Cottage Cheese Bagels (Printable)

High-protein, fluffy bagels crafted with creamy cottage cheese for a nutritious, satisfying start or snack.

# Components:

→ Dough

01 - 1 cup cottage cheese, low-fat or full-fat
02 - 1 large egg
03 - 1.5 cups all-purpose flour
04 - 2 teaspoons baking powder
05 - 0.5 teaspoon salt

→ Topping

06 - 1 egg, beaten for egg wash
07 - 2 tablespoons everything bagel seasoning or sesame seeds

# Method:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Process cottage cheese in a food processor or blender until completely smooth with no lumps.
03 - In a large mixing bowl, combine blended cottage cheese, egg, flour, baking powder, and salt. Mix until a soft dough forms.
04 - Lightly flour your hands and work surface. Divide dough into 4 equal portions.
05 - Roll each portion into a 7-inch rope, then shape into a ring by pinching the ends together to seal.
06 - Place shaped bagels on prepared baking sheet. Brush thoroughly with beaten egg and sprinkle generously with bagel seasoning.
07 - Bake for 22 to 25 minutes until golden brown and puffed.
08 - Remove from oven and allow bagels to cool for 5 minutes before slicing and serving.

# Expert Advice:

01 -
  • They're ready in 35 minutes flat, no yeast patience required, which means bagel cravings can actually be satisfied on a weekday morning.
  • Each bagel packs serious protein from the cottage cheese and egg, so you'll stay full through your whole morning instead of hunting for snacks by 10 AM.
  • The texture is genuinely chewy and satisfying, nothing sad or dense, which surprised me more than it probably should have.
02 -
  • Don't skip blending the cottage cheese smooth, because I made this mistake once and ended up with weird grainy pockets that felt wrong in the finished bagel.
  • The dough will be softer than traditional bagel dough, and that's exactly right, so don't panic and add extra flour thinking something's wrong.
03 -
  • If your bagels spread too much while baking instead of puffing up, your dough was likely too warm, so chill it for 10 minutes next time before shaping.
  • The cottage cheese texture matters more than the brand, so use one that feels creamy when you open it, and blend it extra well until it's completely smooth.
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