Easy Cottage Cheese Bagels - High Protein & Incredibly Fluffy

Easy Cottage Cheese Bagels - High Protein & Incredibly Fluffy

These cottage cheese bagels sound absolutely insane until you make them - then they become your weekly meal prep obsession. Fluffy, protein-packed, and cost pennies compared to store-bought. Your breakfast routine will never be the same once you taste these golden, everything-seasoned beauties that fool everyone into thinking you're a legit baker.

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Course: Breakfast, brunch, meal prep

Cuisine: American, Healthy

Keyword: cottage cheese bagel recipe, cottage cheese bagels, easy cottage cheese bagels, greek yogurt cottage cheese bagels, healthy cottage cheese bagels, high protein bagels, protein bagels with cottage cheese

Prep Time: 15

Cook Time: 30

Cooling Time: 20

Total Time: 1 5

Servings: bagel's

Calories: 180kcal

Cost: $0.70

Equipment

1 Large mixing bowl For combining cottage cheese and flour without overmixing
1 Kitchen scale (optional but recommended) 8 oz cottage cheese to 1 cup flour ratio for consistency
1 Wooden Spoon To mix dough gently without developing tough gluten
1 Large baking sheet Line with parchment paper for easy removal
1 Wire cooling rack Essential for preventing gummy centers - 20 minutes cooling minimum
1 Pastry brush For thorough egg wash application and professional shine

Ingredients

▢ 1 cup cottage cheese 4% milkfat (Breakstone's or Daisy preferred)
▢ 1 cup self-rising flour
▢ 1 large egg for egg wash
▢ 1 tablespoon water
▢ 2-3 tablespoons everything bagel seasoning
▢ 2 tablespoons sesame seeds optional
▢ 1 teaspoon sea salt flakes optional
▢ 1 tablespoon poppy seeds optional

Instructions

Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper. Get your kitchen scale ready if you have one - it makes a huge difference in consistency.
In a large bowl, combine 1 cup (8 oz) cottage cheese and 1 cup self-rising flour. Using a wooden spoon, stir until a shaggy dough forms. Stop mixing as soon as it comes together - overmixing creates tough bagels. The dough should be slightly sticky but manageable.
Divide dough into 6 equal portions. Roll each piece into an 8-inch rope, then connect the ends to form bagel shapes. Don't stress about perfect circles - rustic looks intentional and tastes just as good. Space them out on your prepared baking sheet.
Beat the egg with 1 tablespoon water. Brush every surface of each bagel thoroughly - this creates that beautiful golden shine. Load up on everything seasoning and press it gently into the surface. Don't be stingy with toppings!
Bake for 25-30 minutes until deep golden brown. Rotate the pan halfway through for even browning. They should sound hollow when tapped on the bottom. This is your cue they're perfectly done.
Transfer to a wire rack and cool completely before slicing - about 20 minutes. I know they smell incredible, but cutting them hot releases steam and creates gummy centers. Patience here prevents disappointment!

Notes

The real magic happens when you don't overthink it - cottage cheese transforms into bakery-quality bagels that cost 70 cents each versus $4 store-bought. Use 4% milkfat cottage cheese (Breakstone's or Daisy work best), never skip the cooling time, and load up on everything seasoning like your life depends on it. These freeze beautifully and actually toast better from frozen than fresh.

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