Craving a cozy, high-protein breakfast just for you? This Easy Homemade Bagel for One is made with self-rising flour and cottage cheese or Greek yogurt - no yeast, no boiling, no big batches, no fuss. Bake one big, soft, chewy bagel in under 30 minutes. Perfect for toasting, topping, and treating yourself to something warm and homemade.
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Sometimes, you just want a bagel all to yourself, and I totally support that. This Bagel for One is a fun twist on my classic cottage cheese bagel recipe, made with just self-rising flour and cottage cheese, or even Greek yogurt or sour cream. It has a chewy texture and is packed with protein - no yeast, no boiling, no fuss.
Want to share? This easy easy homemade bagel recipe a can easily be split into two very cute, polite-sized bagels. But if it’s just one of those mornings, go ahead and bake the whole thing into a glorious, oversized bagel that’s all yours. Toast it, schmear it, sandwich it - whatever your breakfast vibe, this recipe has you covered!
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Ingredients & Substitutions
Oh my gosh, two ingredients leaves very little wiggle room in a bare pantry, but I've got you covered. Check out the possible substitutions below:
- Self-rising flour - No self-rising flour? No problem. No worries! Just mix ½ cup all-purpose flour with ¾ teaspoon baking powder and a pinch of salt. Boom: DIY self-rising flour. If you want to chew or bagel, you can use bread flour when making your own self rising flour.
- Cottage cheese - If you don't have cottage cheese, I have two great substitutions for you. Greek yogurt and sour cream work as one-to-one substitutes. I recommend full fat of all of these dairy products, because fat affects the texture of the finished bagel. You can use vegan versions, but try to find a product with some fat content.
- Toppings - Although this recipe makes a delicious plain bagel, brushing it with an egg wash (one egg whisked with 1 tablespoon of water) and sprinkling with everything bagel seasoning, poppy seeds, sesame seeds, or pretzels salt takes your bagel over the top!
See recipe card below for a full list of ingredients and measurements.
Variations
Sprinkling on toppings is only the beginning. Here are a few tasty flavor variations for your one-big-bagel:
- Cinnamon sugar - Use vanilla Greek yogurt and sprinkle with cinnamon sugar before baking.
- Jalapeño cheddar - Add 2 tablespoons of diced fresh or pickled jalapeños and a handful of cheddar cheese to your dough and top with more shredded cheddar on top before baking.
- Pizza bagel - Add a pinch of dried oregano and a few chopped pepperoni or sun-dried tomatoes to the dough. Top with shredded mozzarella before baking.
Quick Recipe Video
Step-by-Step Instructions
You may think making a bagel, even one with only 2 ingredients, is hard, but read the recipe, watch the video above, and look at the pictures below, and just dive in!
Step 1: Place your cottage cheese in the bowl, and use the side of a spatula to mash up the curds a little bit. If you are using Greek yoghurt, you can skip this step.
Step 2: Sift self-rising flour into the bowl with your mashed cottage cheese and mix until you have a wet shaggy dough.
Step 3: Jump your dough out on to a lightly floured surface.
Step 4: Use your fingers to knead your tiny ball of dough for one or two minutes, sprinkling on extra flower if it is sticking to your hands.
Step 5: You'll end up with a smooth ball of dough that is slightly tacky, but not sticky. It should feel like the back of a post-it note.
Step 6: Use your palms and fingers to roll the dough out into a log about 10 to 12 inches long.
Step 7: Join the ends together.
Step 8: Pinch the dough to seal your rope into one circular bagel shape.
Step 9: Brush with an egg wash and sprinkle or dip in your favorite bagel topping. I like everything bagel seasoning.
Step 10: Place on a parchment paper lined sheet pan and bake in the oven for 25 to 30 minutes, or until they’re golden brown and firm to the touch.
Important note: Let your bagel cool for at least 15 minutes before slicing to ensure that it is finished baking on the inside. If you slice when hot, it can leave you with a gummy interior. Enjoy warm or toasted and topped with cream cheese or in a big breakfast sandwich!
Helpful tips
Here are my most helpful tips for making the perfect Bagel-for-One!
- Use full-fat dairy - Whether you're using cottage cheese, Greek yogurt, or sour cream, full-fat makes the dough richer and gives the bagel a more authentic chew, like your favorite New York bagels.
- Drain your dairy - If your cottage cheese, Greek yogurt, or sour cream has pooled liquid on top or is on the runny side, spoon it into a fine mesh strainer or cheesecloth for a few minutes to avoid a sticky dough.
- Mix gently, but thoroughly - Over-mixing can make the dough tough. Mix until it just comes together, then stop.
- Flour your hands and surface - This dough is sticky! A bit of flour on your hands, the dough, and the countertop will make shaping your bagel much easier.
- Halve it for sharing, or don't - Split the dough in half and make two smaller bagels if you’re in a generous mood. But honestly? One big bagel is sometimes the exact right amount of self-care.
- Let your bagel rest before slicing - Give it 10 to 15 minutes after baking to cool down. It helps the crumb set and slices cleaner.
Recipe FAQs
For best texture, bake your bagel right after mixing. However, you can mix the dough, wrap it tightly in plastic, and refrigerate for up to 12 hours, burt let it come to room temp before shaping and baking.
That’s totally normal. Different brands of yogurt or cottage cheese have different moisture levels. Just add a little extra flour as needed while kneading and shaping.
Nope! That’s the beauty of this shortcut recipe! No boiling and no yeast - just mix, shape, and bake.
Did you try this recipe?
Leave a comment with a ⭐️ rating below to tell me all about it, and don't forget to tag me on Instagram!
I appreciate you!
-Cynthia
📖 Recipe
Bagel for One (or Two)
Ingredients
- ⅓ cup (90 g) cottage cheese can use Greek yogurt or sour cream
- ½ cup (60 g) self-rising flour see notes to make your own
- Optional: egg wash 1 egg, beaten with 1 tablespoon water and toppings (everything seasoning, sesame seeds, etc.)
Instructions
- In a small bowl, mash cottage cheese with a spatula to break up some of the curds.
- Add self-rising flour. Stir until a dough forms.
- If there is a lot of dry flour at the bottom of the bowl, add additional cottage cheese, 1 teaspoon at a time, and mix in. If it’s too sticky, add a little more flour, one teaspoon at a time.
- Place the dough on a floured surface and gently press and fold it for a minute or two. If it’s too sticky, just sprinkle more flour on your hands, the dough, or the counter until it feels smooth and easy to work with.
- Your dough should feel just a tiny bit sticky—kind of like the back of a sticky note. If you’ve got a few extra minutes, cover it with a clean kitchen towel and let it rest for 15 minutes. It’ll make shaping even easier.
- Roll into a ball, then use the flats of your fingers and the palms of your hands to form a rope about 10 to 12 inches long.
- Bring the ends of the dough together to form a circle, gently pressing to seal. Place your shaped bagel on a parchment-lined baking sheet. If you’re making two smaller bagels, repeat with the second piece of dough.
- In a small bowl, beat the egg with 1 tablespoon of water to make an egg wash. Brush it over the top (and sides!) of the bagel for a golden, glossy finish.
- For toppings, pour your favorite bagel seasonings into small bowls. Gently press the egg-washed side of the bagel into the toppings to help them stick.
- Want toppings on both sides? Go all in! Brush the whole bagel with egg wash and press both sides, and don’t forget the edges.
- Bake for 25 to 30 minutes, or until the bagel is golden brown and feels firm when gently pressed.
- Let cool for at least 15 minutes before slicing. This gives the inside time to finish setting. Slicing too soon can make it gummy.
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
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