Cottage Cheese Bagels

Emily Hart

Easy cottage cheese bagels made with blended cottage cheese and self-rising flour. These soft, high-protein, no-yeast bagels are quick to prepare and baked until golden.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 bagels

Course: Bread, Breakfast

Cuisine: American

Calories: 257

Ingredients Equipment Method Notes

Ingredients

Bagels

250 g cottage cheese blend until smooth
250 g self-rising flour plus extra for shaping if needed
1 egg beaten, optional for egg wash
everything bagel seasoning, sesame seeds or poppy seeds optional

Equipment

blender or food processor
Mixing bowl
baking tray
Parchment paper

Method

Blend the cottage cheese until smooth and creamy.
Mix the blended cottage cheese with the self-rising flour until a soft dough forms. Add a little extra flour only if the dough is excessively sticky.
Divide the dough into 4 portions. Shape each into a rope and join the ends, or form a ball and make a hole in the centre.
Place the bagels on a lined baking tray. Brush with beaten egg if using and sprinkle with your chosen topping.
Bake in a preheated 190°C (170°C fan) oven for 25–30 minutes until risen and golden.
Transfer to a wire rack and cool for 10–15 minutes before slicing and serving.

Notes

Blend the cottage cheese for the smoothest dough. The dough should remain slightly tacky rather than dry. Store cooled bagels in the refrigerator or freeze for longer storage.