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If you’ve ever wanted a fresh, homemade bagel without the long rise times, this Cottage Cheese Bagel recipe is for you. They’re soft, chewy, and packed with protein thanks to blended cottage cheese.
You only need a handful of ingredients to make these bagels, and no yeast is needed. These bagels are ready in under 30 minutes, are perfect for busy mornings, meal prep, or anytime you’re craving a healthier bagel. Easy peasy!
Recipe Overview
Why You’ll Love These Bagels
- High in protein: The cottage cheese makes it more filling.
- Quick & easy to make: no yeast or proofing required.
- Versatile: You can enjoy them plain or add your favorite toppings.
- Kid-friendly: The soft texture and mild flavor make them great for the whole family.
Tips for Success
- Experiment with toppings: Try different toppings like sesame seeds, poppy, garlic herb, or even cinnamon sugar for sweet bagels.
- Strain the cottage cheese if it’s too watery. This keeps your dough from being sticky.
- Rest the dough for 5 minutes after mixing to let the flour hydrate.
- Don’t overwork the dough; mix until just combined to keep bagels tender.
- Use parchment paper to prevent sticking and for easier cleanup.
- Cottage cheese does absorb moisture. Do not worry if the bagels feel soft to the touch when they are done. Just let it sit for 10-15 minutes to cool.
Ingredients
- Cottage cheese: Use full-fat or 2% for best results (drain excess liquid if very watery).
- Self-rising flour: Gives lift without yeast. (See substitution notes below in the recipe card)
- Egg: To baste the bagel and give it shine.
- Everything bagel seasoning, sesame seeds, or your favorite topping.
How to make cottage cheese bagels
Preheat oven to 375°F and line a sheet pan with parchment paper.
1️⃣ Blend the cottage cheese
In a blender, add the cottage cheese and blend until smooth.
✏️ Remember to strain the cottage cheese if possible if it has any excess liquid.
2️⃣ Make the dough
Transfer the blended cottage cheese to a large mixing bowl and then add in the self-rising flour.
✏️ If you do not have self-rising flour, add 1 cup of all-purpose flour. But you will need to add 1-1/2 teaspoons of baking powder with 1/4 teaspoon of salt.
3️⃣ Knead the dough
Using your hands or a spatula, mix the flour and blended cottage cheese until well combined, and a round dough ball is formed. The dough may be a bit sticky. Add 1-2 tablespoons of flour if needed to be able to handle the dough.
Transfer onto a lightly floured flat surface and knead a few times until you are able to form a ball. If it’s too sticky, add flour 1 tablespoon at a time to the dough so it’s easier to handle.
4️⃣ Shape the bagels
Divide the dough into 4 equal parts. Form a ball, create a hole in each one using your finger, and gently pull it apart to form a bagel shape.
5️⃣ Brush and op the bagels
Brush some egg wash over each bagel and top with sesame seeds or everything bagel seasoning.
6️⃣ Bake and cool the bagels
Place the bagels onto the prepared sheet pan and bake for 25-28 minutes or until golden brown. Allow the bagels to cool for 10 minutes before slicing. Enjoy.
How to make in the air fryer
- Line the air fryer basket: Spray the air fryer basket with oil or use parchment liners (to prevent sticking). I prefer just using parchment paper.
- Air Fry: Place bagels in a single layer, leaving space between each. Air fry the bagels at 350°F (175°C) for 10-12 minutes, flipping halfway through if needed.
- Check for doneness: They should be golden brown and slightly firm to the touch.
- Cool slightly: Let the bagels sit for about 5 minutes before slicing so the inside finishes setting.
Variations
- Whole wheat version: swap half the flour for whole wheat.
- Gluten-free: Use a 1:1 gluten-free blend with baking powder and salt added.
- Dairy-free: Swap the cottage cheese with thick, unsweetened cashew yogurt.
- Savory bagels: Mix herbs or shredded cheese into the dough before baking.
Common Questions
Yes. If you want to use gluten-free flour in place of self-rising flour, you can. You will need to add 1-1/2 teaspoons of baking powder with 1/4 teaspoon of salt.
Yes! Freeze baked bagels up to 2 months. Reheat in the toaster or oven before serving.
Yes, use a plant-based yogurt alternative, though results may vary.
Too much liquid in the cottage cheese or over-kneading can cause density. Strain the cheese and mix gently.
No. You can make your own with 1 cup all-purpose flour + 1 ½ tsp baking powder + ¼ tsp salt.
Yes. You can use the same amount of yogurt instead of cottage cheese. If using yogurt, the texture will be softer. Cottage cheese gives a chewier bagel.
How to Store
- Room temp: Store in an airtight container up to 2 days.
