Soft, chewy, and packed with protein. These bagels will change your breakfast game.
I know what you’re thinking: bagels? With cottage cheese? Trust me on this. These cottage cheese bagels are one of the easiest, most satisfying high-protein breakfast options you can make at home. They’re soft, chewy, golden on the outside, and they give you a solid dose of protein in every bite without sacrificing flavor.
I started making these when I was looking for something to fuel my mornings without loading up on sugary granola bars or chalky protein shakes. I wanted real food — something warm, satisfying, and full of nutrients. After a few kitchen experiments, these bagels became a staple.
Why Cottage Cheese?
Cottage cheese is one of those underrated ingredients. It’s creamy, packed with protein, and low in fat (especially if you go with a low-fat version). It also adds a nice tangy flavor and moisture to the dough, making the bagels soft inside while still getting that nice golden crust on the outside.
Plus, blending it into the dough means even cottage cheese skeptics won’t notice it. You get all the benefits with none of the curdy texture.
Ingredients You’ll Need
- 1 cup cottage cheese (low-fat or full-fat both work)
- 1 large egg
- 1 1/2 cups self-rising flour (or see note below to make your own)
- 1 tablespoon Greek yogurt (optional, for added moisture)
- 1/2 teaspoon salt
- 1 egg yolk + 1 tablespoon water (for egg wash)
- Optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, sea salt
To make self-rising flour: Mix 1 1/2 cups all-purpose flour + 2 teaspoons baking powder + 1/2 teaspoon salt.
Prep the Cottage Cheese
First, blend the cottage cheese until smooth. You can use a food processor, immersion blender, or regular blender. This gets rid of the curds and gives you a smooth base for the dough.
Mix the Dough
In a large bowl, combine the blended cottage cheese, egg, Greek yogurt (if using), and salt. Stir until combined. Add in the self-rising flour and mix until a dough forms. You can start with a spoon, but eventually, you’ll want to use your hands to knead it a few times until smooth.
The dough should be soft but not sticky. If it’s too sticky, add a tablespoon of flour at a time until it’s workable.
Shape the Bagels
Divide the dough into 4 or 6 equal pieces, depending on how big you want your bagels. Roll each piece into a rope about 6–7 inches long, then connect the ends to form a bagel shape. Press gently to seal the ends.
Place the shaped bagels on a parchment-lined baking sheet.
Add Toppings
Whisk the egg yolk with a tablespoon of water to make an egg wash. Brush each bagel with the egg wash, then sprinkle on your favorite toppings. I always go with everything bagel seasoning — it gives the perfect salty, garlicky crunch.
Bake
Bake in a preheated oven at 375°F (190°C) for about 25–28 minutes, or until golden brown on top and firm to the touch. Let them cool on a wire rack for a few minutes before slicing.
Tips for the Best Texture
- Don’t overmix the dough. Mix until just combined for the fluffiest bagels.
- Use full-fat cottage cheese if you want a richer flavor.
- Let them cool a bit before slicing — they finish setting as they rest.
- Make a double batch and freeze some for later!
High-Protein, Low-Fuss
These cottage cheese bagels are perfect if you’re watching your protein intake but still want something that feels like a real breakfast. Each bagel has around 10–12 grams of protein (depending on size and toppings), which is a great start to the day.
You can also tweak the recipe to suit your goals:
- Add a scoop of unflavored whey protein to the dough.
- Use high-protein flour blends.
- Top with hemp seeds or nutritional yeast.
Favorite Ways to Eat Them
I love these straight out of the oven with a smear of whipped cream cheese or mashed avocado. Here are a few other ways to dress them up:
- Savory breakfast sandwich: Egg, spinach, and turkey bacon.
- Sweet twist: Spread with almond butter and a drizzle of honey.
- Lunch bagel: Turkey, cheese, lettuce, and tomato.
- Mini pizzas: Toast and top with marinara, mozzarella, and pepperoni.
They’re super versatile, so don’t be afraid to get creative.
How to Store and Reheat
Store any leftover bagels in an airtight container at room temperature for 1–2 days, or in the fridge for up to 5 days. For longer storage, freeze them individually wrapped, then pop them in the toaster or oven to reheat.
To keep them soft, you can microwave them for 10–15 seconds before slicing or toasting.
Final Thoughts
Cottage cheese bagels might sound a little unusual, but once you try them, you’ll see why they’ve become a regular in my kitchen. They’re quick, easy, protein-packed, and seriously delicious. Whether you’re meal prepping, feeding a family, or just need a filling breakfast on the go, these little bagels deliver.
Try them once, and you’ll be hooked.
