Cottage Cheese Soft Bagels (Printable Version)

Soft, protein-rich bagels made with cottage cheese and self-rising flour, perfect for breakfast or snack.

# What You’ll Need:

→ Dough

01 - 1 cup cottage cheese, low-fat or fat-free
02 - 1½ cups self-rising flour

→ Toppings

03 - 1 large egg, beaten
04 - 1 tablespoon everything bagel seasoning, sesame seeds, or poppy seeds

→ Self-Rising Flour Substitute

05 - 1½ cups all-purpose flour
06 - 2¼ teaspoons baking powder
07 - ½ teaspoon fine salt

# Step-by-Step Guide:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, stir cottage cheese until mostly smooth and uniform in texture.
03 - Add self-rising flour to the cottage cheese and stir until a shaggy dough forms. Do not overmix.
04 - Transfer dough to a lightly floured work surface. Knead gently for 1 to 2 minutes until just combined and slightly tacky. Avoid overworking the dough.
05 - Divide dough into 4 equal portions. Roll each portion into an 8-inch log, then pinch the ends together to form a bagel shape.
06 - Place shaped bagels on the prepared baking sheet. Brush with beaten egg and sprinkle with desired toppings.
07 - Bake for 22 to 25 minutes until golden brown and firm to the touch.
08 - Transfer bagels to a wire rack and cool for at least 10 minutes before slicing and serving.

# Additional Tips::

01 -
  • They're ready in under 35 minutes total, which means weekend bagels are actually realistic on a weekday.
  • One bagel has more protein than you'd expect from something this soft and pillowy, making them genuinely satisfying.
  • The ingredient list is shockingly short and forgiving, so there's almost no room for things to go wrong.
02 -
  • Don't skip the cooling time or your bagels will be gummy inside no matter how golden they look—I learned this the hard way on my first batch.
  • If your dough feels too wet after mixing, add just a tablespoon more flour and stir, but resist the urge to keep adding until it's stiff because that's when they become dense instead of chewy.
03 -
  • If you don't have self-rising flour, mix the conversion ahead of time and let it sit for a few minutes so the baking powder distributes evenly throughout the all-purpose flour.
  • The egg wash is optional but worth doing because it makes the bagels look intentional and professional, plus it helps toppings cling through the whole baking time.
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