Cottage Cheese Bagels

One Tuesday morning, I stood in my kitchen staring at a container of cottage cheese that needed using, wondering if there was anything beyond the usual pancakes. My sister had just texted about wanting bagels but complaining they always took too long, and something clicked—what if I skipped the yeast and made them foolproof? An hour later, my kitchen smelled like toasted sesame and everything bagel seasoning, and these fluffy, high-protein bagels were cooling on the counter. No overnight rise, no stress, just pure breakfast satisfaction.

I made these for my book club meeting last month, and watching people's faces when I told them there was no yeast involved was priceless. Someone asked if they were store-bought, and when I shook my head, the entire room wanted the recipe before we'd even sat down. That's when I knew these bagels were worth perfecting—they impressed people who genuinely know good food.

Ingredients

• Cottage cheese (1 cup): Use full-fat or low-fat here—the fat-free stuff will make your bagels dense and sad, so skip it entirely. Blending it smooth is non-negotiable; lumps won't distribute evenly and you'll get a gritty texture.
• Large egg (1): This binds everything and gives the dough structure, so don't skip it or substitute with flax eggs here.
• All-purpose flour (1 1/2 cups): Measure by spooning and leveling, not scooping straight from the bag—it makes a real difference in how the dough comes together.
• Baking powder (2 tsp): This is your leavening agent, and it's what gives you that bagel lift without any fermentation waiting around.
• Salt (1/2 tsp): It brightens the flavor and stabilizes the dough, so don't even think about leaving it out.
• Beaten egg (for egg wash): This creates that gorgeous golden-brown shine and helps the toppings stick like they're meant to be there.
• Everything bagel seasoning (2 tbsp): Or use sesame, poppy, everything, or even crushed dried herbs—this is where you make it personal.

Instructions

Grill meats and vegetables indoors with beautiful sear marks and easy cleanup using minimal oil.

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Get your oven ready:

Heat your oven to 375°F and line a baking sheet with parchment paper—this prevents sticking and cleanup is basically nonexistent. You want everything prepped so you can move at a good pace once the dough comes together.

Blend that cottage cheese smooth:

Pour it into a food processor or blender and let it run until it's completely silky with no visible lumps; this step changes everything about the final texture. It only takes about 30 seconds, but it matters.

Mix the dough gently:

Combine the blended cottage cheese, egg, flour, baking powder, and salt in a large bowl, stirring until a soft dough forms. Don't overwork it—you want it just combined, not toughened up from overmixing.

Shape those bagels:

Lightly flour your hands and work surface, then divide the dough into 4 equal pieces. Roll each into a 7-inch rope, curve it into a ring, and pinch the ends together firmly so they seal properly.

Make them shine:

Place bagels on your prepared sheet, brush each one with beaten egg, and sprinkle generously with bagel seasoning. Don't be shy with the toppings—they'll toast beautifully and add real flavor.

Bake until golden:

Pop them in the oven for 22 to 25 minutes, watching until they're puffed and golden brown on top. A quick peek at the 20-minute mark helps you catch them at peak doneness.

Cool and enjoy:

Let them rest for 5 minutes on the baking sheet before slicing—this lets them set up just enough to hold together beautifully. Serve them warm or toasted the next day with whatever toppings call to you.

Save It

My neighbor brought over a container of homemade whipped cream cheese one morning, and we toasted these bagels fresh from the freezer and topped them with the cream cheese and some smoked salmon she had leftover. We sat on the back porch watching the sunrise, and suddenly it wasn't just breakfast anymore—it was this quiet moment of connection over something warm and delicious. That's when food stops being fuel and becomes memory.

Why These Work Without Yeast

Baking powder does the heavy lifting here instead of waiting for yeast fermentation, which means you get that light, fluffy interior in minutes instead of hours. The cottage cheese adds moisture and richness while the egg provides structure, creating a tender crumb that actually feels like a bagel even though it's technically a quick bread. It's a smart swap that trades some traditional chew for reliability and convenience.

Customizing Your Toppings and Mix-Ins

I've made these with chopped fresh chives mixed right into the dough, with shredded cheddar folded in for a savory kick, and even with dried Italian herbs when I wanted something Mediterranean. The beauty is that you can season the dough itself before baking, which gives you more flavor depth than just toppings alone. My favorite version still has everything bagel seasoning on top, but the combination of chives in the dough and cream cheese on serving changed my whole approach.

Serving Ideas and Storage That Actually Works

Serve these warm with whipped cream cheese and smoked salmon, or slice them open and fill them with sliced avocado and a fried egg for an instant power breakfast. They keep beautifully in an airtight container at room temperature for two days, and they freeze exceptionally well for up to two months—just thaw and toast. Pop a frozen bagel straight into the toaster oven while you're making coffee, and you've got breakfast ready before the pot finishes brewing.

• Toasted leftovers are arguably better than fresh, with a crispy outside and warm, tender inside.
• Make a batch on Sunday and freeze them individually wrapped for grab-and-go mornings all week.
• If they dry out even slightly, a quick toast with a little butter brings them right back to life.

Boil water quickly for tea, coffee, instant soups, and faster prep when cooking grains or noodles.

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Save It

These bagels have become my go-to breakfast when I want something impressive and satisfying without the fuss. They're proof that the best recipes aren't always the most complicated—sometimes they're just clever shortcuts that taste like you tried.

Common Questions About Recipes

→ Can I use low-fat cottage cheese?

Yes, both low-fat and full-fat cottage cheese work well, though full-fat may yield a richer texture.

→ Is yeast required for these bagels?

No yeast is needed; baking powder is used to create a light, fluffy dough.

→ How should I shape the bagels?

Divide the dough into portions, roll each into a rope, then form rings by pinching the ends together.

→ What toppings can I add?

Traditional bagel seasonings like sesame seeds, poppy seeds, or everything bagel seasoning work well after brushing with egg wash.

→ How long do these bagels stay fresh?

Store at room temperature for up to 2 days or freeze for up to 2 months in an airtight container.