The first time I made these cottage cheese bagels I thought they were a fluke — but my lunchbox disagreed.
They bake up fast, are seriously high in protein, and take almost no hands-on time.
This recipe is a winner because it swaps heavy dough for a cottage-cheese-forward batter that still feels chewy and satisfying.
If you want a portable snack that doubles as breakfast or a sandwich base, you’ll want these in regular rotation.
For more high-protein recipe ideas that pair well with these bagels, I often reference other favorites like lean chicken recipes to bulk up meals quickly.
Why You’ll Love This Recipe
- High protein: Each bagel packs far more protein than a standard white bagel.
- Quick: Ready in under 30 minutes from start to finish.
- Versatile: Eat them plain, toasted with butter, or use as sandwich bases.
- Minimal ingredients: You probably already have everything in your pantry and fridge.
- Air fryer friendly: Crispy outside, tender inside when air fried.
These bagels have a tender, slightly cakey interior with a thin golden crust.
The cottage cheese keeps the crumb moist and gives a subtle tang that pairs beautifully with everything seasoning or sesame seeds.
They don’t taste like dense, heavy "protein food" — they taste like homemade bagels that are kinder to your macros.
"Five stars — I swapped my afternoon bready snack for these and actually feel full longer. My kids love them toasted with jam." — reader Emily R.
Key Ingredients
Cottage cheese
Cottage cheese is the hero here. It supplies moistness, tang, and most of the protein. Use a full-fat or 2% cottage cheese for better flavor and texture; very low-fat versions can dry the dough out. If you prefer a smoother dough, briefly blend the cottage cheese in a food processor before mixing.
All-purpose flour
AP flour is forgiving and gives these bagels a tender chew. If you’re experimenting, a 50/50 swap with whole wheat pastry flour works, but expect a denser texture and nuttier flavor. Spoon-and-level your flour to avoid overly dry dough.
Egg
The egg acts as the binder and contributes to structure and browning. Large eggs are the expected size here; using an extra large egg may make the dough slightly wetter, so adjust flour as needed. For egg-free swaps see the Variations section below.
Baking powder
Baking powder gives lift and lightness to the crumb. Make sure yours is fresh — if it’s older than six months the rise will be muted. It’s the difference between a flat puck and a pleasantly puffy bagel.
Full ingredient list
- 1 cup cottage cheese
- 1 cup all-purpose flour
- 1 egg
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp garlic powder (optional)
- 1/2 tsp onion powder (optional)
- Sesame seeds or everything bagel seasoning (for topping)
Step-by-Step Instructions
Step 1: Preheat
Preheat the oven to 375°F (190°C) or preheat the air fryer to 350°F (175°C).
A properly preheated environment ensures the exterior sets quickly while the interior cooks through.
Pro tip: If using the oven, position the rack in the middle for even browning.
Step 2: Combine the wet ingredients
In a mixing bowl, add 1 cup cottage cheese and the egg.
Whisk briefly to break up large curds; you want a homogenous, slightly lumpy base.
Pro tip: For an ultra-smooth dough, pulse the cottage cheese and egg in a food processor for 10 seconds.
Step 3: Add dry ingredients
Add 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, and the optional 1/2 tsp garlic powder and 1/2 tsp onion powder.
Fold until a dough forms — it will look more like a soft biscuit dough than a traditional yeast bagel dough.
Pro tip: If the dough feels very sticky, add flour a tablespoon at a time. You’ll know it’s ready when it holds shape without flattening immediately.
Step 4: Portion and shape
Divide the dough into equal portions (4-6 pieces depending on your desired bagel size).
Shape each portion into a ball, then press a well through the center with your finger and gently stretch into a bagel ring.
Pro tip: Wet your fingers slightly to smooth the tops without adding flour that can dry the surface.
Step 5: Top and arrange
Place bagels on a baking sheet lined with parchment paper or arrange them in a single layer in the air fryer basket.
Sprinkle sesame seeds or everything bagel seasoning on top, pressing gently so the seasoning adheres.
Pro tip: For shiny crusts, brush with a beaten egg wash before topping, though this will lower the "clean label" aspect.
Step 6: Bake or air fry
Bake in the oven for 20-25 minutes until golden brown.
If using an air fryer, cook for 10-12 minutes at 350°F (175°C) until golden and firm.
Pro tip: Rotate the tray or basket halfway through cooking for consistent color and doneness.
Step 7: Cool and serve
Let the bagels cool slightly on a wire rack.
They firm up as they cool and are easier to slice when warm-but-not-hot.
Pro tip: For best texture, slice and toast briefly before serving to create contrast between a crisp exterior and tender interior.
Expert Tips for Success
- Measure accurately: Use a kitchen scale or spoon-and-level your flour. Too much flour yields dry, tough bagels.
- Cottage cheese texture matters: Small-curd cottage cheese blends into the dough more seamlessly than large-curd. If you only have large-curd, pulse it once in a food processor.
- Temperaturе control: If your kitchen is cold, the dough will be firmer. Let the bowl sit for 5 minutes before shaping if needed. This relaxes the dough and makes shaping easier.
- Air fryer spacing: Don’t overcrowd the basket. Leave at least 1 inch between bagels so hot air circulates and gives an even crust.
- Freshness check for baking powder: Put 1/2 tsp baking powder in warm water — it should bubble vigorously. If not, replace it. Old baking powder is a common culprit for dense results.
- Adjust for dietary preferences: If you prefer a chewier texture, try swapping 1/4 cup of the all-purpose flour for bread flour; the extra gluten improves chew.
- Visual cues: Golden color plus a springy top indicates doneness. If the bagel indents and doesn’t bounce back, it needs more time.
