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High-Protein Cottage Cheese "Bagels"

A viral, high-protein, yeast-free bagel recipe made with blended cottage cheese and flour. No boiling required—ready in just 35 minutes for a quick, healthy breakfast.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bagels
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

The Bagel Dough
  • 1 cup Cottage Cheese Full fat (4%) preferred
  • 1 cup All-Purpose Flour Or 1-to-1 gluten-free flour blend
  • 2 teaspoons Baking Powder Ensure it is fresh
  • 1/2 teaspoon Kosher Salt
The Topping
  • 1 large Egg Lightly beaten, for egg wash
  • 2 tablespoons Everything But The Bagel Seasoning Adjust to taste

Equipment

  • Food processor or blender
  • Mixing bowl
  • Baking sheet
  • Parchment paper
  • Pastry brush

Method
 

  1. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper and lightly spray with non-stick cooking spray.
  2. Place the cottage cheese in a food processor or high-speed blender. Blend on high for 30 to 60 seconds until completely smooth and creamy, with no curds remaining.
  3. In a large mixing bowl, whisk together the flour, baking powder, and kosher salt.
  4. Pour the smooth cottage cheese into the dry ingredients. Stir with a spatula until a shaggy dough begins to form.
  5. Turn the dough out onto a lightly floured surface. Knead gently with your hands for 1-2 minutes until the dough becomes smooth. Do not over-knead.
  6. Divide the dough into 4 equal portions. Roll each portion into a smooth ball.
  7. Poke your thumb through the center of each ball to create a hole, then gently stretch the dough outwards to form a bagel shape. Place on the prepared baking sheet.
  8. Brush the top and sides of each bagel generously with the beaten egg wash, then sprinkle heavily with the Everything seasoning.
  9. Bake on the center rack for 22 to 26 minutes, until the bagels have puffed up and are deep golden brown.
  10. Remove from the oven and let rest on the pan for 5 minutes, then transfer to a wire rack. Allow to cool for at least 15 minutes before slicing and serving.

Notes

Pro Tip: Let the bagels cool before cutting them. Cutting them straight from the oven will cause the steam to make the interior crumb gummy. Store leftover bagels in the fridge for up to 5 days, and toast before eating.