Cottage Cheese Protein Bagels

Look, I’m not going to lie to you.

When I first heard about cottage cheese bagels, I was skeptical. Like, really skeptical.

But then I tried them. And honestly? They’ve become my weekly breakfast staple. These bagels are fluffy, tender, and pack way more protein than your average store-bought bagel. Plus, they come together in under an hour.

No fancy equipment needed. No overnight rising. Just mix, shape, and bake.

Whether you’re meal prepping for the week or just want something better than cereal, these bagels deliver.

Why You’ll Actually Want to Make These

Protein Powerhouse: Each bagel gives you 8 grams of protein. The cottage cheese is the secret here—it adds moisture and protein without that heavy dairy taste you might expect.

Simple Ingredients: Seven basics. That’s it. Nothing weird or hard to find.

Quick to Make: About 45 minutes from start to finish. You could literally make these before work.

Incredibly Versatile: Eat them plain. Toast them. Make a sandwich. Whatever you want.

Meal Prep Friendly: Make a batch on Sunday. Freeze them. Grab one whenever you need it.

What You Need to Know First

Time breakdown:

• Prep: 15 minutes
• Baking: 25-30 minutes
• Total: About 45 minutes

Servings: This makes 6 bagels. Perfect for one person’s week.

Difficulty: Easy. Like, beginner-friendly easy.

Tools You’ll Need

Nothing fancy here:

• Medium mixing bowl
• Measuring cups and spoons
• Wooden spoon or sturdy whisk
• Baking sheet
• Parchment paper
• Small bowl for toppings
• Spoon or small ice cream scoop

The Ingredients

Here’s your shopping list:

• Self-Rising Flour: 1 and 1/2 cups (185g) – gives structure and lift
• Cottage Cheese: 1 cup (240g) – the protein hero
• Egg: 1 large, room temperature – holds everything together
• Sesame Seeds: 2 tablespoons – classic bagel vibes
• Everything Bagel Seasoning: 1 tablespoon – because obviously
• Asiago Cheese: 1/2 cup (50g) shredded – adds that savory punch
• Poppy Seeds: 1 tablespoon – traditional bagel look

Ways to Mix It Up

The base recipe is great. But here’s where you can get creative:

Everything Plus: Go wild with the toppings. More is more.

Extra Cheesy: Double the Asiago. Your cheese-loving heart will thank you.

Herb-Infused: Toss in some dried Italian herbs or fresh dill.

Classic Seeded: Mix sesame, poppy, and caraway seeds together. Very New York deli.

Sweet Version: Skip the savory stuff. Brush with butter and sprinkle cinnamon sugar before baking.

Plain Jane: Leave off all toppings. Sometimes simple is best.

How to Make Them (Step by Step)

1. Mix Your Base

Grab your medium bowl. Add the self-rising flour and cottage cheese.

Stir with a wooden spoon until it starts coming together. It’ll look a bit lumpy at first—that’s fine.

Crack in the egg. Mix until you get a soft, slightly sticky dough.

Don’t overthink this part. The dough should be tender, not stiff.

2. Prep Your Toppings

Take your small bowl. Toss in the sesame seeds, everything bagel seasoning, shredded Asiago, and poppy seeds.

Mix it all together. This is your flavor bomb.

3. Shape the Bagels

Line your baking sheet with parchment paper.

Divide the dough into 6 equal pieces. Wet your hands a little—this stops the dough from sticking to you.

Roll each piece into a ball. Poke your thumb through the center. Gently stretch it into a ring.

Make each bagel about 3 inches across with a 1-inch hole in the middle.

Pro tip: Make the hole bigger than you think you need. These bagels puff up while baking and the hole can close up on you.

4. Add the Good Stuff

Brush the top of each bagel with a tiny bit of water. This helps the toppings stick.

Sprinkle your topping mixture on generously. Press down gently so everything sticks.

5. Bake

Heat your oven to 350°F (177°C).

Bake for 25-30 minutes. You’re looking for golden brown tops. The bottoms should sound hollow when you tap them.

They’ll feel slightly firm on the outside but tender inside.

6. Cool Down

Let them sit on the baking sheet for 5 minutes.

Then move them to a wire rack. Let them cool completely before slicing.

I know it’s tempting to cut into them right away. But trust me—waiting gives you cleaner slices and better texture.

How to Eat These

Here’s how I like them:

With Cream Cheese: The classic. Can’t go wrong here.

As a Sandwich: Toast it lightly. Add smoked salmon, capers, and red onion. You’ll feel fancy.

With Avocado: Mash some avocado on top. Add tomato slices. Sprinkle more everything bagel seasoning. Breakfast of champions.

With Nut Butter: Almond or peanut butter works great. Double the protein.

With Hummus: Top with hummus and cucumber for something lighter.

Just Butter: Sometimes simple is perfect. Toast, butter, maybe some jam.

Storing Your Bagels

Room Temperature: Keep them in an airtight container for 2-3 days.

Refrigerator: They’ll last up to 5 days in an airtight container.

Freezer: Wrap each bagel in plastic wrap. Toss them in a freezer bag. They’ll keep for up to 3 months.

When you want one, just thaw it at room temperature. Or pop it straight into the toaster from frozen.

Tips That Actually Matter

Don’t Overmix: Stir just until combined. Too much mixing = tough bagels. Nobody wants that.

Room Temperature Egg: Take your egg out of the fridge 30 minutes before you start. It mixes in better.

That Hole Size Thing: Remember—make it bigger than you think. The bagels expand and that hole will shrink.

The Water Brush: Don’t skip this. It’s the difference between toppings that stick and toppings that fall off.

Check Your Oven: Use an oven thermometer if you have one. Ovens lie about their temperature all the time.

Fresh Cottage Cheese: Check the date on your cottage cheese. Fresh stuff makes better bagels.

The Nutrition Breakdown

Here’s what you’re getting per bagel:

Nutrient	Per Bagel
Calories	145
Protein	8g
Carbohydrates	12g
Dietary Fiber	1g
Total Fat	6g
Saturated Fat	2.5g
Cholesterol	35mg
Sodium	380mg
Calcium	120mg
Iron	1.2mg

These numbers are approximate. Your actual results might vary based on the brands you use.

Your Questions Answered

Can I make these ahead of time?

Yes. Shape the bagels and stick the whole baking sheet in the fridge for up to 8 hours. When you’re ready to bake, add a few extra minutes since they’ll be cold.

What if I don’t have self-rising flour?

No problem. Mix 1 and 1/2 cups all-purpose flour with 2 and 1/4 teaspoons baking powder and 1/2 teaspoon salt. There’s your self-rising flour.

Can I use Greek yogurt instead?

You can. The bagels might be a bit denser, but they’ll still work. Use the same amount.

Are these actually lower in carbs?

Compared to regular bagels? Yes. Way lower in carbs and higher in protein. The cottage cheese does the heavy lifting here.

Can I toast these?

Absolutely. Slice them and toast like any other bagel. They get nice and crispy.

How do I know when they’re done?

Golden brown tops. Hollow sound when you tap the bottom. If you want to be precise, the internal temperature should hit about 190°F.

The Bottom Line

These cottage cheese bagels surprised me.

I didn’t expect them to taste this good. Or be this easy.

Seven ingredients. 45 minutes. That’s all it takes to have fresh, protein-packed bagels at home.

I make a batch every Sunday now. Freeze most of them. Toast one whenever I need it.

They’re better than anything I can grab at the store. And honestly? They taste like they came from a real bagel shop.

Try them once. You’ll get it.