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These baked Cottage Cheese Bagels are made with a surprising secret ingredient of blended cottage cheese, giving them a soft, chewy texture with an extra boost of protein. They’re perfectly golden from the oven, and a lighter take on a breakfast classic you’ll want to make again and again.
Looking for more breakfast recipes? Try my Bagel Breakfast Sandwiches (and use these bagels!), my Simple Breakfast Crepes, or my French Toast with Captain Crunch.
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I recently saw a trend on social media about making bagels with blended cottage cheese and they looked so easy and delicious, so I thought I would try out these viral protein cottage cheese bagels. I was pleasantly surprised with the results, and they quickly became the most popular requested item from all of my family members in my household.
🩷 What you'll love about this recipe
▪️These homemade bagels have more protein (13 grams of protein!) than regular bagels. The cottage cheese gives a boost of extra protein to keep you full throughout the morning.
▪️These bagels are much lower in calories and carbohydrates over traditional bagels. They don't feel so heavy in my stomach, and they keep my energy levels consistent.
▪️These high protein bagels are made with four simple ingredients. They are clean, with no junk added. And the best part is, they are so easy!
🥘 Recipe Ingredients
You’ll need the following ingredients to make these amazing high protein bagels made with blended cottage cheese.
📝 Ingredient Notes
- flour - I use all-purpose flour. If you have self-rising flour, leave out the baking powder. I haven't tried whole wheat flour, but I think it should work fine, just make sure to add the baking powder.
- Everything bagel seasoning - this is not required, it's just one of the many different toppings I like to use. See below for other variation ideas.
- flaky sea salt - the salt I use for the topping is different than what I blend in the dough. I like to use big flakes on the top so it has texture and crunch.
📋 How to Make Cottage Cheese Bagels Step-By-Step
Here are some visual instructions. Full instructions with exact ingredients can be found in the Recipe Card below.
Preheat your oven to 400°F.
Blend cottage cheese in a food processor or blender until it's a smooth and creamy consistency. Mix dry ingredients in a large bowl. Add the whipped cottage cheese and mix until it becomes a dough-like consistency. Do not overmix or the bagels can become tough.
Lay the dough out onto a floured surface and form into a rectangle shape. Cut the dough into eight equal portions. They don't need to be perfect. I like to use a dough scraper to cut out the pieces.
To bake the bagels, I like to use metal baking sheets. I bought this three pack that has different sizes. I like to use silicone mats to prevent sticking, and to keep the pans clean, but I couldn't find any that matched all the sizes. I found this roll of silicone that you can cut to your own size. It worked perfectly! If you don't have a silicone mat, parchment paper will work great.
Form each piece of dough into a rough bagel shape. Again, it doesn't need to be perfect. I don't have them pictured here, but I do also use these silicone bagel baking molds to hold the shape better. Beat the egg and brush the tops of each bagel with the egg wash.
While the egg wash is still wet, top the bagels with your favorite toppings. Below is the flaky sea salt I like to use on all savory flavors (and sometimes even the sweet ones!)
The last picture is after baking. They are SO GOOD!
Bake for 30 minutes or until bagels are golden brown on the edges. Let cool before slicing. I love this bagel slicer my husband got me for Christmas last year. It cuts the bagels so easily!
Toast the sliced bagel and top with butter, cream cheese or any combination of your favorite toppings. They are also great for sandwiches!
💡 Recipe Tips
When you're preheating the oven, place the baking sheet in the oven to preheat also. This will help the bagels get a crispy crust.
When forming the bagel (if you're not using a bagel mold) try to make the hole extra big. The dough will rise and try to close in the hole.
Don't try to aim for perfection with these - it's not necessary. They might look terrible before going in the oven, but they will come out looking beautiful and delicious!
Time Saving Tip
I like to make a double or even a triple batch of these at once, since they go so fast in my house. They do very well with freezing. Since these have no preservatives, they won't last as long as a regular store-bough bagel. Freeze in a large ziploc bag and pull out the night before into the refrigerator - it will be ready for you in the morning.
🫙 Storage & Reheating
Storage: Store this in an airtight container or ziploc bag in the fridge for up to 5 days.
Reheating: Slice while cold and place in toaster to heat. You can also heat for 20-30 seconds in the microwave if you don't want it crispy.
