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These 3 ingredient Cottage Cheese Bagels are so quick and easy to make, in the oven or in the air fryer. Packed with protein from cottage cheese, they’re perfect as a healthy breakfast, snack or lunch. Have fun with your favorite toppings!
Rethink cottage cheese
What was once considered a “boring food” just for bodybuilders or weight watchers, has now become the latest trend. It all started with cottage cheese ice cream, but soon the viral cottage cheese flatbread and cottage cheese cookie dough followed. Two years have passed, and cottage cheese is still hot across all social media–especially in the healthy eating and fitness niche.
I don’t know you guys, but I’ve always a HUGE fan of cottage cheese. At 15 I was already scrambling cottage cheese eggs and whipping my own protein chocolate mousse. Since I did not use any protein powder at the time, cottage cheese was one of my best friends for reaching my protein goals.
Today I’m tweaking my protein bagels recipe, swapping Greek yogurt for cottage cheese. The result is a batch of bagels that are as soft and fluffy, but slightly higher in protein. Cottage cheese is the secret–it has more protein and fewer carbs than Greek yogurt while being less tangy and more flavorful. My friend, you will absolutely LOVE this easy recipe.
Why you will love this recipe
- Quick and easy – You only need 3 ingredients and 30 minutes of your day, no blending, no yeast, no rising and no boiling. Even the laziest person or kids can prepare it.
- Healthy and high protein – Boasting over 12 grams of protein each, these cottage cheese bagels will help you hit your macros with no protein powder needed. Plus, they can easily be made gluten-free or keto.
- Soft and flavorful – Have a bite and it’ll taste like the store-bought. They’re so fluffy and delicious, simple or with toppings.
- Meal prep friendly – Bake a large batch and you’ll have bagels for the week. They store well and freeze wonderfully.
- Customizable – Whether with crunchy seeds or sprinkled cheese on top, there are so many ways how you can add your own touch. My girlfriend and I love them with a garlicky Parmesan topping. So damn delicious!
Ingredients and substitutes
My easy cottage cheese bagel recipe requires 3 ingredients only, no refined flour and no yeast. Here are more details, along with tips and substitutes–precise quantities can be found in the recipe card at the bottom.
- Cottage cheese – I used and recommend 4% fat small curd cottage cheese since it blends easily into the dough without needing to be blended. Large curd cottage cheese also works, but you may want to blend it for a smoother texture. Both nonfat and 2% fat varieties are great options, and you can substitute with Greek yogurt or my dairy-free cottage cheese if needed.
- Wholewheat flour – Wholewheat flour is unprocessed and unrefined, containing more fiber and nutrients. If needed, substitute it with all-purpose, self-rising, oat, or almond flour, though each will slightly alter the texture. Since different flours absorb moisture differently, you may need to adjust the dough with more flour or a splash of milk.
- Baking powder – This is going to be the main leaving agent, which will make our homemade bagels rise and get softer. You won’t need any baking powder, if you used self-rising flour.
- Optional ingredients – You can add a pinch of salt if desired, but it’s not necessary since cottage cheese is already naturally salty. For a golden top, brush the bagels with a beaten egg or egg white before baking. Feel free to sprinkle with sesame seeds, shredded Asiago cheese, or Everything but the Bagel seasoning for extra flavor and texture.
How to make cottage cheese bagels
You can find the printable recipe at the end of this blog post, but for now here’s an overview with step-by-step pictures.
Optional – Blend. If you prefer a smoother texture or if are using large curd cottage cheese, blend it before mixing with the other ingredients. This will create a more uniform dough while keeping the same great taste.
Step 1 – Mix. In a large bowl, combine flour with baking powder and optionally salt. Add cottage cheese, then quickly stir until it comes to form a dough. Adjust with more flour if the dough is sticky or with a splash of milk if it is too dry.
Step 2 – Knead. Transfer dough over a clean floured surface and knead to form a soft ball. Divide into 4 equal size pieces. One at a time, roll each piece of dough into a log about 6 inches (15 cm) in length and shape into a ring. If desired, brush the surface of each bagel with egg or egg white wash, then sprinkle your favorite toppings.
Step 3 – Bake. Transfer the bagels to a parchment paper-lined baking sheet. Bake in hot oven at 375°F (190°C) for 20 to 25 minutes, or until the top is golden brown. Let cool for at least 15 minutes before serving.
Air fryer cottage cheese bagels
No oven? No problem. You can easily make cottage cheese bagels in an air fryer, it’s much quicker. Simply place 2 to 3 bagels in the basket of your air fryer, leaving enough space between each. Air fry at 280°F (140°C) for 15 to 20 minutes, or until the top is golden brown. Let cool for at least 15 minutes before digging in.
Variations and toppings
- Gluten-free – Swap wholewheat or grain flours with a gluten-free alternative, adjusting with more flour or a splash of milk as needed. Gluten impacts how flours absorb moisture.
- Keto – For low carb cottage cheese bagels, use almond flour as a substitute for wholewheat flour. Your dough will need 2 cups (190 grams) of finely balanced almond flour plus 1 cup (220 g) of cottage cheese.
