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Golden, homemade everything bagels filled with whipped cottage cheese bagels. Crispy on the outside, fluffy inside, with seeds and creamy filling slightly spilling out—stacked on a wooden plate in natural light.

Cottage Cheese Bagels

These Cottage Cheese Bagels are a protein-packed breakfast that’s soft, fluffy, and filled with cottage cheese. They come together in 45 minutes with no yeast, no kneading, and no waiting around. Perfect for busy mornings or meal prep, they keep you full and satisfied all morning long.
5 from 1 vote
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Course: Breakfast
Cuisine: American
Keyword: Cottage cheese bagel toppings, Cottage cheese bagels 2 ingredients, Cottage cheese bagels air fryer, Cottage cheese bagels Keto, Cottage cheese bagels with almond flour, Sourdough cottage cheese bagels
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12 bagels
Calories: 240kcal
Cost: $5

Equipment

  • 1 Mixing bowl (Large enough to hold all ingredients)
  • 1 Measuring Cups (For accurate ingredient measurements)
  • 1 Baking sheet (Lined with parchment paper)
  • 1 Ice cream scoop (For even portioning of dough)
  • 1 Small brush (For egg wash)
  • 1 Parchment paper (For lining the baking sheet)

Ingredients

  • 1 ½ cups Full-fat cottage cheese - Don’t drain it for maximum fluffiness
  • 1 ¾ cups Self-rising flour - Substitute with gluten-free flour blend if needed
  • 2 large Eggs - Beaten for dough and egg wash
  • ½ cup Greek yogurt - Can substitute with sour cream or more cottage cheese
  • 1 tablespoon Everything bagel seasoning - For topping
  • ½ teaspoon Sea - salt
  • Optional Dried herbs - For savory flavors optional
  • Optional Garlic powder - For savory flavors optional
  • Optional Onion flakes - For savory flavors optional
  • Optional Sesame seeds For topping optional

Instructions

  • Preheat the oven to 375°F (190°C)
    A wooden bowl filled with risen dough, floured around the edges. In the background, there’s a small bowl of cubed cream cheese and a dusting of flour on a rustic wooden surface, all lit by warm morning light.
  • Mix the cottage cheese and yogurt well
    A hand gently holding a flour-dusted raw bagel, placed on a floured wooden surface. The dough has a rough, handmade texture with visible folds and a light coating of flour catching the sunlight.
  • Portion the dough using an ice cream scoop
    Unbaked bagels coated in flour resting on a worn, lightly greased baking tray. The dough is soft and pillowy, with visible flour dust and slight finger indentations, showing clear homemade prep.
  • Bake the bagels until they are golden brown
    Golden brown homemade bagels fresh out of the oven, topped with a generous blend of sesame, poppy seeds, garlic, and onion. They sit on a dark metal baking tray with baked-on spots, giving a rustic, real-kitchen look.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 1bagel | Calories: 240kcal (12%) | Carbohydrates: 21g (7%) | Protein: 22g (44%) | Fat: 8g (12%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 75mg (25%) | Sodium: 400mg (17%) | Potassium: 100mg (3%) | Fiber: 2g (8%) | Sugar: 3g (3%) | Vitamin A: 200IU (4%) | Vitamin C: 2mg (2%) | Calcium: 150mg (15%) | Iron: 1mg (6%)
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