With just three base ingredients, these easy Cottage Cheese Bagels are a most delicious breakfast. They include a substantial amount of proteins, 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 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.
Why This Recipe Works
The cottage cheese in this bagel recipe adds protein, calcium, and tenderness and makes a simple dough that is really easy to work with.
(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
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.
Featured Review⭐️⭐️⭐️⭐️⭐️
“This has quickly become part of our regular rotation! The bagels also make the perfect pizza bagel, so I usually double the recipe. Thanks so much!!” —Meghan
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. Or try my blueberry bagels!
Your toddler won’t eat? Help is here!
Sign up for our email updates to get tips and ideas sent your way!
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. And for leftovers, try my cottage cheese waffles!
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.
This has quickly become part of our regular rotation! The bagels also make the perfect pizza bagel, so I usually double the recipe. Thanks so much!!
Glad you enjoy them!
Delicious! So pleasantly surprised by how good they came out especially because we don’t even like cottage cheese! They taste and feel like homemade bagels. My toddler and husband loves them, thanks for the easy recipe!
Simple and fantastic. My picky eater who only has a handful of safe food enjoyed these! I will definitely be making these again.
I am so glad they enjoyed them!
I had my doubts with such a simple recipe, but these turned out great! Will definitely double it next time.
These were shockingly delicious! I was skeptical but needed to use up cottage cheese so I tried it. I used half whole wheat and they turned out awesome! My kids approved! Will make a triple recipe next time…these will go fast!
Have you tried these with blueberries or raisin & cinnamon?
I haven’t but I bet cinnamon raisin would be great! With the blueberries, I might use dried ones as I worry a little that fresh ones might make the batter have too much liquid. But let me know if you experiment!
Hi,
Made these today and the whole family loved them. Would there be any issue doubling the recipe?
Thanks!
I am so glad you liked them. You can certainly double the recipe 🙂
These turned out so well! My 1 year old gobbled hers up and my husband was surprised how easy they were to make. I will definitely be making these again sometime.
I’m so glad to hear that!
Delicious! So soft and light! And such a simple recipe for when you don’t want to wait on a yeast dough.
Are the nutrition facts at the end per bagel or for all 4? Planning these for my little who has Cystic Fibrosis and needs fat and protein.
It’s per bagel.
Amy, you are a godsend.
I have tried so many different recipes for not only bagels but for many other toddler friendly recipes. So far, your recipes are the only ones that actually turn out beautifully. Others I have tried are always disgusting, hard or just never cooks up properly. I had a tub of unopened cottage cheese expiring tomorrow and doubling this recipe actually needed the whole tub so it was perfect! I made some with sesame seeds for my 16 month old and some with everything bagel seasoning for myself and I have to refrain myself from eating them all, lol.
Just wanted to say thank you for all of your work that you do with easy ( and most importantly delicious!) toddler recipes. ♥️
I’m so glad to hear this!
I almost want to say these are better than yogurt bagels!
I am glad to hear you enjoyed them! Someone else said that too!
Love your recipes! Tips and notes differ in how much baking powder/flour to use in place of self rising flour. Can you please clarify? Thanks
Oh sorry! Use all-purpose flour and 2 teaspoons baking powder in place of the self-rising flour if desired.
If doubling the recipe should we double the amount of baking powder?
Yes, if using all purpose flour.
I’ve been waiting for this! I tried myself when you said it with your stories! I’m eating my last bagel of my batch now which led me to be here so early bc of course I’m making more!!
I saw your Instagram video and made these immediately to use up some cottage cheese lingering in my fridge. I added some shredded cheese to the dough and they are absolutely delicious!! I think they might even be better than the Greek yogurt version.