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Homemade cottage cheese bagels topped with everything bagel seasoning, stacked on a ceramic plate with a basket of bagels and creamy dip in the background.

Cottage Cheese Bagels

Soft, chewy cottage cheese bagels made with three ingredients and no yeast. Ready in 30 minutes in the air fryer or the oven, with 11 grams of protein per bagel.
5 from 1 vote
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Breakfast
Cuisine: American
Servings: 4
Author: Shilpa

Equipment

Ingredients

  • 1 cup self-rising flour see Notes
  • 1 cup cottage cheese full-fat
  • 1 small egg beaten, for egg wash
  • Everything bagel seasoning

Instructions

  • If baking, preheat the oven to 375℉. Line a large baking sheet with parchment paper and set aside. Move the oven rack to the top third of the oven.

Make and shape the dough:

  • Blend the cottage cheese in a food processor or blender until completely smooth, stopping to scrape down the sides if needed.
  • Transfer the blended cottage cheese to a medium bowl. Add the flour and stir until a dough forms and pulls away from the sides of the bowl.
  • Lightly flour a work surface. Place the dough on it and knead 8–10 times until smooth, adding a little more flour as needed if the dough feels sticky.
  • Roll the dough into a ball, then divide it into four equal pieces. Roll each piece into a 6–7 inch rope about 1 inch thick. Bring the ends together to form a circle, and pinch the seam to seal.
  • Brush the tops with beaten egg and sprinkle with Everything bagel seasoning.

Air Fryer Instructions:

  • Preheat the air fryer to 350℉ for 5 minutes. Spray the basket with nonstick spray.
  • Place the bagels inside and air fry for 12–14 minutes, until golden and cooked through.
  • Let the bagels cool for at least 15 minutes before slicing and serving.

Baking Instructions:

  • Arrange the bagels on the prepared baking sheet. Bake for 25–30 minutes or until the bagels are puffed and golden brown.
  • Let the bagels cool for at least 15 minutes before slicing and serving.

Notes

  • Blending is not optional. Unblended curds melt during cooking and create pockets of moisture that leave the bagels soggy and uneven.
  • Cooling matters. Slicing before 15 minutes gives you a gummy center. This sits outside the 30-minute active time.
  • No self-rising flour: whisk 1 cup all-purpose flour with 1 teaspoon baking powder and ½ teaspoon kosher salt.
  • Doneness cue: golden tops. That is the only signal you need.
  • Greek yogurt swap: substitute plain full-fat Greek yogurt cup for cup and skip the blending. The result is chewier and denser, closer to a traditional bagel, with a slight sourdough-like tang.
  • Egg wash substitute: brush with milk or olive oil instead. Both brown, slightly less deeply.
  • Gluten-free: use 1 cup of a gluten-free blend containing xanthan gum with the same baking powder and salt. Untested, so watch the color rather than the clock.
  • Storage: airtight for 2 days at room temperature or 4 in the fridge. Slice before freezing, then toast from frozen for about 4 minutes.

Nutrition

Calories: 178kcal | Carbohydrates: 25g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 44mg | Sodium: 179mg | Potassium: 99mg | Fiber: 1g | Sugar: 2g | Vitamin A: 125IU | Calcium: 54mg | Iron: 0.5mg
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