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A close-up of a round, golden-brown cottage cheese bagel topped with a mixture of sesame seeds, poppy seeds, dried onion, and garlic on a sheet of parchment paper.

Cottage Cheese Bagels

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These protein-packed cottage cheese bagels are fluffy, chewy, and use just a few easy ingredients. Cook in oven or air fryer. 11g protein each!
Prep: 15 minutes
Cook: 8 minutes
Total: 25 minutes
Servings: 4 bagels
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Ingredients
  

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.
    A food processor bowl with blended cottage cheese, viewed from above on a gray textured surface.
  • In a mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, and salt.
    A beige mixing bowl filled with flour sits on a light gray countertop, lit by natural sunlight streaming in from the side.
  • 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.
    A mixing bowl with coarse, crumbly dough for cottage cheese bagels and a white spatula with a wooden handle, sitting on a light gray countertop.
  • 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.
    A ball of raw cottage cheese bagel dough sits on a lightly floured, textured baking mat with light streaming across the surface.
  • 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.
    Four unbaked cottage cheese bagels made from dough are arranged in a square on a silicone baking mat, with sunlight creating shadows across the surface.
  • Place the bagels on a parchment lined baking sheet, then brush the tops with the egg wash. Sprinkle with your desired toppings.
    Four unbaked everything cottage cheese bagels covered in seasoning sit on a parchment-lined baking sheet, ready to go into the oven.
  • 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.
    Four everything cottage cheese bagels are arranged inside an air fryer basket, freshly baked and golden brown, resting on a light-colored surface with sunlight streaming in.
  • 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.

Nutrition

Serving: 1(of 4)Calories: 176kcalCarbohydrates: 25gProtein: 11gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 50mgPotassium: 242mgFiber: 2gSugar: 2gVitamin A: 134IUCalcium: 101mgIron: 2mg
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