour with the added baking powder and salt.

        1. Molly Thompson says:

          Hey Mary! Yes, the dough will be very sticky. It gets all over my hands too. A good tip for this is to wet your hands with some water periodically while you’re working with the dough. You want to add some flour to the work surface while you’re kneading, but not too much more than the recipe calls for. The second batch is likely flatter because you added too much flour to the dough. Hope this helps!

      2. Sarah says:

        5 stars
        These were great. I made my own self- rising flour, using your recipe. I made half whole wheat and half all purpose flour.

        1. Molly Thompson says:

          So glad it worked for you! Thanks for sharing!

  177. Patti says:

    4 stars
    Haven’t made yet but from others Comments looks yummy! Question: Just found out am allergic to egg yolks. Do you have a recommendation for a substitute? What does the egg contribute to recipe?

    1. Molly Thompson says:

      Hey Patti! They are so yummy! You can do an egg white wash on the top or just spread a little milk. The egg just helps them brown better. Omitting the egg won’t affect the baked bagel texture. Thanks!

  178. Amy Curci says:

    5 stars
    Loved this recipe! Just made them with Everything Bagel seasoning and they are delicious! Thank you for sharing!

    1. Molly Thompson says:

      Thanks, Amy! Love to hear that!

  179. Heidi Pursley says:

    5 stars
    Perfect recipe !! Thanks for sharing!

    1. Molly Thompson says:

      You’re welcome, Heidi!!

  180. Rachel says:

    Mine still seem gooey in the middle even tho air fried them 14 mins. Suggestions?

    1. Molly Thompson says:

      Hey Rachel! Hmm….maybe try them a little longer! Were the tops browning too much?

      1. Rachel says:

        Yes they were browning too much.

        1. Molly Thompson says:

          Hey Rachel! Try covering them with foil next time just like you would in the oven! This likely depends on which air fryer you have.

  181. Andrea says:

    5 stars
    These were so yummy and so easy! Love how much protein is in one serving! We did regular cream cheese on some with everything seasoning and we did butter and honey on plain ones and both were super yum! Will definitely be keeping this in my recipe box! Thank you!

    1. Molly Thompson says:

      Love that, Andrea!! I agree, having 11 grams of protein in a bagel is such a win.

  182. Tana K says:

    5 stars
    I just made the cottage cheese bagels and I have to say…They are delicious!! Soft and fluffy. I used bread flour instead of all purpose and added the B.P. and salt. I made two with everything bagel seasoning and 2 with cinnamon sugar. I will definitely be making up several more batches so I can freeze 6!! Thank you for the recipe!!

    1. Molly Thompson says:

      You’re welcome! It’s on my list to make cinnamon sugar ones too!

  183. Kayee says:

    5 stars
    These r so good. Thank you for the recipe

    1. Molly Thompson says:

      Thank you!!

  184. Jane Fitter says:

    How much Xanthum gum do we use?

    1. Molly Thompson says:

      Hey Jane! I tested these with a gluten-free flour mix that already included xanthan gum. But, a good rule of thumb is 1/2 teaspoon of xanthan gum for every 1 cup of flour. Hope that helps!

  185. Phyllis says:

    I just made this, but substituted Einkorn flour…..absolutely delicious! Next time, Im making double bathes and freezing them. Thank you!

    1. Molly Thompson says:

      Thanks for sharing you’re substitute! I haven’t tried that so I’m sure people will be grateful to know it works. Highly recommend freezing:) Thanks!

  186. Laura T says:

    5 stars
    I just made this recipe for Cottage Cheese Bagels and WOW!!! I mistakenly added the beaten egg to the batter and the recipe still worked. Used “everything bagel” seasoning. Did not wait 15 minutes to eat…smells way too delicious to wait!

    1. Molly Thompson says:

      LOL love this!! Good to know it still works with the egg in there. Just a little extra protein:)

  187. Valerie Marshall says:

    Looks delish. Can I use all purpose flour instead of self raising?

    1. Molly Thompson says:

      Yes you can! Just add a pinch of salt and 2 teaspoons of baking powder to the dough. Thanks!

      1. Sadagat Aliyeva says:

        Hi there Molly.
        Can I use baking soda instead of baking powder? What’s the difference?

        1. Molly Thompson says:

          Hello! No, you can’t use baking soda instead. Baking soda needs an acidic ingredient in the recipe to react to like lemon juice, buttermilk etc. Baking powder already has the acidic component so it will react and help them rise. If you have cream of tartar (it’s acidic) you can mix that with baking soda as an alternative. Thanks!