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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.
I really had little hope for these but I had a cup of cottage cheese sitting around, so what the heck. Boy am I surprised. They are delicious! I wouldn’t say there are just like a bagel, more like a cross between a bagel, an english muffin and a biscuit, but they are so good and so easy to make. Bravo!
So glad you loved them! Yay
Will this recipe work with whole wheat flour?
Yes. But you would have to add 1 tsp baking powder and 1/2 tsp baking soda with a pinch of salt.
Love the flavor and texture of these bagels, I’ve been meal prepping them for breakfast and it’s been amazing! My only issue is that it seems no matter how much flour I use at the end when forming the bagels, the dough is still super sticky and it’s hard to form the bagels. Any suggestions?
Hi. If the cottage cheese has some liquid, try to strain it a bit. It is a bit sticky, regardless. Its normal. I do use some extra flour to help me handle it more to form the shape.
Hi can I make these with self raising gluten free flour??
Yes. You sure can.
I love these so much. So easy and always turnout amazing. I mixed blueberries into some and it turned out yummy as well!
Perfect. Glad you loved it.
Very Good!
I used Trader Joe’s small curd cottage cheese and used regular all purpose flour with the additions and baked 25 minutes.
I didn’t want to add the extra flour(carb conscious) so the only thing was the sticky. And I only had foil, so I will remember the parchment paper for the next time.
Definitely making again and hopefully they’ll last long enough to add butter or cream cheese on them LOL
Haha. Thanks for the feedback Gina. Cottage cheese can be tricky. But love the added protein.
These came out amazing. Thank you!!
Thank you so much. Glad you loved it.
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.