Cottage Cheese Soft Bagels (Printable)

Wholesome soft bagels blending cottage cheese and self-rising flour for a tender, protein-rich bite.

# What You'll Need:

→ Dough

01 - 1 cup cottage cheese, low-fat or fat-free
02 - 1.5 cups self-rising flour

→ Toppings

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

→ Self-Rising Flour Substitute

05 - 1.5 cups all-purpose flour
06 - 2.25 teaspoons baking powder
07 - 0.5 teaspoon fine salt

# Step-by-Step Guide:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a large bowl, mix cottage cheese until mostly smooth. Add self-rising flour and stir until a shaggy dough forms.
03 - Transfer dough to a lightly floured surface. Knead gently for 1-2 minutes until just combined and slightly tacky, avoiding overworking.
04 - Divide dough into 4 equal portions. Roll each into an 8-inch log, then pinch the ends together to form a bagel shape.
05 - Place bagels on prepared baking sheet. Brush with beaten egg and sprinkle desired toppings.
06 - Bake for 22-25 minutes until golden brown and firm to the touch.
07 - Cool on a wire rack for at least 10 minutes before slicing and serving.

# Expert Suggestions:

01 -
  • They're done in 35 minutes from start to finish, which means weekend breakfast doesn't feel like a production.
  • Packed with protein from the cottage cheese, so you'll actually feel satisfied instead of hungry an hour later.
  • The dough is forgiving and fun to shape, even if you've never made bagels before.
02 -
  • Don't overwork the dough—I learned this the hard way when my first batch turned into dense hockey pucks because I treated them like bread dough instead of biscuit dough.
  • Smoothing your cottage cheese really matters; I skipped it once thinking the flour would blend it out, and ended up with an uneven texture that bothered me more than it should have.
03 -
  • If you don't have self-rising flour, making your own blend takes 30 seconds and guarantees perfect rise every time—just whisk together all-purpose flour, baking powder, and salt before mixing.
  • The secret to keeping them chewy instead of dry is that cooling step; it lets the steam escape gently instead of drying them out, which makes all the difference.
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