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| Easy Cottage Cheese Bagels (High Protein, Low Effort) |
Easy Cottage Cheese Bagels (High Protein, Low Effort)
Enjoy homemade bagels that are soft, chewy, and ready fast no yeast or long proofing required. These Cottage Cheese Bagels rely on blended cottage cheese and self-rising flour (or a simple AP flour + baking powder swap) to give you a high-protein, approachable alternative to traditional bagels. They’re perfect for quick breakfasts, meal prep, or a satisfying snack.
Why you’ll love these cottage cheese bagels
- Fast & simple: No yeast, no rise time the whole process takes about 30 minutes from start to finish
- High in protein: Blended cottage cheese boosts protein and makes the bagels more filling.
- Versatile: Top them savory (everything bagel seasoning, sesame) or sweet (cinnamon sugar), or fold mix-ins into the dough.
- Great for meal prep: They freeze and reheat well, so you can bake a batch and enjoy bagels all week
Ingredients:
- 1 cup full-fat cottage cheese (2% works too, strained if watery)
- 1 cup self-rising flour
- 1 egg (for egg wash if using toppings)
- Everything Bagel seasoning, sesame seeds, or other toppings (optional)
Servings: 4 bagels Prep Time: 5 minutes Cook Time: 25–28 minutes Total Time: ~30 minutes.
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How to make cottage cheese bagels
1.Preheat the oven to 375°F (190°C) and line a sheet pan with parchment paper.
2.In a blender or food processor, add 1 cup full-fat cottage cheese and blend until smooth. If the cottage cheese is very watery, strain briefly first to avoid a sticky dough.
3.Transfer the blended cottage cheese to a large mixing bowl; add 1 cup self-rising flour (or the AP + baking powder + salt substitution). Mix with a spatula or use your hands until a soft, slightly sticky dough forms. Add 1–2 tablespoons extra flour if the dough is too wet to handle.
4.Turn the dough onto a lightly floured surface and knead briefly until it holds together and becomes smooth only a few turns are needed. Avoid over-kneading.
5.Divide the dough into 4 equal pieces. Shape each piece into a ball, then press a hole through the center with your finger and gently stretch to form a bagel shape. Place each bagel on the prepared parchment-lined sheet pan.
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6.If using, whisk 1 egg and brush the tops of the bagels for a glossy finish. Sprinkle with everything bagel seasoning, sesame seeds, or your choice of topping.
7.Bake in the preheated oven for 25–28 minutes, or until the bagels are golden brown and slightly firm to the touch. Allow them to cool for about 10 minutes before slicing.
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Air fryer option
1.Preheat the air fryer to 350°F (175°C).
2.Line the basket with parchment or lightly oil it. Place bagels in a single layer with space between them.
3.Air fry for 10–12 minutes, flipping halfway if needed, until golden and slightly firm. Let cool 5 minutes before slicing
Tips for consistent success
- Strain watery cottage cheese. Excess liquid yields a looser dough and heavier bagels.
- Handle gently. The dough is softer than traditional yeast bagel dough; avoid excessive kneading.
- Adjust flour sparingly. Add 1 tablespoon at a time until the dough is manageable too much flour dries the interior
- Cool before slicing. Let bagels rest ~10 minutes so the crumb finishes setting and slices cleanly.
Variations & add-ins
- Whole wheat: Replace half the flour with whole-wheat flour for a nuttier flavor.
- Gluten-free: Use a 1:1 gluten-free flour blend, plus 1½ tsp baking powder and ¼ tsp salt if the blend isn’t self-rising.
- Savory mix-ins: Stir chopped herbs, grated cheese, or cooked onion into the dough before shaping.
- Sweet version: Add a tablespoon of sugar and cinnamon; top with a cinnamon-sugar blend before baking.
Storage & freezing
- Room temp: Store in an airtight container up to 2 days.
- Refrigerator: Store up to 4–5 days; toast before serving.
- Freezer: Wrap individually and freeze up to 2 months. Reheat in a toaster, oven, or air fryer.
Nutrition (approximate, per bagel)
Calories and macros vary by exact ingredients used; a typical cottage-cheese bagel from this recipe is roughly ~160 kcal, ~24 g carbs, ~10 g protein
Frequently Asked Questions About Cottage Cheese Bagels
Q: Can I use Greek yogurt instead of cottage cheese?
Yes. You can substitute an equal amount of Greek yogurt; expect a softer, less chewy texture compared with cottage cheese.
Q: Do I need self-rising flour?
No you can make your own by combining 1 cup all-purpose flour + 1½ teaspoons baking powder + ¼ teaspoon salt. This works well as a substitute.
Q: Why did my bagels turn out dense?
Common causes are excess liquid in cottage cheese or over-kneading. Strain watery cottage cheese and mix gently.
Q: Can these bagels be made dairy-free?
Yes swap cottage cheese for a thick, unsweetened dairy-free yogurt (like strained cashew yogurt). Results will vary in texture and flavor.
Q: How should I reheat frozen bagels?
Toast from frozen in a toaster or reheat in a 350°F oven for 8–12 minutes until warmed through and slightly crisp.
