Cottage Cheese Bagels (High-Protein & No Yeast!)

Let’s Talk About These Ridiculously Easy Cottage Cheese Bagels

I’ll just come right out and say it: I never thought I’d be the kind of person to get jazzed about cottage cheese, but here we are. These bagels are what happened after a rainy Saturday, a fridge cleanout, and my (sometimes obsessive) need to have fresh bread at breakfast without babysitting a ball of dough all day. If you’d told eight-year-old me that my adult self would be cramming cottage cheese into bagels and loving it, I’d have laughed and gone back to my cartoons (or maybe stuck my finger in the batter, for old time’s sake).

Also, I once tried to impress my neighbor with these at book club. Let’s just say, by chapter three, the bagels were gone but the mystery of who took the last one—unsolved!

Why I Keep Making These (And Why You’ll Probably Want To)

I make these cottage cheese bagels any morning when I crave bagels but can’t deal with yeast or kneading, which is…often. My family goes a bit wild for these, especially since they’re protein-packed (secretly healthy, but not in an annoying way). And let’s not pretend—regular bagels are a whole thing with rising, boiling… meanwhile, these are like, mix, shape, bake, eat. The time I forgot the salt? Oof. Not great, but hey, live and learn.

They’re a total savior when you wake up hungry and realize the bread is finished again. Plus, you can customize them to kingdom come. Seriously, half the fun is swapping toppings or flour types depending on what’s lurking in the pantry.

What You’ll Need (With a Few Handy Substitutions)

• 1 cup cottage cheese – I usually grab the 2% version. Grandmother was a full-fat purist; honestly, I think both work fine.
• 1 large egg (plus another for brushing) – Sometimes, if I’m low on eggs, I skip the egg wash, but the glossy finish is worth it when you have time.
• 1 1/2 cups self-rising flour – No self-rising? Just use the same amount of all-purpose flour and toss in 2 tsp baking powder + a generous pinch of salt.
• 1 tablespoon sugar – Any will do. I’ve used honey (runny stuff, not the thick one) when out of sugar, or maple syrup. Not a biggie.
• 1/2 teaspoon salt
• Optional: Seeds for topping – Poppy, sesame, everything bagel mix. Sometimes I go rogue and use sunflower seeds because, why not?

(If you’re dairy-free, I have tried vegan Greek yogurt instead of cottage cheese and it sort of worked, but texture gets different.)

How I Actually Make ‘Em

1. Preheat that oven to 375°F (190°C). Not negotiable—gotta get it hot. Line a baking pan with parchment or give it a little grease. Up to you.
2. Mash that cottage cheese in a large-ish bowl. I like it smoothish, so I use a fork, but do what feels right to you. Lumps are totally fine (they melt in the bake anyway).
3. Add in the flour, egg, sugar, and salt. Stir with a wooden spoon or, if you’re like me and can’t find it, just use your hands. Knead until it comes together—maybe two minutes. Don’t overthink it.
4. It’s shaping time! Tear the dough into 4-6 rough balls. Gently poke a hole in the middle with your finger, then widen it by wiggling around a bit. Your bagels might look wobbly but, trust me, they’ll bake up cute.
5. Brush the tops with a beaten egg (or skip this if lazy or low on eggs). Sprinkle whatever seeds you like.
6. Bake for 22–26 minutes, or until golden and a bit puffed. This is where I usually sneak a little taste of the hot crust. If they look a touch too pale, leave ‘em in for another minute or so.
7. Cool before slicing—or don’t, but be prepared for molten cheese burns (ask me how I know!).

Some Notes from the Many, Many Times I’ve Messed Up

• If your dough’s extra sticky, dust your hands with flour instead of dumping more into the mix. I once made a batch that turned into edible stones by piling on flour a bit recklessly!
• Don’t worry if they rise unevenly or look a bit quirky. That’s honestly the charm—plus, homemade tastes better anyway.
• Let them cool a bit before slicing. I know, but it keeps the inside fluffy. (Learned that the hard-ish way more than once.)

A Few Fun Twists (And My Not-So-Great Idea)

• Sweet tooth? Toss a handful of raisins and a shake of cinnamon in the dough. Not classic, but the kids love it.
• Savory mood: Chop in some fresh chives or a bit of grated cheddar. Actually, last week I swapped out cottage cheese for ricotta and, well… didn’t quite work. Too damp, I think? Stick with the cottage cheese, is my advice.
• Try everything bagel seasoning—my go-to when I’m bored of plain seeds.

