Cottage Cheese Bagels Soft Chewy (Print)

Soft, protein-rich bagels crafted with cottage cheese and self-rising flour for an easy, tasty treat.

# Ingredients:

→ Dough

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

→ Toppings

03 - 1 egg, beaten for egg wash
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

# Directions:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Mix cottage cheese in a large bowl until mostly smooth. Add self-rising flour and stir until a shaggy dough forms.
03 - Transfer dough to a lightly floured surface and knead gently for 1–2 minutes until just combined and slightly tacky. Avoid overworking the dough.
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 if using, and sprinkle desired toppings.
06 - Bake for 22–25 minutes until golden brown and firm to the touch.
07 - Cool bagels on a wire rack for at least 10 minutes before slicing and serving.

# Expert Tips:

01 -
  • These bagels come together in under an hour with zero yeast drama or overnight proofing.
  • At eleven grams of protein per bagel, you're actually getting something substantial instead of just carbs and air.
  • The ingredient list is so short you'll feel like you're cheating the bagel-making gods.
02 -
  • Do not try to make these with large-curd cottage cheese or you'll end up with weird textured bagels that feel gritty; smooth versions only.
  • The dough should feel slightly sticky and fragile, nothing like traditional bread dough, so don't panic if it seems too soft because that's exactly what produces the chewy interior.
03 -
  • Brush your bagels with egg wash right before baking, not after, or the toppings won't stick the way you want them to.
  • If your oven runs hot, start checking at the twenty-minute mark because every oven has moods and you don't want golden-brown to become dark-brown.
Back