I made my first batch of cottage cheese bagels on a Tuesday morning when I was completely out of bread flour and really wanted a bagel. I’d seen the trend floating around Instagram, but I was pretty skeptical—cottage cheese in bagel dough? It sounded weird.
Turns out, cottage cheese makes these bagels work. It adds moisture and helps bind everything together without needing traditional bread flour or yeast. No waiting around for dough to rise, no kneading for ten minutes until your arms hurt. You just mix, shape, and bake.
The almond flour keeps them lower in carbs than regular bagels, which is a nice bonus. But honestly, I make them because they’re ready in about thirty minutes from start to finish, and they actually taste like bagels—chewy on the inside with a nice crust on top. My kids eat them with cream cheese and don’t even notice they’re different from the ones at the bagel shop.
Why You’ll Love These Almond Flour Cottage Cheese Bagels
- High-protein breakfast – With cottage cheese and almond flour as the base, these bagels pack way more protein than regular bagels, keeping you full all morning long.
- Low-carb and keto-friendly – Made with almond flour instead of wheat flour, these bagels fit perfectly into low-carb and keto meal plans without sacrificing that chewy bagel texture.
- Simple ingredients – You only need a handful of basic ingredients to make these, and you probably already have most of them in your kitchen.
- Quick to make – From start to finish, you can have fresh, warm bagels on your table in under an hour, making them perfect for weekend brunch or meal prep.
- Customizable toppings – Whether you prefer everything bagel spice, coarse salt, or a sweet cinnamon-sugar version, you can easily switch up the toppings to match your mood.
What Kind of Cottage Cheese Should I Use?
Any cottage cheese you have on hand will work for these bagels, whether it’s small curd, large curd, or even whipped. Full-fat cottage cheese will give you the richest flavor and best texture, but low-fat or fat-free versions work too if that’s what you prefer. If you’re using large curd cottage cheese and want a smoother dough, you can give it a quick blend in a food processor before mixing it with the other ingredients. Just make sure your cottage cheese is fresh and not too watery – if there’s a lot of liquid pooling in the container, drain some of it off before measuring.
Options for Substitutions
These bagels are pretty forgiving, so here are some swaps you can make:
- Cottage cheese: Ricotta cheese works great as a substitute – just make sure to drain any excess liquid first. Greek yogurt can also work, but use full-fat and drain it in a cheesecloth for about 30 minutes to remove extra moisture.
- Almond flour: This is one ingredient you really shouldn’t swap out. Regular all-purpose flour won’t work here since the recipe relies on almond flour’s unique texture and binding properties. If you need a nut-free option, you might want to look for a different bagel recipe altogether.
- Egg: For an egg-free version, try using a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes). The texture will be slightly different but still tasty.
- Everything bagel spice: No everything spice? Make your own by mixing sesame seeds, poppy seeds, dried garlic, dried onion, and salt. Or just use whatever toppings you have – plain sesame seeds, cinnamon sugar, or even grated parmesan work nicely.
Watch Out for These Mistakes While Baking
The biggest mistake with these bagels is not draining your cottage cheese well enough, which can lead to a sticky, unworkable dough – press it through a fine-mesh strainer or give it a good squeeze in cheesecloth before mixing.
Since almond flour doesn’t behave like regular flour, avoid adding extra liquid if the dough seems crumbly at first; instead, keep kneading for a full minute or two until the oils release and everything comes together smoothly.
Another common error is making the center hole too small, as the dough will puff up during baking and can close completely – aim for a hole about 1.5 inches wide to ensure it stays open.
Finally, don’t skip lightly brushing the tops with water or a beaten egg before adding your toppings, otherwise the everything bagel spice or coarse salt won’t stick properly and will fall off after baking.
What to Serve With Almond Flour Cottage Cheese Bagels?
These bagels are perfect for breakfast or brunch with all your favorite bagel toppings like cream cheese, smoked salmon, sliced tomatoes, and red onion. I love making a simple breakfast sandwich by adding a fried egg, some avocado, and a slice of cheese between two halves. For a lighter option, try spreading them with plain Greek yogurt mixed with fresh herbs, or go sweet with almond butter and sliced strawberries. They also work great alongside a bowl of fruit salad or a veggie-packed omelet for a complete morning meal.
Storage Instructions
Store: Keep your 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. Since these are made with almond flour, they stay moist longer than regular bagels, which is a nice bonus!
Freeze: These bagels freeze really well for up to 3 months. I like to slice them in half before freezing so they’re ready to toast straight from the freezer. Just wrap them individually in plastic wrap, then store in a freezer bag.
