Homemade Cottage Cheese Bagels

I never thought I’d be the person making bagels at home until I discovered this two-ingredient trick. Most bagel recipes involve yeast, multiple rises, and boiling water—basically a weekend project. But these cottage cheese bagels? They come together in about 30 minutes, and you probably have everything you need already sitting in your fridge.

The secret is mixing cottage cheese right into the dough. It sounds odd, but the cottage cheese does double duty—it keeps the bagels moist and adds protein without any extra work. No kneading for ten minutes, no waiting around for dough to rise. Just mix, shape, top with whatever sounds good, and bake. My kids can’t tell the difference between these and the ones from our local bagel shop, except these are warm and ready when they want them.

What Kind of Cottage Cheese Should I Use?

Any type of cottage cheese will work for these bagels, whether you grab small curd, large curd, or even whipped cottage cheese from the store. Full-fat cottage cheese tends to give you a richer flavor and better texture, but low-fat or fat-free versions work just fine if that’s what you have on hand. If you’re using a brand with a lot of liquid, you might want to drain off some of the excess moisture before mixing it into your dough – this helps prevent your bagels from getting too wet. Some people like to give their cottage cheese a quick blend in a food processor for a smoother dough, but honestly, leaving it a bit chunky works great too and saves you a dish to wash.

Options for Substitutions

This simple bagel recipe has room for a few swaps if you need them:

• Self-rising flour: Don’t have self-rising flour? Make your own by mixing 1 cup all-purpose flour with 1 ½ teaspoons baking powder and ¼ teaspoon salt. This is a key ingredient for the texture, so don’t skip the leavening agents.
• Cottage cheese: Greek yogurt works as a substitute here – use the same amount and look for full-fat or 2% for best results. The dough might be slightly softer, so you may need to add a tablespoon or two more flour.
• Toppings: Get creative with your toppings! If you don’t have everything bagel seasoning, try poppy seeds, dried minced onion and garlic, or even cinnamon sugar for a sweet version. Parmesan can stand in for asiago cheese, or skip the cheese entirely.
• Egg: The egg helps bind the dough and gives the tops a nice golden color. If you need to skip it, the bagels will still work but won’t have that shiny finish on top.

Watch Out for These Mistakes While Baking

The biggest mistake people make with cottage cheese bagels is not blending the cottage cheese smooth enough, which leaves lumps in your dough and creates an uneven texture – blend it until it’s completely creamy like yogurt.

Another common error is over-kneading the dough, which can make your bagels tough and dense instead of soft and fluffy, so stick to those 8-10 kneads and resist the urge to work it more.

When shaping your bagels, make sure the ends are pressed together firmly and overlapped slightly, otherwise they’ll come apart during baking and you’ll end up with horseshoes instead of rings.

Finally, don’t skip the 15-minute cooling time after baking – cutting into them too early means they’ll be gummy inside, but waiting allows the interior to set properly for that perfect chewy texture.

What to Serve With Cottage Cheese Bagels?

These bagels are perfect for breakfast or lunch and pair well with just about any spread you’d put on a regular bagel. I love topping them with cream cheese and smoked salmon for a classic bagel shop experience, or keeping it simple with butter and a little jam. They also make great sandwich bases – try them with scrambled eggs and bacon for breakfast, or load them up with deli meat, lettuce, and tomato for lunch. If you’re serving them for brunch, set out a spread of different cream cheese flavors, sliced avocado, and fresh fruit on the side so everyone can customize their own.

Storage Instructions

Store: Keep your cottage cheese bagels in an airtight container or zip-top bag at room temperature for up to 2 days, or in the fridge for up to 5 days. They’re great for meal prep since you can grab one whenever you need a quick breakfast or snack.

Freeze: These bagels freeze really well for up to 3 months. Just slice them in half before freezing so you can toast them straight from the freezer without waiting for them to thaw. I like to wrap each one individually in plastic wrap, then toss them all in a freezer bag.

Toast: Whether fresh or frozen, these bagels are best when toasted. Pop them in the toaster or under the broiler for a few minutes until they’re golden and crispy on the outside. The texture gets so much better with a little heat, and it brings out all those yummy toppings.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 550-650
• Protein: 33-38 g
• Fat: 16-22 g
• Carbohydrates: 60-68 g

Ingredients

For the dough:

• 1 1/4 cups self-rising flour (I always use King Arthur for a better rise)
• 1 cup cottage cheese (I prefer Good Culture for a thicker consistency)
• 1/4 teaspoon salt

For the topping:

• 2 eggs (well beaten for an even golden crust)
• sesame seeds
• everything bagel seasoning
• asiago cheese (finely shredded for easy melting)
• poppy seeds

Step 1: Prepare the Mise en Place and Preheat

• 2 eggs
• sesame seeds
• everything bagel seasoning
• asiago cheese
• poppy seeds

Preheat your oven to 375°F and line a baking sheet with parchment paper.

Crack 2 eggs into a small bowl and beat them well until the yolks and whites are fully combined—this ensures an even, golden crust on your bagels.

Arrange your desired toppings (sesame seeds, everything bagel seasoning, poppy seeds, and shredded asiago cheese) in separate small bowls for easy access during assembly.

