Soft Cottage Cheese Bagels (Print View)

Soft, chewy bagels crafted with cottage cheese and self-rising flour for a protein boost.

# Components:

→ Dough

01 - 1 cup cottage cheese, low-fat or fat-free
02 - 1½ cups self-rising flour

→ Toppings

03 - 1 egg, beaten for egg wash
04 - 1 tablespoon everything bagel seasoning, sesame seeds, or poppy seeds

→ Self-Rising Flour Substitute

05 - 1½ cups all-purpose flour plus 2¼ teaspoons baking powder plus ½ teaspoon fine salt

# Directions:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a large bowl, mix cottage cheese until mostly smooth. Add self-rising flour and stir until a shaggy dough forms.
03 - Transfer dough to a lightly floured surface. Knead gently for 1 to 2 minutes until just combined and slightly tacky, avoiding overworking.
04 - Divide dough into 4 equal portions. Roll each into a log approximately 8 inches long, then pinch the ends together to form a bagel shape.
05 - Place bagels on the prepared baking sheet. Brush with beaten egg and sprinkle desired toppings.
06 - Bake for 22 to 25 minutes until golden brown and firm to the touch.
07 - Cool on a wire rack for at least 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • They're ready in 35 minutes, no boiling required—perfect for when you want homemade bagels but don't have three hours.
  • Each bagel packs 11 grams of protein, so you're actually eating breakfast, not just carbs with a hole in them.
  • The ingredient list is so short you probably have everything in your kitchen right now.
  • They freeze beautifully, which means one batch becomes breakfasts for the next two weeks.
02 -
  • Don't skip the cooling step or you'll end up with bagels that crumble when you try to slice them, no matter how good they smell.
  • Self-rising flour is crucial here—regular all-purpose flour won't give you the same rise, but the substitution note shows exactly how to make your own if you need to.
03 -
  • Cottage cheese that's slightly drained (if yours is particularly watery) creates an even better dough, so don't feel bad pouring off excess liquid before mixing.
  • For dairy-free or vegan versions, dairy-free cottage cheese works surprisingly well and produces nearly identical results—no one will know the difference.
Return