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

These easy cottage cheese bagels are soft, fluffy, high in protein, and made without yeast. Cottage cheese and self-rising flour create a simple two-ingredient dough that is shaped, topped, and baked until golden brown.
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Prep Time 5 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 30 minutes
Servings: 4 bagels
Course: Bread, Breakfast
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

For the Cottage Cheese Bagels
  • 1 cup full-fat cottage cheese 2% cottage cheese also works; strain thoroughly before measuring
  • 1 cup self-rising flour plus 1–2 tablespoons more if needed for handling the dough
  • 1 large egg beaten and used as an egg wash
Optional Toppings
  • Everything Bagel seasoning optional, as needed
  • sesame seeds optional, as needed

Equipment

  • Blender
  • Large mixing bowl
  • Spatula
  • Sheet pan
  • Parchment paper
  • Pastry brush

Method
 

Prepare the Bagels
  1. Preheat the oven to 375°F. Line a sheet pan with parchment paper and set it aside.
  2. Place the strained cottage cheese in a blender and blend until completely smooth and creamy.
  3. Transfer the blended cottage cheese to a large mixing bowl. Add the self-rising flour.
  4. Mix the cottage cheese and flour with a spatula or your hands until a soft dough forms. The dough may be slightly sticky. Add 1–2 additional tablespoons of flour if necessary to make it easier to handle.
  5. Transfer the dough to a lightly floured work surface. Knead it gently a few times until it can be formed into a smooth ball. Avoid over-kneading the dough.
  6. Divide the dough into 4 equal portions.
  7. Roll each portion into a ball. Press a finger through the center of each ball, then gently stretch the opening to create a bagel shape.
  8. Arrange the shaped bagels on the prepared sheet pan. Brush the tops and sides lightly with the beaten egg.
  9. Sprinkle the bagels with Everything Bagel seasoning, sesame seeds, or another preferred topping.
  10. Bake for 25–28 minutes, or until the bagels are puffed and golden brown.
Cool and Serve
  1. Remove the bagels from the oven and allow them to cool for at least 10 minutes before slicing. Serve and enjoy.

Notes

  • Strain the cottage cheese thoroughly before measuring, especially when there is visible liquid in the container.
  • Full-fat, 4%, and 2% small-curd cottage cheese can all be used successfully.
  • The dough will naturally be slightly sticky. Add only enough extra flour to make it manageable because too much flour can make the bagels dense.
  • Allow the bagels to cool for a full 10 minutes before slicing. They are very soft when they first come out of the oven and become easier to slice as they cool.
  • To replace the self-rising flour, combine 1 cup all-purpose flour with 1½ teaspoons baking powder and ¼ teaspoon salt.
  • The listed 30-minute total covers preparation and baking. Allow an additional 10 minutes for cooling before slicing.