Description
These Cottage Cheese Bagels are soft, chewy, and subtly tangy—made with cottage cheese, eggs, flour, and optional seasonings. An easy, protein-packed twist on traditional bagels, ready in under an hour.
Ingredients
1½ cups cottage cheese (4% milkfat or low‑fat)
2 large eggs
1¾ cups self‑rising flour
¼ tsp salt (optional)
Optional mix‑ins or toppings:
½ cup shredded cheese (cheddar, mozzarella, or Parmesan)
2 tbsp chopped fresh herbs (chives, rosemary, or dill)
1 tsp garlic powder or onion powder
Sesame seeds, poppy seeds, or coarse salt for topping
Instructions
- Preheat oven to 375 °F (190 °C) and line a baking sheet with parchment paper.
- In a food processor or bowl, combine cottage cheese, eggs, self‑rising flour, and salt. Blend or stir until a sticky dough forms; add more flour if too wet.
- Fold in any desired cheese, herbs, or spices.
- Divide dough into 6–8 portions. Roll each into a ball and press a hole in the center to form bagel shapes. Place on sheet about 2″ apart.
- Brush tops with egg wash or water, then sprinkle with toppings as desired.
- Bake 18–22 minutes, rotating halfway, until golden and firm.
- Cool on the sheet for 5 minutes, then transfer to a rack to cool completely before serving or slicing.
Notes
Replace ½ cup flour with whole‑wheat or oat flour for a whole‑grain version.
Add 2 tbsp sugar and top with cinnamon‑sugar for a sweet twist.
Mix in sun‑dried tomatoes, olives, or jalapeño for savory flavor.
Top with everything‑bagel seasoning for extra crunch and flavor.
Skip egg wash for a lighter finish—just sprinkle toppings directly.
Nutrition
- Serving Size: 1 bagel
- Calories: 220
- Sugar: 2g
- Sodium: 190mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 65mg
