These Cottage Cheese Bagels are the perfect way to start the day! This easy recipe is made without yeast and includes blended cottage cheese.
This Cottage Cheese Bagel recipe is a great way to add protein to your breakfast! They are easy to make, and you can customize them to be whatever flavor you want.
Tonia’s Notes
I wanted to use cottage cheese dough to make bagels similar to my two-ingredient dough bagels. After testing the recipe several times, I tried adding an egg to the dough, and they turned out perfect! Plus, I like that the egg adds a little more protein to each bagel.
For this post, I used everything bagel seasoning as the topping, but I’ll share a bunch of ideas for different toppings you can use. If you are making these for your family, ask them what they want and add those toppings to their bagel.
How To Make Cottage Cheese Bagels
Cottage Cheese
Start by blending cottage cheese in a mini food processor (also known as an electric food chopper) until smooth. You can also use a high-speed blender or a regular food processor. Allow it to rest for 10 minutes, then add one large egg and blend until the mixture is light and fluffy.
Bagel Dough
Put the flour, baking powder, and kosher salt in a bowl and stir to combine. Then, add the cottage cheese mixture and stir until a rough dough forms.
Form Bagels
Transfer the dough to a floured surface and gather it into a ball. Cut the dough into six pieces. Roll the pieces into long ropes and then form them into a ring, pinching the two ends together. Place them on a parchment-lined baking sheet.
Bake
Brush the bagels with a beaten egg white, sprinkle with toppings if desired (I used everything bagel seasoning), and bake until golden brown.
Recipe Tips
- Make Ahead: If you prefer fresh bagels, you can prepare the dough ahead of time, wrap the ball of dough in plastic wrap, and store it in the fridge overnight. Allow it to sit on the counter for 30 minutes before working the dough.
- Storage: I found that the best way to store cottage cheese bagels is in a brown paper lunch bag at room temperature for 1-2 days. If you don’t have a brown bag available, store them in a plastic bag or storage container that is not sealed all the way, allowing the moisture to escape.
- Freezer: Store in an airtight container in the freezer for up to a month.
- Ways To Use: Toast a bagel and top it with cream cheese, blended cottage cheese, bacon and eggs, or deli meat and cheese.
Flavors To Make
There are so many delicious bagel flavors that it is hard to choose which one to make! You can even add different toppings to each of the six cottage cheese bagels so that you get a variety.
- Egg Bagels: Simply brush the tops with the beaten egg white, then bake.
- Everything Bagels: Sprinkle with everything bagel seasoning.
- Sesame Bagels: Add sesame seeds before baking.
- Garlic Bagels: Top with dried minced garlic and sesame seeds.
- Asiago Bagels: Sprinkle with shredded asiago cheese.
- Onion Bagels: Add dried minced onion to the tops before baking.
- Cinnamon Crunch Bagels: Top with cinnamon streusel after brushing with the beaten egg white.
Additional Cottage Cheese Recipes
Cottage Cheese Bagels
Video
Ingredients
- 1 cup cottage cheese 4% small curd
- 1 large egg
- 1 ½ cups all-purpose flour
- 2 ¼ teaspoons baking powder
- ½ teaspoon kosher salt
- 1 egg white
- 1 teaspoon water
- 1 tablespoon everything bagel seasoning
Instructions
- Preheat the oven to 375˚F. Process the cottage cheese in a mini food processor (see notes) until smooth. Rest for 10 minutes. Add one large egg and blend until light and fluffy.
- Combine the flour, baking powder, and salt in a bowl. Add the blended cottage cheese and mix until a rough dough forms.
- Transfer the dough to a floured surface, form it into a ball, and divide the dough into 6 pieces. Roll each piece of dough into a long rope, form it into a ring, pinch the ends together, and place them on a parchment-lined baking sheet.
- Beat the egg white with one teaspoon of water, then brush it on the bagels. Sprinkle with everything bagel seasoning or use your favorite bagel topping.
- Bake at 375˚F for 18-22 minutes until golden brown.
Notes
- Blending Method: I used a mini food processor (also known as an electric food chopper), but you can also use a high-speed blender or a regular food processor. They don’t get one cup of cottage cheese as smooth since there isn’t enough volume to blend well, but since an egg is added, it should work just fine.
- Storage: Store the bagels for 1-2 days at room temperature in a brown paper lunch bag, or in a plastic bag that isn’t fully sealed to allow moisture to escape. You can freeze them in an airtight container for up to a month.
