2 Ingredient Cottage Cheese Bagel

Ingredients

• 480 g (2 cups)cottage cheese, full-fat or low-fat
• 250 g (2 cups)self-raising flour
• As needed, optionalmilk, for brushing
• To taste, optionaleverything bagel seasoning

Instructions

1. 1

   Mix the dough

   Heat the oven to 190°C (375°F). Put the self-raising flour in a mixing bowl, add the drained cottage cheese and mix well. Knead for about 2–3 minutes, until the dough is smooth.

2. 2

   Shape the bagels

   Move the dough to a lightly floured wooden board and divide it into 8 equal portions. Roll each piece into a rope, then join the ends to make a bagel shape.

3. 3

   Bake until golden

   Arrange the bagels on a baking sheet lined with parchment. If you like, brush them with milk or water and sprinkle with bagel seasoning. Bake for 22–28 minutes, until golden brown.

4. 4

   Cool before slicing

   Take the bagels off the baking tray and place them on a cooling rack. Leave them to cool for 10 minutes before slicing.

5. 5

   Serve or store

   Slice and serve with butter, cream cheese or strawberry jam, or make a sandwich with cream cheese, avocado slices, lime juice, salt and red pepper flakes. Refrigerate for up to 4 days, or freeze for up to 2 months and toast before serving.

What are cottage cheese bagels?

Bagels are ring-shaped bread with a chewy texture, commonly enjoyed in the United States with savoury or sweet toppings. This streamlined version uses cottage cheese and self-raising flour rather than a yeast dough.

Cottage cheese brings moisture and richness, while the flour helps the dough rise as it bakes. The result is a soft, simple bagel that can be shaped without specialist equipment.

Nutrition and macros by portion

The nutrition label shows one serving as written: 166 calories, 0g protein, 0g carbs, 0g fat.

The flour supplies most of the carbohydrates, while cottage cheese contributes protein and some of the fat; the amount varies with the type used. Pair a bagel with fruit or vegetables, or add a protein-rich topping such as extra cottage cheese, to make a more balanced plate.

The two main ingredients

Cottage cheese: Drain it before mixing so excess liquid does not make the dough too wet. Full-fat and low-fat versions are both listed; the texture may vary slightly with the brand and moisture level.

Self-raising flour: This combines flour with raising agents, so no separate leavening ingredient is needed. Measure the flour carefully to keep the dough workable.

Getting the dough smooth

Mixing: Stir until the flour and drained cheese come together, then knead for about 2–3 minutes. Stop once the dough is smooth rather than continuing to work it unnecessarily.

Shaping: Divide the dough into 8 equal portions for evenly sized bagels. Roll each piece into a rope and pinch its ends together to close the ring.

Watch the bake

Colour: Bake at 190°C (375°F) for 22–28 minutes, checking for an evenly golden-brown surface. Ovens can vary, so use the colour as the recipe's doneness cue.

Cooling: Transfer the bagels to a rack and wait 10 minutes before slicing. This gives them time to settle and makes them easier to cut.

Optional toppings

Before baking: A light brush of milk or water helps the seasoning adhere. Everything bagel seasoning is optional, so leave the tops plain if preferred.

After baking: Butter, cream cheese and strawberry jam are suggested simple toppings. For a savoury sandwich, use cream cheese with avocado, lime juice, salt and red pepper flakes.

Serving and timing

The recipe makes 8 bagels, which can be served warm after their brief cooling period or saved for later. Toasting suits bagels that have been frozen, as directed in the method.

Allow for the full bake and cooling time when planning to serve them. Keep toppings separate until serving so each person can choose a sweet or savoury option.

Recipe notes & tips

• Drain the cottage cheese before adding it so the dough is not overly wet.
• Use a lightly floured board to make the portions easier to roll.
• Divide the dough into 8 equal pieces for bagels that bake at a similar rate.
• Pinch the rope ends together firmly so the rings stay closed.
• Check the bagels near the end of the 22–28-minute baking window for a golden-brown finish.
• Cool on a rack for 10 minutes before slicing.

Variations

• Plain tops: Leave off the optional brushing and seasoning for unseasoned bagels.
• Seasoned crust: Brush with milk or water and add everything bagel seasoning before baking.
• Sweet serving: Spread with butter or strawberry jam after slicing.
• Avocado sandwich: Add avocado, lime juice, salt and red pepper flakes over cream cheese.
• Vegan alternatives: Use vegan counterparts for ingredients where suitable, as noted in the recipe.

Common mistakes to avoid

• Skipping the drain: Excess cottage cheese liquid can make the dough difficult to handle; drain it before mixing.
• Uneven portions: Different-sized bagels may bake at different rates; divide the dough into 8 equal pieces.
• Loose joins: Bagel ropes can separate if the ends are not joined securely; pinch them together.
• Overbaking: The bagels can become too dark; check for golden brown during the 22–28-minute bake.
• Slicing too soon: Hot bagels are harder to cut cleanly; let them cool on a rack for 10 minutes.

How to store

Refrigerate the bagels for up to 4 days. For longer storage, freeze them for up to 2 months and toast before serving.

Frequently asked questions