Since my partner stayed in New York for a bit, he loves Bagels.
And because his protein requirements are high (he’s an athlete), I’ve been cooking healthier alternatives of his favorite foods.
This one is a bonus because it’s got so much protein in it!
I didn’t think it was possible to make something so soft, chewy, and real with just two ingredients… but here we are.
This version with cottage cheese came out of a little experimentation, and now I actually prefer it over Greek yogurt.
The cottage cheese gives the dough a slight richness and a more tender bite, while still keeping things high-protein. These bagels have become one of his favorite recipes for mornings when he has to rush to work.
What I love most is that you don’t need fancy baking skills or equipment.
No yeast, no waiting for dough to rise—just mix, shape, and bake. These cottage cheese bagels toast up beautifully and have that satisfying chew, with a golden crust that just begs for a smear of cream cheese or jam.
Please note I’m adding variations and substitutions after the recipe.
Let’s dive in!
Please note that this post includes affiliate links. If you purchase anything through a link, I make a commission at no extra cost to you.
Tips for Extra Tasty Cottage Cheese Bagels
- Use full-fat cottage cheese for the best flavor and softer crumb. This one is my go-to: Good Culture Cottage Cheese.
- If the dough feels too sticky, add flour 1 tablespoon at a time as you knead—avoid over-flouring or they’ll get dry.
- A silicone baking mat like this makes cleanup super easy: Try it here.
- For a glossy crust, brush with egg wash or milk before baking.
- Add everything bagel seasoning for a savory flavor punch—this blend is perfect: Everything But the Bagel.
2-Ingredient High Protein Cottage Cheese Bagels
Course: Lunch, DinnerDifficulty: Easy4
bagels10
minutes20
minutesIngredients
1 cup cottage cheese (use full-fat for best texture)
1 cup self-rising flour (or 1 cup all-purpose flour + 1½ tsp baking powder + ¼ tsp salt)
Directions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. In a medium bowl, combine the cottage cheese and flour. Stir with a fork until a shaggy dough forms, then use your hands to knead it gently in the bowl until it comes together. The dough should be soft and slightly tacky but not too sticky—add a sprinkle of extra flour if needed.
- Transfer the dough to a lightly floured surface and divide it into 4 equal pieces. Roll each piece into a rope and shape it into a bagel (you can also just flatten each ball slightly and poke a hole through the center if that’s easier). Place them on the prepared baking sheet with some space between each one.
- If you’d like, brush the tops with a bit of egg wash or milk and sprinkle with your favorite toppings—everything seasoning, sesame seeds, or cinnamon sugar all work beautifully. Bake for 20 to 22 minutes, or until golden brown on top and firm to the touch. Let cool slightly before slicing or toasting.
- You can make these everyday because they’re super healthy and include a lot of protein.
Variations & Substitutions
Want a sweeter twist? Add 1 teaspoon cinnamon and 1 tablespoon maple syrup to the dough, then top with cinnamon sugar.
Swap cottage cheese with plain Greek yogurt if you prefer a tangier taste.
For extra protein, stir a tablespoon of unflavored protein powder into the flour before mixing.
Try using almond flour and baking powder for a gluten-free version (you may need to experiment with ratios).
Top with shredded cheese and chopped chives for a savory breakfast bagel.
These 2-ingredient cottage cheese bagels are proof that you don’t need a long ingredient list or complicated steps to enjoy something satisfying and homemade.
Whether you’re a busy mom, a meal-prepper, or just someone who wants a soft and chewy bagel without the fuss, this recipe delivers every time.
It’s simple, nourishing, and endlessly customizable. Trust me—once you try making these, store-bought bagels just won’t hit the same.
