Easy Cottage Cheese Bagels

These are my weeknight “I want a bagel but also I want it right now” bagels. They’re soft with a little chew, a tiny bit tangy from blended cottage cheese, and they don’t make you wrestle with a long dough rise or a pot of boiling water. If you’ve ever made the viral two-ingredient bagels, this is their glow-up cousin—still easy, just way more tender and a little higher in protein. You’ll stir, shape, and bake in about 30 minutes, and honestly, the house smells like a deli had a love child with a bakery.

My little family is weirdly passionate about these. My husband swears the jalapeño-cheddar version is his “game-day bagel,” which is not a thing, but now it is. The kids call them donut-bagels and steal the tops with all the seasoning, then hand me the bottoms like I’m some kind of bagel compost. I keep a tub of cottage cheese in the fridge just for this recipe, which means bagel nights pop up anytime I forget to plan dinner. Eggs, bacon, one pan, and these? We’re heroes before bedtime.

How to Make It

Think “stir, squish, bake.” Preheat the oven to 375°F and line a sheet pan with parchment. Throw 1 cup cottage cheese into a blender or food processor and blitz till smooth—like yogurt vibes. If it looks watery, just tip off a little of the liquid. In a bowl, whisk 1 1/2 cups self-rising flour. No self-rising? Use all-purpose and add 2 1/4 teaspoons baking powder + 3/4 teaspoon kosher salt. Stir in the cottage cheese and a tablespoon of honey if you want the tiniest hint of bakery sweetness. It’ll look shaggy. Use your hands to bring it together—quick knead, 20–30 seconds tops. If it clings to your fingers like a needy toddler, dust with a tablespoon of flour. Let it sit 5 minutes while you find the everything bagel seasoning and whisk an egg with a splash of water.

Divide the dough into 4 pieces. Roll each one into a fat rope, about 7–8 inches, and pinch the ends together. Little water helps seal the seam—like edible glue. Brush with egg wash, hit them with a flurry of everything seasoning, and bake 20–22 minutes till golden. If you want that deli bronze, broil for 1–2 minutes at the end. Try not to burn your mouth when you “just test a bite.” Yield: 4 bagels, perfect for two hungry humans or one teenager.

✔Ingredient Notes

– Cottage cheese: Blend it smooth for the best texture. If yours is super watery, drain it a minute—excess moisture = gummy dough.
– Self-rising flour: The shortcut hero. No SR? Use all-purpose + baking powder + salt (see above) and you’re golden.
– Baking powder + salt: Only if you don’t have self-rising. I once forgot the baking powder. Flat biscuits pretending to be bagels. Don’t be me.
– Honey (optional): Just a tablespoon makes them taste a tiny bit “bakery.” Sugar works too. Or skip it if you’re more savory.
– Egg: For glossy tops. No egg? Brush with milk or a little oil—less shine, still lovely.
– Everything bagel seasoning: Don’t be shy. The edge pieces are the best ones because of this stuff.
– Cheese/jalapeño/cinnamon-raisin: Fold-ins are fun. Keep add-ins to about 1/2 cup total so the dough doesn’t crumble.

✔Recipe Steps

1. Preheat oven to 375°F and line a baking sheet with parchment.
2. Blend 1 cup cottage cheese until smooth; drain excess liquid if very watery.
3. Whisk 1 1/2 cups self-rising flour (or AP + 2 1/4 tsp baking powder + 3/4 tsp kosher salt).
4. Stir in cottage cheese and 1 tbsp honey (optional) to form a shaggy dough; knead 20–30 seconds, adding a light dusting of flour only if sticky.
5. Divide into 4 pieces, roll into 7–8 inch ropes, and pinch ends to form rings; rest 5 minutes.
6. Brush with egg wash, sprinkle seasoning, bake 20–22 minutes until golden; broil 1–2 minutes if you want deeper color.

What to Serve It With

– Cream cheese and tomato with a crack of black pepper
– Egg, bacon, and cheddar breakfast sandwich
– Smoked salmon, capers, red onion, dill
– Peanut butter and honey for the sweet tooth mornings
– Turkey, avocado, and arugula for lunch-y vibes

✔Tips & Mistakes

– Don’t over-flour. Slightly tacky dough = tender bagels.
– Blend the cottage cheese. The curds are cute, but they make bumpy bagels.
– Seal the ends well. If the ring pops open, you still get a tasty horseshoe. But, you know, bagels are round.
– Rest the shaped bagels 5 minutes. Helps them relax and bake up puffier.
– Watch the broiler like a hawk. Golden to burnt is a 15-second mood swing.

✔Storage Tips

Let them cool, then stash in an airtight bag or container at room temp for 1 day, or in the fridge up to 3–4 days. They toast up beautifully from cold and make a suspiciously good midnight snack straight from the fridge—chewy, a little dense, no judgment. Freeze up to 2 months: slice first, freeze, and straight-to-toaster is the move.

✔Variations and Substitutions

– Gluten-free: Use a 1:1 gluten-free flour blend plus 1 extra teaspoon baking powder. Texture is slightly more tender but totally works.
– Dairy-free-ish: Silken tofu blended with a teaspoon of lemon juice mimics the cottage cheese. Not exactly the same, but shockingly close.
– Cinnamon raisin: Add 1/2 teaspoon cinnamon + 1/3 cup raisins; skip the everything seasoning and sprinkle a little cinnamon sugar on top.
– Jalapeño cheddar: Fold in 1/3 cup shredded sharp cheddar + 1 tablespoon diced pickled jalapeños; top with more cheddar.
– Sesame or poppy: Brush with milk if skipping egg wash, then shower with seeds.
– Honey ↔ sugar: Either sweetener is fine; maple syrup works in a pinch.
– Air fryer: 320°F for 12–14 minutes, flipping at 10. Keep an eye on the tops.

Frequently Asked Questions

Easy Cottage Cheese Bagels

Soft, protein-packed bagels made with cottage cheese and self-rising flour—no yeast, no boiling, and ready in about 30 minutes.

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 cup self-rising flour
• ▢ 1 cup cottage cheese whipped or blended for a smoother dough
• ▢ 2 tablespoon all-purpose flour for dusting and kneading, if needed
• ▢ 1 egg beaten for egg wash
• ▢ 1 tablespoon everything bagel seasoning for topping

Instructions

Preparation Steps

• Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Blend or whip the cottage cheese until smooth (optional, but it makes a softer crumb).
• In a mixing bowl, combine self-rising flour and the cottage cheese. Stir with a spatula until a shaggy dough forms.
• Lightly flour your work surface with some of the dusting flour. Turn the dough out and knead gently for 0.5 to 1 minute until just smooth. If sticky, add small sprinkles of the dusting flour; avoid overworking.
• Divide the dough into 4 equal pieces. Roll each into an 8 to 9 inch rope and pinch the ends together to form a bagel shape.
• Place on the prepared baking sheet. Brush tops with beaten egg and sprinkle with everything bagel seasoning.
• Bake 18 to 22 minutes until puffed and golden. For deeper color, broil for 0.5 to 1 minute, watching closely.
• Cool on the pan for 5 minutes, then serve warm or slice and toast.

Notes

Air fryer option: cook at 320°F for 12 to 14 minutes until golden. Storage: keep in an airtight container up to 2 days or freeze up to 2 months. If using all-purpose flour instead of self-rising, add 1.5 teaspoons baking powder and 0.25 teaspoon kosher salt per cup of flour.