Cottage Cheese Bagels: Soft, Chewy, and Irresistibly Delicious

If you’ve ever dreamed of a bagel that’s soft on the inside, lightly golden on the outside, and wonderfully easy to make at home, cottage cheese bagels are your answer. Unlike traditional bagels that require long boiling and rising times, this recipe uses creamy cottage cheese to create a quick, tender dough that’s packed with flavor. Whether you’re looking for a wholesome breakfast, a protein-rich snack, or a base for your favorite spreads, these bagels check every box. In under an hour, you can have warm, freshly baked bagels that rival anything from a bakery—without the fuss.

This recipe is perfect for home bakers seeking simplicity without sacrificing taste. With just a few ingredients, a blender, and a bit of hands-on shaping, you’ll have golden bagels ready to enjoy.

Table of Contents

Table of Contents

Why You’ll Love This Recipe

• Quick & Easy: Skip the long rises—these bagels come together in under an hour.
• Simple Ingredients: Just cottage cheese, self-rising flour, an egg, and optional toppings. No fancy equipment required.
• Perfect for Breakfast or Snacks: Serve them toasted with cream cheese, butter, or your favorite savory spread.
• Customizable Toppings: From sesame seeds to everything bagel seasoning, make each batch your own.
• Soft & Chewy Texture: Thanks to the cottage cheese, these bagels have a tender interior that still holds up to toppings.
• Crowd-Pleaser: Impress friends or family with a homemade touch that tastes far more complex than it really is.

The magic lies in the cottage cheese—it adds moisture, a subtle tang, and keeps the dough light, making these bagels stand out from ordinary homemade versions.

Ingredients Needed

For the Bagel Dough:

• 1 cup full-fat cottage cheese – gives moisture and tanginess
• 1 cup self-rising flour – for structure and lift
• 1 large egg, beaten, for the egg wash

Toppings (Optional, Choose Your Favorite):

• Sesame seeds
• Everything bagel seasoning
• Shredded Asiago cheese
• Poppy seeds

Note: Make sure the cottage cheese is well-drained or patted slightly dry if very wet to prevent overly sticky dough.

How to Make Cottage Cheese Bagels

Preheat and Prepare

1. Preheat your oven to 375°F (190°C) and move the oven rack to the top position for even browning.
2. Line a large baking sheet with parchment paper to prevent sticking and make cleanup easy.

Blend the Cottage Cheese

1. Place the cottage cheese in a food processor or blender.
2. Pulse or blend on high until completely smooth, scraping down the sides if needed.
   • Tip: Smoother cottage cheese ensures a soft, uniform dough with no lumps.

Combine with Flour

1. Transfer the blended cottage cheese to a medium mixing bowl.
2. Gradually add self-rising flour, mixing with a spatula until the dough begins to pull away from the bowl sides.
   • Tip: If the dough feels sticky, lightly flour your hands or surface, but avoid adding too much extra flour, which can make the bagels dense.

Knead the Dough

1. Transfer the dough to a well-floured work surface.
2. Knead gently 8–10 times until smooth and elastic.
   • Visual cue: The dough should no longer stick to your fingers and feel slightly springy.
3. Divide the dough into 4 equal portions (approximately 80g each if you want uniform size).

Shape the Bagels

1. Roll each portion into a 6–7 inch rope, about 1 inch thick.
2. Form a circle, bringing the ends together and pinching tightly to seal.
3. Place the shaped bagels on the prepared baking sheet.

Add Egg Wash and Toppings

1. Brush each bagel lightly with the beaten egg for a shiny, golden finish.
2. Sprinkle your choice of toppings, gently pressing them to adhere.

Bake in the Oven

1. Bake for 25–30 minutes, until bagels are puffed and golden brown.
2. Let them cool for 15 minutes before slicing—this helps the texture set and makes cutting easier.

Optional Air Fryer Method

1. Preheat the air fryer to 350°F (175°C) for 5 minutes.
2. Spray the basket with nonstick cooking spray.
3. Air fry bagels for 12–14 minutes, until golden brown and cooked through.
   • Tip: Flip halfway for even color.

Storage: Keep bagels in an airtight container at room temperature for up to 4 days. Reheat in a toaster or oven for best results.

Serving and Storage Tips

• Serve warm with cream cheese, smoked salmon, or nut butter for a hearty breakfast.
• Cut in half and toast lightly for sandwiches or sliders.
• Store in an airtight container or zip-top bag to maintain freshness.
• For longer storage, freeze baked bagels in a single layer, then thaw and toast when ready to eat.

Tip: To revive slightly stale bagels, sprinkle a little water and toast in a preheated oven at 350°F for 5–7 minutes.

Helpful Notes

• Self-Rising Flour Substitute: If unavailable, combine 1 cup all-purpose flour + 1 ½ tsp baking powder + ¼ tsp salt.
• Cheese Variations: Swap cottage cheese for ricotta for a slightly sweeter, creamier flavor.
• Dough Consistency: The dough should be slightly sticky but manageable. Adding too much flour can make bagels dense.
• Topping Tips: Lightly press toppings onto egg-washed dough to prevent falling off during baking.

Conclusion

These cottage cheese bagels are a game-changer for home bakers craving bakery-style bagels without the fuss. Soft, chewy, and golden, they strike the perfect balance between ease and flavor. With just a few ingredients and minimal prep, you can enjoy fresh bagels anytime, customized with your favorite toppings.

Whether it’s a weekend brunch or a quick breakfast grab, this recipe is simple, versatile, and universally loved. Don’t forget to leave a comment and a star rating if you try it, and share your creations on social media. What toppings or variations did you experiment with? Let us know below—we love seeing your bagel masterpieces!

Frequently Asked Questions (FAQ)

Can I use low-fat cottage cheese?

Yes, but low-fat cottage cheese contains more moisture, which may make the dough stickier. Pat it dry with paper towels before blending for best results.

Can I make this recipe gluten-free?

Yes! Substitute self-rising flour with a gluten-free blend that already contains baking powder and xanthan gum. Texture will be slightly different, but flavor remains delicious.

Can I freeze the dough?

It’s better to freeze baked bagels rather than raw dough. Shape and bake first, then cool completely and freeze individually. Reheat in oven or toaster.

How thick should the dough rope be?

Aim for about 1 inch thick before forming into circles. Thinner dough may result in flatter bagels, while thicker dough may take longer to bake inside.

Can I make mini bagels?

Absolutely! Divide the dough into more portions and shape smaller circles. Reduce baking time slightly to avoid overbaking.