Fluffy, golden bagels with a tender crumb thanks to creamy cottage cheese.
A quick, no-yeast method yields perfectly chewy bagels topped with your favorite seeds or cheese.
Why You’ll Love This Recipe
Yeast-free & simple — just self-rising flour and cottage cheese for foolproof dough.
Tender texture — the cottage cheese gives a soft, pillowy crumb every time.
Customizable toppings — from sesame seeds to asiago cheese or everything seasoning.
Quick prep — ready to bake with under 20 minutes of hands-on time.
Versatile — enjoy them fresh, toasted, or in the air fryer.
What You’ll Need (Ingredient Highlights)
Self-rising flour — provides lift without yeast.
Full-fat cottage cheese — keeps bagels moist.
Egg wash — helps toppings stick and adds color.
Toppings — choose sesame seeds, everything bagel seasoning, asiago cheese, or poppy seeds.
Pro Tips Before You Start
Drain excess whey from cottage cheese to avoid sticky dough.
Generously flour your work surface to prevent sticking.
Use egg wash to ensure toppings adhere and the crust browns beautifully.
How to Make These Bagels
Step 1: Preheat & Prep
Preheat oven to 375°F. Line a baking sheet with parchment paper.
Step 2: Blend Cheese
Blend cottage cheese until smooth, scraping sides as needed.
Step 3: Form Dough
Combine cheese and self-rising flour until a dough forms. Knead until smooth.
Step 4: Shape
Divide dough into four pieces.
Roll each into a rope and seal into a circle.
Brush with egg wash and add toppings.
Step 5: Bake
Bake until puffed and golden, about 25–30 minutes.
Cool before slicing. Air Fryer Option
Preheat air fryer to 350°F. A
ir fry until golden and cooked through.
What to Serve Them With
Slather with cream cheese and honey.
Make breakfast sandwiches with eggs and cheese.
Top with smoked salmon and fresh herbs.
Variations & Substitutions
Part whole-wheat flour for nuttier flavor.
Stir in dried herbs or garlic powder.
Use a gluten-free self-rising flour blend.
Storage & Leftovers
Store at room temperature for up to 2 days.
Refrigerate for up to 5 days; reheat to refresh.
Freeze wrapped for up to 2 months; thaw before reheating.
FAQs
Can I use low-fat cottage cheese?
Yes. Bagels may be slightly drier; add a drizzle of olive oil if the dough feels stiff.
Do I need to boil them first?
No. This quick method skips boiling without sacrificing texture.
Why did my bagels crack?
Cracks show the crust has set. Avoid overflouring to minimize them.
Can I freeze the dough?
Yes. Shape and freeze raw, then bake from frozen—add a few extra minutes.
How can I reheat leftover bagels?
Toast or warm in the oven for a few minutes to revive the crust.
Can I use Greek yogurt instead of cottage cheese?
Yes. Greek yogurt works, though texture will be slightly denser.
How chewy will these bagels be?
They turn out tender-chewy—resting the dough briefly before shaping boosts chewiness.
Final Thoughts
These Fluffy Cottage Cheese Bagels prove that you don’t need yeast to achieve bakery-quality results at home.
Soft, flavorful, and endlessly customizable, they’re the perfect canvas for all your favorite toppings.
Cottage Cheese Bagels
Ingredients
- 1 cup self-rising flour
- 1 cup full-fat cottage cheese
- 1 large egg beaten (for egg wash)
- Toppings: sesame seeds everything bagel seasoning, shredded asiago cheese, or poppy seeds
Instructions
- Preheat to 375°F; line a baking sheet with parchment.
- Blend cottage cheese until smooth.
- Stir in flour; knead 8–10 times on a floured surface.
- Divide into 4 balls; roll into ropes and shape circles.
- Brush with egg; top with seeds or cheese.
- Bake 25–30 minutes; cool 15 minutes before slicing.
- See full steps with tips & photos → https://mischacrossing.com/cottage-cheese-bagels/
Notes
- No self-rising flour? Mix 1 cup all-purpose flour with 1½ tsp baking powder and ¼ tsp salt.
- These are best fresh, but can be toasted the next day.
- Make mini bagels by dividing the dough into 6 pieces instead of 4.
