Looking for a high protein and yeast-free bagel recipe? Try these delicious Cottage Cheese Bagels that are simple to make and perfect for a quick and easy breakfast or snack.
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Okay, friends, let’s talk bagels. These high-protein, no-yeast Cottage Cheese Bagels are ridiculously easy with no rising time required! Just mix, shape, and bake. They come out soft, chewy, and packed with protein to keep you full and happy. Perfect for a quick breakfast or a grab-and-go snack.
I know bagels seem like the kind of thing you’d have to buy from a bakery, but trust me—you can totally make them at home, even if you’re not a pro in the kitchen. I already showed you what you can do with my Greek yogurt bagels. Let’s see what we can do with cottage cheese!
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Ingredients & Substitutions
Use a clear shot of the ingredients for this recipe, prepped, and labeled if necessary. Insert the ingredients into the list below, omitting quantities.
- Self-rising flour - Self-rising flour is just what the name implies - flour that helps baked goods to rise without needing to add additional ingredients. If you don't have self rising flour you can make your own by mixing 1 cup all-purpose flour, 1 ½ teaspoons baking powder, and ¼ teaspoon salt for every cup of self-rising flour in the recipe.
- Cottage cheese - My other 2 ingredient bagel recipe uses GReek yogurt, for which you can substitute with sour cream. Using cottage cheese is different and unique enough that I am giving it its own recipe. Check the section below for all the cottage cheese details you might need. Are you gonna
See recipe card below for a full list of ingredients and measurements.
Choosing the best cottage cheese for bagels
- Go for Small Curd – Small curd cottage cheese blends better into the dough, giving the bagels a smoother texture. Large curd can work, but you might notice more chunks in the dough. You can try using a flat spatula to smash these against the side of the bowl while mixing if you don't want to blend it.
- Blend for Extra Smoothness – If you want a super smooth dough, you can blend the cottage cheese before mixing. Not necessary, but it helps!
- Watch the Moisture – Some brands are extra watery, which can make the dough too sticky. If yours looks runny, drain off the excess liquid before mixing.
- Use Full-Fat or 2% for the Best Texture – Full-fat or 2% cottage cheese makes the bagels more soft and flavorful. Fat-free can work, but the bagels may be more dry.
Cake it till you make it Be sure to buy extra cottage cheese because you're going to want to make my high protein breakfast cake. Made with bananas, oats, and maple syrup, it's like pancakes got a glow-up with streusel on top!
Variations
I love these with classic bagel toppings like everything bagel seasoning, sesame seeds, and my absolute, favorite poppy seeds, but here are some other great ideas for how you can change up your high protein bagels:
- Cheddar Jalapeño - Mix ¼ cup shredded cheddar cheese and 1 finely diced jalapeño (seeds removed for less heat) into the dough. Sprinkle a little extra cheese on top before baking for a golden, melty finish.
- Cinnamon Sugar -
Stir 1 tablespoon of honey or maple syrup and ½ teaspoon of cinnamon into the dough. Before baking, brush with melted butter and sprinkle with a cinnamon-sugar mix (1 tablespoon sugar + ½ teaspoon cinnamon). Add raisins if you like, but don't bothering saving one for me. - Garlic Herb Parmesan - Mix 1 teaspoon garlic powder, ½ teaspoon dried Italian herbs, and ¼ cup grated Parmesan cheese into the dough. Before baking, brush the tops with a little olive oil or melted butter and sprinkle with extra Parmesan for a golden, cheesy crust.
Curd is the Word Buy a large tub of cottage cheese so you can make my high protein sausage and cheese drop biscuits. A simple buttermilk and melted butter drop biscuit, studded with sausage crumbles and sharp cheddar cheese? Yes yes and yes!
Quick Recipe Video
Step-by-Step Instructions
It's a very simple recipe, with an easy to follow technique. I like to be thorough so you have the best time making these delicious cottage cheese bagels. As always I ask you to read through the entire recipe first, using the pictures as a guide, and then gather your ingredients and get started! And don't forget your favorite toppings!
- Preheat your oven to 375°F (190°C). Line a large sheet pan with parchment paper or lightly grease the pan with nonstick spray.
Step 1: If you have a large curd cottage cheese, or you would just like it to be smooth, pulse and a small food processor until smooth.
Step 2: In a large bowl, mix the cottage cheese and self-rising flour until a shaggy dough forms.
Step 3: If there is a lot of dry flour at the bottom of the bowl, add additional cottage cheese, 1 tablespoon at a time, and mix in. If it’s too sticky, add a little more flour, one tablespoon at a time.
Step 4: Place on a lightly floured counter and knead for a minute or two, or until the dough is smooth and no longer sticky, adding more flour to the dough, the surface, and your hands as needed. The finished dough should feel just a little bit tacky, like the back of a post-it note.
Step 5: Lightly flour your hands, and a bench scraper or knife, and divide the dough into six equal pieces, about 100 grams each.
Step 6: Roll each piece into a ball, then use the flats of your fingers and the palms of your hands to form a rope about 7 to 8 inches long.
Step 7: Join the ends to form a circle and place your bagel on a sheet pan covered with parchment paper. Repeat with the rest of the dough.
Step 8: Beat the egg in a small bowl with a tablespoon of water, then brush it over the bagels for a shiny, golden crust.
Step 9: Place your chosen toppings into small bowls and place your bagels egg wash side down in the bowl to adhere the topping. If you like toppings on both sides (of course you do), egg wash the entire bagel and flip it over. Don't forget the edges!
