My cookbook is here! 
These cottage cheese bagels are soft, fluffy and easy to make. They are high in protein and so delicious!
Cottage cheese bagels are a total game changer for anyone craving a fresh, bakery style breakfast without the hours of proofing and kneading. By using whipped cottage cheese as the base, these bagels pack a serious protein punch while maintaining an incredibly fluffy consistency.
The secret to their perfection lies in the texture; while traditional bagels can sometimes be dense or chewy, the addition of whipped cottage cheese ensures a soft and fluffy interior. The shredded mozzarella melts into the dough as it bakes, creating a subtle richness and a golden, slightly crisp exterior.
Perhaps the best part about this recipe is the efficiency. Because there is no yeast involved, you can go from a messy counter to a warm bagel in under 30 minutes. Just whip the cheese, fold in your 4 ingredients, shape the dough, and pop them in the oven or air fryer.
If you like this recipe, you will also love my Easy Spinach Cottage Cheese Flagels or my Easy Mediterranean Cottage Cheese Flagels.
Thank you for stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipes! LOVE YOUR LIFE!
High Protein Cottage Cheese Bagels
Ingredients
- 1 cup (210 g) cottage cheese
- 1 cup + 2 tbs (125 g) all purpose flour, sifted
- 3 tsp baking powder
- 1/2 tsp salt
- 1 tbs olive oil
- 1/2 cup (55 g) shredded mozzarella cheese
- Egg Wash: 1 egg, lightly beaten
Instructions
- Preheat oven to 375℉. Line a large rimmed baking sheet with parchment paper.
- In a mini food processor, add in your cottage cheese and pulse until smooth.
- In a large bowl, add the cottage cheese, flour, baking powder, salt, olive oil, mozzarella and mix together until combined. If crumbly, knead with your hands and combine to form your dough. Form the dough into a thick log (6 inches long). Divide the dough into 6 equal pieces. Shape the pieces into bagels and poke a hole in the middle with your finger. Place onto pan and brush them with egg wash. Top with everything bagel seasoning if desired. Bake for 22-25 minutes or until golden brown on top. Transfer to a wire rack to let cool completely.
Notes
- Store leftovers in an airtight container on your counter or in your fridge for up to 4-5 days.
- You can use gluten free flour or almond flour instead of regular flour.