These easy 2-Ingredient Cottage Cheese Bagels come together in a flash! Easy to customize with various flavors, they taste almost identical to the real deal!
I recently learned that 2-ingredient bagels were a hot internet sensation, made with just plain Greek yogurt and flour.
Because I’ve been whipping up all sorts of cottage cheese recipes lately, I just knew I had to re-create them using cottage cheese.
The end results are astonishing! The bagels are dense, with little air pockets, very similar to regular bagels. I find the taste and texture to be spot on.
They have a tendency to be more moist in the center than traditional bagels, an issue that can easily be remedied through toasting.
This recipe can be made using self-rising flour or a gluten-free flour blend (which is what I use). If you follow a grain-free diet, make my Almond Flour Bagels.
Let’s discuss the simple ingredients in detail.
Ingredients for Cottage Cheese Bagels:
Cottage Cheese: Acting as the liquid that brings the flour together, we need 1 cup of cottage cheese. Each bagel contains 9 grams of protein as a result! I use 2% milkfat (low-fat cottage cheese), but higher fat works too.
Flour: Use self-rising flour or gluten-free all-purpose flour. Either one result in a light airy texture. I use a gluten-free flour blend to make gluten-free bagels.
Sea Salt: A little salt enhances the flavors of the bagels. Without it, the bagels taste underwhelming.
Egg (optional): Whisk up an egg and use it as an egg wash for that lacquered effect and a golden crust. This step is optional, but I recommend it for the best texture.
Everything Bagel Seasoning (optional): For classic everything bagels, whip up my Homemade Everything Bagel Seasoning or pick some up from the spice aisle in the grocery store. Scroll down for more bagel flavors, or make plain bagels.
Recipe Customizations:
- Make Greek yogurt bagels by swapping the cottage cheese for 1 cup of plain Greek yogurt.
- The viral cottage cheese bagels that sent TikTok into a frenzy involve mixing one egg, 1 cup of cottage cheese and 1 cup of flour to make high-protein bagels. I haven’t tried this version, but I imagine it works great too and it results in extra protein.
- If you are using regular all-purpose flour instead of self-rising flour, add 1 1/2 teaspoons of baking powder to the flour mixture.
How to Make Cottage Cheese Bagels:
Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
Transfer the flour, cottage cheese and sea salt to a large mixing bowl. Stir the ingredients together with a wooden spoon until a scraggly dough forms.
Then, switch to your hands and knead the mixture until a dough ball forms. It will appear as though there isn’t enough liquid at first. Just keep kneading.
Divide the dough into four equal pieces. Roll one section into a ball, then press it into a flat disc. Press a hole in the center, creating a donut shape out of the dough. Place the dough ring on the prepared baking sheet and repeat for the remaining three sections of dough.
Whisk an egg in a small bowl until well beaten. Use a silicone brush to coat the dough rings with egg wash. Sprinkle liberally with everything bagel seasoning.
Bake at 375 for 22 minutes, then at 450 for 3-5 minutes, until golden brown.
Remove the bagels from the oven and allow them to cool for at least 20 minutes. Slice in half and enjoy toasted with butter, cream cheese, or cottage cheese.
Serving Suggestions:
Bagel Sandwiches: Slice the bagels in half, toast them in a toaster, then load them up with your favorite sandwich ingredients like turkey, ham, avocado, lettuce, tomato, cheese, etc. Or try my Bagel Breakfast Sandwiches.
Cream Cheese Smear: Toast the bagels and spread them with cream cheese. Top them with smoked salmon or lox if you’re into bagels and lox!
Toasted with Butter: My personal favorite. I love a toasted bagel with an abundance of salted butter and a sprinkle of cinnamon sugar. If you’re feeling frisky, smear on some jam or peanut butter too.
Pizza Bagels: Slice bagels in half, spread them with tomato sauce, then sprinkle them with mozzarella cheese and pepperonis. Bake in the oven at 375 until the cheese has melted.
Recipe Tips:
- When preparing the dough, the mixture will look dry and crumbly. This improves with mixing and kneading. Keep kneading until the dough comes together into a ball.
- If you have time, blend the cottage cheese in a blender or a food processor until it has a creamier consistency. This step is not mandatory, but it does help the dough come together a little easier.
- Mix up your bagel flavors to keep the bagel love alive!
Other Bagel Flavors:
Blueberry: Add 1 ½ teaspoons of ground cinnamon, 2 tablespoons of granulated sugar, and ⅓ cup of dried blueberries to the bagel dough.
Jalapeno Cheddar: Thinly slice 2 jalapenos and grate 1 cup of cheese. Top the bagels with the sliced jalapenos and cheddar when you turn the oven to 450.
Cinnamon Raisin: Add 2 teaspoons of ground cinnamon, 2 tablespoons of brown sugar, and ⅓ cup of raisins to the bagel batter.
Storage Options:
- Room Temperature: Store bagels in an airtight container on the counter for up to 2 days.
- Refrigerator: Refrigerate for up to 5 days.
- Freezer: Transfer leftover bagels to a large zip lock bag and freeze for up to 2 months.