Don’t Have Fancy Equipment? Me Neither

All you really need is a mixing bowl, a spoon or even just clean hands, and a baking tray. I use parchment, but when I’m out (happens more often than I admit), I just grease the heck out of the tray. No rolling pin required, unless you’re really after that “professional” look, but why bother?

Keeping ‘Em Fresh (Though Mine Hardly Get the Chance)

These bagels are best the first day, but if—big if—you have any leftover, just pop ’em in a container on the counter. They’re decent for about 2 days. I usually wrap mine in a tea towel and then into an airtight box. Freezing works! Defrost and toast. In my house, though, bagels rarely make it through the afternoon without disappearing like socks in a laundry room.

How I Like to Eat Mine (Family Traditions and Oddball Combos)

Weird as it sounds, I love mine with a massive dollop of peanut butter and a drizzle of honey. My daughter insists on avocado and hot sauce, which—honestly, is surprisingly good. Try ‘em for breakfast with eggs, or as a quick lunch sandwich (cream cheese, smoked salmon, the whole works if you can spring for it on a Tuesday).

What I Wish I’d Known (So You Don’t Make My Mistakes)

• I once rolled my bagels way too skinny, hoping for a New York vibe. Result: pretzel-shaped crackers. Keep them a bit chunky, they rise more than you’d guess.
• Rushing the mix because I was late for school pickup? Not ideal; the dough ends up streaky and weirdly dense. Mix just until it’s together, then quit while you’re ahead.
• If you let the dough sit for a few minutes before shaping, it’s a bit easier to handle. Actually, now that I think of it, letting it rest about 10 minutes gives better flavor, too.

Questions People (Actually) Ask Me a Lot

• Can I use Greek yogurt instead of cottage cheese? Yep, it works, but expect a slightly tangier taste and a tighter crumb. It’s good, not great. I’d stick with cottage cheese if you can swing it.
• Do I really need the egg wash? Nah, I think it’s more for looks, but my aunt swears the crust’s better with it.
• Can I make these ahead? Absolutely, but they’re best on day one. I think they taste a smidge better the next day if you toast them first, though.
• Is this gluten-free? Only if you use a gluten-free flour blend and check your baking powder. I’ve messed this up before—double check the labels!
• Why do my bagels look weird? Happens all the time! They’re rustic, and anyway, that’s how you know they’re homemade.
• Will my picky kid eat these? No promises, but mine begrudgingly munches two when I add chocolate chips. (Not traditional, but hey, survival.)

And, just on a totally unrelated note, I once tried making tiny bagel pizza bites with leftover dough. They were, honestly, a bit odd, but every so often the oddball experiments are the ones you remember. Anyway, let me know how yours turn out—successes, mishaps, and all the in-betweens!

★★★★★ 4.50 from 36 ratings

Cottage Cheese Bagels (High-Protein & No Yeast!)

yield: 4 bagels

prep: 15 mins

cook: 20 mins

total: 35 mins

These fluffy cottage cheese bagels offer high protein without any yeast! Quick, easy, and perfect for breakfast or snacks, they only require simple ingredients and bake up in under 30 minutes.

🖨️ Print Pin Recipe

Ingredients

• 1 cup cottage cheese
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon honey (optional)
• 1 large egg (beaten, for egg wash)
• Everything bagel seasoning or sesame seeds (for topping)

Instructions

1. 1
   Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. 2
   In a large bowl, mix together the cottage cheese and honey until smooth.
3. 3
   Add the flour, baking powder, baking soda, and salt. Stir until a sticky dough forms.
4. 4
   Lightly flour your hands and divide the dough into 4 equal portions. Shape each piece into a ball, then poke a hole in the center to form a bagel shape.
5. 5
   Place the bagels on the prepared baking sheet. Brush the tops with beaten egg and sprinkle with everything bagel seasoning or sesame seeds as desired.
6. 6
   Bake for 18-20 minutes or until golden brown. Let cool slightly before serving.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 185 caloriescal

Protein: 10gg

Fat: 3gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 28gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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