High-Protein Cottage Cheese Bagels (No Yeast Needed)
You only require 4 components to create these cottage cheese bagels with each containing 13g of protein. Yeast isn’t necessary, and they come out delightfully soft and chewy.
My mother-in-law, Ellen, is the true muse behind these cottage cheese bagels. She began crafting these a while back, and once I tasted them, I realized I had to try making them myself and share the recipe with you. They are incredibly delicious and genuinely taste like a traditional bagel to me, but with far superior macros.
The most exciting part is that my MIL has tried this recipe numerous times — preparing them in the air-fryer, oven, and even attempting them with gluten-free flour. So, I have all those insights for you!
As you might know, I already have a protein bagel recipe utilizing Greek yogurt, but I have to admit… I might prefer this cottage cheese alternative even more. These are just as straightforward to prepare and contain slightly more protein.
If you’ve been enjoying all the innovative ways to incorporate cottage cheese lately, you must try my cottage cheese pancakes or these cottage cheese egg bites for additional high-protein breakfast inspirations.
Why You’ll Adore These Cottage Cheese Bagels
- Rich in protein: Each bagel includes 13g of protein, making them a fantastic addition to your high-protein breakfast lineup.
- Only 4 primary components: No complex processes or elusive ingredients. You likely possess everything required already.
- No yeast required: No rising, no waiting, just mix, shape, and bake.
- Soft and chewy consistency: These come out perfectly tender on the inside with a lightly browned crust.
- Countless serving options: Enjoy them with cream cheese, butter, and jam (this fig jam is scrumptious!), a layer of almond butter or sunflower seed butter, or go savory with hummus and deli meat for a sandwich. The choices are truly limitless.
Essential Ingredients
- cottage cheese – the highlight of the dish! It adds moisture and enhances the protein content. I prefer using full-fat for the best consistency, though low-fat works too. Just keep in mind that the bagels may be slightly softer or “moist” inside when baked with low-fat cottage cheese, but they harden nicely once toasted.
- flour – you can use all-purpose flour or whole wheat flour for a more robust texture and taste. We also tested this with Bob’s Red Mill gluten-free all-purpose flour, which works wonderfully too!
- baking powder – aids in the bagels rising and keeps them light without the need for yeast.
- egg – used for brushing the tops to yield that golden, bakery-style finish.
- everything bagel seasoning – this is optional, but I enjoy topping my bagels with everything bagel seasoning for that classic savory taste. Feel free to substitute with sesame seeds, poppy seeds, or your preferred topping instead.
How to Create Cottage Cheese Bagels
Step 1: In a medium bowl, blend the flour and baking powder together until thoroughly combined.
Step 2: Add the mashed cottage cheese to the flour mixture and mix until a rough dough forms.
Step 3: Move to a lightly floured surface and knead for about 1–2 minutes, until smooth and cohesive. The dough should feel soft but not excessively sticky.
Step 4: Divide the dough into 4 equal sections. Roll each section into a rope and join the ends to create a bagel shape. Ensure the center hole is slightly larger than you assume.
Step 5: Arrange the bagels on a lined surface, brush the tops with egg wash, and sprinkle with everything bagel seasoning or your chosen toppings.
Step 6: Place the bagels in the air fryer in a single layer and cook at 325°F for about 15 minutes, or at 375°F for around 25 minutes in the oven, or until golden brown and thoroughly cooked. Allow them to cool for at least 10–15 minutes before slicing to ensure the centers set correctly.
Brittany’s Cooking Tips
- Allow bagels to cool prior to slicing: This is crucial! Whether you prepare these in the air fryer or oven, let the bagels cool for a minimum of 15 minutes before cutting. If sliced too early, the inside can become gummy.
- Enlarge the hole more than you assume: The dough will puff up while cooking, so don’t hesitate here. A bigger hole helps maintain that classic bagel shape instead of closing up entirely.
- Avoid overworking the dough: Knead just until it comes together. Excessive mixing can make the bagels too heavy.
