How to Make High-Protein Cottage Cheese Bagels You’ll Actually Crave

If you’ve been anywhere online recently, you’ve probably noticed cottage cheese is having a major moment.

From viral cookie dough to creamy ice cream, this humble dairy product is being rediscovered as a protein-packed superstar.

As a dietitian who often breaks down the truth behind health trends, I’m thrilled to see it getting the recognition it deserves.

That’s why I’m so excited to share one of my favorite ways to use it: these incredibly simple and delicious 2-ingredient cottage cheese bagels.

They aren’t just a gimmick; they’re a genuinely satisfying, protein-rich alternative to traditional bagels that will keep you energized and full until lunch.

Why Is Everyone Suddenly Talking About Cottage Cheese?

So, what’s behind the cottage cheese craze?

It’s all about the nutrition.

Cottage cheese is a powerhouse of protein, which is essential for building and repairing tissues, making enzymes and hormones, and is a crucial building block of bones, muscles, cartilage, skin, and blood.

According to the Cleveland Clinic, a single cup of low-fat cottage cheese can pack a whopping 28 grams of protein.

Beyond protein, it’s also rich in essential nutrients like calcium for bone health, phosphorus, and B vitamins.

This impressive nutritional profile makes it an ideal ingredient for boosting the protein content of everyday foods, turning a simple bagel into a far more satisfying and nutritionally balanced meal.

What Makes These a Smarter Breakfast Choice?

A typical morning bagel, while delicious, is often made from refined white flour that can cause a rapid spike and subsequent crash in your blood sugar.

This can leave you feeling hungry and sluggish just a few hours later.

These cottage cheese bagels change the game.

By swapping out some of the carbs for protein, you get a breakfast that promotes satiety.

Research consistently shows that high-protein breakfasts are more effective at keeping hunger at bay.

For instance, a study published in The American Journal of Clinical Nutrition found that a high-protein breakfast helps regulate appetite hormones better than a high-carb one.

This means you’re less likely to be reaching for a snack mid-morning, helping you stay focused and energized.

Getting Your Two Essential Ingredients Right

The beauty of this recipe is its simplicity, but choosing the right two ingredients makes a difference.
1. Self-Rising Flour: This is non-negotiable for the two-ingredient magic to work. Self-rising flour, as explained by the experts at King Arthur Baking, is all-purpose flour that has baking powder and salt already mixed in. This provides the leavening the bagels need to puff up and become light, saving you extra steps. If you only have all-purpose flour, you can make your own by whisking together 1 cup of all-purpose flour with 1 ½ teaspoons of baking powder and ¼ teaspoon of fine salt.
2. Cottage Cheese: I recommend using a full-fat (4% milkfat) or 2% cottage cheese for the best flavor and texture. The extra fat provides moisture and richness that makes the final bagel more tender. Brands can vary in their liquid content; if your cottage cheese looks very watery, simply pour off some of the excess liquid before measuring. You don’t need to blend it—the curds magically melt into the dough as it bakes, leaving behind a subtle, savory flavor without any unusual texture.

Your Step-by-Step Guide to the Perfect Dough

Making the dough is quicker than a trip to the bakery.

Start by adding one cup of self-rising flour and one cup of cottage cheese to a medium bowl.

Use a spatula or wooden spoon to mix them until a shaggy dough begins to form.

At this point, it’s time to use your hands.

Turn the dough onto a lightly floured surface and knead it for just a minute or two until it comes together into a smooth, cohesive ball.

If the dough feels overly sticky and is clinging to your hands, don’t be afraid to add a little extra flour, one tablespoon at a time.

It should be soft and easy to handle, not tacky.

How to Shape Your Bagels Like a Pro

Once your dough is ready, divide it into four equal portions.

For shaping, you have two easy options.

The first method is to roll each portion into a smooth ball, gently flatten it into a thick disc, and then use your thumb to poke a hole through the center.

Stretch the hole until it’s about an inch wide to ensure it doesn’t close up during baking.