- Salt balance: Because cottage cheese can be salty, taste it first; if it’s very salty, use 1/4 tsp salt instead of 1/2 tsp.
- Make-ahead workflow: Form bagels, freeze on a tray until firm, then transfer to a bag for future baking. Bake from frozen, adding a few extra minutes.
- Flavor layering: Sprinkle seeds before baking for toasted flavor, and add a light smear of butter or cream cheese after to enhance mouthfeel without adding much prep time.
For more ideas on combining high-protein elements in meals, I often pair bagels with recipes like white chicken chili for an easy meal prep rotation.
Storage & Freezing
Fridge: Store cooled bagels in an airtight container or zip-top bag for up to 4 days.
Place a paper towel in the bag to absorb excess moisture and preserve texture.
Refrigerator reheating: Slice and toast at medium heat until warmed through.
If microwaving, use short 10-second bursts to avoid rubbery texture.
Freezer: Freeze cooled bagels on a baking sheet until solid, then transfer to a freezer bag.
They keep well for 2-3 months.
Baking from frozen: Reheat in a 350°F oven for 8-12 minutes, or toast directly from frozen for 4-6 minutes per side.
This method crisps the exterior while warming the interior.
Thawing: Thaw at room temperature for 20-30 minutes before toasting if you prefer softer crumb.
For sandwiches, slice and assemble while still slightly warm for easier spreading.
Variations & Substitutions
Everything-seasoned savory bagels: Add grated Parmesan and chopped chives into the dough for an herby twist.
Use bold flavors like garlic butter on the side for a meal-worthy sandwich.
Gluten-reduced option: Swap half the all-purpose flour for oat flour and increase baking powder by 1/4 tsp.
Note: texture will be more tender and less chewy.
Egg-free version: Replace the egg with a flax “egg” (1 tbsp ground flax + 3 tbsp water, set 5 minutes).
Expect a slightly denser crumb and a nuttier flavor.
Flavor add-ins: Stir in sun-dried tomatoes and basil for a Mediterranean bagel, or fold in shredded cheddar and jalapeño for a spicy breakfast option.
For low-sodium diets, reduce added salt and top with unsalted seeds.
For pairing ideas and weeknight meal builds, these bagels work great alongside dishes like garlic butter chicken and mac.
Frequently Asked Questions
Q: How much protein is in one of these bagels?
A: Protein content varies by cottage cheese brand and size of bagel, but using 1 cup of cottage cheese and one egg usually yields about 10–14 grams of protein across 4-6 bagels.
If you form 4 bagels, expect roughly 8–12g per bagel; forming 6 reduces the grams per piece. Choose high-protein cottage cheese brands to maximize grams per serving.
Q: Can I make these with Greek yogurt instead of cottage cheese?
A: Yes. Swap equal parts full-fat Greek yogurt for the cottage cheese. The texture will be a bit smoother and tangier.
You may need to adjust flour by a tablespoon or two depending on the yogurt’s water content.
Q: Do these bagels need yeast?
A: No. This is a quick-bake, chemical-leavening recipe that relies on baking powder rather than yeast.
You’ll save time and skip the rise step while still getting lift from the baking powder.
Q: Are these bagels suitable for meal prep?
A: Absolutely. They freeze well and reheat quickly in a toaster or oven, making them ideal for grab-and-go breakfasts and sandwiches.
As suggested, freeze individually first so you can remove one at a time.
Q: Can I double the recipe?
A: Yes. Double or triple the ingredients and mix in a larger bowl.
When doubling, keep in mind oven space — bake in batches if necessary to avoid crowding.
Final Thoughts
These high-protein cottage cheese bagels are a reliable, fast, and flexible snack or meal base.
If you make them, please leave a star rating in the recipe card below and pin this recipe to your Pinterest boards.
For more inspiration and similar high-protein bagel recipes, check out these trustworthy guides:
High Protein Cottage Cheese Bagels (Oven or Air Fryer) is a handy reference for oven and air-fryer methods.
For another popular take on protein-forward bagels, see Protein Bagels with Cottage Cheese (Air Fryer or Oven) – Skinnytaste.
If you want a version that highlights a 12g protein count, read Baked Protein Bagels with Cottage Cheese (12g!) – Clean & Delicious.
Cottage Cheese Bagels
Ingredients
Wet Ingredients
- 1 cup cottage cheese Use full-fat or 2% for best texture.
- 1 large egg Acts as a binder; adjust flour if using an extra-large egg.
Dry Ingredients
- 1 cup all-purpose flour Can experiment with a 50/50 whole wheat pastry flour swap.
- 1 tsp baking powder Use fresh for proper rise.
- 1/2 tsp salt Adjust according to the saltiness of cottage cheese.
- 1/2 tsp garlic powder Optional ingredient for extra flavor.
- 1/2 tsp onion powder Optional ingredient for extra flavor.
Toppings
- sesame seeds or everything bagel seasoning For topping; press gently onto bagels before baking.
Instructions
Preparation
- Preheat the oven to 375°F (190°C) or the air fryer to 350°F (175°C).
- In a mixing bowl, combine cottage cheese and egg. Whisk briefly until well combined.
- Incorporate all-purpose flour, baking powder, salt, garlic powder, and onion powder. Fold until a soft dough forms.
- Divide the dough into 4-6 equal portions and shape into bagel rings.
- Place shaped bagels on a parchment-lined baking sheet or in the air fryer basket.
- Sprinkle with sesame seeds or everything bagel seasoning.
Cooking
- Bake in the oven for 20-25 minutes or in the air fryer for 10-12 minutes until golden brown.
- Let cool slightly on a wire rack before serving.
