Easy Cottage Cheese Bagels

I make these low-carb, high protein Cottage Cheese Bagels every week! Made with just 5 ingredients, they don’t require yeast, boiling, or kneading and are ready in 35 minutes start to finish. Fluffy on the inside and crispy golden brown on the exterior, these bagels are truly magical. So easy and so delicious.

The Best No-Yeast Bagel Recipe

If you’ve been intrigued by the viral cottage cheese bagel recipe that’s been floating around the internet but too skeptical to try it, I did all of the trying for you. The fact I am posting the recipe here means they more than live up to hype!

The first time I took a bite, I expected a dense, heavy roll. Instead, I got a pillowy, lightly crispy bagel that’s become our new breakfast must-have. Best of all, these bagels come together with just 5 simple ingredients—cottage cheese, flour, baking powder, salt and 1 egg for the egg wash. The cottage cheese adds a significant boost of protein while keeping the texture perfectly light.

Yes, a regular bagel has the same amount of minimal ingredients but these cottage cheese bagels require no yeast, no boiling, no kneading, and no rise time. In other words, significantly easier to make. Plus, cottage cheese is packed with casein protein, which helps keep you full longer—perfect for a satisfying breakfast! In fact, each bagel has about 11 grams of protein (yay!).

To make them, you simply blitz the cottage cheese in a blender until smooth, mix everything into a sticky, but very manageable dough, shape, then sprinkle with desired seasonings. Baked for about 22 minutes, the result is 4 gorgeous bagels with a crisp, golden crust that gives way to a warm and tender bite.

To be fair, these won’t have the exact chew of a classic bagel shop bagel. But for a quick, protein-packed breakfast bagel that comes together in about 35 minutes, they’re truly hard to beat.

If you love easy, high-protein breakfasts, be sure to try my Protein Pancakes next!

Here’s All Your Questions Answered

Do these cottage cheese bagels taste like cottage cheese? Let me start by saying, I have always loved cottage cheese but if you aren’t a huge fan, don’t worry, you will have no idea there is cottage cheese in your bagel. They will have a very subtle cheesy flavor but you will barely know it’s there.

Are cottage cheese bagels better than yogurt bagels? I have tried the OG viral yogurt bagels and though they are OK, I way prefer the very subtle cheesy flavor and texture you get from using cottage cheese instead. Unlike Greek yogurt bagels, these have a richer texture and a lot more protein per serving!

What is the texture like? The best way to describe the texture of a cottage cheese bagel is to think of it as an English-muffin-meets-bagel. Or a biscuit and a bagel had a love child. You get the drift.

Do the bagels hold up to fillings for a sandwich? Absolutely. However, it may take a few tries to form your bagels. For example, roll your log too thin, and the bagels will turn out a little flat and thin. These will still be delicious toasted with butter, cream cheese, jam, etc. Roll them a little thicker, you won’t get much of a hole but they will be puffier and easier to use for sandwiches. There truly is no right or wrong shape, but they’re so easy and quick to make, I recommend trying out a few different shapes until you find your favorite.

Do I need to boil these bagels before baking? Nope! Unlike traditional bagels, these bake up perfectly without the boiling step.

Can I make these gluten-free? I have not tested this cottage cheese bagel recipe with gluten-free flour but I have heard many people have tried it with success. I would use a good-quality gluten-free flour such as Bob’s Red Mill 1-to-1.

Can I freeze cottage cheese bagels? These bagels freeze and reheat beautifully so go ahead and make a few batches. Scroll down to the “Storage Tips” section for my tips on how to store and freeze them.

Ingredient Notes

Here are a few notes on the key ingredients for this cottage cheese flatbread recipe. Jump to the full recipe card below for exact ingredients and measurements!

• Cottage cheese: The key ingredient that adds moisture and protein, while keeping the bagels soft and chewy. I recommend using full-fat cottage cheese. Lower-fat cottage cheese will work but I prefer the crumb you get from the full-fat. In Canada, we don’t seem to have a lot of full-fat cottage cheese options so this is the cottage cheese I use which is available at most well-stocked grocery store. You have to blend the cottage cheese until smooth, otherwise it will be too runny and create an even stickier dough.
• Flour: Many recipes for cottage cheese bagels call for self-rising flour but that flour is harder to find and can be a bit more expensive than regular flour. When you mix 1 cup of flour with 1 1/2 teaspoon baking powder and salt, which is what we do here, you are essentially making self-rising flour. No need to buy it. If using gluten-free flour, add an extra teaspoon of baking powder.
• Baking powder: This is what will help the bagels rise and stay light.
• Salt: Always essential for baked goods but here it also has a part in helping the bagels rise. I exclusively cook and bake with Diamond Crystal Kosher salt but you can also use a fine sea salt. If using table salt, reduce the amount by 1/4 teaspoon.
• Egg: The egg is used only for the egg wash. Don’t be tempted to omit the egg wash, it plays a big role in giving the bagels a golden, glossy finish.
• Optional Toppings: Sesame seeds, poppy seeds, flaky salt, or everything bagel seasoning for extra flavor.

