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This protein-packed cottage cheese bagel makes a delightful breakfast or snack. Creamy cottage cheese is blended right into the dough, giving the bagels a tender texture and a subtle tang that pairs perfectly with a toasted topping.
I first tried this recipe when I wanted a healthier bagel option and was amazed at how easy it is to make without yeast. Now it’s a weekend ritual that everyone in the family looks forward to.
Ingredients
- One cup cottage cheese: low fat or full fat adds creaminess and protein choose fresh cottage cheese that is not too watery for best results
- One and a half cups all-purpose flour: provides structure and chewiness use a good quality, unbleached kind if possible
- Two teaspoons baking powder: acts as the leavening agent so the bagels rise without yeast
- Half a teaspoon salt: brings out the flavors in the dough
- One tablespoon sugar: balances the savory notes and helps with browning
- One large egg: is used to brush on the bagels for a glossy finish
- One tablespoon sesame seeds: optional for topping adds a nutty flavor and texture use fresh seeds for maximum crunch
- Cooking spray or oil: for lining the baking sheet prevents sticking and makes cleanup easier
Step-by-Step Instructions
- Preheat the oven and prepare the baking sheet:
- Set your oven to 375 degrees Fahrenheit or 190 degrees Celsius. Line a baking sheet with parchment paper and lightly oil or spray the paper to prevent sticking.
- Blend the cottage cheese and mix the dry ingredients:
- In a mixing bowl, blend the cottage cheese until it becomes mostly smooth. Add the flour, baking powder, salt, and sugar. Stir these together until a shaggy dough forms. This step ensures that the dough will have an even texture.
- Knead the dough gently:
- Turn your dough out onto a lightly floured surface and knead it gently for about two to three minutes until it comes together and feels soft but not sticky. This develops some gluten giving the bagels a lovely chew.
- Shape the bagels:
- Divide the dough into four equal portions. Roll each piece into a log shape and then form it into a ring by pinching the ends together. Take your time to seal the ends very well so the bagel maintains its shape while baking.
- Brush with egg and add toppings:
- Beat the egg and brush it generously over the tops of the bagels. If you like, sprinkle sesame seeds over the surface to add texture and flavor. Egg wash helps create that classic glossy bagel crust.
- Bake until golden:
- Place the bagels on your prepared baking sheet and bake for 22 to 25 minutes until they turn a beautiful golden brown. Let them cool slightly before serving to let the crumb set.
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The creamy cottage cheese in this recipe transforms the dough, making these bagels softer inside than your typical yeast bagel but still chewy on the outside. I remember making them on a lazy Sunday morning and feeling proud that I didn’t need any fancy ingredients to impress my family.
Storage Tips
Store leftover bagels in an airtight container at room temperature for up to two days before they start to lose their fresh texture. For longer storage, freeze fully cooled bagels in a zip-top bag. When ready to eat, thaw at room temperature or toast straight from frozen for a quick snack.
Ingredient Substitutions
If you don’t have all-purpose flour you can try bread flour for a chewier texture or whole wheat flour for a nuttier flavor but the bagels will be denser. Use Greek yogurt in place of cottage cheese to keep the protein boost but skip any flavored varieties to avoid altering the taste.
Serving Suggestions
These bagels are fantastic on their own or topped with cream cheese, smoked salmon, or avocado slices. They also make a great base for breakfast sandwiches with eggs and bacon. Warm freshly baked bagels alongside coffee or tea for a comforting start to your day.
Cultural Context
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Bagels originated in Eastern European Jewish communities and have become a beloved staple in many cultures worldwide. This recipe puts a homemade spin on the classic spot by skipping yeast and adding cottage cheese for protein, making it more accessible to home cooks without fermentation equipment.
Frequently Asked Questions
- → How does cottage cheese affect the bagel texture?
Mixing cottage cheese into the dough adds moisture and protein, resulting in a soft yet chewy bite that balances richness without heaviness.
- → Can I use full-fat or low-fat cottage cheese?
Both full-fat and low-fat cottage cheese work well. Full-fat enhances creaminess, while low-fat keeps the bagels lighter but still tender.
- → Is baking powder enough as a leavening agent?
Yes, baking powder provides gentle lift for a tender crumb, creating a denser texture compared to yeast but much simpler and quicker to prepare.
- → What is the purpose of the egg wash on the bagels?
Brushing with egg before baking gives the bagels a golden color and helps any toppings, like sesame seeds, stick firmly to the surface.
- → Can I add other toppings besides sesame seeds?
Absolutely. Try poppy seeds, everything bagel seasoning, or coarse salt for extra crunch and flavor variations.