Freezing: Place in a ziploc bag and freeze. When ready to eat, you can pull one out and put in the refrigerator the night before to thaw, or you can let it sit out on the counter for half an hour to an hour until it comes to room temperature.
🧂Variations & Substitutions
Variations (different topping combos to try):
- Garlic and salt - I've tried fresh, dried, garlic powder and the pre chopped kind in the jar. The best (believe it or not!) is the pre-chopped garlic in the jar. I drain it and put it on heavily. If it does get some of the juice on it, that just gives it extra flavor.
- Rosemary, garlic and salt - this is my family's favorite combo
- Dried minced onion and salt
- Cheddar cheese and fresh jalapeño slices - I mix some cheese in the dough, and also put a little on the top
- Sesame seeds, poppy seeds and salt
- Fresh Parmesan cheese and salt
- Maple syrup and bacon bits
- Chocolate chips - mix in the dough
Substitutions:
- If you have self rising flour, omit the baking powder.
- Try whole wheat flour for extra nutrients. I haven't tried this yet, so if you do, let me know how they turn out in the comments.
- I've used full-fat cottage cheese instead of low fat, and they turn out just as delicious.
- You can brush the top of the dough with olive oil instead of the egg wash.
❓Your questions answered
I would say yes! As I mentioned above, this bagel has more protein and lower calories and carbohydrates versus a store-bought bagel, which will keep you satisfied longer, and won't feel as heavy in your stomach. Also, the ingredients are clean with zero preservatives and junk in these bagels.!
Let us know if you liked this blended Cottage Cheese Bagel recipe by leaving a star rating and a comment below!
🍽️ More breakfast recipes that you'll love
💛White Chocolate Graham Croissants
📋 Recipe
Cottage Cheese Bagels
Equipment
Ingredients
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon sea salt
- 2½ cups low-fat cottage cheese
- 1 egg beaten
- everything bagel seasoning
- flaky sea salt
Instructions
- Preheat oven to 400°F. Place baking sheets in oven to preheat at the same time. This gives a crispy bottom.
- Mix together flour, baking powder and sea salt until combined.
- Blend cottage cheese in a food processor or blender until smooth and creamy.
- Mix whipped cottage cheese into the flour mixture, until a sticky dough has formed. Pour out onto a floured surface and shape into one large rectangle about 1 inch high. Do not overwork the dough or the bagels may become tough.
- Divide dough into 8 even pieces. Shape each piece into a circle and poke a hole in the center of the dough. They do not have to be perfect. Place on a silicone baking mat or a piece of parchment paper.
- Brush the tops of the dough with the beaten egg. Sprinkle with Everything Bagel seasoning and flaky sea salt or whatever topping combination you prefer.
- Place silicone mat or parchment paper on the preheated cookie sheets. Bake in oven for 30 minutes until the bagels are golden brown.
Notes
- flour - I use all-purpose flour. If you have self-rising flour, leave out the baking powder. I haven't tried whole wheat flour, but I think it should work fine, just make sure to add the baking powder.
- Everything bagel seasoning - this is not required, it's just one of the many different toppings I like to use. See below for other variation ideas.
- flaky sea salt - the salt I use for the topping is different than what I blend in the dough. I like to use big flakes on the top so it has texture and crunch.
- Garlic and salt - I've tried fresh, dried, garlic powder and the pre chopped kind in the jar. The best (believe it or not!) is the pre-chopped garlic in the jar. I drain it and put it on heavily. If it does get some of the juice on it, that just gives it extra flavor.
- Rosemary, garlic and salt - this is my family's favorite combo
- Dried minced onion and salt
- Cheddar cheese and fresh jalapeño slices - I mix some cheese in the dough, and also put a little on the top
- Sesame seeds, poppy seeds and salt
- Fresh Parmesan cheese and salt
- Maple syrup and bacon bits
- Chocolate chips - mix in the dough
- If you have self rising flour, omit the baking powder.
- Try whole wheat flour for extra nutrients. I haven't tried this yet, so if you do, let me know how they turn out in the comments.
- I've used full-fat cottage cheese instead of low fat, and they turn out just as delicious.
- You can brush the top of the dough with olive oil instead of the egg wash.
Teri
Make sure to try this delicious recipe! My family LOVES these bagels.