I just wrote this high protein cottage cheese flatbread recipe here that’s become quite popular.
So I thought, why not make bagels as well?
I started making these cottage cheese bagels when I wanted something that felt like a real, proper bagel but didn’t leave me hungry an hour later.
They’re chewy on the outside, soft in the middle, and surprisingly satisfying for something so simple.
This is one of those recipes that feels a little unbelievable the first time you make it, because cottage cheese in bagels sounds odd… until you taste them.
Now they’re a weekly staple for me, especially for easy breakfasts and quick lunches.
I’m adding variations and substitutes at the bottom of the recipe.
Tips to Make It Even More Delicious
Blending the cottage cheese really matters here, because any lumps will show up in the final bagel, so a high-speed blender likea compact countertop blender makes the process much smoother.
If you want a richer flavor, brush the flatbreads lightly with olive oil or butter as soon as they come off the pan, which gives them that warm, bakery-style finish.
Adding herbs like garlic powder, dried oregano, or chopped parsley directly into the dough makes these perfect for wraps or savory fillings, and a good-quality extra virgin olive oil adds a lot of flavor even in small amounts.
Everything bagel seasoning takes these to another level, especially for savory breakfasts, and keeping everything bagel seasoning on hand makes it easy to switch up flavors.
High-Protein Cottage Cheese Bagels
Course: DessertDifficulty: Easy4
bagels10
minutes20
minutesIngredients
1 cup cottage cheese
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon olive oil
1–2 tablespoons milk or water, as needed
- Optional toppings
Sesame seeds, poppy seeds, or everything bagel seasoning
Directions
- Add the cottage cheese to a blender or food processor and blend until completely smooth, stopping to scrape down the sides so there are no visible curds left, which helps give the bagels a better texture.
- Transfer the blended cottage cheese to a bowl and mix in the flour, baking powder, salt, and olive oil until a soft dough forms, adding a little milk or water if the dough feels too dry or stiff.
- Divide the dough into four equal portions, roll each portion into a ball, then gently shape into a bagel by poking a hole through the center and stretching it slightly.
- Place the shaped bagels on a lined baking tray, sprinkle with your chosen toppings if using, then bake in a preheated oven at 180°C (350°F) for 20–22 minutes until lightly golden and set.
- Let the bagels cool for a few minutes before slicing, which helps them firm up and keeps the inside soft instead of gummy.
Notes
- This goes so beautifully with coffee
Variations and Substitutes
- You can swap all-purpose flour for whole wheat flour, though the bagels may be slightly denser and may need a splash more liquid.
- For a gluten-free version, use a good-quality gluten-free flour blend with baking powder included and adjust liquid as needed.
- Add garlic powder, dried herbs, or grated cheese to the dough for a savory bagel that pairs beautifully with eggs or cream cheese.
- Turn these into sweet bagels by adding a tablespoon of honey to the dough and topping with cinnamon sugar instead of seeds.
Conclusion
These high-protein cottage cheese bagels are one of those recipes that quietly change your routine.
They’re easy, filling, and flexible enough to work for breakfast, lunch, or even a quick snack.
I love how they feel comforting and familiar while still being protein-packed and homemade, and once you make them once, they’re hard not to keep in rotation.