- Fridge: Store up to 4–5 days, then toast before serving.
- Freezer: Wrap individually and freeze for 2 months.
You may also like
- Cottage Cheese Bread
- Edible cottage cheese cookie dough
- Cottage Cheese Pancakes
- Cottage Cheese Wrap
- Scrambled Cottage Cheese Eggs
- Herbed Cottage Cheese Dip
Cottage Cheese Bagels (High-Protein & No Yeast!)
Video
Ingredients
- 1 Cup Full-fat cottage cheese, 2 % works too, strained
- 1 Cup Self-rising flour
- 1 egg, used as egg wash if using toppings
- Everything Bagel seasoning, Optional topping, sesame seeds, etc.
Instructions
- Preheat oven to 375°F and line a sheet pan with parchment paper.
- In a blender, add the 1 Cup Full-fat cottage cheese and blend until smooth.
- Transfer the cottage cheese to a large mixing bowl and add the 1 Cup Self-rising flour.
- Mix the flour and blended cottage cheese with your hands or a spatula until well combined. The dough may be a bit sticky. Add 1-2 tablespoons of flour if needed to be able to handle the dough.
- Transfer onto a lightly floured flat surface and knead a few times until you are able to form a ball. You may use 1-2 tablespoons of flour if needed to handle the dough.
- Divide the dough into 4 equal parts. Form a ball, create a hole in each one using your finger, and gently pull it apart to form a bagel shape.
- Brush some egg wash (from 1 egg) over each bagel and top with sesame seeds or Everything Bagel seasoning.
- Place the bagels onto the prepared sheet pan and bake for 25-28 minutes or until golden brown.
- Allow the bagels to cool for 10 minutes before slicing. Enjoy.
Notes
- If you do not have self-rising flour, you can swap it with 1 cup of all-purpose flour. But you will need to add 1-1/2 teaspoons of baking powder with 1/4 teaspoon of salt.
- You must allow the bagels to cool for a good 10 minutes before slicing them. The bagels are soft and fluffy.
- I also made these bagels using low-fat (4% fat and 2%) small curd, and they came out just fine. I do recommend straining the cottage cheese well if it has any liquids.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
They are amazing. Thank you for this recipe. I did have to cook a few minutes longer to get them cooked through. These are easy and wonderful!!
Thanks, Alicia. Glad you loved it.
Could I use thick Yogurt instead of cottage cheese and will the texture be the same?
Yes you can. It would be this Greek Yogurt Bagels
I made these with gluten-free almond flour. I had to add more flour to make it even come together, it was really sticky. I did add extra the baking powder & salt, but they did not rise at all. Even so, they still tasted good, but were more like a biscuit texture than a bagel.
Can I use whole wheat flour?
Yes you can.
Can I use a bagel pan? Will the time or temperature change?
Should still work, but the time won’t change.
Can I make the dough beforehand and pop them in the oven the next morning?
I haven’t tried it, but I think it should work. Wrap it in plastic and place it in the fridge.
So Easy and So Delicious! Thank you for sharing such a wonderful recipe!
Thanks so much. Glad you loved it.
I had never made bread or a bread-y recipe in all my years of cooking, and I was so surprised how well these bagels came out. My whole family LOVED them. Been making these in my cooking/baking rotation now, at least once a month. Your video was truly helpful and straightforward. Thank you for making it look easy and VERY doable.
Glad you loved it and found it helpful. This one is for sure easy and a keeper.
Super delicious
Delicious
I have made other cottage cheese bagel recipes, but yours was perfect! Delicious! The only thing I did different was brush the tops with milk instead of egg before adding the seasoning. This will be my go to bagel recipe for sure!
So glad you loved it.
Can you add blueberry’s to this recipe?
Yes, you sure can.
Omg omg omg!! I have zero baking or cooking skills but when I saw how simple this recipe was I thought maybe I had a shot… and they came out so good!! I didn’t even have proper measuring tools. This is fool proof, says this fool!! I’m so happy I can’t believe I baked something!!!!!! Thanks so much!!
Perfect! I love this. Thank you so much.
How should you store these to meal prep and eat later?
They store well in the fridge for up to 5 days and can be frozen for up to 2 months. I mentioned it in my post under how to store these bagels.
These bagels were absolutely delicious! I made my own everything seasoning. This is my new favorite recipe.
Glad you loved it.
is the nutrition listed here based on a whole bagel or half? and by the way the bagels are tremendous!
Thanks. It’s one whole bagel.
Can you use almond flour and if so, how much?
Thanks!
Yes. But the texture will change. You will also need more almond flour. For 1 cup of cottage cheese, start with 1 and 1/4 cup of almond flour. You may need to add a tablespoon or two after that if it is too sticky to handle.