If you’ve been seeing “cottage cheese bagels” everywhere, it’s for a good reason: they’re quick, satisfying, and surprisingly bagel-like
tender-chewy inside, and make the perfect high-protein base for breakfast sandwiches, cream cheese, smoked salmon, or even a simple butter-and-jam moment.
The magic is simple: cottage cheese adds protein and moisture, eggs add structure, and flour creates that classic bready bite.
You can keep them plain, coat them in “everything” seasoning, or customize them with herbs, cheese, or cinnamon sugar.
Introduction:
Traditional bagels rely on yeast fermentation and a quick boil before baking to create that signature chew and shine.
These cottage cheese bagels take a different path: they use protein-rich dairy + eggs for structure and moisture,
plus baking powder (or self-rising flour) to give lift. The result is not an old-school NYC boiled bagel—
but it is a delicious, practical, weeknight-friendly bagel you can make anytime.
The biggest “secret” to making them truly good is texture control. Cottage cheese varies by brand: some are wetter, some are thicker.
Blending it smooth gives a more classic crumb, while leaving curds creates a rustic, tender interior. You’ll also want to add flour gradually
and aim for a dough that’s soft but not sticky—like playdough, not pancake batter.
This recipe gives you a reliable base with built-in options for different flours, toppings, and baking styles so you can get the bagel you want.
Ingredients:
Makes 6 bagels (medium size).
Base Bagel Dough
- Cottage cheese: 1 cup (full-fat or low-fat; see tips for watery cottage cheese)
- Eggs: 2 large
- All-purpose flour: 1 3/4 to 2 cups (start with 1 3/4 cup, add more as needed)
- Baking powder: 2 tsp
- Salt: 1/2 tsp
Optional (Better Flavor + Bagel Vibes)
- Garlic powder: 1/2 tsp
- Onion powder: 1/2 tsp
- Honey or sugar: 1 tsp (adds a subtle bagel-like sweetness)
Egg Wash + Toppings
- Egg wash: 1 egg + 1 tsp water (for shine)
- Everything bagel seasoning: 2–3 tbsp
- Sesame seeds / poppy seeds: optional
- Shredded cheese: optional (cheddar, mozzarella, parmesan)
Flour Shortcut Option
If you have self-rising flour, you can replace the all-purpose flour + baking powder + salt with:
- Self-rising flour: 1 3/4 to 2 cups (as needed for dough texture)
