The first time I made these 3-Ingredient Cottage Cheese Bagels I thought they were too simple to be that good.
They came out golden, slightly chewy, and unexpectedly satisfying—perfect for rushed mornings or a protein-rich snack.
This recipe is a winner because it converts pantry basics into a breakfast that actually holds up under toppings.
If you’re pairing them with something fruity, try the bright flavors of an avocado-cottage cheese smoothie for a balanced plate.
They take minutes to mix and bake, but taste like something that took real effort.
Keep these on your radar for weekly meal prep or quick sandwich bases.
Why You’ll Love This Recipe
- 3 ingredients plus salt: minimal shopping, minimal cleanup.
- High in protein: cottage cheese and egg keep these filling.
- Fast to make: mix, shape, and bake or air fry in under 30 minutes.
- Versatile: use them for breakfast, lunch, or an on-the-go snack.
- Easy to customize: add seeds, spices, or mix-ins without breaking the base.
The texture is pleasantly dense with a tender interior and a slightly crisp exterior when baked correctly.
You get the tang from cottage cheese and the familiar chew of a bagel without the long proofing or yeast.
Because there’s no yeast, they’re quick and forgiving—more like a sturdy roll shaped into a ring, which makes them perfect for sliced sandwiches.
“I made these on a whim and they vanished before lunch—chewy, tangy, and so simple. Five stars!” — reader review
Key Ingredients
Cottage cheese (1 cup)
Cottage cheese is the backbone here: it supplies moisture, protein, and tang. Opt for a small-curd variety if you want a slightly smoother blend, or full-fat for richer flavor and better texture. Brands like Daisy or Breakstone’s tend to have consistent curds that blend well without releasing too much liquid.
Flour (1 cup)
All-purpose flour is the simplest choice and gives the structure these bagels need. If you prefer a lighter bite, sift the flour first and measure by spooning into the cup. For a higher-protein option, try a 50/50 mix of all-purpose and bread flour — bread flour will give a bit more chew.
Egg (1)
The egg acts as a binder and adds lift. It’s the glue that holds the cottage cheese and flour together and contributes to browning. For a slightly richer crumb, use a large egg at room temperature.
Salt (to taste)
Salt brings out the tang in the cottage cheese and balances the flavor. Kosher salt is a safe bet; start with 1/4 teaspoon for subtle seasoning and increase to 1/2 teaspoon if you like bolder savory notes.
Full ingredient list:
- 1 cup cottage cheese
- 1 cup all-purpose flour
- 1 large egg
- Salt to taste
Step-by-Step Instructions
Step 1: Preheat and prep
Preheat your oven to 375°F (190°C) or get your air fryer warmed up.
Line a baking sheet with parchment paper or lightly grease the air fryer basket.
Pro Tip: If your cottage cheese is very wet, drain for 5 minutes in a fine mesh sieve to avoid a runny dough. You’ll know it’s ready for the next step when the mixture holds shape without puddles.
Step 2: Combine the ingredients
In a medium bowl, add the cottage cheese, flour, and egg.
Mix vigorously with a spoon or use a hand mixer on low until the mixture comes together into a sticky, workable dough.
Pro Tip: Scrape the bowl frequently; the dough will look shaggy at first but become uniform. You’ll know it’s mixed enough when there are no large pockets of dry flour and the curds are mostly incorporated.
Step 3: Shape the bagels
Dust your hands lightly with flour and divide the dough into 4–6 portions depending on preferred size.
Roll each portion into a log, then join the ends to form a ring, or simply shape into a thick disk and press a hole through the center with your thumb.
Pro Tip: If the dough sticks, dampen your hands slightly rather than adding too much extra flour. The surface should be smooth and the hole should remain open after shaping.
Step 4: Bake or air fry
Place shaped bagels on the prepared baking sheet or arrange them in the air fryer basket with space between them.
Bake in the oven for 20–25 minutes or air fry for 10–15 minutes until they’re golden brown and springy to the touch.
Pro Tip: A toothpick inserted should come out mostly clean and the tops should have a light sheen. Rotate the pan halfway through baking for even color.
Step 5: Cool and serve
Allow the bagels to cool slightly on a wire rack for 5–10 minutes.
This resting time helps the interior set so they slice more cleanly.
Pro Tip: Slice while warm for a soft sandwich, or wait until fully cooled for cleaner spreads. Top with everything seasoning, sesame seeds, or a smear of cream cheese.
Expert Tips for Success
- Control moisture: If your cottage cheese is loose, drain it briefly in a fine mesh sieve or gently press with a paper towel to remove excess whey. Too much moisture is the most common reason the dough becomes sloppy.
- Measure flour properly: Spoon flour into the measuring cup and level with a knife instead of scooping directly; overpacked flour makes the bagels dry and dense.
- Use room-temperature egg: A cold egg can chill the mixture, making it harder to combine. Let the egg sit out for 10–15 minutes for better emulsion and texture.
- Air fryer vs oven: The air fryer gives a quicker, crisper exterior; the oven yields a more even, slightly puffier crumb. If using an air fryer, check at the 8-minute mark to avoid overly dark tops.
- Don’t overwork the dough: Mix just until combined. Overmixing develops gluten and can lead to a tougher bite. The dough should remain slightly rustic.