The second method, which I find gives a more classic bagel look, is to roll each portion into a thick rope, about 6-7 inches long.

Then, simply join the ends together, pinching the seam to seal it, forming a perfect circle.

The Secret to a Golden-Brown, Seedy Top

To get that beautiful, shiny, golden-brown crust and make your toppings stick, an egg wash is the way to go.

Simply whisk one egg with a tablespoon of water and lightly brush it over the tops of your shaped bagels.

This creates the perfect sticky surface for seasonings.

While everything bagel seasoning is a classic, feel free to get creative!

Try sesame seeds, poppy seeds, coarse sea salt, dried garlic flakes, or even a sprinkle of parmesan cheese for a savory kick.

For a sweet version, brush with egg wash and sprinkle with cinnamon and a touch of coarse sugar.

Oven vs. Air Fryer: Which Method Is Best?

Both your oven and air fryer can produce fantastic results, so choose whichever is more convenient for you.

For the Oven (Best for a classic bake): Arrange the bagels on a baking sheet lined with parchment paper, leaving some space between them.

Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until they are puffed up and a deep golden brown.

For the Air Fryer (Best for a quick, crispy result): Place the bagels in a single layer in your air fryer basket.

You may need to work in batches.

Air fry at 300°F (150°C) for 12-15 minutes, flipping them halfway through, until they are golden and cooked through.

The lower temperature prevents the outside from browning too quickly. If you’re looking for another quick breakfast idea, you might also enjoy these easy air fryer cinnamon roll bites.

Delicious Ways to Serve Your Homemade Bagels

These bagels are a versatile canvas for your breakfast creations. Here are a few ideas to get you started:

• The Classic: Toasted and slathered with cream cheese, maybe with a few slices of lox and capers.
• Avocado Power: Topped with mashed avocado, a sprinkle of red pepper flakes, and a squeeze of lemon juice.
• Breakfast Sandwich: Slice one in half and fill it with a fried egg, a slice of cheese, and a piece of Canadian bacon or a veggie sausage patty.
• Sweet & Simple: Top with peanut butter or almond butter and sliced bananas for a mix of protein, healthy fats, and carbs.
• Pizza Bagel: A fun lunch or snack! Top with a spoonful of marinara sauce, a sprinkle of mozzarella, and your favorite pizza toppings, then toast until bubbly.

Storing and Reheating for Grab-and-Go Mornings

One of the best parts about this recipe is that you can bake a batch ahead of time.

To store them, let the bagels cool completely, then place them in an airtight container or a zip-top bag.

They’ll keep well in the refrigerator for up to 4-5 days.

Because they don’t have the preservatives of store-bought bagels, I don’t recommend storing them at room temperature.

When you’re ready to eat, the best way to reheat them is in a toaster or a toaster oven.

This brings back that delightful crisp exterior and soft, warm interior.

A few minutes under the broiler on low also works well.

Answering Your Top Questions

Can I use a different type of flour?

This recipe is designed for self-rising flour.

If you want to use whole wheat, you’ll need to add your own leavening (baking powder and salt) and may need to add a bit more cottage cheese or a splash of water, as whole wheat flour is more absorbent.

Can I make these gluten-free?

Yes, you can use a gluten-free self-rising flour blend that contains xanthan gum.

The texture will be slightly different—a bit denser—but still delicious.

Will my bagels taste strongly of cottage cheese?

Not at all!

The baking process mellows the flavor significantly.

The cheese adds a mild, savory, almost cheesy depth that’s very pleasant, but it doesn’t scream ‘cottage cheese’.

The texture of the curds disappears completely.

Conclusion

Giving your breakfast a serious protein boost doesn’t have to be complicated or time-consuming.

These 2-ingredient cottage cheese bagels are proof that a healthy, satisfying meal can be incredibly simple and delicious.

They’re versatile, easy to make ahead, and endlessly customizable with your favorite toppings.

So next time you’re in a breakfast rut, give this recipe a try.

You might just find your new morning go-to.