Protein-packed Cottage Cheese Bagels are shockingly fluffy, chewy, and delicious with 11g protein each. All you need is flour, cottage cheese, and baking powder. No yeast, no rising, and no boiling—make them in the air fryer or oven!
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5 Star Review
“I tried this recipe mostly out of curiosity and I’m glad I did. They’re not exactly what you’d expect from a traditional bagel, but they’re quick, easy, and pretty satisfying. I toasted one the next day and it was still great.”
— Betty —
A new way to work cottage cheese into your day!
If you’re all about that protein life, then I bet you’re all about that cottage cheese life too. I’m always brainstorming new and inventive ways to use cottage cheese to add nutrition to my favorite foods.
Some are hits: Cottage Cheese Pancakes, Protein Ice Cream. Some are misses. (I’ve made Ben promise to never speak of the time I tried to see if I could make a latte with cottage cheese.) And some, like these cottage cheese bagels, are TOTALLY life-changing.
If you’ve made my Air Fryer Protein Bagels, then you’ll be familiar with the concept: bagels that are leavened with baking powder instead of yeast and baked in the air fryer.
- They’re tender yet chewy, just like a good bagel should be. Are they indistinguishable from a bagel you’d pick up at a deli in NYC? No! But they are really, really good!
- Unlike traditional bagels, these cottage cheese bagels don’t need to rise and they don’t need to be boiled. Just bake them in your air fryer!
- Compared to my protein bagels, these cottage cheese bagels have less tang to them since I’ve swapped out the Greek yogurt with cottage cheese.
Give them a try and I promise, you will be impressed! These are way better than the “healthy bagels” you find at the grocery store.
My Best Tips for Making Cottage Cheese Bagels
- Use Full-Fat Cottage Cheese. The fat in the cottage cheese is crucial for achieving a nice, tender texture. You can use low-fat if you absolutely must (the bagels will be less soft if you do), but do not use fat-free cottage cheese.
- Add Some Whole Grains. I use a 50/50 mix of whole wheat flour and all-purpose flour to work some extra whole grains into this recipe. If you prefer not to do so, you can use entirely all-purpose flour.
- Make Sure Your Baking Powder Is Fresh. If your bagels don’t rise in the air fryer, the culprit is most likely baking powder that is past its prime. It’s always important to use fresh baking powder in baking, but even more so in a recipe like this where there are no other ingredients in the dough that promote rising.
- Air Fry Them in Batches. The cottage cheese bagels will need room in the air fryer basket for air to circulate; many air fryers will be able to accommodate all four bagels at once, but if yours is on the smaller side, it’s better to air fry them in batches. Or, see directions to bake in the oven.
- A Note About Toasting. These bagels don’t toast the way a traditional bagel would. That’s not to say they can’t be toasted—they’ll get warm (of course!) and toast a bit on the cut sides, but they never get the same level of crispiness or browning.
How to Make Cottage Cheese Bagels
Blend the Cottage Cheese. Blend it until it’s completely smooth, either in a blender or food processor.
Make the Dough. Whisk the dry ingredients and make a well in the middle. Add the cottage cheese to the well and stir to combine.
Knead. Turn out the dough onto a lightly floured surface and knead for a minute or two, until it comes together in a smooth dough.
Form the Bagels. Divide the dough into four equal sections. Roll each into a role, then connect the ends to form a ring. Place the bagels on a parchment-lined baking sheet, brush with egg wash, and add your toppings of choice.
Air Fry or Bake. Bake the cottage cheese bagels at 350 degrees F for 8 to 10 minutes, or until baked through and golden brown. Cool slightly then ENJOY!
Ideas for Using These High Protein Bagels
- The Classic Options. Cream cheese, Smoked Salmon, capers, some fresh dill.
- Sandwiches. Instead of bread, use protein-packed cottage cheese bagels for your ham and cheese or turkey and Swiss!
- Pizza Bagels. HECK. YES. Add marinara, mozzarella, and your favorite toppings.
- Hummus and Cucumber. This is one of my favorites: add a generous layer of Homemade Hummus, slices of cucumber, and some Pickled Red Onions.
- Bagel Egg in a Hole. Add an egg to your bagel for even more protein!
- More Cottage Cheese. Top it with cottage cheese like I did with this Cottage Cheese Toast recipe.
Cottage Cheese Bagels
Video
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Ingredients
- 1 cup full-fat cottage cheese low-fat can work but will be less plush; do not use fat free
- ½ cup all purpose flour
- ½ cup whole wheat flour or additional all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 egg beaten with 1 tablespoon water to create an egg wash
Topping Ideas:
- Everything bagel seasoning
- Shredded sharp cheddar and thinly sliced jalapeno
- Finely chopped rosemary and sea salt
- Grated Parmesan
Instructions
- In a small food processor or blender, blend the cottage cheese until smooth.
- In a mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, and salt.
