With just three base ingredients, these easy Cottage Cheese Bagels are a most delicious breakfast to share with the kids. They include a substantial amount of protein to fuel us, are soft and easy for littles to chew, and are just so yummy!
After making my 3-Ingredient Bagels and answering a lot of questions about whether we could use cottage cheese in place of the yogurt, I decided to give it a solid test. And I am so pleased with the results! The cottage cheese in this bagel recipe adds protein, calcium, and tenderness and makes a simple dough that is really easy to work with.
The resulting bagels are nutrient-rich and easier for little kids to chew…but mostly, are quite delicious! You can make them plain or topped with sesame seeds or everything bagel seasoning as you like. You can also experiment with other flavors such as cinnamon raisin and chocolate chip!
These are a healthy toddler breakfast idea that also work well to meal prep and stash into the freezer for busy mornings.
(You may also like French Toast Sticks, Cottage Cheese Bread, Yogurt Pancakes, Cottage Cheese Muffins, and my Cottage Cheese Pancakes as other delicious breakfast ideas.)
Table of Contents
Your toddler won’t eat? Help is here!
Sign up for our email updates to get tips and ideas sent your way!
Ingredients You Need
Here’s a look at the ingredients you need to have on hand to make Cottage Cheese Bagels so you know what to pick up from the store or have ready.
- Self-rising flour: I use this type of flour to save an ingredient. You can also use all purpose flour and baking powder if you prefer as the results are the same. Both options mean you don’t have to wait for yeast to activate and there’s no substantial kneading required.
- Cottage cheese: I use whole-milk cottage cheese to add protein and moisture to the bagel batter mixture. Any brand is fine. To avoid needing to blend the cottage cheese smooth, look for “whipped” cottage cheese or a brand with smaller curds.
- Salt (optional but recommended): Adding a little salt to the batter ensures that the bagels have the best flavor.
- Egg (optional): For a golden finish to the tops of the bagels, you can brush with a little egg wash. You can skip it to make things easier or if there is an egg allergy.
- Sesame seeds, everything bagel seasoning, coarse salt (optional): Add any of these to the tops of the bagels (it adheres best if you use the egg wash) to add flavor.
Step-by-Step Instructions
Here’s a preview of how to make these Cottage Cheese Bagels so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.
Step 1. Add the flour, salt, and cottage cheese to a large bowl. Stir together with a fork.
Step 2. Knead lightly to bring it together. Divide the dough into 4 equal portions with a knife.
Step 3. Form into balls. Roll into a tube and form a circle. (The dough will be little sticky). Place onto the prepared baking pan.
Step 4. Optional: Brush with egg and sprinkle with seasoning. Bake until golden brown.
TIP: You can eat these warm out of the oven, or let them cool and slice and toast them lightly. Feel free to add the toppings you prefer, including cream cheese, jam, nut butter, or butter.
Frequently Asked Questions
They actually have almost the same nutrition profile and nearly identical flavor and texture, so you can use the one you have on hand or prefer.
You can top a lightly toasted bagel with butter, cream cheese, jam, nut butter, or use it as the base of a breakfast sandwich.
The texture is a little smoother if you do that or you can look for “whipped” cottage cheese at the store.
How to Store
Let the Cottage Cheese Bagels cool fully, then store in an airtight container or bag. You can store them at room temperature for about 3 days, in the fridge for a week, or in the freezer for up to 6 months. I prefer to slice them with a serrated knife before freezing so they are easiest to toast.
Best Tips for Success
- Double the recipe to make more. There is a 2x and 3x option in the recipe below you can click to automatically change the amounts.
- Toast and top with cream cheese, butter, or another favorite topping.
- Use all-purpose flour and 2 teaspoons baking powder in place of the self-rising flour if desired.
- To skip needing to blend the cottage cheese, look for “whipped” cottage cheese or a brand with a smaller curd size.
Related Recipes
Breakfast
Banana Spinach Pancakes
Breakfast
Favorite Carrot Cake Pancakes
Breakfast
Baked Banana French Toast Sticks
Dinner
10-Minute Bagel Pizzas
I’d love to hear your feedback on this post so please comment and rate it below!
Easiest Cottage Cheese Bagels (3 Ingredients)
Ingredients
- 1 cup self-rising flour
- 1 cup cottage cheese (full fat or 4% fat)
- ½ teaspoon salt (optional but recommended)
- 1 egg (lightly beaten; optional)
- sesame seeds, everything bagel seasoning, coarse salt (optional)
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and spray with olive oil.
- Add the cottage cheese to a blender and blend very smooth.
- Add the flour, cottage cheese, and salt (if using) to a large bowl. Stir together with a fork to make a crumbly dough. Then, knead lightly with your hand a few times to bring it fully together and make sure that the flour and cottage cheese are evenly combined. (The dough may be a little sticky, so expect that. You can add a little more flour as needed, 1 tablespoon at a time. You can coat your fingers and/or the bagels with a little flour as you work. Or wash your hands halfway through which will help, too.)
- Divide the dough into 4 equal portions. Form into balls. Roll into a tube about 8 inches long and form a circle. Place onto the prepared baking pan.
- Optional: Brush with egg and sprinkle with seasoning.
- Bake for 24-26 minutes, or until lightly golden brown. Remove from oven and let cool on a wire rack.
Equipment
Notes
- Let bagels cool fully, then store in an airtight container or bag. You can store them at room temperature for about 3 days, in the fridge for a week, or in the freezer for up to 6 months. (I recommend slicing them before you freeze them so they are easy to toast.)
- Use all-purpose flour and 2 teaspoons baking powder in place of the self-rising flour if desired.
- To skip needing to blend the cottage cheese, look for “whipped” cottage cheese or a brand with a smaller curd size.
We love these! But hoping to get some tips, because the bottoms always crisp up significantly and get very browned and hard, but when we cut into them the insides are still a bit gooey and look undercooked. We put them on a greased piece of parchment paper in the center of the oven usually 22 -24 mins. Thoughts?
You could try to make them a little thinner (so spread the batter rounds a little flatter) or turn down the oven a smidge. I usually don’t grease the parchment paper, just go right on. Skipping that might help too.
Do you think these would work with Bob’s 1-to-1 gluten free flour?
Yes but you may need to use a little more than the recipe calls for if the batter is super sticky.
Love all your muffin recipes but these are a new favorite! The whole family (10mo, 3yo, adults) loves them! Made a single batch a few days in a row so decided to try and triple the recipe this last time…Heads up to anyone trying this that because it took longer and the cottage cheese got softer, they spread way out while cooking.