Cottage Cheese Bagels (High Protein - Oven or Air Fry)

Ingredients

• 225 g (1 cup)cottage cheese
• 156 g (1 1/4 cups)self-raising flour or plain flour
• 2 1/2 teaspoons, only if using plain flourbaking powder
• A pinchsalt
• 1/2 egg, beatenegg, for the egg wash
• To tasteeverything bagel seasoning, sesame seeds and/or poppy seeds

Instructions

1. 1

   Mix the dry ingredients

   Put the flour and a pinch of salt in a large bowl and stir to combine. If you are using plain flour, stir in the baking powder too.

2. 2

   Blend the cottage cheese

   Blend the cottage cheese in a blender or food processor until smooth and creamy, with no lumps.

3. 3

   Form the dough

   Add the blended cottage cheese to the bowl and mix with a wooden spoon until a rough ball forms. Use your hands if that makes it easier to bring the dough together.

4. 4

   Knead the dough

   Turn the dough out onto a floured surface and knead for a few minutes. If it is wet or sticky, add extra flour a little at a time until it is easier to knead and no longer tacky; cottage cheese can vary in consistency.

5. 5

   Divide the dough

   Shape the dough into a ball and cut it into 4 equal pieces, then roll each piece into a smaller ball. Preheat the oven to 175°C (350°F).

6. 6

   Shape the bagels

   Poke a hole in the centre of each ball and gently stretch the dough with your fingers to make a ring with a large hole. Alternatively, roll each ball into a thick rope, bring the ends together and press to seal.

7. 7

   Add the topping

   Set the bagels on a baking tray lined with parchment paper. Brush each with the beaten egg or olive oil, sprinkle with everything bagel seasoning, and gently press the topping onto the dough with your fingers.

8. 8

   Bake or air fry

   For the oven, bake for 25–30 minutes, until golden brown; the time depends on your oven. For the air fryer, spray the basket with oil, arrange the bagels with space between them and air fry at 160°C (325°F) for 17–20 minutes.

9. 9

   Cool and serve

   Transfer the bagels to a wire rack and leave to cool for 15 minutes. Slice and serve with your favourite spread or filling.

What are cottage cheese bagels?

Bagels are traditionally boiled before baking, a method associated with Jewish baking traditions and the bagel’s history in Poland. This version is a quicker, American-style home bake: it shapes a cottage-cheese dough into rings and bakes or air fries them without a boiling step.

Cottage cheese gives the dough moisture and protein, while flour provides its structure. Blending the cheese smooth helps the dough come together evenly and gives the finished bagels a softer, more uniform crumb.

Nutrition and macros by portion

The nutrition label shows one serving as written: 237 calories, 14g protein, 31g carbs, 6g fat.

The flour supplies most of the carbohydrates, while cottage cheese contributes protein and some fat; the egg wash and any olive oil used for brushing also add fat. Pair a bagel with fruit or vegetables for a more balanced plate.

Choose the right flour

Self-raising flour: use it as listed, without adding baking powder. It already contains a raising agent.

Plain flour: add the 2 1/2 teaspoons of baking powder so the dough has the same lift. Mixing it thoroughly with the flour helps distribute it through the batch.

Get the cottage cheese smooth

Blend the cottage cheese until creamy and free of lumps before adding it to the flour. This makes it easier to mix into a consistent dough, rather than leaving pockets of cheese.

Cottage cheese can differ in moisture from one brand to another, so the dough may need a little extra flour during kneading. Add it gradually; too much at once can make the bagels dry.

Shape rings that stay open

A generous centre hole matters because the dough expands as it cooks and can close a small opening. Stretch the ring gently and evenly so the dough is not thin in one spot and bulky in another.

If you prefer, roll each portion into a thick rope and press the ends together to make a ring. Seal the join firmly so it does not separate during cooking.

Check the texture and colour

Before shaping, the kneaded dough should feel manageable rather than tacky. A light dusting of flour can help, but add it in small amounts to avoid a stiff dough.

In the oven, bake for 25–30 minutes until the bagels are golden brown; the recipe notes that oven strength affects the timing. Air fry at 160°C for 17–20 minutes, checking for a golden finish.

Finish and serve

Brush the tops with the beaten egg or olive oil so the seasoning has a surface to cling to. Press the seeds or seasoning gently into the dough to help them stay put.

Cooling on a wire rack for 15 minutes lets the bagels settle before slicing. Serve with a spread or filling of your choice.

Recipe notes & tips

• Blend the cottage cheese until completely smooth before mixing it into the flour.
• Add any extra flour gradually so the dough does not become too dry.
• Make the centre holes larger than you think they need to be, as they can shrink during baking.
• Leave space between bagels in the air fryer basket so they cook evenly.
• Press the seasoning gently into the brushed surface to help it adhere.
• Let the bagels cool on a wire rack for 15 minutes before slicing.

Variations

• Seeded topping: use sesame seeds, poppy seeds or a mixture instead of everything bagel seasoning.
• Olive oil finish: brush the tops with olive oil instead of egg wash.
• Air-fried batch: cook the bagels at 160°C for 17–20 minutes, leaving space between them.
• Plain tops: leave off the seasoning for a simpler bagel to suit different fillings.

Common mistakes to avoid

• Lumpy cottage cheese: blend it until smooth before adding it to the bowl.
• Sticky dough: knead in extra flour a little at a time until the dough is no longer tacky.
• Small centre holes: stretch the openings generously so they are less likely to close as the bagels cook.
• Loose rope joins: press the two ends together firmly when shaping the bagels this way.
• Crowded air fryer: leave enough space between bagels for the hot air to circulate.
• Slicing too soon: cool the bagels on a wire rack for 15 minutes before cutting.

How to store

Once cool, store the bagels in an airtight container at room temperature and eat within 2 days. Reheat briefly in a toaster or warm oven; freeze for longer storage and thaw before reheating.

Frequently asked questions