Description
Cottage cheese bagels recipe that’s high-protein, gluten-free, and easy to make with 3 ingredients. Perfect for breakfast or snacks.
Ingredients
- 1 cup self-rising flour (Note 1)
- 1 cup full-fat cottage cheese (Note 2)
- 1 large egg beaten, for egg wash
- Toppings: sesame seeds, everything bagel seasoning, shredded asiago cheese, or poppy seeds
Instructions
1. Preheat your oven and prepare your pan
Set your oven to 375°F and move the rack to the top position for even browning. Line a large baking sheet with parchment paper and set it aside.
2. Blend the cottage cheese
Add the full-fat cottage cheese to a blender or food processor. Blend on high until completely smooth, pausing to scrape down the sides if needed. A silky texture here ensures your dough will mix evenly.
3. Mix in the flour and knead the dough
Transfer the blended cottage cheese into a mixing bowl and stir in the flour. Mix until a sticky dough begins to form and pulls away from the bowl. Turn the dough out onto a floured surface and knead 8–10 times, adding flour as needed until the dough becomes soft, smooth, and easy to handle—not sticky.
4. Divide, shape, and season
Form the dough into a single ball, then divide it into 4 equal portions (each should weigh about 80g if you want precision). Roll each piece into a rope about 6 to 7 inches long, then shape into a circle and pinch the ends together to seal.
Brush the tops of each bagel with a beaten egg to help with browning. Add your favorite toppings—everything bagel seasoning, sesame seeds, or shredded cheese all work great!
Place the shaped bagels on your prepared baking sheet. Bake for 25–30 minutes, or until golden and puffed. Let them cool for 15 minutes before slicing or serving.
Store leftovers in an airtight container at room temperature for up to 4 days.
Preheat your air fryer to 350°F for about 5 minutes. Spray the basket with a bit of nonstick spray, then place the shaped bagels inside, spacing them out for airflow. Air fry for 12–14 minutes, or until golden and cooked through in the center.
Notes
Gluten-Free Flour:
To make these bagels gluten-free, use 1 cup of a high-quality gluten-free flour blend that contains xanthan gum. I had great results using King Arthur’s. To mimic self-rising flour, mix in 1 teaspoon of baking powder and ½ teaspoon of kosher salt.
Cottage Cheese Tips:
Full-fat cottage cheese works best for texture and richness. Keep in mind, the moisture level can vary between brands, which may affect how much flour you need. For consistently great dough, I prefer Good Culture Full Fat Cottage Cheese.
Using Regular Flour:
No self-rising flour? No problem. Just use all-purpose flour and follow the same baking powder and salt additions used in the gluten-free version to get the same lift.
Greek Yogurt Option:
You can substitute cottage cheese with plain Greek yogurt, and the recipe still works beautifully! The texture and protein levels are slightly different but equally satisfying.
Managing Sticky Dough:
If your dough feels too sticky to handle, don’t worry. It’s often due to the cottage cheese’s moisture or how the flour was measured. Use the spoon-and-level method for accuracy, or weigh the flour for best results. Add more flour one tablespoon at a time while kneading until the dough feels smooth and manageable.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Breakfast, Snack, Bread
- Method: Baking, Air Frying
- Cuisine: American
Nutrition
- Serving Size: 1bagel
- Calories: 180kcal
- Sugar: 2g
- Sodium: 182mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 1g
- Trans Fat: 0.01g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 50mg