Simple Cottage Cheese Bagels (High Protein – No Yeast)
These high-protein Cottage Cheese Bagels are soft, chewy, and made with just two ingredients—no yeast needed! Easy to bake, customizable with your favorite toppings, and perfect for a quick breakfast or snack.
Servings: 6 bagels
Calories: 150kcal
Ingredients
- 2 cups self-rising flour see note for substitution
- 1 ½ cups 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!
Video
Notes
Notes: No self-rising flour? Use 2 cups all-purpose flour + 1 tablespoon baking powder + ½ teaspoon salt as a substitute.
Air fryer: 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.
Storage: Keep in an airtight container for 2 days at room temp or up to 5 days in the fridge. Freeze for up to 3 months.
Reheating: Toast in a toaster or bake at 350°F (175°C) for 5-7 minutes for the best texture.
Nutrition
Calories: 150kcal | Carbohydrates: 30g | Protein: 13g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 1mg | Potassium: 42mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 1IU | Calcium: 6mg | Iron: 0.4mg
