You’ll be amazed how easy it is to make these 3-ingredient cottage cheese bagels. With 10 grams of protein in each bagel, they’re one of the simplest ways to help you reach your daily protein goals and they’re gluten-free too!

Three sesame seed bagels on a wooden board next to a sliced bagel half. There's a bowl of butter and a jar of jam in the background, with a knife on the right side.
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I talked about how cottage cheese is having a moment in this creamy cottage cheese Alfredo sauce recipe and while it’s hard to beat that indulgent sauce, I think these cottage cheese bagels might actually do it.

They’re literally only 3 ingredients, a blank slate to top however you want, contain 10 grams of protein and take only 20 minutes to bake with no boiling required (like regular bagels). I’ve made no less than 8 batches over the last 2 weeks with no plans to stop any time soon.

If you’ve tried Greek yogurt protein bagels before you might’ve noticed an overly tangy taste to the bagel. I’ve made those too and noticed the same. While I love Greek yogurt, I find that tangy flavor off-putting in a bagel. That’s why I love these cottage cheese bagels. Cottage cheese is naturally salty and the bagels taste so much better using it instead of Greek yogurt. Plus, Greek yogurt doesn’t have as much protein as cottage cheese.

I was also shocked at how easy it is to make these cottage cheese bagels gluten-free by simply using gluten-free flour. Oftentimes, a 1:1 flour swap just doesn’t work out, but in this case it does. So not only are these bagels high protein and 3-ingredient, but they’re gluten-free too. Tell me how it can get better than that?

Four sesame seed-topped cottage cheese protein bagels on a parchment-lined surface.

A Moment For Cottage Cheese

If you’re still squeamish about cottage cheese, we need to have a word. Things have come a long way since the cottage cheese of our childhood. So many better brands exist today that make small curd, creamy cottage cheese and it makes all the difference. Good Culture is my favorite right now.

If you want to eat it straight up, it’s truly a night and day difference. If you still can’t stomach it straight, however, you must try it in things like protein pancakes and these protein bagels. It’s even great in dips for an extra boost of protein and added creaminess.

The step that makes all the difference to your brain is blending the cottage cheese before using it in these recipes. When you blend cottage cheese, it ends up looking like creamy ricotta. Without the lumps, I promise your brain turns off the “ew” signals and is much more on board with using it in whatever high protein concoction you’re making.

Four sesame seed-covered gluten-free protein bagels are placed on a wooden cutting board with an orange napkin and a knife beside them.

Why You’ll Love These 3-Ingredient Protein Bagels

  • No yeast, no boiling and just 3 ingredients — It doesn’t get simpler than that! There’s minimal mess and minimal skill required.
  • Easily gluten-free — You can use gluten-free flour with the same success as wheat flour.
  • Freeze a big batch — Double or triple the recipe and freeze the extras.
  • Delicious! — You’ll be shocked at how fluffy and spot on the texture of these “cheater” bagels is right out of the oven.

What You’ll Need To Make The Bagels

  1. Cottage Cheese — I usually eat and therefore like to use full-fat cottage cheese which is 4%. This recipe can be made with low-fat cottage cheese too though, there’s no notable difference. Find a brand you love to eat plain and use that to make the bagels.
  2. Flour — For gluten-free cottage cheese bagels, use your favorite gluten-free flour mix. I used King Arthur’s measure for measure in this recipe. It’s not my favorite flour but I find that if I test a recipe with it, most others will work as well. Bob’s Red Mill (in the blue bag) is my preferred choice. All-purpose wheat flour can also be used in a 1:1 ratio.
  3. Baking powder — Make sure it’s fresh and not expired. Since we don’t boil these bagels first, this is important for rising when they bake in the oven.
  4. Egg — This is optional for washing the bagels lightly before baking but unnecessary. If you don’t use it, they won’t get as gold brown on the top but this doesn’t affect their taste whatsoever.
  5. Seasonings — Also optional, you can season the tops of the bagel with anything you like. Sesame seeds, poppy seeds, everything bagel seasoning, shredded asiago cheese, dried garlic, whole flax seeds, sunflower seeds, etc.
A close-up of five sesame seed high protein bagels on a wooden surface. One bagel is sliced in half, showing its soft interior. A rust-colored cloth napkin is partially visible in the background.

How To Make Cottage Cheese Bagels

This is a basic run through of the recipe. For the full ingredient list and step by step directions, scroll down to the recipe card.

Blend the cottage cheese

Use a food processor or blender to blend the cottage cheese until creamy and smooth.

Mix with the flour and baking powder

Add the flour and baking powder to a bowl and whisk together. Transfer the whipped cottage cheese to the bowl and mix together using a spatula.

Knead the dough and let it rest

Use your hands to knead the dough until it comes together in the bowl and form a ball. Cover the bowl with a kitchen towel and let it rest for 10 minutes.

A ball of dough sits in a transparent glass bowl on a light gray, marble-textured surface. The dough is smooth and placed at the center of the bowl.

Preheat the oven and shape the bagels

Preheat the oven to 375°F and line a baking sheet with parchment paper.

Divide the dough into 4 equal pieces. Roll each piece into a log about 6-8″ long. Join the two ends and use your fingers to press the seam together. Place the bagel on the baking sheet.

My Pro Tip

Recipe Tip

Use a food scale to make sure the pieces are exactly equal so the bagels cook at the same time in the oven.

Egg wash, season and bake

Beat an egg in a small bowl and use a pastry brush to lightly coat the bagels with the egg wash. Season the tops with any desired seeds, spices, etc. then transfer the baking sheet to the oven.

Bake the bagels for 20-25 minutes until the tops and edges start to turn golden brown.

Let rest before slicing

Remove the bagels from the oven and let them rest on the baking sheet for at least 15 minutes before slicing. Don’t skip this step for the best texture.

