You can make bagels with cottage cheese…. and they’re actually good. I know, I was skeptical too. But I love cottage cheese, so when I heard you could turn it into a bagel, I had to try. And honestly? These turned out so good that I don’t see myself buying bagels anymore.

They’re easy, made with just a few simple ingredients, and perfect for everyday breakfasts when you want something filling without a lot of effort. They’re soft, satisfying, and easy to customize. I’ve included both a regular flour and gluten-free option, so everyone can make them.

Protein Bagels with Cottage Cheese

Makes 4 bagels

Ingredients (Regular Flour)

• 1 cup cottage cheese, blended smooth
• 1 cup self-rising flour
  (or 1 cup all-purpose flour + 1½ tsp baking powder + ¼ tsp salt)
• 1 egg, for egg wash (optional)

Optional toppings: everything bagel seasoning, sesame seeds, shredded cheese, cinnamon sugar

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Instructions (Regular Flour)

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Blend cottage cheese until completely smooth.
3. In a bowl, mix cottage cheese and flour until a dough forms.
4. Lightly knead for 1–2 minutes.
5. Divide dough into 4 pieces and shape into bagels.
6. Brush with egg wash and add toppings if desired.
7. Bake 20–25 minutes, until lightly golden.
8. Cool slightly before slicing.

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Ingredients (Gluten-Free)

• 1 cup cottage cheese, blended smooth
• 1 cup Bob’s Red Mill 1:1 Gluten Free Baking Flour or King Arthur Gluten Free Measure for Measure
• 1½ tsp baking powder
• ¼ tsp salt
• 1 egg, for egg wash (optional)

Instructions (Gluten-Free)

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Blend cottage cheese until smooth.
3. Mix cottage cheese, gluten-free flour, baking powder, and salt.
4. Let dough rest 5–10 minutes to hydrate.
5. With damp hands, divide and shape into bagels.
6. Brush with egg wash and add toppings.
7. Bake 22–26 minutes, until set and lightly golden.
8. Cool slightly before slicing.

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Tips for Best Results

• Blending the cottage cheese makes a big difference
• Gluten-free dough will be slightly sticky — use damp hands
• Toast before eating for best texture

What I Use in My Kitchen

You don’t need anything fancy to make these protein bagels, but these are a few kitchen staples I reach for that make the process easier and more consistent.

• Blender or food processor – Blending the cottage cheese until smooth makes a big difference in texture. Any blender works (even a small one).
• Parchment paper – Helps prevent sticking and makes cleanup easy.
• Gluten-free flour I like – I’ve tested this recipe with Bob’s Red Mill 1:1 Gluten-Free Baking Flour and King Arthur Measure for Measure Gluten-Free Flour, and both work well.
• Everything bagel seasoning – Optional, but highly recommended if you love that classic bagel flavor. You can find this almost at any store these days!
• Pastry brush – For egg wash (not required, but it gives the bagels a nice golden finish).

None of these are must-haves — but they’re the tools and ingredients I actually use when making this recipe.

How to Eat Them for a Higher-Protein Breakfast

Protein Boost Ideas (with Estimates)

Each bagel has ~8–9g protein on its own.

Egg & Cheese Bagel

• 1 protein bagel: 8–9g
• 1 large egg: 6g
• 1 slice cheese: 5–7g

👉 Total: ~19–22g protein

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Cottage Cheese Bagel

• 1 protein bagel: 8–9g
• ½ cup cottage cheese (spread): 12–14g

👉 Total: ~20–23g protein

How

1. Add cottage cheese to a blender or food processor.
2. Blend 10–20 seconds until completely smooth and creamy.
3. That’s your spread.

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Breakfast Sandwich Style

• 1 protein bagel: 8–9g
• 1 egg: 6g
• Turkey sausage or Canadian bacon: 7–9g
• Slice of cheese: 5–7g

Total: ~26–31g protein

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Smoked Salmon Bagel

• 1 protein bagel: 8–9g
• Smoked salmon (2 oz): 10–12g
• Cream cheese (light, 1–2 tbsp): 2g

👉 Total: ~20–23g protein

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Sweet Protein Option

• 1 protein bagel: 8–9g
• Peanut or almond butter (2 tbsp): 7–8g

👉 Total: ~15–17g protein
(Add Greek yogurt on the side to bump it higher.)

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Quick Grab-and-Go

• 1 protein bagel: 8–9g
• 1 hard-boiled egg: 6g

👉 Total: ~14–15g protein

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Want to hit 30g+ easily?

• Add 2 eggs instead of 1
• Use ¾ cup cottage cheese as a spread
• Pair with a protein coffee or shake

If you make these, save the recipe and come back to it ….they’re the kind of thing you’ll want on repeat. And if you try a topping combo you love, I’d love to hear about it.

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