Soft cottage cheese bagels with no yeast or rise time! Quick to make, packed with flavor, and perfect for breakfast or snacking, bake a batch today!
They’ve got a little tang from the cottage cheese, a buttery finish, and they go with everything. I love pairing them with scrambled eggs, tuna salad, or even sliced tomatoes and a little feta. These are a serious breakfast or brunch upgrade. If you love recipes with cottage cheese make sure to try my Cottage Cheese Egg Bites or Cottage Cheese Queso, you’re gonna love this one too.
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The ingredients
Self-rising flour – this is your shortcut; no yeast needed
Full-fat cottage cheese – makes them moist and adds protein
Baking powder – just a little extra lift for that perfect puff
Salt – for balance (because bland bagels are a crime)
Beaten egg – this gives that beautiful golden top
Everything but the bagel seasoning – the flavor bomb
Melted butter – brushed on at the end for shine and flavor
See quantities in recipe card below
Step-by-Step Instructions for the Cottage Cheese Bagels
Preheat your oven to 375°F and line a baking sheet with parchment.
Mix the flour, salt, and baking powder in a large bowl.
Add in the cottage cheese and stir until a shaggy dough forms — don’t overthink it.
Knead it lightly in the bowl or on a floured surface, just until it comes together.
Divide the dough into 4–6 equal pieces and shape into rough bagels. Think rustic, not bakery-perfect.
Brush the tops with beaten egg.
Sprinkle generously with everything bagel seasoning.
Bake for 25–30 minutes, until puffed and golden.
Brush with melted butter as soon as they come out. You’ll hear a tiny sizzle — that’s the sound of success.
Variations
Gluten-free: Try with a 1:1 gluten-free baking blend, but expect a slightly different texture.
Make them sweet: Skip the seasoning, add a pinch of cinnamon and a sprinkle of sugar.
Cheddar jalapeño: Mix grated cheddar into the dough and top with thin jalapeño slices.
Mini bagels: Divide dough into 8–10 smaller pieces for snack-size bagels.
Serving Ideas
- Warm with butter and honey
- With avocado and flaky salt
- Classic cream cheese and tomato
- As a sandwich base for egg salad
- Toasted with a slice of sharp cheddar
Storage Tips
- Keep leftovers in an airtight container at room temp for 2 days.
- Freeze in a zip-top bag (slice first if you want to toast straight from frozen).
- Reheat in a toaster or 350°F oven for 5–7 minutes to bring back that fresh-baked texture.
FAQs
Sure! You’ll get a slightly denser texture, but it still works well.
Yes! If you only have all-purpose, mix 1 cup with 1 ½ teaspoon baking powder and ¼ teaspoon salt.
You might’ve overmixed the dough or baked them a bit too long. Go easy!
Easy Cottage Cheese Bagels
Equipment
- large Bowl
- Baking sheet
- Pastry brush
- Parchment paper
Ingredients
- 1 cup self-rising flour
- 1 cup full-fat cottage cheese
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 large egg beaten (for egg wash)
- 3 tablespoon butter melted
- Everything but the Bagel seasoning to taste
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment.
- In a bowl, whisk together flour, salt, and baking powder.
- Add cottage cheese and mix until dough forms.
- Knead gently on a floured surface until smooth, about 1–2 minutes.
- Divide into 4–6 pieces and shape into bagels.
- Place on baking sheet, brush with egg wash, and sprinkle seasoning.
- Bake for 25–30 minutes until golden.
- Remove and brush with melted butter while warm. Cool slightly before serving.
Notes
- Make sure your cottage cheese isn’t too watery — drain a bit if needed.
- For a softer crust, cover the bagels with a clean towel after baking.
- You can double the batch and freeze the extras for easy breakfasts.
- Try topping with shredded cheese before baking for extra flavor!
Sophie Viau says
This recipe was born on one of those mornings when I wanted something homemade, but without the whole yeast drama. These bagels come together so fast and always turn out soft and chewy with the perfect golden top. I usually eat one warm with cream cheese and tomato — sooo good. And yes, brushing them with butter is 100% worth it