Why You’ll Love This Recipe
I love these bagels because they’re incredibly easy to make—no yeast, no boiling, and no long rise times. The dough comes together in minutes, and I can flavor it any way I like. The garlic-parmesan combo makes them taste indulgent, but they’re packed with protein and much lighter than traditional bagels. Plus, they freeze beautifully, so I always have a stash ready to toast when I need a quick meal.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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cottage cheese (full-fat or low-fat)
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self-rising flour (or all-purpose flour with baking powder and salt)
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egg (for dough)
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grated Parmesan cheese
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garlic powder
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salt
Optional Topping:
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beaten egg (for egg wash)
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extra Parmesan cheese or garlic seasoning
Directions
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I blend the cottage cheese in a food processor or blender until completely smooth.
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In a large mixing bowl, I combine the blended cottage cheese, egg, flour, Parmesan, garlic powder, and salt until a sticky dough forms.
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On a lightly floured surface, I divide the dough into 4 equal pieces. I roll each piece into a log about 6–7 inches long, then pinch the ends together to form a bagel shape. I place them on a parchment-lined baking sheet.
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For a golden finish, I brush the tops with beaten egg and sprinkle on extra Parmesan or garlic seasoning.
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I bake at 375°F (190°C) for 22–25 minutes until golden brown. If I want extra crispiness, I broil them for 1–2 minutes at the end.
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I let them cool for 5 minutes before slicing and serving.
Servings and timing
This recipe makes 4 bagels.
Prep time: 10 minutes
Bake time: 22–25 minutes
Total time: 35 minutes
Each bagel has about 180–200 calories and 10–12 grams of protein, depending on the type of cottage cheese and flour I use.
Variations
When I want variety, I like adding dried herbs such as oregano, rosemary, or Italian seasoning to the dough. A pinch of red pepper flakes makes them a little spicy. For a gluten-free option, I swap in a 1:1 gluten-free flour blend. If I want them dairy-free, I use dairy-free cottage cheese and nutritional yeast instead of Parmesan. For a low-carb version, I’ve even tried almond flour (about ¾ cup to start), which works surprisingly well.
Storage/Reheating
I keep these bagels in an airtight container at room temperature for up to 2 days or in the fridge for 5 days. For longer storage, I slice and freeze them for up to 3 months. To reheat, I pop them in the toaster or toaster oven—they come out warm and just as good as fresh.
FAQs
Do I need self-rising flour for this recipe?
Not necessarily. I often use all-purpose flour with baking powder and salt mixed in, and it works perfectly.
Can I use cottage cheese straight from the container?
I prefer blending it smooth first—it makes the dough easier to handle and the bagels softer.
How do I make these bagels crispier?
Brushing with egg wash and broiling for a minute or two gives them a crisp, golden crust.
Can I freeze these bagels?
Yes, I slice and freeze them, then toast straight from frozen. They taste just as fresh.
What’s the best way to serve them?
I love them warm with butter or cream cheese, but they also make great sandwich bases with eggs, turkey, or veggies.
Conclusion
These garlic-parmesan cottage cheese bagels are soft, chewy, and protein-packed—a perfect homemade alternative to store-bought bagels. They’re quick, customizable, and freezer-friendly, which makes them ideal for meal prep. Whether I’m enjoying one for breakfast, using it for a sandwich, or just snacking, this recipe always delivers that perfect balance of comfort and nutrition.
Print
Garlic-Parmesan Cottage Cheese Bagels – Soft, Chewy & High-Protein
- Total Time: 35 minutes
- Yield: 4 bagels
- Diet: Gluten Free
Description
These homemade cottage cheese bagels are packed with protein, flavored with garlic and Parmesan, and baked to soft, chewy perfection in just 35 minutes.
Ingredients
For the Dough:
1 cup cottage cheese (full-fat or low-fat)
1 cup self-rising flour (or 1 cup all-purpose flour + 1½ tsp baking powder + ¼ tsp salt)
1 large egg
2 tbsp grated Parmesan cheese
1 tsp garlic powder
½ tsp salt
Optional Topping:
1 egg, beaten (for egg wash)
Extra grated Parmesan cheese or garlic seasoning
Instructions
Prep the Dough: Blend cottage cheese in a blender or food processor until smooth (about 30 seconds). In a large bowl, combine blended cottage cheese, egg, self-rising flour, Parmesan, garlic powder, and salt to form a sticky dough.
Shape Bagels: Lightly flour a work surface. Divide dough into 4 equal portions. Roll each into a 6–7 inch rope, then connect ends to form bagels. Place on a parchment-lined baking sheet.
Add Toppings: Brush each bagel with egg wash. Sprinkle with extra Parmesan or garlic seasoning if desired.
Bake: Preheat oven to 375°F (190°C). Bake for 22–25 minutes or until golden and firm. For a crispier crust, broil for 1–2 minutes at the end.
Serve: Let cool for 5 minutes. Slice and enjoy warm with butter, cream cheese, or use as sandwich bread.
Notes
Gluten-Free Option: Use a 1:1 gluten-free flour blend that includes baking powder and salt.
Dairy-Free Option: Use dairy-free cottage cheese and replace Parmesan with nutritional yeast.
Flavor Variations: Add 1 tsp dried oregano, rosemary, or Italian seasoning; add red pepper flakes for a spicy kick.
Low-Carb Option: Try almond flour (start with ¾ cup and adjust as needed).
Storage: Store in an airtight container at room temp for 2 days, refrigerate for 5 days, or freeze (sliced) up to 3 months. Reheat in toaster oven.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course, Snack, Breakfast
- Method: Skillet (Baking)
- Cuisine: American
