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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 toast, cottage cheese dip, or creamy avocado dip next time.
Table of Contents
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 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.
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!
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Cottage Cheese Protein Bagel Recipe
Save this Recipe!
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.
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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. 🙂
I feel ya, Naomi! My kids are 2 and 4 and I’m in the same boat! Thanks for taking the time to share:)
Just made these! They turned out beautiful! So yummy🖤🖤
Love that!! Thanks!
Could I throw some pumpkin puree in for a pumpkin flavored bagle?
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!
These are absolutely delicious. 20-30 min start to finish. Perfect
Thanks, Kelli!
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
Love this! Thanks!
Can you use almond flour?
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!
So easy and so yummy!
Thank you!!
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.
Love that! Thank you!
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.
Thanks so much!
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.
Thanks for sharing! Glad you like them!
Super easy to make and they came out so yummy!!! Thanks!
You’re welcome!!
Loved them! Grey recipe thanks for sharing!
Thank you!!
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 !!
So glad to hear that! Thanks!
It’s actually a question, can you make cinnamon raisin or cinnamon crunch bagels with this same recipe and just add cinnamon and raisins?
For sure!! You could even use the cinnamon chips like Panera does.
whats the ratio of replacing cottage cheese to using greek yogurt?
1:1 ratio!
So delicious and surprisingly easy to make! I definitely plan to make them again soon!
Love that!!
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.
You’re so welcome, Lisa! Thanks for sharing!
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.
Yes milk is a great option to brown the tops too! Thanks, Krissy!
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.
So glad you like them, Cathy!
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!
Thanks so much, Kerry!! Glad you like them!
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 😂
Love that Sara! Thanks for sharing!
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!!
You’re so welcome, Maddie! Thanks for taking the time to share.
Amazing!! I was sceptical about the recipe but honestly they were fabulous! 💗 thanks for the post!
You’re so welcome!
Absolutely love them. Unfortunately, unfortunately, the video does not play only the sound.
Hey there! So glad you love them. I just checked and the video seems to be working for me. Thanks!
Holy cow, why did I wait so long to make these. So so so good. Thank you!
I dont know, but I’m so glad you did! So glad you liked them!
Do you need the egg?
It’s for the egg wash! You could do without it but it won’t be as golden brown on the top.
So easy! Have shared and everyone is a fan
Love that, Carol! Thanks!
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!
Thanks, Laurel! So glad you like them!
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!
Thank you so much, Katie! Love that!
Love these bagels! I’ve made cinnamon, cinnamon raisin, and blueberry. They come out the perfect consistency (chewy, dense inside/crunch outside) every time!
Thanks, Lynne!! Sounds amazing!
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!
So glad you like them, Heather! Thanks for taking the time to comment.
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
Hey there! Yes, I tested this recipe with that flour. Just make sure you add the baking powder too!
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!
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!
Do you add the xanthan gum to the AP flour?Or just the baking powder and salt?
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.
My kiddos and I loved it! We ate them as is and as a breakfast sandwich with turkey bacon and over medium eggs, delicious!!!
This sounds incredible!! I’m going to make breakfast sandwiches with them asap!
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.
THank you so much for taking the time to share!
These are great I just made them using king Arthur’s wheat keto flour and I loved them
Thanks
Thanks, Ken! I’ve never tried their keto flour but will have to soon!
How much of the Keto wheat flour did you use in the recipe? 1 cup?
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!
OMG love this!!! Thanks, Samantha!
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
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!
Can you use bread flour?
You could, but they may have a slightly chewier texture! Just be sure to follow the instructions to add the baking powder and salt.
Definitely had to add more flour to the mix was way to sticky to work with but definitely good
Hey Mila! Yes, the recipe recommends adding more flour as you knead it!
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!
Thank you so much!!
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!
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!
Hello, how many grams has cottage wich used to for this recipe?
Hey! 220g of cottage cheese. Thanks!
These are very tasty but the dough is so sticky very hard to deal with. Resembles wallpaper paste.
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!
I made a batch of these with everything seasoning . Delicious,you would never know there is cottage cheese in it. Love this
Thanks, Debbie!
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.
Thanks, Kay! I’ll have to try it this way next time!
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.
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!
The egg is in recipe, is it for the egg wash? I don’t see an egg anywhere else. Thanks.
It’s for the egg wash!
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!
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!
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?
Thank you! So glad you liked them. The egg wash just goes on the tops.
