Cottage Cheese Bagels

These Cottage Cheese Bagels are soft, fluffy, and have 10 grams of protein per bagel! Quick and easy to make, they come together with just a handful of pantry staples and are ready to eat in just over 30 minutes with no yeast and no boiling required. They’ve easy to customize and have become one of my favorite make-ahead breakfast recipes for the whole family. My littles love getting to add nut butters, jams, and cream cheese, and I like to make savory breakfast sandwiches for a healthy, high-protein start to the morning!

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 20

Total Time 35

Servings Bagels

Calories 182kcal

Author Christine McMichael

Equipment

Ingredients

3/4 cup 4% cottage cheese
3/4 cup all-purpose flour spooned and leveled, plus extra for dusting the counter
1/4 cup almond flour
2 teaspoons baking powder
1/4 teaspoon sea salt
1 large egg for brushing the bagels
1 Tablespoon Everything Bagel Seasoning optional as topping

Instructions

Preheat the oven to 400°F.
Add the cottage cheese to a blender and blend until smooth.
In a large bowl, whisk the flour, almond flour, baking powder and salt.
Add the blended cottage cheese to the dry ingredients and stir together until a dough forms. Knead by hand to incorporate any remaining flour, about 2 minutes.
Turn the dough onto a lightly floured surface and roll around in the flour so it’s not sticky.
Divide the dough into 4 equal pieces. Lightly roll each piece of dough into the flour so it doesn’t stick to your hands.
Roll one piece of dough into a 7-inch to 8-inch log, then connect the ends and press together to form a bagel shape. Repeat with the remaining 3 portions of dough.
Place bagels evenly spaced out on a parchment-lined baking sheet.
Use your fingers to widen the bagel hole slightly. This will help the dough maintain the bagel shape as it rises in the oven.
Whisk the egg then brush onto each bagel.
Optionally, sprinkle bagels with everything bagel seasoning.
Bake for 20-23 minutes until puffed and golden, then let cool for 10-15 minutes before slicing in half.

Video

Notes

Ideally, the cottage cheese should be fully smooth once blended. But, many home blenders won’t blend it completely smooth on its own, that is ok! Just blend as best as you can, pause, scrape down the sides and blend again. If there are a few cottage cheese lumps that is ok.
Step 9 is super important. I made the same batch during the 2nd test, and the bagel hole totally closed up as the bagel rose in the oven. So once the bagels are formed on the pan, using your fingers to widen the bagel hole really helps to maintain the shape in the oven!
If you don't want to use the Everything Bagel savory seasoning, feel free to leave them plain or even add a little bit of brown sugar on top for a sweeter taste!

Nutrition