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Cottage Cheese Bagels

Cottage Cheese Bagels

These 3-ingredient Cottage Cheese Bagels will be your new obsession. Make them in the oven or the air fryer and enjoy them as a healthy, savory snack (or part of a sandwich) any time of day!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bagels
Course: Breakfast
Ingredients Method Notes

Ingredients
  

  • 1 cup self-rising flour
  • 1 cup cottage cheese
  • 1 large egg beaten
  • Toppings: sesame seeds, everything bagel seasoning, shredded asiago cheese or poppy seeds

Method
 

  1. Preheat the oven to 375°F and position the rack to the top position. Line a large baking sheet with parchment paper.
  2. Place the cottage cheese in the food processor or blender and pulse or blend on high until smooth, stopping to scrape down the sides as needed.
  3. Transfer it to a medium bowl and add the flour. Mix until completely combined and the dough starts to pull away from the sides of the bowl.
  4. Transfer the dough to a gently floured work surface and knead the dough 8-10 times, until smooth. Skip this step if you’re using gluten-free flour (there’s no gluten to knead).
  5. Roll the dough into a ball and divide it into 4 equal balls. If you want them to be the exact same size you can weigh out each piece of dough to approximately 80g. Roll each ball out into a 6-7-inch rope, about 1-inch thick. Join the ends to make a circle and pinch the seam tightly to seal.
  6. Brush the tops with a beaten egg and top with your seasoning of choice. Bake in the preheated oven until puffed and golden brown, 25-30 minutes. Allow to cool for 15 minutes before slicing and serving. Bagels stay fresh in an airtight container at room temp for up to 4 days.
  7. Air Fryer Bagels: Preheat the air fryer to 350°F for 5 minutes. Follow the instructions to make the cottage cheese bagels then spray the air fryer basket with nonstick spray and air fry for 10-12 minutes, until golden brown.

Notes

  • I don't recommend swapping another type of flour, like almond, like in this gluten-free pizza crust, or flour or coconut flour. They absorb too much moisture, and you'll have very dry bagels. For gluten-free bagels, use 1 cup of quality gluten-free flour blend with xanthan gum (I tested this with King Arthur’s). Mix it with 2 teaspoons baking powder and 1/2 teaspoon kosher salt. If you don't have self-rising flour, you can follow the same instructions as the gluten-free option but use all-purpose flour. 
  • A full fat cottage cheese is best. I've also seen people make these with plain Greek yogurt.