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I love how easy it is to make bagels, especially if they’re made with high-protein and nutritious ingredients like cottage cheese. These Cottage Cheese Bagels are 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! 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
Below is a list of ingredients you will need to make these bagels. Full measurements are listed further down below in the recipe card.
- Full-fat cottage cheese
- Self-rising flour
- Egg, used as egg wash if using toppings
- Optional toppings: Everything Bagel seasoning, sesame seeds, etc.
How to make cottage cheese bagels
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.
How to store these bagels
I have left these bagels covered on my kitchen counter overnight and they were still perfect the next morning.
I would still recommend that you store them in either ziplock bags or a sealed container in the fridge for up to 5 days. They can also be frozen for up to 2 months.
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
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
- Everything Bagel seasoning, Optional topping, sesame seeds, etc.
Instructions
- Preheat oven to 375F 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 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.
Video
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 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.
OMG just made these and WOW! They came out super fluffy, moist and delicious. How to you store these if having during the week?
For having tried using cottage cheese in several different recipes and not liking it I was SO pleasantly surprised by these! Very very good! Thanks for sharing!
Cottage cheese can be tricky! These bagels were so good. You must try my cottage cheese brownies then.
So delicious! Next time I will make sure to create more space in the middle as mine baked into a blob, but still so tasty!
Curious, has anyone frozen these?
Nice! Yes you can freeze them.
This recipe was simple, quick and deliciously amazing! Curious as to how you store leftover bagels?
They can be stored in the fridge for up to 5 days and freeze for up to 2 months.
We Love the simplicity and great taste of these bagels. I made them one night for slider buns for a new mix of flavor. It was a hit! I have also taken these to work for others to start our day. Always a treat.
Amazing. Thanks so much for the feedback.
Hi! I’m from the UK and just wondered, we use the metric system and I’m unsure how this translates in Grams and mls. I am getting conflicting conversions.
Are you able to convert these for me so I don’t mess the recipe up?
Hi. Should be 225g of cottage cheese and 120 grams of self-rising flour. According to google.
Can you use almond flour instead?
Yes. But the texture will be quite different. You will also need to add more almond flour. I would say 1/2 cup to 2/3 cup more.You just want the dough to feel just right and not sticky.
Awesome thank you for your delicious recipes
Unbelievably good! 10/10. I made avocado and egg open face sandwiches with them and they are my new favorite part of my macros.
I am interested to see how long they last for. I try to meal prep the week so I’m not sure if they would last 5 days.
Its 100/100 very easy and tasty
Perfect! Thank you