- Make a hole in the center, then add the blended cottage cheese. With a spoon or small rubber spatula, stir until the mixture forms a shaggy mass.
- Lightly flour a work surface, then turn the dough out onto it. Knead it for 1 to 2 minutes, until it forms a smooth dough. If the dough is too sticky to handle, lightly flour your hands and the counter as needed.
- With a bench scraper or butter knife, divide the dough into quarters. Roll each quarter first into a ball, then out and into a rope that is 3/4 inches wide and about 8 to 9 inches long. Connect the ends of the rope to each other form a ring, pressing lightly to seal. Repeat with the remaining quarters.
- Place the bagels on a parchment lined baking sheet, then brush the tops with the egg wash. Sprinkle with your desired toppings.
- Arrange the bagels in a single layer in the air fryer basket, ensuring they do not touch (you may need to cook in batches)—for easy transfer, I remove my air fryer basket insert, place two bagels on top, then lower them in (note this only works with the first batch, as the insert will be super hot later on). Air fry at 350°F for 8 to 10 minutes, until the bagels are golden brown on top and at the sides.
- Let the bagels cool slightly on a wire rack. Enjoy warm.
Notes
- TO STORE: Leftovers can be stored at room temperature for 2 to 3 days in an airtight container or ziptop bag. Reheat in the toaster oven or air fryer (we eat ours within 24 hours).
- TO FREEZE: You can freeze these cottage cheese bagels for up to 2 months. I slice them first so the halves can be toasted from frozen.
- TO BAKE IN THE OVEN: Bake the bagels at 375°F. They’ll take longer—start checking for doneness at about 20 minutes.
Made these with my daughter this weekend and it was a fun little kitchen project. Super simple to put together, and the texture is soft but holds up well. We topped them with Parmesan and they were gone in minutes.
Love to hear that Judith! Thank you!
I love bagels, but hate eating so much bread! These bagels would be so much better
for you, right??
Hope you enjoy them, Jane!
I tried this recipe mostly out of curiosity and I’m glad I did. They’re not exactly what you’d expect from a traditional bagel, but they’re quick, easy, and pretty satisfying. I toasted one the next day and it was still great.
So glad you enjoyed them, Betty! Thank you!
I was a little unsure while making the dough because it seemed too soft, but once they were air fried, they totally worked. A little softer than a classic bagel but still really satisfying, especially with some everything seasoning on top.
Glad you enjoyed it, Dorothy! Thank you!
These are super simple and delicious! Not sure how they have 50 mg of cholesterol though.
So glad you enjoyed them, Barbara! For each recipe, the nutritional information is based on the information available in the calculators themselves and are meant as a guide and can vary depending on ingredients used. When in doubt I would double check with a free source like myfitnesspal.com. Hope this helps!
These were delicious! I used a low carb flour blend (homemade) and added 10 g of protein powder to give the bagels more structure. Thanks so much.
So glad you enjoyed the bagels, Jocelyn! Thank you!
Can I use almond flour due to diabetes? I also have a donut pan can I use that? Thanks it looks good.
Hi Denise! I am really unsure how the almond flour would work. I think you could have the place around the quantities in order to the right consistency. If you decide to experiment, I’d love to know how it goes!
I cant wait to try this recipe! Do you think it would be ok to add herbs to the dough before they are cooked?
Hi Elizabeth! Yes, I think that would work great!
My boyfriend and I made these together earlier. They were fun to shape and didn’t take nearly as long as regular bagels. We topped them with cream cheese and smoked salmon and honestly felt like we were having brunch at home. Will surely make this again. Thanks
So glad to hear, Kelsey! Thank you!
I try to eat lighter but still enjoy comfort foods, and these were a good balance. They didn’t feel greasy or overly filling. I appreciated that the ingredients were simple and familiar. Will definitely make this again. Thank you!
So glad to hear, Veronica! Thank you!
Loved making these and it was super simple to follow! I was wondering if you had a solution to the inside of the bagels being super sticky/doughy after cooking even though they are very dark brown on the outside?
Glad you enjoyed these, Maddie. I’d try to make this just a little big, which would make them a little thinner to see if that helps with the issue you are having.
I’ve made a lot of homemade bagels before, and these are by far the simplest recipe that still tastes good. They’re a little softer than the dense ones you get at stores, but I actually like that texture. I’ll definitely be making these again.
Yay! So glad to hear, Linda! Thank you!
Would these work with gluten free four?
Hi Becky, I think if you use a 1:1 substitute but it would be an experiment. Let me know if you give it a try!
Do you have any idea of the sodium content in cottage cheese? My husband must eliminate sodium from his foods, so I’m wondering if you could please figure out the sodium content in each bagel.? Thanks.
Hi Ro, I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online (myfitnesspal.com is popular). I hope that helps!
Have you tried making these with almond flour?
Hi Janet! I am really unsure how the almond flour would work. I think you could have the place around the quantities in order to the right consistency. If you decide to experiment, I’d love to know how it goes!