How To Make Easy 5-Ingredient Cottage Cheese Bagels

Blend the Cottage Cheese. Place the cottage cheese in a food processor and blend until smooth. Tip: To blend the cottage cheese, I prefer to use a food processor or an immersion blender. A blender will work but I find it hard to scoop out the whipped cottage cheese.

Mix the Dough: In a large bowl, add flour, baking powder, and salt. Whisk together and make a well in the centre. Add the cottage cheese in the middle and using a small rubber spatula, mix to combine. Switch to your hands (I also like to use a dough scraper to help with this step) to bring the dough together in the bowl, forming a shaggy ball. It will be very sticky so handle it as little as possible.

Shape the Bagels: Transfer to a lightly floured surface and if necessary, continue to shape it so it is less shaggy and not as sticky. Note that you do not need to knead the dough, just shape it into a some-what smoother ball. Using a dough scraper, divide the dough into 4 equal pieces. Add a little more flour, roll each piece into a rope, then connect the ends, pressing on them gently so they stick and form a bagel shape. Transfer the bagels to a parchment-lined baking sheet.

Egg Wash and Toppings: Brush each bagel with the beaten egg and sprinkle with your favorite toppings.

Bake: Preheat the oven to 400°F. Bake for 20-22 minutes, or until golden brown (in my oven the bagels need the full 22 minutes).

Cool and Enjoy: Let the bagels cool for at least 15 minutes before slicing and serving.

Trouble Shooting Questions

Why is my dough so sticky?

If your dough is too sticky, feel free to add small amounts of extra flour as you go. You just don’t want to add too much because one of the major draws of these cottage cheese bagels is that they have a lot less carbs than a regular bagel. Put up with a little bit of sticky dough and you will be rewarded with a scrumptious low-carb bagel.

Why are my bagels undercooked inside?
There are hundreds of recipes out there for cottage cheese bagels and from all my research, they all seem to bake the bagels at 375ºF for 25 minutes. When I started testing the recipe, some of my bagels were also coming out a little undercooked on the inside. I tested baking them at 400ºF for 22 minutes and they come out perfect every time, with a more golden brown exterior.

If you followed this recipe to T and your bagels still came out doughy in the center, a few things could be the culprit. The most common reason is removing them from the oven too soon. If your bagels don’t look nicely browned or feel really soft to the touch, bake them for 5 more minutes. Another possibility is that your dough was too wet. This recipe is already on the sticky side, so it’s important to measure carefully and follow it exactly. Lastly, check your oven temperature. If your oven runs cool, the bagels may need extra time to bake fully.

Why did my bagels spread out instead of rising?
Flat bagels are often the result of expired baking powder. If yours is past its prime (or close to it), try using an extra teaspoon to ensure a good rise. Another key step is preheating your oven properly—starting with the right temperature helps the bagels set and rise as they should.

Why did the holes in my bagels close up?
If your bagel holes disappeared during baking, you likely made them too small to start. The dough puffs up as it bakes, so be sure to shape the rings larger than you think is necessary. A good rule of thumb is to make the hole at least twice the size you want it to be once baked.

Serving Suggestions

Treat these cottage cheese bagels as you would any store-bought bagel! So good toasted with just butter or cream cheese but here’s a few more delicious ideas:

• Avocado toast – For extra, extra protein make avocado cottage cheese toast – yum!!

• Lox and cream cheese – Toast the bagels, smear with plenty of cream cheese and top with smoked salmon, capers and fresh dill—a delicious classic!
• Breakfast sandwich – Make a killer breakfast sandwich with scrambled eggs, avocado, and a drizzle of hot honey.
• A sweet twist – Spread with almond butter and honey.

Storage Tips

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerate: Keep in the fridge for up to 5 days and toast before serving.
• Freeze: To freeze the bagels, it is best to slice them first so you can toast them straight from frozen. let the bagels cool completely, then slice and transfer to a zip-top bag or a freezer-safe container. Freeze for up to 3 months. Without thawing, reheat in the toaster or oven.

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