Cottage Cheese Bagels

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These cottage cheese bagels are soft, chewy and made with just 4 simple ingredients. Each bagel packs 13g of protein with no yeast or protein powder needed, making them perfect for an easy, high-protein breakfast or meal prep.

Prep Time10

Cook Time15

Total Time25

Course: Breakast

Cuisine: American

Diet: Vegetarian

Servings:

Author: Brittany Mullins

Ingredients

1 cup full fat Good Culture Cottage Cheese
1 cup all-purpose flour whole wheat flour or gluten-free all-purpose flour
1 ½ teaspoon baking powder
1 egg whisked
Everything Bagel Seasoning to taste

Instructions

Add the cottage cheese to a blender or food processor and blend until completely smooth and creamy. This step is key for a smooth dough.
In a medium bowl, whisk together the flour and baking powder until evenly combined.
Add the blended cottage cheese to the flour mixture and stir until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead for 1–2 minutes, just until smooth and cohesive. It should feel soft but not overly sticky. If needed, add a light dusting of flour.
Divide the dough into 4 equal pieces. Roll each piece into a rope, then connect the ends to form a bagel shape. Make the center hole slightly larger than you think it should be, since it will shrink as it bakes.
Brush the tops with egg wash, then sprinkle with your favorite seasonings. Everything seasoning, sesame seeds or poppy seeds are all great options.

Cook in the air fryer

Place the bagels in the air fryer basket in a single layer. Air fry at 325°F for about 15 minutes, or until golden brown and cooked through.
Let the bagels cool for at least 15 minutes before slicing. Cutting too soon can make them seem doughy inside. Once cooled, toast and enjoy!

Cook in the oven

Place the bagels on a parchment-lined baking sheet and bake at 375°F for about 25 minutes, or until golden brown and cooked through.
Let the bagels cool for at least 15 minutes before slicing. Cutting too soon can make them seem doughy inside. Once cooled, toast and enjoy!

Notes

Flour options: Whole wheat flour is my favorite for flavor and texture, but all-purpose flour works great too. I’ve also tested this with Bob’s Red Mill gluten-free all-purpose flour with good results.
Using low-fat cottage cheese: This works, but the bagels may be slightly more soft inside after baking. Toasting helps firm them up.
Adjust dough as needed: If your dough feels too sticky, add a little extra flour. If it feels too dry, mix in a small spoonful of cottage cheese.
Storage: Store bagels in an airtight container in the fridge for up to 4–5 days or freeze for longer storage. Slice before freezing for easy reheating.

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