Cottage Cheese Soft Bagels (Printable)

Quick, soft bagels featuring cottage cheese and self-rising flour for a high-protein snack.

# What You'll Need:

→ Dough

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

→ Toppings

03 - 1 large egg, beaten
04 - 1 tablespoon everything bagel seasoning, sesame seeds, or poppy seeds

→ Substitution

05 - 1½ cups all-purpose flour plus 2¼ teaspoons baking powder plus ½ teaspoon fine salt as self-rising flour alternative

# Step-by-step Directions:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, stir cottage cheese until mostly smooth. Add self-rising flour and mix until a shaggy dough forms.
03 - Transfer dough to a lightly floured work surface. Knead gently for 1 to 2 minutes until just combined and slightly tacky, being careful not to overwork.
04 - Divide dough into 4 equal portions. Roll each portion 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 and sprinkle selected toppings.
06 - Bake for 22 to 25 minutes until golden brown and firm to the touch.
07 - Transfer bagels to a wire rack and cool for at least 10 minutes before slicing and serving.

# Expert Advice:

01 -
  • They're genuinely chewy and substantial, not dense or gummy like some protein-heavy bakes tend to be.
  • You can have fresh bagels ready before your coffee even cools down, which feels like minor kitchen magic on a weekday.
  • The protein content actually keeps you satisfied instead of reaching for a snack an hour later.
02 -
  • The texture of cottage cheese varies by brand, so if yours is particularly liquid-y, you might need slightly more flour; if it's thicker, you might need slightly less—trust what you see, not just the measurements.
  • Don't skip the cooling time thinking you'll just bite in right away, because while that impulse is understandable, you'll actually get a better texture if they firm up a little first.
03 -
  • Make a double batch on Sunday and you've got breakfast sorted for several days—these freeze beautifully and feel like cheating when you're reaching for homemade bagels on a Thursday morning.
  • If you don't have self-rising flour, mix your all-purpose flour with the baking powder and salt first so it's evenly distributed, not just stirred in at the end.
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