- Protein powder – Boost protein and macros by swapping 1/3 cup (50 grams) of flour for 1/2 cup of unflavored protein powder. I recommend a whey-casein blend, as it keeps the bagels from getting dry.
- Dairy-free – Replace regular cottage cheese with plant based yogurt or my homemade dairy-free cottage cheese. Since it’s made from tofu, your bagels will also be vegan.
- Blended – My version keeps cottage cheese unblended, as it melts into the dough when baked. But if you prefer a smoother texture, you can use blended or whipped cottage cheese before shaping your bagels.
- Toppings – Sprinkle the tops with sesame seeds, poppy seeds, shredded Asiago cheese, Parmesan cheese, pumpkin seeds, sunflower seeds, Everything but the Bagel seasoning, or a pinch of garlic powder.
- Sweet – For a sweet version, stir raisins and walnuts into the dough and then sprinkle the tops with cinnamon sugar.
Recipe tips
- Don’t blend cottage cheese – Small curd cottage cheese naturally melts into the dough while baking, so there’s no need to blend it beforehand. I also love the tiny bits of texture it adds to the bagels, giving them a more rustic, cheesy flavor.
- Add salt carefully – Cottage cheese is already quite high in sodium, so you may not need any extra salt. Plus, if using savory toppings like shredded cheese or Everything but the Bagel seasoning, they will also enhance the saltiness.
- Adjust dough consistency – Different flours absorb moisture differently, and different cottage cheeses have different amounts of liquid. If the dough feels too sticky, add a bit more flour; if it’s too dry or crumbly, mix in a little extra cottage cheese or milk to bring it together.
- Let them cool before serving – As tempting as it is to dig in right away, letting the bagels cool for at least 15 minutes helps set their texture. This also takes their flavor and fluffiness to the next level.
How to store and freeze
First, let the bagels cool completely to room temperature to prevent excess moisture buildup. Once cooled, place them in an airtight container to keep them fresh. They’ll stay good for up to 2 days at room temperature or 4 days in the fridge.
If meal prepping, place them in zipper bags and freeze for up to 3 months. For easy toasting straight from the freezer, I usually pre-slice them before freezing—this way, you can pop them directly into the toaster without thawing. Perfect for quick breakfasts, either slathered with peanut butter or cream cheese.
Frequently asked questions
No, blending is not necessary—the cottage cheese melts into the dough while baking, creating a great texture. However, if you prefer a smoother consistency or are using large curd cottage cheese, you can blend it before mixing with the other ingredients.
Yes! You can swap whole wheat flour for almond flour. Since almond flour absorbs less moisture, you’ll need 2 cups (190g) of finely ground almond flour plus 1 cup (220g) of cottage cheese for the right consistency.
These bagels are delicious on their own or with toppings. Enjoy them with cream cheese, butter, or avocado for a classic, or go sweet with peanut butter, honey, or jam. They’re also great for protein sandwiches, stuffed with turkey ham and slices of creamy avocado.
More cottage cheese recipes
- Cottage cheese dip
- Healthy deviled eggs
- Cottage cheese cookie dough
- Cottage cheese muffins
- Whipped cottage cheese
- Cottage cheese brownies
- Cottage cheese banana bread
- Healthy Syrniki pancakes
- Cottage cheese pancakes
- Cottage cheese chocolate mousse
- Cottage cheese cheesecake
Cottage Cheese Bagels
Ingredients
- 1 cup (150 g) whole-wheat flour, sub with all purpose flour or gluten-free flour
- 1 cup (220 g) cottage cheese, 4% or 2% fat recommended
- 1 ½ tsp baking powder
Optional Ingredients
- ½ to 1 tsp Kosher salt, or sea salt, adjust to taste
- 1 egg, or one egg white
- toppings of choice, sesame seeds, Everything but the Bagel seasoning, etc.
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. As an alternative, preheat air fryer to 280°F (140°C).
- Optional step. If you prefer a smoother texture or if are using large curd cottage cheese, blend it before mixing with the other ingredients. This will create a more uniform dough while keeping the same great taste.
- In a large bowl, combine flour with baking powder and optionally salt. Add cottage cheese, then quickly stir until it comes to form a dough. Adjust with more flour if the dough is sticky or with a splash of milk if it is too dry.
- Transfer dough over a clean floured surface and knead to form a soft ball. Divide into 4 equal size pieces.
- One at a time, roll each piece of dough into a log about 6 inches (15 cm) in length and shape into a ring. If desired, brush the surface of each bagel with egg or egg white wash, then sprinkle your favorite toppings.
How to bake cottage cheese bagels
- Transfer bagels to the parchment paper-lined baking sheet. Bake in hot oven for 20 to 25 minutes, or until the top is golden brown. Let cool for at least 15 minutes before serving.
How to air fry cottage cheese bagels
- Place 2 to 3 bagels in the basket of your air fryer, leaving enough space between each. Air fry at 280°F (140°C) for 15 to 20 minutes, or until the top is golden brown. Let cool for at least 15 minutes before serving.
Notes
- To store: Let cool, then place in an airtight container. They can be stored for up to 2 days at room temperature or 4 days in the fridge.
- To freeze: After cooling, place them in zipper bags and freeze for up to 3 months.
