Cottage Cheese Protein Bagels (Print version)

Soft, chewy bagels featuring cottage cheese and self-rising flour for a protein-rich start or snack.

# What you’ll need:

→ Dough

01 - 1 cup cottage cheese, full-fat or low-fat
02 - 1½ cups self-rising flour

→ Toppings

03 - 1 large egg, beaten for egg wash
04 - 2 tablespoons everything bagel seasoning, sesame seeds, or poppy seeds

# Steps:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine cottage cheese and self-rising flour, stirring until a shaggy dough forms.
03 - Transfer dough to a lightly floured work surface and knead gently for 1 to 2 minutes until smooth, avoiding overworking.
04 - Divide dough into 4 equal portions. Roll each piece into a rope, form into a bagel shape, and pinch the ends to seal.
05 - Place bagels on prepared baking sheet. Brush tops with beaten egg and sprinkle with choice of seasonings.
06 - Bake for 18 to 22 minutes until golden brown and fully cooked through.
07 - Allow bagels to cool slightly before slicing and serving.

# Cooking tips:

01 -
  • Ready in 30 minutes flat, no overnight proofing or mysterious yeast behavior to worry about.
  • Packed with protein thanks to the cottage cheese, so these actually keep you satisfied past mid-morning.
  • The texture is surprisingly chewy and soft, almost too good for something this simple and quick.
02 -
  • Don't skip the lightly floured surface when kneading—the cottage cheese makes the dough stick, and a little flour dust solves this without making the bagels dry.
  • The dough feels wetter than bread dough and that's the point; it creates that tender, pillowy texture you're after, so trust it even if it feels unfamiliar.
03 -
  • Use full-fat cottage cheese if you can find it; the richness makes a real difference in how soft and tender the bagels turn out.
  • Don't overkill the kneading—a minute or two is all you need, and under-kneading is actually better than the alternative.
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