Preheat oven to 190°C / 375°F. Line a baking sheet with parchment paper or a silicone mat.
Step 2: Blend (optional, but recommended)
For the smoothest dough, blend the cottage cheese until creamy. This makes the bagels more uniform and less “curdy.”
If you like a rustic texture, you can skip blending.
Step 3: Mix wet ingredients
In a bowl, whisk together the cottage cheese and 2 eggs until mostly smooth.
Step 4: Add dry ingredients
In a separate bowl, whisk flour, baking powder, and salt (plus any optional seasonings).
Add dry ingredients to the wet mixture and stir until a shaggy dough forms.
Step 5: Knead and adjust
Turn dough onto a lightly floured surface and knead for 30–60 seconds until smooth.
If it’s sticky, sprinkle in extra flour 1 tablespoon at a time.
The goal is a dough that feels soft, slightly tacky, and easy to shape.
Step 6: Shape the bagels
Divide dough into 6 equal pieces. Roll each piece into a ball, then poke a hole in the center and gently stretch into a bagel shape.
Place on the prepared baking sheet.
Step 7: Egg wash + topping
Whisk 1 egg with 1 tsp water. Brush each bagel lightly with egg wash.
Sprinkle with everything seasoning, sesame, poppy, cheese, or leave plain.
Step 8: Bake
Bake for 20–25 minutes, until golden brown and set.
For extra color, bake 2–3 minutes longer or broil briefly (watch closely).
Step 9: Cool
Cool at least 10 minutes before slicing—this helps the crumb finish setting.
Success check: Golden tops, sturdy structure, a tender-chewy interior, and a bagel you can slice cleanly without collapsing.
Serving and Storage:
Serving
- Classic: cream cheese + berries or jam
- Savory: smoked salmon + dill + capers
- Breakfast sandwich: egg + cheese + turkey bacon
- High-protein: whipped cottage cheese + cucumber + everything seasoning
Storage
Store bagels in an airtight container at room temperature for 1 day, or refrigerate for 4–5 days.
Because these are high-moisture (thanks to cottage cheese), refrigeration is best for longer freshness.
Freezing
Slice bagels first, then freeze in a freezer bag for up to 2 months.
Toast straight from frozen for the easiest breakfast.
Reheating
These are best toasted. Slice and toast until warm and lightly crisp on the edges.
Tips:
Tip 1: If your dough is sticky, it’s almost always moisture
Cottage cheese brands vary. If the dough feels wet, add flour slowly until it’s workable.
For very watery cottage cheese, drain it in a fine mesh strainer for 5–10 minutes before mixing.
Tip 2: Blend for a more “real bagel” crumb
Blending the cottage cheese smooth helps the bagels bake evenly and look more traditional inside.
Tip 3: Don’t overbake
Overbaking can dry them out. Pull them once golden and firm, then toast when serving for the best bite.
Tip 4: Make the hole bigger than you think
The hole often shrinks while baking. Stretch it a bit wider so the bagel keeps its shape.
Tip 5: Toasting is the secret finishing step
Even fresh, a quick toast makes the outside crisp and boosts the bagel vibe instantly.
Variations:
1) Everything Bagel Cottage Cheese Bagels
Brush with egg wash and coat generously with everything seasoning before baking.
2) Cheddar Jalapeño Bagels
Add 1/2 cup shredded cheddar into the dough and top with extra cheese plus sliced jalapeños.
3) Cinnamon Sugar Bagels
Add 1–2 tsp sugar to the dough. After baking, brush with a little melted butter and sprinkle cinnamon sugar on top.
4) Whole Wheat Version
Replace up to half the flour with whole wheat flour. You may need a splash of milk or an extra tablespoon of cottage cheese
if the dough feels too firm.
5) Gluten-Free Option
Use a 1:1 gluten-free flour blend (with xanthan gum). Start with a smaller amount and add gradually until the dough is shapeable.
Texture will be slightly different but still tasty when toasted.
Conclusion:
These Protein-Packed Cottage Cheese Bagels are the perfect shortcut to homemade bagels:
no yeast, no waiting, no complicated steps—just mix, shape, bake, and toast.
They’re satisfying, versatile, and easy to customize with toppings and flavors.
Make a batch once, and you’ll love having protein-friendly bagels ready for fast breakfasts all week.
FAQ:
Do these taste exactly like boiled yeast bagels?
Not exactly. Yeast + boiling creates a very specific chew and crust. These are a faster baked version with a tender-chewy bite,
especially good when toasted.
Why is my dough too wet to shape?
Your cottage cheese likely had more liquid. Drain it briefly or add flour 1 tablespoon at a time until the dough is workable.
Can I use Greek yogurt instead of cottage cheese?
Yes—plain Greek yogurt works well in a similar style of quick bagel. The flavor will be tangier and the texture slightly different.
Can I make them in an air fryer?
Often yes, depending on your air fryer size. Air-fry at about 175°C / 350°F for 10–14 minutes,
checking early for browning.
How do I get them more golden on top?
Don’t skip the egg wash. For deeper color, bake 2–3 minutes longer or broil briefly (watch closely).
What’s the best way to eat them?
Slice and toast. Toasting makes the outside crisp and gives the best “bagel” experience.
