Table of Contents
Ever wondered what to make with cottage cheese beyond the same old cottage cheese casserole? Well, I’ve been there—staring at the fridge, yogurt-like cheese mocking me—and then inspiration struck. These Cottage Cheese Protein Bagels deliver a killer combo of chewy texture, tangy flavor, and a hefty protein punch. IMO, they outshine most cottage cheese meals you find online, and they’re way more fun than your basic breakfast with cottage cheese.
I first whipped up this recipe on a lazy Saturday morning, craving something hearty but not carb-loaded. These bagels came out golden, springy, and perfect for slapping on avocado or smoked salmon. FYI, they even rival a stuffed cottage cheese casserole in satisfaction—no kidding. Whether you’re hunting for new cottage cheese ideas, experimenting with cottage cheese toppings, or just want something portable to nibble on, these bad boys have got your back. Ready to level up your brunch game?
Ingredients
- 1 cup low-fat cottage cheese (full of protein and calcium)
- 1 cup self-rising flour (or make your own with flour + baking powder + salt)
- 2 large eggs (room temperature)
- 1 tbsp honey or maple syrup (optional, for a hint of sweetness)
- 1 tsp garlic powder or onion powder (for savory vibes)
- 1 tbsp olive oil (plus extra for greasing)
- Pinch of salt (balances flavor)
- Sesame seeds, everything bagel seasoning, or poppy seeds for topping
These ingredients pack a wallop of nutrition while staying simple. You’ve probably seen cottage cheese bowls trending, but I promise you’ve never seen bagels this easy.
Instructions
1. Preheat and Prep
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and brush it lightly with olive oil. This ensures your bagels won’t stick—trust me, scraping half the bagel off the pan is the worst.
2. Combine Ingredients
In a medium bowl, whisk the eggs until frothy. Add the cottage cheese and olive oil, mixing until smooth. Stir in honey (if using), garlic powder, and salt. Gradually fold in the self-rising flour until a slightly sticky dough forms. If it feels too wet, add a tablespoon more flour—but don’t overdo it; you want soft, not chalky.
3. Shape and Boil
Divide the dough into 6 equal portions. Roll each into a rope about 6 inches long, then join the ends to shape a bagel. Dip each bagel into a bowl of warm water for about 10 seconds—this step gives bagels their classic chewy crust. Place them back on the parchment-lined sheet.
4. Top and Bake
Sprinkle your favorite topping—sesame seeds, everything bagel seasoning, or even a sprinkle of coarse salt. Slide the tray into the oven and bake for 20–25 minutes, until golden brown. Your kitchen will smell irresistible, so maybe warn your housemates.
Variations
Herb & Garlic Bagels
Mix 1 tsp dried rosemary and 1 tsp dried thyme into the dough for a savory twist. Swap garlic powder for 1 minced garlic clove if you want an extra punch. These pair amazingly with herb-infused cream cheese or a fresh tomato basil topping—perfect if you’re craving something like a deconstructed cottage cheese casserole, minus the bake time.
Cinnamon Raisin Bagels
Stir in 1 tsp ground cinnamon and 1/3 cup raisins to the dough. Drizzle the top with a little extra honey before baking for a touch of glaze. Think of it as a sneaky cottage cheese dessert—balanced sweetness meets protein. Serve warm with a smear of nut butter.
Everything Bagel Style
Go full-on classic by slathering the tops with everything bagel seasoning—poppy seeds, sesame seeds, garlic, onion, and salt. This version rocks for Breakfast With Cottage Cheese (topped with a dollop of cottage cheese, duh) or as a base for open-faced sandwiches.
Serving & Tips
These bagels shine when fresh but also travel well. Slice one in half, toast it lightly, and you’ve got a perfect canvas for:
- Cottage cheese toppings: fresh berries, drizzle of honey, chia seeds
- Avocado smash with red pepper flakes
- Smoked salmon, capers, and red onion (fancy brunch vibes!)
- Peanut butter and banana slices for an unexpected sweet-savory combo
Want to meal prep? Store cooled bagels in an airtight container for up to 3 days at room temperature, or freeze for up to a month. Thaw overnight in the fridge, then warm in the toaster. FYI, these bagels pair brilliantly with a side salad—one of my favorite things to eat with cottage cheese.
Seasonal twist: In autumn, blend in 1/4 cup of pumpkin puree and 1/2 tsp pumpkin pie spice. You’ll nail that cozy fall vibe without the sugar overload.
Final Thoughts
Who knew a simple dollop of cottage cheese could transform into chewy, protein-rich bagels? IMO, this recipe redefines things to make with cottage cheese—it’s quick, versatile, and downright delicious. Next time you crave a midweek pick-me-up or wonder what to whip up for weekend brunch, give these Cottage Cheese Protein Bagels a shot. You might just question ever buying store-bought bagels again .
FAQs
1. Can I use Greek yogurt instead of cottage cheese?
Absolutely. Swap 1 cup of Greek yogurt for the cottage cheese, and reduce any extra liquid by draining the yogurt in a fine mesh sieve for 10–15 minutes. You’ll still get a protein-packed base, though the texture will be slightly denser.
2. Are these bagels gluten-free?
Not as written. For a gluten-free version, use a 1:1 gluten-free baking flour blend that contains xanthan gum. The rise and chew might be a bit different, but you’ll still have a tasty, soft bagel alternative.
3. How do I make self-rising flour at home?
Mix 1 cup of all-purpose flour with 1 ½ tsp baking powder and ¼ tsp salt. Whisk them together thoroughly before adding to the dough. Voila—instant self-rising flour.
4. Can I add seeds or nuts directly into the dough?
Yes! Fold in up to ¼ cup of sunflower seeds, chopped nuts, or flax seeds when you’re combining the dough. It boosts texture and nutrition—kind of like a cottage cheese bowl meets bakery-style power bagel.
Follow me on Pinterest for more Cottage Cheese Recipes recipes!