I have almond flour, xanthan gum, and baking powder. How much xanthan gum do 8 add to this recipe?Thank you
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!
Obsessed with these! Great recipie!
Thank you!!
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.
Love this! Serving with egg salad sounds amazing. Thanks for sharing, Gigi!
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.
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!
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?
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!
Thank you! I made these gluten-free and used a donut pan. FANTASTIC
Thank you!!
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!
Love that, Bruce! That bagel sandwich sounds amazing. Going to add that to our weekend menu!
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?
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.
Can they be frozen
Yes, you can freeze them and put them in the toaster straight from frozen!
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?
Hey Nicky! That’s correct. It’s just for the egg wash!
Could almond flour be used instead
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!
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!
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!
So easy and so delicious!! I had to eat one right out of the oven.
Love that! Thanks!
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.
Hey Jana! The jalapeno sounds INCREDIBLE. I’m going to try that next with some shredded cheddar. Thanks!
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
Thanks, Ernie! Yes, this could just be personal preference or the type you purchased. Make sure you get aluminum-free baking powder. Thanks!
If I am using AP flour, do I need to add xanthum gum? Or just the baking soda and salt?
Just the baking soda and salt!
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.
Sounds amazing!!! Thanks!
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
You’re so welcome!!
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!
Love that, Melanie! Thank you!
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.
Love this feedback, Vicky!! Thank you!
So good!!!! I was born and raised on bagels (SoFlo Jewish community) and these were fantastic!! 5 stars all around!
Wow—what a compliment!! Thank you, Brittany!
Mine didn’t puff up like in the video 🙁
Sorry to hear that!! Did you make the gluten-free version? Would love to help troubleshoot!
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.
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!
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!
Thanks for commenting, Chanel! Glad you enjoyed them for Mother’s Day!
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!
This is the best compliment!! We’re the same!
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!
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!
Ohh. Excited to try for Mother’s Day! Can I make the dough the night before and store in fridge?
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!
These are absolutely delicious made exactly as you suggested! Will be making them often!
Love that! Thanks!
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 🙁
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!
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!
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!
Interesting. I’m in Canada and doesn’t look like we have cinnamon baking chips here. Will keep an eye out though! Thanks.
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!
You’re welcome, Angeline! Thanks for taking the time to share.
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 ?
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.
Hi Molly! I would love to make these in a big batch… Since they only last four days, can I freeze them? thanks!
Hey Natalie!! Yes, you can freeze them! We do it all the time. The best part is you can toast them straight from frozen:)
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!
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?
This tastes so much better than the ones made with yogurt! Thank you for this recipe.
You’re welcome!!
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
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!
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?
Amazing!! Thanks for sharing! I used the cinnamon crunch recipe from this blogger’s site. It was delish! https://cookingwithkarli.com/cinnamon-crunch-bagel/
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!
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.
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!
Thanks, Maureen!!
Loved them! Very easy, I topped with everything but the bagel seasoning, delicious!
Thanks, Lisa!
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!
It’s on my list to make these into breakfast sandwiches! So glad you liked both versions. Thanks!
Have you tried a dairy-free version of this recipe? These look good, but I avoid dairy. Thanks!
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!
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.
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!
These were great. I made my own self- rising flour, using your recipe. I made half whole wheat and half all purpose flour.
So glad it worked for you! Thanks for sharing!
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?
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!
Loved this recipe! Just made them with Everything Bagel seasoning and they are delicious! Thank you for sharing!
Thanks, Amy! Love to hear that!
Perfect recipe !! Thanks for sharing!
You’re welcome, Heidi!!
Mine still seem gooey in the middle even tho air fried them 14 mins. Suggestions?
Hey Rachel! Hmm….maybe try them a little longer! Were the tops browning too much?
Yes they were browning too much.
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.
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!
Love that, Andrea!! I agree, having 11 grams of protein in a bagel is such a win.
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!!
You’re welcome! It’s on my list to make cinnamon sugar ones too!
These r so good. Thank you for the recipe
Thank you!!
How much Xanthum gum do we use?
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!
I just made this, but substituted Einkorn flour…..absolutely delicious! Next time, Im making double bathes and freezing them. Thank you!
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!
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!
LOL love this!! Good to know it still works with the egg in there. Just a little extra protein:)
Looks delish. Can I use all purpose flour instead of self raising?
Yes you can! Just add a pinch of salt and 2 teaspoons of baking powder to the dough. Thanks!
Hi there Molly.
Can I use baking soda instead of baking powder? What’s the difference?
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!