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High-Protein Cottage Cheese Bagels Recipe for Homemade Bagels

These ridiculously easy cottage cheese bagels are about to blow your mind. They’re soft, chewy and ready in under 30 minutes with just all-purpose flour, baking powder, salt and cottage cheese (no yeast!). Customize them to your favourite sweet or savoury flavour, and with 12g protein each they’re a more filling and blood sugar balancing version of your classic bagel, but just as delicious. Makes 8.

A close-up of several everything bagels on a pink surface, topped with a mix of seeds and seasonings. The bagels are golden-brown and have a rough, homemade texture.

I couldn’t believe I waited so long to try the cottage cheese bagel trend. I was skeptical at first, but these exceeded every expectation.

Not just “good for a healthier version” — genuinely delicious. They come out soft, slightly chewy and golden, tasting like a bakery bagel made at home in under 30 minutes.

No yeast, no long rise, no complicated steps. Mix the ingredients in one bowl, knead for 2–3 minutes, shape and bake. If you’ve been intimidated by dough, these are a great entry point.

I’ve been adding cottage cheese to baked goods for a while now. It boosts protein, keeps breads and muffins moist, and improves texture without much effort. This technique is why my cottage cheese banana bread and higher-protein cottage cheese muffins are such staples.

These bagels are a perfect example of how cottage cheese can elevate everyday baking. Before the recipe, here are a few practical tips I learned while testing.

Tweaks From My Test Kitchen to Make These Bagels the Best (and Quickest)

Six labeled bowls on a pink surface containing salt, all-purpose flour, sesame seeds, baking powder, an egg, and cottage cheese, arranged neatly for a recipe preparation.

There are many versions of this viral recipe online. I made a few practical changes to improve yield and convenience.

I doubled the batch: Most versions make four bagels. I prefer to make eight — they’re quick to prepare and disappear fast, so making a double batch saves time later.

I skipped blending the cottage cheese: Some recipes blend the cottage cheese first, but I found it unnecessary. The cottage cheese integrates into the dough as it bakes, so leaving it unblended saves time and dirty dishes without compromising texture.

I used this as a base recipe: Half the batch I topped with everything bagel seasoning, and half with cinnamon sugar. Both were excellent. This dough works well for sweet or savory variations — jalapeño cheddar is next on my list.

The Biggest Mistake I Made (So You Don’t Have To)

The first time I skipped draining the cottage cheese and the dough was very sticky and hard to handle. I added extra flour to compensate, which produced dense bagels.

Straining the cottage cheese is essential. Removing excess liquid yields a workable dough and a lighter, airier bagel.

Let’s Roll Out These Bagels!

A hand holding a clear glass bowl filled with white flour, set on a light pink textured surface.
Mix your dry ingredients
A clear glass bowl filled with a coarse, crumbly mixture of flour and butter sits on a pale pink surface. A hand is holding the edge of the bowl.
Add strained cottage cheese and mix until a shaggy dough forms
Two hands kneading dough in a clear glass bowl on a light-colored surface, wearing delicate gold and pearl bracelets.
Knead right in the bowl
A hand holding a long, slightly uneven piece of raw dough against a light background.
Divide and roll into ropes — they don’t need to be perfect
Eight unbaked bagels made of dough are arranged in two rows on a baking sheet lined with parchment paper. The dough rings are spaced evenly apart and have a rustic, homemade appearance.
Shape into bagels and place on a lined sheet
Eight homemade bagels, some topped with everything seasoning and others with cinnamon sugar, are arranged in two rows on a parchment-lined baking sheet. The bagels are golden brown and freshly baked.
Brush with egg wash and add toppings
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Bake until puffed and golden
A close-up of several everything bagels on a pink surface, topped with a mix of seeds and seasonings. The bagels are golden-brown and have a rough, homemade texture.

Homemade Cottage Cheese Bagels (High Protein)

  • Author: Bea Villanea
  • Prep Time: 10 minutes
  • Set time: 10-15 minutes
  • Cook Time: 22-25 minutes
  • Total Time: 45-50 minutes
  • Yield: 8
  • Category: baked goods, Breakfast, Meal Prep
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These ridiculously easy cottage cheese bagels are about to blow your mind. They’re soft, chewy and ready in under 30 minutes with just all-purpose flour, baking powder, salt and cottage cheese (no yeast!). Customize them to your favourite sweet or savoury flavour, and with 12g protein each they’re a more filling and blood sugar balancing version of your classic bagel, but just as delicious. Makes 8.

Ingredients

  • 2 cup cottage cheese, strained
  • 2 cup all-purpose flour
  • 1 Tbsp + 1 tsp baking powder
  • 1 tsp salt
  • 1 egg, whisked
  • Optional toppings: Everything bagel seasoning, sesame seeds, cinnamon sugar

Instructions

  1. Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl whisk together the flour, baking powder, and salt. Add the strained cottage cheese and stir until a shaggy dough forms. Knead the dough in the bowl until smooth and elastic, about 2–3 minutes.
  3. Divide the dough into 8 equal pieces. Roll each piece into a rope and shape into a bagel, pinching the ends to seal.
  4. Place bagels on the prepared baking sheet. Brush with the whisked egg and sprinkle with your chosen toppings.
  5. Bake 22–25 minutes until puffed and golden. Let cool 10–15 minutes before slicing to avoid crumbling.

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