- Add flour if the dough feels sticky: Depending on your cottage cheese and flour, the dough can vary slightly. If it’s too sticky for handling, sprinkle in a bit more flour until it becomes manageable.
Methods to Store, Reheat & Freeze
- Storing: Allow the bagels to cool entirely,
then store them in a sealed container in the refrigerator for as long as 4–5 days. I prefer to keep them pre-sliced for easy grabbing and toasting.
- Reheating: These bagels are best appreciated toasted!
- Toaster (recommended): Slice and toast until heated and slightly crisp on the outside.
- Air fryer: Heat at 325°F for 3–5 minutes until heated thoroughly.
- Microwave: Warm for 20–30 seconds, but be aware they’ll be softer (less crunchy).
- Freezing: These bagels freeze exceptionally well! Allow them to cool completely, then slice them in half. Store in a freezer-safe bag or container for up to 2–3 months. To reheat, place them directly from the freezer into the toaster or air fryer until heated through.
Frequently Asked Questions
Absolutely! Low-fat cottage cheese performs just fine. The bagels might be a bit softer or “moist” inside after baking, but they firm up nicely once toasted.
I strongly suggest it. Blending results in a smooth dough and improved texture. If you skip this process, the bagels will taste fine but the dough could be slightly lumpy.
Certainly! If you lack an air fryer, bake the bagels in the oven at 375°F for roughly 25 minutes or until golden brown and cooked through.
Yes! We have tested this recipe with Bob’s Red Mill gluten-free all-purpose flour and it performs wonderfully.
This typically occurs if you slice into them too early. Ensure you allow the bagels to cool for a minimum of 15 minutes before cutting so the centers can properly set.
More Cottage Cheese Recipes
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Add the cottage cheese to a blender or food processor and blend until entirely smooth and creamy. This step is crucial for a flawless dough.
1 cup full fat Good Culture Cottage Cheese
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In a medium-sized bowl, whisk together the flour and baking powder until well mixed.
1 cup all-purpose flour, 1 ½ teaspoon baking powder
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Incorporate the blended cottage cheese into the flour mixture and stir until a shaggy dough emerges. Transfer the dough to a lightly floured surface and knead for 1–2 minutes, just until smooth and cohesive. It should feel soft but not overly sticky. If necessary, add a light dusting of flour.
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Segment the dough into 4 equal parts. Roll each section into a rope, then join the ends to create a bagel shape. Ensure the center hole is a bit larger than you think it should be, as it will shrink during baking.
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Brush the tops with egg wash, then sprinkle with your preferred seasonings. Everything seasoning, sesame seeds, or poppy seeds are all excellent choices.
1 egg, Everything Bagel Seasoning
Cook in the air fryer
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Arrange the bagels in the air fryer basket in a single layer. Air fry at 325°F for approximately 15 minutes, or until they are golden brown and thoroughly cooked.
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Allow the bagels to cool for at least 15 minutes before slicing. Cutting too early can create a doughy texture inside. Once cooled, toast and savor!
Cook in the oven
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Set the bagels on a parchment-lined baking tray and bake at 375°F for about 25 minutes, or until they are golden brown and fully cooked.
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Let the bagels cool for at least 15 minutes before slicing. Cutting too soon can make them seem doughy inside. Once cooled,
toast and relish!
- Flour varieties: Whole wheat flour is my preference for taste and consistency, although all-purpose flour performs well too. I’ve also experimented with Bob’s Red Mill gluten-free all-purpose flour with positive outcomes.
- Utilizing low-fat cottage cheese: This is effective, but the bagels may be a tad softer inside post-baking. Toasting aids in firming them up.
- Modify dough as required: If your dough appears overly tacky, incorporate a bit more flour. If it’s too dry, fold in a small amount of cottage cheese.
- Preservation: Keep bagels in a sealed container in the refrigerator for up to 4–5 days or freeze for extended storage. Slice prior to freezing for effortless reheating.
Serving: 1 bagel | Calories: 199kcal | Carbohydrates: 26g | Protein: 13g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 64mg | Sodium: 414mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g
Nutritional data is computed automatically, thus should only be regarded as an estimation.
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