- Add-ins and seeds: If you add seeds or dried herbs, press them gently into the tops before baking so they stick and toast evenly. If adding wet ingredients like chopped olives, reduce cottage cheese by a tablespoon to compensate.
- Scaling up: This recipe multiplies well. For a crowd, double the ingredients and bake on two sheets, switching racks halfway through.
- Visual cues: Look for a golden top and a slight pullback from the parchment to know they’re done. If they feel very soft in the center, give them another 3–5 minutes.
Storage & Freezing
Fridge storage: Cool completely before storing.
Place bagels in an airtight container or a zip-top bag and refrigerate for up to 4 days.
If you plan to use them within 24 hours, a paper towel in the container helps absorb any residual moisture.
Freezer storage: Slice bagels in half before freezing for easier reheating.
Wrap each half tightly in plastic wrap and place in a freezer-safe bag or container.
Frozen bagels maintain best quality for up to 3 months.
Reheating: For thawed bagels, toast or warm in a skillet for 1–2 minutes per side.
For frozen bagel halves, pop them directly into a toaster or toaster oven on a low-medium setting — expect a slightly longer cycle.
To revive softness, microwave for 10–12 seconds, then finish in a toaster or skillet to restore crispness.
Variations & Substitutions
Everything-style bagel: Brush the formed rings with a beaten egg white and sprinkle with sesame, poppy seeds, garlic flakes, and dried onion before baking.
This mimics the classic “everything” topping and adds crunch and flavor.
Herbed & savory: Fold minced chives, dried oregano, or chopped rosemary into the dough for an aromatic twist.
This is excellent for serving with smoked salmon or creamy spreads.
Gluten-free swap: Replace all-purpose flour with a 1:1 gluten-free baking mix that contains xanthan gum.
Texture will be slightly different — usually a bit more crumbly — but the flavor stays intact.
Dietary swaps: For lower fat, use low-fat cottage cheese and a large egg white instead of the whole egg.
Note: the crumb will be slightly drier, so watch baking time and consider adding a teaspoon of olive oil for moisture.
Sweet variation: Mix in a tablespoon of honey and a sprinkle of cinnamon; add dried blueberries or chopped peaches for a breakfast bagel.
Serve toasted with ricotta or jam.
Frequently Asked Questions
Q: Are these true bagels since there’s no boiling step?
A: They’re not traditional boiled bagels, but they replicate the chew and form of a bagel with far less fuss. The cottage cheese and egg create a dense, satisfying crumb that works well as a sandwich base.
Q: Can I make these in an air fryer if I don’t have an oven?
A: Absolutely — air fryers excel at quick browning. Place bagels in a single layer, check at 8–10 minutes, and adjust time for size or model. Expect a crisper exterior than the oven version.
Q: Can I use lactose-free cottage cheese or ricotta instead?
A: Lactose-free cottage cheese works fine. Ricotta will give a softer, more delicate crumb because it contains more moisture; drain ricotta well if you substitute 1:1.
Q: How many bagels does this recipe yield?
A: With 1 cup of cottage cheese and 1 cup of flour you’ll typically get 4 medium bagels or 6 smaller ones. Adjust portioning based on how large you like your bagels.
Q: Can I add seeds or mix-ins directly to the dough?
A: Yes, but keep mix-ins dry (seeds, dried herbs, spices). For wet add-ins like olives or fresh herbs, fold them in sparingly to avoid excess moisture. If adding a lot, increase flour by a tablespoon at a time until the dough holds shape.
Final Thoughts
These 3-Ingredient Cottage Cheese Bagels are a small miracle for busy cooks—fast to make, high in protein, and endlessly adaptable.
If you try them, please leave a star rating in the recipe card below and pin this recipe to Pinterest so others can find it.
Conclusion
For a variation and step-by-step photos, this take on High Protein Cottage Cheese Bagels (Oven or Air Fryer) is a great visual reference.
If you want another simple cottage cheese bagel method, check out the clear instructions at Cottage Cheese Bagels – I Heart Vegetables.
And for a trusted, tested 3-ingredient version, I frequently consult the recipe notes at 3-Ingredient Cottage Cheese Bagels – Running to the Kitchen®.
3-Ingredient Cottage Cheese Bagels
Ingredients
Main Ingredients
- 1 cup cottage cheese Opt for small-curd for a smoother blend.
- 1 cup all-purpose flour Sift for a lighter bite or mix with bread flour for more chew.
- 1 large egg Use a room-temperature egg for a better texture.
- to taste teaspoon salt Start with 1/4 teaspoon and adjust to preference.
Instructions
Preparation
- Preheat the oven to 375°F (190°C) or get your air fryer warmed up.
- Line a baking sheet with parchment paper or lightly grease the air fryer basket.
- If the cottage cheese is very wet, drain for 5 minutes in a fine mesh sieve.
Mixing
- In a medium bowl, add the cottage cheese, flour, and egg.
- Mix vigorously or use a hand mixer on low until a sticky dough forms.
Shaping
- Dust your hands with flour and divide the dough into 4 to 6 portions.
- Roll each portion into a log, joining the ends to form a ring, or shape into a disk with a hole in the center.
Baking/Air Frying
- Place the bagels on the baking sheet/air fryer basket with space in between.
- Bake in the oven for 20-25 minutes or air fry for 10-15 minutes until golden brown.
Cooling
- Allow to cool slightly on a wire rack for 5-10 minutes before serving.
