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Cottage Cheese Bagels

cottage cheese bagels

These cottage cheese bagels come out soft and chewy, using only four simple ingredients. Each one provides about 13g of protein, with no need for yeast or protein powder, making them a great option for a quick, high-protein breakfast or easy meal prep.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 199kcal
Author: Liora Najjar

Ingredients

  • 1 cup full-fat cottage cheese
  • 1 cup flour all-purpose, whole wheat, or gluten-free blend
  • 1 ½ teaspoons baking powder
  • 1 egg beaten
  • Everything bagel seasoning or any topping you prefer

Instructions

  • Place the cottage cheese in a blender or food processor. Blend until completely smooth. This step helps create a soft and even dough.
  • In a medium bowl, combine the flour and baking powder. Stir well so everything is evenly mixed.
  • Add the blended cottage cheese to the bowl. Mix until a rough dough starts to form. Move the dough to a lightly floured surface and knead for about 1–2 minutes, just until smooth. The dough should feel soft and easy to handle, not too sticky.
  • Divide the dough into four equal portions. Roll each piece into a rope shape, then bring the ends together to form a circle. Leave a slightly larger hole in the center, as it will shrink during cooking.
  • Place the shaped bagels on a lined tray. Brush the tops with the beaten egg, then sprinkle with your preferred seasoning.

COOKING IN THE AIR FRYER

  • Place the bagels in the air fryer basket in a single layer. Cook at 325°F for about 15 minutes, or until they turn golden brown and are fully cooked inside.
  • Let them cool for at least 15 minutes before slicing. This step helps prevent a doughy texture. Once cooled, they are ready to toast and enjoy.

COOKING IN THE OVEN

  • Place the bagels on a baking sheet lined with parchment paper. Bake at 375°F for about 25 minutes, or until golden brown.
  • Allow the bagels to cool for at least 15 minutes before cutting. This helps the inside set properly. After cooling, toast if desired and serve.

Notes

  • FLOUR OPTIONS
    Whole wheat flour gives a slightly richer taste and firmer texture. All-purpose flour creates a softer result. Gluten-free flour blends can also be used with good results.
  • USING LOW-FAT COTTAGE CHEESE
    Low-fat versions can be used, but the inside may be a bit softer after baking. Toasting helps improve the texture.
  • ADJUSTING THE DOUGH
    If the dough feels too sticky, add a small amount of flour. If it feels too dry, mix in a little more cottage cheese until it comes together.
  • STORAGE
    Keep the bagels in an airtight container in the fridge for up to 4–5 days. For longer storage, freeze them. Slicing before freezing makes reheating quicker and easier.
Please note that the nutritional values are provided by an online calculator and should be considered as an estimate.

Nutrition

Serving: 1bagel | Calories: 199kcal | Carbohydrates: 26g | Protein: 13g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 64mg | Sodium: 414mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g
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