Toast: Pop your bagels in the toaster or under the broiler for a few minutes to bring back that fresh-baked texture. If they’re frozen, you can toast them directly without thawing. They get nice and crispy on the outside while staying soft inside.
| Preparation Time | 20-30 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Easy |
| Servings | 6 bagels |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1100-1250
- Protein: 55-65 g
- Fat: 75-85 g
- Carbohydrates: 45-55 g
Ingredients
For the dough:
- 1 1/4 cups cottage cheese (I prefer Good Culture for a thicker consistency)
- 1 large egg (room temperature, about 70°F)
- 2 1/4 cups almond flour (I always use King Arthur for a finer grind)
- 1 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp garlic powder
For the toppings (optional):
- everything bagel spice (adds a nice savory crunch)
- coarse salt
- coarse sugar
Step 1: Prepare Your Workspace and Oven
- Parchment paper or oil for baking sheet
Preheat your oven to 350°F and prepare a baking sheet by lining it with parchment paper or lightly oiling it.
This ensures your bagels won’t stick and gives you a clean surface to work on.
Having everything ready before you start mixing means you can move directly from shaping to baking without any delays.
Step 2: Combine Wet Ingredients
- 1 1/4 cups cottage cheese
- 1 large egg
In a medium bowl, whisk together the room temperature cottage cheese and egg until well combined.
The mixture should be relatively smooth with only small curds visible.
Room temperature ingredients blend more smoothly than cold ones, which prevents lumps in your final dough.
Step 3: Mix Dry Ingredients
- 2 1/4 cups almond flour
- 1 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp garlic powder
In a separate bowl, whisk together the almond flour, baking powder, salt, and garlic powder.
This distributes the leavening agent and seasonings evenly throughout the flour so you won’t have pockets of strong flavor in your bagels.
I like to whisk thoroughly here rather than just stirring—it makes a real difference in the final texture.
Step 4: Combine Wet and Dry Ingredients
- Wet ingredient mixture from Step 2
- Dry ingredient mixture from Step 3
Pour the wet ingredient mixture from Step 2 into the bowl of dry ingredients from Step 3.
Stir until just combined, then knead the dough with your hands for about 1-2 minutes until it becomes smooth and uniform.
The dough should hold together without being sticky—if it feels too wet, a pinch more almond flour helps.
Step 5: Shape Bagels and Add Toppings
- Dough from Step 4
- Everything bagel spice
- Coarse salt
- Coarse sugar
Divide the dough into 6 equal pieces.
Working with one piece at a time, roll it into a ball, then use your thumb to poke a hole through the center and gently stretch it into a bagel shape with a hole about the size of a quarter.
Place each bagel on the prepared baking sheet.
If desired, brush the tops lightly with water and sprinkle with everything bagel spice and coarse salt for a traditional finish, or use coarse sugar for a slightly sweet version.
I find that pressing the toppings gently ensures they stick during baking.
Step 6: Bake Until Golden
Bake the bagels in your preheated 350°F oven for 20-25 minutes, until they’re lightly golden on top and firm to the touch.
The baking time may vary slightly depending on your oven, so start checking around the 20-minute mark.
Once done, let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Keto Almond Flour Cottage Cheese Bagels
Ingredients
For the dough
- 1 1/4 cups cottage cheese (I prefer Good Culture for a thicker consistency)
- 1 large egg (room temperature, about 70°F)
- 2 1/4 cups almond flour (I always use King Arthur for a finer grind)
- 1 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp garlic powder
For the toppings (optional)
- everything bagel spice (adds a nice savory crunch)
- coarse salt
- coarse sugar
Instructions
- Preheat your oven to 350°F and prepare a baking sheet by lining it with parchment paper or lightly oiling it. This ensures your bagels won't stick and gives you a clean surface to work on. Having everything ready before you start mixing means you can move directly from shaping to baking without any delays.
- In a medium bowl, whisk together the room temperature cottage cheese and egg until well combined. The mixture should be relatively smooth with only small curds visible. Room temperature ingredients blend more smoothly than cold ones, which prevents lumps in your final dough.
- In a separate bowl, whisk together the almond flour, baking powder, salt, and garlic powder. This distributes the leavening agent and seasonings evenly throughout the flour so you won't have pockets of strong flavor in your bagels. I like to whisk thoroughly here rather than just stirring—it makes a real difference in the final texture.
- Pour the wet ingredient mixture from Step 2 into the bowl of dry ingredients from Step 3. Stir until just combined, then knead the dough with your hands for about 1-2 minutes until it becomes smooth and uniform. The dough should hold together without being sticky—if it feels too wet, a pinch more almond flour helps.
- Divide the dough into 6 equal pieces. Working with one piece at a time, roll it into a ball, then use your thumb to poke a hole through the center and gently stretch it into a bagel shape with a hole about the size of a quarter. Place each bagel on the prepared baking sheet. If desired, brush the tops lightly with water and sprinkle with everything bagel spice and coarse salt for a traditional finish, or use coarse sugar for a slightly sweet version. I find that pressing the toppings gently ensures they stick during baking.
- Bake the bagels in your preheated 350°F oven for 20-25 minutes, until they're lightly golden on top and firm to the touch. The baking time may vary slightly depending on your oven, so start checking around the 20-minute mark. Once done, let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
