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Cottage Cheese Bagels

Cottage cheese bagels deliver chewy, golden perfection with just a handful of ingredients and zero yeast waiting time. These protein-packed beauties use cottage cheese and Greek yogurt to create that signature dense texture you crave from a real bagel.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 bagels
Course: Breads and Doughs, Breakfast, Snack
Cuisine: American
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

For the Bagel Dough
  • 1 cup cottage cheese full-fat or low-fat
  • 1/2 cup plain Greek yogurt non-fat or full-fat
  • 1 and 3/4 cups all-purpose flour plus more for dusting
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder optional
For the Egg Wash and Topping
  • 1 large egg beaten
  • 2 tablespoons everything bagel seasoning or your preferred topping

Equipment

  • Food processor or high-powered blender
  • Large mixing bowl
  • Baking sheet
  • Parchment paper or silicone baking mat
  • Pastry brush
  • Measuring cups and spoons
  • Small bowl for egg wash

Method
 

  1. Preheat your oven to 375 degrees Fahrenheit and position a rack in the center. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Add the cottage cheese to a food processor and blend until completely smooth, about 30 to 45 seconds. This step is essential because chunky cottage cheese creates an uneven, lumpy dough.
  3. Add the Greek yogurt to the blended cottage cheese and pulse a few times until combined. The mixture should look smooth and slightly thick.
  4. In a large bowl, whisk together the flour, baking powder, salt, and garlic powder if using. Whisking aerates the flour and distributes the baking powder evenly.
  5. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead gently for about 2 minutes until it becomes smooth and slightly tacky. Do not over-knead.
  6. Divide the dough into 6 equal portions. Roll each portion into a ball, then poke your finger through the center and stretch gently to form a ring with about a 2-inch hole. Place each shaped bagel on your prepared baking sheet.
  7. Beat the egg in a small bowl and brush it generously over each bagel. Sprinkle your everything bagel seasoning or preferred topping directly onto the wet egg wash. Press the toppings gently so they adhere well.
  8. Bake for 22 to 25 minutes until the bagels turn deep golden brown and sound hollow when tapped on the bottom. Let them cool on the baking sheet for at least 5 minutes before slicing.

Notes

Blend the cottage cheese until absolutely no lumps remain for the best chewy texture. Use full-fat cottage cheese for the chewiest results. Make the center hole larger than you think necessary as it shrinks during baking. Store in an airtight container for up to 5 days in the refrigerator or freeze for up to 3 months.