Cottage Cheese Bagels
These cottage cheese bagels pack 10–14 g of protein per serving and are ready in under 30 minutes. No yeast, no kneading, and easy to customize—whether you're gluten‑free, low‑carb, or just craving a chewy, soft breakfast staple.
Ingredients
Base
- 1 cup cottage cheese (full‑fat) or low‑fat/blended smooth
- 1 cup self‑rising flour or AP flour + 1½ tsp baking powder + pinch salt
- 1 large egg plus extra for egg wash
Optional Add‑ins & Toppings
- 1 tbsp baking powder only if using AP flour
- pinch salt
- toppings (sesame, poppy, everything seasoning, seeds) optional, for sprinkling
Instructions
- Preheat oven to 375 °F (190 °C). Line a baking tray with parchment.
- Whisk one egg in a small cup for brushing later.
- In a bowl, mix cottage cheese, flour, egg, and if using AP flour, add baking powder and salt. Stir until dough forms (lumpy is ok). Add a little flour if too sticky; or rest 5 minutes.
- Divide dough into 4 equal portions. Lightly flour hands, roll each into a rope, and join ends to form bagel shapes. Place on tray spaced apart.
- Brush tops with egg wash, then sprinkle toppings if using.
- Bake 20–25 minutes, until golden and fragrant. Check around 18 minutes. Let cool 10 minutes before slicing.
- Air-Fryer Option: Preheat to 325 °F (165 °C). Bake 10–12 minutes, flip halfway, watching for browning.
Notes
For gluten‑free, use 1:1 GF flour blend. Low‑carb? Use half almond and half oat flour + 1 TB psyllium husk. Sweet versions: add raisins or cinnamon sugar. Savory: add cheddar, chives, pesto.
Store cooled bagels in an airtight container up to 3 days or freeze for longer. Toast before serving for best texture.