Step 2: Blend and Mix the Dough Base

• 1 cup cottage cheese
• 1 1/4 cups self-rising flour
• 1/4 teaspoon salt

Blend the cottage cheese in a food processor or blender until completely smooth—this creates a tender crumb and ensures even mixing.

In a large bowl, combine the smooth cottage cheese, self-rising flour, and salt.

Stir until the ingredients just come together into a shaggy dough.

I like to use King Arthur self-rising flour because it gives a noticeably better rise and more tender texture than other brands.

Step 3: Knead and Shape the Bagels

Turn the dough onto a lightly floured surface and knead gently 8-10 times until it comes together smoothly—don’t overwork it or the bagels will be tough.

Divide the dough into 4 equal portions and roll each into a ball.

Take each ball and roll it into a 6-7 inch rope, then carefully join the ends together to form a ring shape, pinching where they meet to seal.

Step 4: Egg Wash and Season the Bagels

• beaten egg from Step 1
• sesame seeds, everything bagel seasoning, asiago cheese, and/or poppy seeds

Place the shaped bagels on your prepared baking sheet, spacing them about 2 inches apart.

Brush each bagel generously with the beaten egg from Step 1, making sure to coat all sides evenly.

Immediately sprinkle your choice of toppings (or a combination) onto each wet bagel—the egg acts as an adhesive to help them stick.

I prefer Good Culture cottage cheese because its thicker consistency makes the dough easier to handle and produces a better structure.

Step 5: Bake Until Golden

Place the baking sheet in your preheated 375°F oven and bake for 25-30 minutes until the bagels are puffed and golden brown on top.

The bagels are done when they sound slightly hollow when tapped on the bottom.

Remove from the oven and transfer to a cooling rack.

Step 6: Cool and Serve

Allow the bagels to cool for 15 minutes before serving.

This resting time lets the crumb set properly so they hold their shape when sliced and won’t be too hot to handle.

Serve warm or at room temperature, optionally toasted and topped with cream cheese or your favorite spread.

Step 7: Air Fryer Alternative (Optional)

• seasoned bagels from Step 4

For an air fryer method, heat to 350°F and arrange the seasoned bagels (from Step 4) in a single layer in the air fryer basket without crowding.

Cook for 12-14 minutes until golden brown, shaking the basket halfway through for even cooking.

Check for doneness and add a minute or two if needed depending on your air fryer model.

Homemade Cottage Cheese Bagels

Delicious Homemade Cottage Cheese Bagels recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 52 minutes mins

Servings 4 pieces

Calories 600 kcal

Ingredients

  

For the dough

• 1 1/4 cups self-rising flour (I always use King Arthur for a better rise)
• 1 cup cottage cheese (I prefer Good Culture for a thicker consistency)
• 1/4 teaspoon salt

For the topping

• 2 eggs (well beaten for an even golden crust)
• sesame seeds
• everything bagel seasoning
• asiago cheese (finely shredded for easy melting)
• poppy seeds

Instructions

 

• Preheat your oven to 375°F and line a baking sheet with parchment paper. Crack 2 eggs into a small bowl and beat them well until the yolks and whites are fully combined—this ensures an even, golden crust on your bagels. Arrange your desired toppings (sesame seeds, everything bagel seasoning, poppy seeds, and shredded asiago cheese) in separate small bowls for easy access during assembly.
• Blend the cottage cheese in a food processor or blender until completely smooth—this creates a tender crumb and ensures even mixing. In a large bowl, combine the smooth cottage cheese, self-rising flour, and salt. Stir until the ingredients just come together into a shaggy dough. I like to use King Arthur self-rising flour because it gives a noticeably better rise and more tender texture than other brands.
• Turn the dough onto a lightly floured surface and knead gently 8-10 times until it comes together smoothly—don't overwork it or the bagels will be tough. Divide the dough into 4 equal portions and roll each into a ball. Take each ball and roll it into a 6-7 inch rope, then carefully join the ends together to form a ring shape, pinching where they meet to seal.
• Place the shaped bagels on your prepared baking sheet, spacing them about 2 inches apart. Brush each bagel generously with the beaten egg from Step 1, making sure to coat all sides evenly. Immediately sprinkle your choice of toppings (or a combination) onto each wet bagel—the egg acts as an adhesive to help them stick. I prefer Good Culture cottage cheese because its thicker consistency makes the dough easier to handle and produces a better structure.
• Place the baking sheet in your preheated 375°F oven and bake for 25-30 minutes until the bagels are puffed and golden brown on top. The bagels are done when they sound slightly hollow when tapped on the bottom. Remove from the oven and transfer to a cooling rack.
• Allow the bagels to cool for 15 minutes before serving. This resting time lets the crumb set properly so they hold their shape when sliced and won't be too hot to handle. Serve warm or at room temperature, optionally toasted and topped with cream cheese or your favorite spread.
• For an air fryer method, heat to 350°F and arrange the seasoned bagels (from Step 4) in a single layer in the air fryer basket without crowding. Cook for 12-14 minutes until golden brown, shaking the basket halfway through for even cooking. Check for doneness and add a minute or two if needed depending on your air fryer model.