Cottage Cheese Bagels
Updated Sep 06, 2025
Make cottage cheese bagels using only cottage cheese and self-rising flour. It's an easy recipe you can make with 11 grams of protein per recipe!
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Make High Protein Bagels!
Did you know you can make high protein bagels with cottage cheese and flour? You’ll just need cottage cheese and self rising flour (which is really easy to make at home) and you’ll need to knead for a few minutes. But that’s it, just mix and form into a bagel shape to make cottage cheese bagels with 11 grams of protein per bagel!
I first learned about cottage cheese bagels from Skinnytaste and was so impressed with how fluffy and delicious the bagels looked while still being high in protein. I had to try them and I loved the results!
Cottage Cheese Bagel Ingredients
- Cottage cheese: Use full fat cottage cheese for best results, but you can also swap with low fat 1% or 2% cottage cheese. They may have more moisture so you may need to add more flour.
- Self-rising flour: Self rising flour is just all-purpose flour with baking powder and salt. Grab my ratio for how to make self rising flour or you can buy it that way.
- Egg: This is for brushing the cottage cheese bagels after your form them so they get a nice golden crust to them. You can also brush the bagels with olive oil or milk, but I like using a beaten egg for best results.
How to Make Cottage Cheese Bagel
Oven Method
Air Fryer Method
Cottage Cheese Bagels Recipe
Make cottage cheese bagels using only cottage cheese and self-rising flour. It's an easy recipe you can make with 11 grams of protein per recipe!
Video
Ingredients
- 1 cup full-fat cottage cheese excess liquid drained
- 1 cup self-rising flour plus more as needed
- 1 large egg beaten
- Toppings: everything bagel seasoning sesame seeds or other
- Nonstick cooking spray
Instructions
- Place the cottage cheese in a blender and blend on high until smooth, stopping to scrape down the sides as needed, about 1 minute.
- Transfer the blended cottage cheese to a large bowl and add the flour and mix together with a wooden spoon until all the ingredients are well combined.
- Transfer the dough to a lightly floured surface and knead by hand for 5 minutes until the dough feels smooth, but some bumps are ok. Add more flour as needed to ensure the dough in not sticky
- Divide the ball into 4 equal parts, about 80-90 grams each. Roll each ball out into a 6-7-inch rope, about 1-inch thick. Join the ends to make a circle and pinch the seam tightly to seal. Brush the tops with a beaten egg and top with your seasoning of choice.
- Air Fryer Cooking Method: Preheat the air fryer to 350°F. Spray the air fryer basket with nonstick spray and air fry for 13-15 minutes, or until puffed and golden brown. Allow it to cool for 15 minutes, and then slice and serve.
- Oven Cooking Method: Preheat the oven to 350°F and line a sheet pan with parchment paper. Bake on the top rack of the oven for 25-30 minutes, or until puffed and golden brown. Allow them to cool for 15 minutes, and then slice and serve.
Notes
Storage: You can store the bagels in the fridge in a ziptop bag for up to 5 days. Reheat them in the microwave for soft bagels or toast them as you would any bread or bagel.
Toppings not included in nutrition label.
Nutrition
Serving: 1bagel, Calories: 182kcal, Carbohydrates: 25g, Protein: 11g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 55mg, Sodium: 184mg, Potassium: 103mg, Fiber: 1g, Sugar: 2g, Vitamin A: 142IU, Calcium: 55mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Tips
- Blend the cottage cheese. I’ve made these bagels before without blending cottage cheese and they work just fine, but the consistency is so much better blended because it combines more easily with the flour and creates a smoother bagel without the bumps.
- Look for the right consistency before shaping. You want the dough to feel damp to the touch but not sticky. Feel free to adjust as you’re mixing by hand to add more flour if it’s too wet or more cottage cheese if it’s too dry. I find that I usually need to add 3-4 more tablespoons as I’m mixing it.
- Seal the ends well. When shaping the bagels, make sure to pinch the ends together tightly so they don’t unravel while baking or air frying. A little water on your fingers can help smooth out the seam if it’s not sticking.
- Let them cool before slicing. I know it’s tempting, but they really do slice better once they’ve had about 15 minutes to cool down. The texture firms up just enough.
Serving Ideas
- Eggs: cook your favorite style of fried eggs, or try cloud eggs or crispy feta eggs.
- Spreads: pistachio cream, whipped cream cheese, strawberry chia jam
Comments
Made these yesterday, and they came out great!! I’ve only tried this recipe so far but also came across your 2-ingredient bagel recipe (with greek yogurt). When it comes to shaping the bagels, forming balls then making holes seems easier than making ropes and shaping them. Would either method work for either recipe?
So glad you liked them, Gina!! Thanks! Yes, I think either method would work for either bagel recipe.
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