I couldn’t possibly ask more from such a low-effort recipe that is practically made out of thin air. The next time you find yourself craving classic chewy bagels, which up this high-protein cottage cheese bagels recipe!
Drop me a comment below letting me know your favorite bagel flavor!
Cottage Cheese Bagel Recipe
Ingredients
- 1 ½ cups gluten-free all-purpose flour or self-rising flour
- 1 cup cottage cheese I use 2% milkfat
- ½ tsp sea salt
For Topping
- 1 large egg whisked
- 1 Tbsp everything bagel seasoning.
Instructions
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- Mix the flour, cottage cheese and sea salt in a large mixing bowl. Knead the dough using your hands until a ball of dough forms. It will appear as though there isn’t enough liquid at first, but I promise it will come together.
- Divide the dough into four sections. Roll each section into a ball, then press it into a flat disc. Press a hole in the center, creating a donut shape out of the dough. Transfer to the parchment-lined baking sheet.
- Whisk an egg in a small bowl to make the egg wash. Use a silicone brush to coat the dough rings with beaten egg. Sprinkle liberally with everything bagel seasoning.
- Bake bagels at 375 for 22 minutes. Increase the heat to 450 and bake for another 3-5 minutes, until golden brown.
- Remove the bagels from the oven and allow them to cool for at least 20 minutes. Slice in half and enjoy toasted with butter, cream cheese, or cottage cheese.
Just have to tell you – i have made these bagels 4 times. They are delicious! My husband had a craving for ravioli. Not in my meal plan. 😢 so, since I had a bagel in the fridge- I split the bagel and made it into pizza bagels!! OMG!! It was delicious. Since tonight’s supper was “refrigerator buffet”- hubby could enjoy anything he liked- so since I still had GF sauce left- I whipped up a fresh batch of bagels- using one of the quarters of dough as pizza crust- rolling it out into a thinner crust with sauce, veggies and mozzarella!! Heavenly. I am beyond excited and grateful! Now when kids and grandkids come visit- I will be able to enjoy pizza with everyone else.
Love this dough- it stands up under pizza toppings and tastes better than any cauliflower crust 😝 ever thought to taste. Thanks again, Julia!!! Great recipe and versatile!!
I love hearing all of this, Annie! Your pizza bagels sound so incredible! I have yet to use this recipe to make pizza bagels and now I must…I just adore them too! Thank you so much for your kindness and continued feedback – it means more to me than I can express!
Yesterday when I got the recipe, I thought it looked good. I haven’t had a good bagel in years – since I developed a wheat allergy. This recipe looked way too good to not try it.
And I have to say this recipe exceeded any expectations I may have had. It is fabulous. I just had one hot out of the oven, slathered and butter and went straight to gastronomic happy town.
This recipe could not be easier. The hardest part was actually making the dough come together. That took the longest part other than the baking, of course. But since I don’t particularly like everything seasoning on anything, never mind bagels – I use sesame seeds and they were delightfully delicious.
Thank you, Julia for another amazing recipe. I just had to tell you how wonderful it was. Your hard work, your care and your effort to make a gluten-free life nicer for those that have to live. That way is very much appreciated.
I may not make every recipe that you send – but I do make plenty of them and happily your recipes and the blog the things that you write the advice, though what to do and what not to do notations have gone a long way of teaching me the chemistry of gluten-free cooking Over the past couple of years. I can’t thank you enough.
I really wish that breakfast time would come in a hurry instead of tomorrow morning – because I’m looking forward to a toasted bagel with a Schmeer of cream cheese for my breakfast with a cup of tea.
And you’re right this is a minimal effort recipe with maximum flavor and deliciousness and carb filled happiness. Thank you.
Aw yaaay! I’m happy you made them, Annie! I had the same experience as you – When I was kneading the dough, I was worried it wouldn’t work out, but eventually it all comes together. I’m thrilled to hear you enjoyed the bagels! I love the idea of just doing sesame seeds… sounds so tasty! Thank you for the sweet words, as always! Your notes always brighten my day 🙂
Julia- you have earned my respect with your skills. You and your website have instilled confidence in my ability to cook foods that are good for me – learning the chemistry of gluten free cooking is the best. I have lots more to learn. But thanks to you- I am eating well and have not felt deprived at all.
I have given your book – Paleo Power Bowls as gifts 6 times- because it is just that good…whether someone is an athlete, lives alone and wants to eat well and easily or has dietary restrictions or battles inflammation.
You’re so sweet to share my book! It’s so sweet of you to share it with friends – I imagine they appreciate it greatly! Thank you again for the thoughtfulness and support!! xo
I would love to make these, I’m gf and dairy intolerant! I know! Sorry, what could I use as a replacement for cottage cheese please?
Hi Stephanie! I know a lot of readers are in the same boat as you! My Almond Flour Bagels are both gluten-free and dairy-free – https://www.theroastedroot.net/keto-everything-bagels-paleo/ I just googled another recipe for dairy-free bagels, and this one looks good to me – https://www.vibrantplate.com/easy-homemade-bagels-dairy-free/ You can probably get around using the yeast since gluten-free flour blends have a lot of leavening agents. Let me know if you have any other questions!