Tasty Cottage Cheese Bagels

Nothing beats biting into a hot, just-baked bagel when you're rushing around in the morning. I stumbled onto these cottage cheese protein bagels by chance when my yogurt container was empty while making breakfast. I've spent years fine-tuning them into something that's fast, loaded with protein, and works with so many toppings. My grandkids can't get enough of them cut into tiny "bagel chunks," and my hubby swears they're better than what he gets at his favorite New York spot. They're done in less than 30 minutes whether you use your oven or air fryer - no waiting for yeast, no complicated steps, just really good food.

The first time I brought these to a family get-together, my picky niece who normally avoids carbs asked for another... and then another. The cottage cheese gives them a nice little zip and keeps them soft inside, while everyone can add whatever toppings they want.

Tasty Building Blocks

• All-purpose flour: This makes up the base. I sometimes mix in some whole wheat flour for extra flavor.
• Baking powder: Make sure it's fresh! Just put some in hot water - if it bubbles up, you're good to go.
• Kosher salt: Brings out all the flavors without being too much. Use half as much if you've only got table salt.
• Cottage cheese: Get the full-fat kind and drain it well. I like Good Culture because it's thick and won't make your dough all mushy.
• Egg wash: Makes the tops shiny. If you don't eat eggs, olive oil works too - just press your toppings in firmly.
• Toppings: Everything bagel mix is what I reach for most, but try dried herbs or even sunflower seeds.

Making Your Bagels

Get your dry stuff ready

Grab a big bowl and stir 1 ½ cups flour, 1 tablespoon baking powder, and 1 teaspoon kosher salt together. Make sure there aren't any lumps so your bagels rise evenly.

Fix up the cottage cheese

Push 1 cup cottage cheese through a strainer over the sink. Let it sit for 3-4 minutes until it looks crumbly. Skip this part and your dough will stick to everything like crazy glue.

Mix and work the dough

Put the drained cottage cheese in with the dry ingredients. Mash it with a fork until it looks like wet sand, then use your hands to work it for about 2 minutes. It should feel a bit tacky but not sticky - add a little more flour if needed.

Form your bagels

Split the dough into 4 equal chunks. Roll each piece into a rope about ¾-inch thick, then join the ends to make a circle. Wet your fingers to smooth out any cracks.

Add the extras

Brush beaten egg on each bagel and load up the toppings. If you want extra crunch, push some seeds into the sides too.

Cook them up

For air fryer: Cook at 280°F for 15 minutes until they're golden. For oven: Bake at 375°F on the top shelf for 25 minutes. Wait 15 minutes before cutting or they'll flatten out.

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I've grown to love how the cottage cheese adds a subtle richness to these bagels. Even my husband, who used to only eat traditional bagels, asks for these every week - especially when they're toasted crispy and topped with smoked salmon.

Eating & Keeping Tips

These taste best when they're warm, but they store really well too. Wrap any leftover bagels in foil and keep them in the fridge for up to 5 days. For a quick breakfast, cut one open, toast it golden brown, and top with avocado and a dash of chili flakes. If you're planning ahead, slice them before freezing; they'll thaw quickly and still have that perfect chewiness.

Changing It Up

Need gluten-free? Just swap in Cup4Cup blend instead of regular flour. For vegans, skip the egg wash and use aquafaba or olive oil to make toppings stick. I've tried using almond flour for a lower-carb version, but they come out more compact - great for open sandwiches though.

These cottage cheese protein bagels aren't just another recipe; they're my morning go-to when life gets crazy and a perfect example of how basic ingredients can turn into something special. After baking for so many years, I really value recipes that are both easy and nourishing - this hits both marks perfectly. Try making them once, and I bet they'll become your new breakfast favorite.

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Frequently Asked Questions

→ Can I use gluten-free flour for these bagels?

Absolutely! A gluten-free flour mix, like cup4cup, works great here.

→ How do I store these bagels?

Wrap the baked bagels tightly in foil or plastic wrap, then freeze. Reheat in the oven when craving some.

→ Can I make these bagels without an air fryer?

You bet! Just bake them in the oven at 375°F for about 25 minutes.

→ What can I use instead of cottage cheese?

If you're out of cottage cheese, Greek yogurt can work, though the texture might change slightly.

→ How long do these bagels last?

They’re good for 2–3 days at room temp or up to a week if kept in the fridge.