Four sesame seed high protein bagels on parchment paper, viewed from above.

My Pro Tips

Recipe Tips

Here are a few tips for the best cottage cheese bagels and to help you troubleshoot any issues:

  • If you feel like the dough isn’t coming together well enough, add a tiny splash (like 1 tablespoon) of any kind of milk.
  • Conversely, if you think the dough is too sticky (it should be somewhat sticky, but not overly sticky with half of it on your hands), you can add a dusting of flour.
  • Don’t skip resting the dough before shaping. I find those 10 minutes help the bagels rise better in the oven.
  • Use a good quality serrated bread knife to slice the bagels so they maintain their shape and aren’t ripped apart.

Enjoying These Cottage Cheese Protein Bagels

You can eat these like you would any other “normal” bagel. I tend to prefer bagels in a sweet way for breakfast but the options are plentiful.

A wooden board holds several sesame-seed cottage cheese bagels, a sliced bagel with butter, a jar of berry jam, and slices of yellow cheese in a small bowl. A dollop of jam is spilled next to the bagels.

Storage and Freezing

The bagels store surprisingly well. They’ll keep at room temperature in a sealable silicone or plastic bag for 3-4 days. They actually keep better at room temperature than refrigerated.

To freeze the bagels, let them cool completely then slice in half and place in a freezer-safe sealable bag for up to 4 months. The bagels can be toasted from frozen.

Notes

A Bit About Protein

The protein in cottage cheese bagels will vary slightly depending on the type of flour you use. Almost all cottage cheese contains 14g of protein per cup, but different flours contain different amounts of protein. As written, using King Arthur’s gluten-free measure for measure flour, these bagels have 10g of protein each. This may go up or down slightly if you vary the flour.

A sliced bagel topped with butter and berry jam sits on a wooden board. Several whole sesame bagels are in the background. A knife with jam and a wooden bowl with butter are to the side.

Other Ways To Use Cottage Cheese

One sip of this French toast smoothie and you’d never know cottage cheese was the reason for it’s delicious creaminess. It tastes just like the beloved breakfast in smoothie form and it’s high in protein thanks to cottage cheese.

These creamy pesto spaghetti squash noodles use a combination of ricotta and cottage cheese to get their decadent texture and taste. You’d never realize it was a healthier take on pasta.

These buckwheat pancakes that feature an entire caramelized pineapple ring in the middle make use of pineapple cottage cheese in the batter for extra protein and flavor. They’re such a fun weekend breakfast!

4 from 1 vote

Cottage Cheese Bagels

Servings: 4 servings
Prep: 10 minutes
Cook: 20 minutes
resting time: 10 minutes
Total: 40 minutes
Four sesame seed-covered gluten-free protein bagels are placed on a wooden cutting board with an orange napkin and a knife beside them.
Whip up these 3-ingredient cottage cheese bagels in just 20 minutes! High in protein, gluten-free, and no boiling required, they're perfect for quick breakfasts, snacks, or sandwiches.

Ingredients 

  • 1 cup 4% cottage cheese, (220 grams)
  • 1 cup gluten-free flour, (140 grams)
  • 1 3/4 teaspoon baking powder
  • 1 egg, optional
  • seasonings or spices for topping, optional

Instructions 

  • Preheat oven to 375°F and line a small baking sheet with parchment paper.
  • Place the cottage cheese in a food processor or blender and blend until smooth and whipped.
  • Whisk together the flour and baking powder in a medium bowl.
  • Add the whipped cottage cheese to the flour mixture and combine with a spatula until crumbly. With clean hands, continue kneading the dough in the bowl until it comes together. It will be a little sticky but not overly so.
  • Cover the dough with a kitchen towel and let it rest in the bowl for 10 minutes.
  • Place the dough on a lightly floured surface and divide into 4 equal pieces.
  • Roll the dough into a rope about 6-8" long. Join the ends of the rope to form a circle and seal the seam with your fingers. Place the bagel on the prepared baking sheet and repeat with the 3 remaining pieces.
  • Whisk the egg in a small bowl and lightly brush each bagel with the egg wash. Top the bagels however you want with any seasonings or spices.
  • Place the baking sheet in the oven and bake for 20-25 minutes until the bagels start to turn golden brown on top and around the edges.
  • Remove from the oven and let rest for at least 15 minutes before slicing.

Notes

  • I used King Arthur measure for measure gluten-free flour. 
  • Seasonings can include:
    • sesame seeds
    • poppy seeds
    • everything bagel seasoning
    • coarse salt
    • dried garlic flakes
    • dried onion flakes
    • whole flaxseeds
    • sunflower seeds
    • pepitas
    • Etc.

Nutrition

Serving: 1SERVINGCalories: 168kcalCarbohydrates: 24gProtein: 10gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 50mgSodium: 366mgPotassium: 70mgFiber: 3gSugar: 2gVitamin A: 133IUCalcium: 173mgIron: 2mg

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

Additional Info

Course: Baked Goods
Cuisine: American
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Founder and Writer at Running to the Kitchen | About

Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.

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Recipe Rating




4 from 1 vote

2 Comments

  1. 4 stars
    I’m not an experienced cook or baker by any stretch of imagination but the use of cottage cheese (one of my most versatile foods) to create a bagel really intrigued me. So, following the recipe I ran into a few problems, the stickiness of the ball of dough being the most challenging for me. Ended up with 3 “odd” size and shaped bagels that frankly taste very good plain, but I truly can’t wait to brown a bit in the toaster oven and slather on some cream cheese tomorrow morning to enjoy with my breakfast. I’m not gluten sensitive so I used regular all purpose flour and instead of an egg I pre-melted some butter to coat the top which resulted in a very nice brown, true looking everything bagel. You gotta try this recipe!