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I love how easy it is to make bagels especially if it’s made with high protein and nutritious ingredients like cottage cheese. These Cottage Cheese Bagels as super fun, easy to make, and have 11 grams of protein per bagel.
How fun is it to make bagels these days? Baking bread is honestly not my forte but these bagels are just so easy! I feel like even my kids can whip this up together and pop it in the oven.
These high protein bagels have been made before using Greek Yogurt which are these 2-ingredient bagels. But with all the cottage cheese craze right now, it seemed like a great idea to try it with cottage cheese and they actually turned out amazing. The cottage cheese would have to be blended to get a smooth yogurt-like texture and then mixed with teh flour. Easy peasy!
Summary
- Hassle-free and easy to make with minimal ingredients.
- So fluffy, moist, and tasty!
- Each bagel has 11 grams of protein.
🥚Ingredients
- Full-fat cottage cheese
- Self-rising flour
- Egg, used as egg wash if using toppings
- Optional toppings: Everything Bagel seasoning, sesame seeds, etc.
Full measurements are listed further down below in the recipe card.
🔪 Instructions
Preheat oven to 375 F and line a sheet pan with parchment paper.
Step 1: In a blender, add the cottage cheese and blend until smooth.
Step 2: Transfer the cottage cheese to a large mixing bowl and then add in the flour.
3– Using your hands or 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.
4- 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.
Step 5: 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.
Step 6: Brush some egg wash over each bagel and top with sesame seeds or everything bagel seasoning.
7– Place the bagels onto the prepared sheet pan and bake for 25-28 minutes or until golden brown.
8– Allow the bagels to cool for 10 minutes before slicing. Enjoy.
📝 Notes
- You do not have to add any toppings to the bagels. Not even the egg wash. The egg wash does give the bagels that nice golden-brown Hue.
- 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.
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 teaspoon of baking powder with 1/4 teaspoon of salt.
Yes. Carefully wrap the bagels and freeze them for up to 3 months. When ready to eat, allow them to thaw in the fridge and heat in the microwave when ready to serve.
The egg wash helps the seasoning to stick to the bagels. If you aren’t adding any toppings, you can either skip it altogether or add some melted butter.
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
If you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
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High Protein Cottage Cheese Bagels
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
- Optional toppings: Everything Bagel seasoning, sesame seeds, etc.
Instructions
- Preheat oven to 375F and line a sheet pan with parchment paper.
- In a blender, add the cottage cheese and blend until smooth.
- Transfer the cottage cheese to a large mixing bowl and add the flour.
- Mix the flour and blended cottage cheese with your hands or 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 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.
Video
Notes
- You can swap the cottage cheese with Greek yogurt, which is essentially my 2-ingredient bagel recipe.
- 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 teaspoon of baking powder with 1/4 teaspoon of salt.
- You must allow the bagels to cool for a good 10 minutes before slicing it. 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.
I’m from NY, so these wouldn’t pass for bagels there. But, I make them as rolls without the hole and they are delicious. I use King Arthur all-purpose flour and add the 1 1/2 teaspoons of baking powder and salt as recommended. I use Good Culture whole fat cottage cheese when it’s not out of stock, but I’ve also used other brands and low fat, drained, and have also had success. I plan to use gluten free flour one of these days.
Thanks for the feedback! I want to visit NY some day.
Any ideas how i xan make these less carbs ? Flour substitute? Or flour mix with!?
I am not sure. I haven’t tested it with another flour.
This is so good I just make it like your recipe
How long do these stay fresh?
They were gone same day but should hold for a day or 2 out of the fridge and after that, you can store them in the fridge for 4-5 days.
I’ve made this recipe twice. First time I got an amazing result and my kids devoured them so I made another batch but doubled it. This time my bagels came out dense. Are smaller batches better or did I do something wrong? I feel like I made them the same way.
Nothing should have changed. Thats odd. Did you use the same brand of cottage cheese and blend it well? Some cottage cheese have more water in them than others. Did you use self-rising flour?
Wow delicious
Will this work with glutton free flour?
I did not test it with GF flour so I am not 100% sure.
An we replace flour with almond flour?
I am not sure it will work. I would like to test this and get back to you. It may be too moist and not hold well.
This was amazing
Delicious recipe! Thank you.
Glad you loved it.