Step 10: Place the bagels on the prepared baking sheet and bake for 25 to 30 minutes, or until they’re golden brown and firm to the touch.
Let the bagels cool for at least 15 minutes before slicing to ensure that they finish baking on the inside. Slicing when hot can lead to a gummy interior.
Enjoy warm or toasted with your favorite spread or make an epic breakfast sandwich!
Don't need a bunch of bagels Make one perfect bagel - just for yourself. My Bagel for One makes one big bagel just for you, or two smaller bagels, when you want to treat you and maybe a friend. If you must.
Troubleshooting and tips
I want nothing more than for you to make amazingly delicious bagels. Here’s a troubleshooting guide to help you fix common issues when making these cottage cheese bagels:
- The dough is too sticky to handle: This can happen if your cottage cheese has a lot of moisture. Try draining off excess liquid before mixing, and if the dough is still too sticky, add a little more self-rising flour, one tablespoon at a time, until it's easier to work with.
- The bagels didn’t rise or are too dense: Since this is a no-yeast recipe, the rise comes from the baking powder in the self-rising flour. If your bagels are too dense, your self-rising flour may be old. Check the expiration date and try using fresh self-rising flour, or make your own with the instructions in the ingredient section above.
- They look done but feel doughy inside: These bagels need to bake all the way through to avoid a gummy texture. If the tops brown too quickly while the insides are still undercooked, cover them loosely with aluminum foil and bake a little longer. And remember to let them rest on the baking sheet for at least 15 minutes before slicing. They will still be cooking with carry-over heat.
- The dough is too dry or crumbly: This usually happens if there’s too much flour added to the dough. Make sure to measure your flour correctly by weighing it. If you don't have a scale, measure by spooning it into the measuring cup and leveling it off (instead of scooping directly from the bag). To fix your dough, add one tablespoon at a time of additional cottage cheese to the dry portions at the bottom of the bowl and mix in.
Recipe FAQs
Once cooled, store your bagels in an airtight container at room temperature for up to 2 days.
For the best texture, slice your bagel and toast it in a toaster or set your oven’s broiler to high and adjust the oven rack so it’s about 6 inches from the heat. Toast for 1-2 minutes, watching closely.
I checked with my air fryer friends and yes you can! Preheat your air fryer to 330°F (165°C), place bagels in a single layer on a piece of parchment paper with holes in it. Air fry for 12-15 minutes until golden brown and firm to the touch.
Absolutely! Let them cool completely, then wrap each bagel individually in plastic wrap and store them in a zip-top freezer bag for up to 3 months. When ready to eat, just thaw at room temperature or pop them straight into the toaster or oven for a quick reheat.
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
Simple Cottage Cheese Bagels (High Protein – No Yeast)
Ingredients
- 2 cups (240 g) self-rising flour see note for substitution
- 1 ½ cups (360 g) small curd cottage cheese drained if very wet
- 1 egg for egg wash)
- Optional toppings Everything bagel seasoning, sesame seeds, poppy seeds, shredded cheese, or cinnamon sugar
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease the pan with nonstick spray.
- If you have a large curd cottage cheese, or you would just like it to be smooth, pulse and a small food processor until smooth.
- In a large bowl, mix the cottage cheese and self-rising flour until a shaggy dough forms.
- If there is a lot of dry flour at the bottom of the bowl, add additional cottage cheese, 1 tablespoon at a time, and mix in. If it’s too sticky, add a little more flour, one tablespoon at a time.
- Place on a lightly floured counter and knead for a minute or two, or until the dough is smooth and no longer sticky, adding more flour to the dough, the surface, and your hands as needed.
- The finished dough should feel just a little bit tacky, like the back of a post-it note. If you have time, cover your ball of dough with a clean kitchen towel and let rest for 15 minutes.
- Lightly flour your hands, and a bench scraper or knife, and divide the dough into six equal pieces, about 100 grams each.
- Roll each piece into a ball, then use the flats of your fingers and the palms of your hands to form a rope about 7 to 8 inches long.
- Join the ends to form a circle and place your bagel on a sheet pan covered with parchment paper. Repeat with the rest of the dough.
- Beat the egg in a small bowl with a tablespoon of water, then brush it over the bagels for a shiny, golden crust.
- Place your chosen toppings into small bowls and place your bagels egg wash side down in the bowl to adhere the topping. If you like toppings on both sides (of course you do), egg wash the entire bagel and flip it over. Don't forget the edges!
- Place the bagels on the prepared baking sheet and bake for 25 to 30 minutes, or until they’re golden brown and firm to the touch.
- Let the bagels cool for at least 15 minutes before slicing to ensure that they finish baking on the inside. Slicing when hot can lead to a gummy interior.
- Enjoy warm or toasted with your favorite spread or make an epic breakfast sandwich!
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!
M says
So much better than store bought bagels. I usually make them with Greek yogurt but cottage cheese is a great alternative. I add a dash of garlic powder to the dough when making everything bagels or cheesy bagels. My son loves them like that. I'm actually considering making a large batch of dough and freezing iy.
Cynthia Christensen says
Thanks for trying the recipe and letting me know what you think. Let me know how the freezing works. If it's a success I'll add a note to the recipe!
Julie Yamamoto says
Pleasantly surprised! Great texture and as easy as the recipe states. Next time I'll try the cheddar jalapeño versión!
Cynthia Christensen says
A great alternative to my Greek yogurt bagels, these are so easy and delicious!