Soft Chewy Cottage Cheese Bagels

My roommate challenged me to make bagels without yeast one Tuesday morning, armed only with whatever was in the fridge. I found cottage cheese lurking in the back and a bag of self-rising flour, and something clicked—what if I just mixed them together? Twenty minutes later, golden bagels emerged from the oven, still warm and impossibly chewy, and she actually put down her phone to eat one. That moment taught me that the best recipes sometimes come from constraint, not tradition.

I made these for my sister's book club last month, and something unexpected happened. Everyone assumed they were complicated, store-bought quality, and when I casually mentioned the two-ingredient dough, the whole group went quiet. Then someone asked for the recipe and suddenly I was texting it to five people by the time dessert arrived. Turns out, simplicity is its own kind of impressive.

Ingredients

• Cottage cheese (1 cup, full-fat or low-fat): This is your secret weapon—it adds moisture, protein, and a subtle tang that makes the bagels tender rather than dense. I've learned that full-fat gives a richer crumb, but low-fat works beautifully too if you're watching calories.
• Self-rising flour (1½ cups): The magic happens here because the baking powder and salt are already built in, eliminating the need for yeast entirely. If you don't have it on hand, the recipe includes instructions to mix your own in seconds.
• Egg (1, beaten, for egg wash): This creates that signature bagel shine and helps toppings stick, but it's completely optional if you're dairy-free or in a rush.
• Everything bagel seasoning, sesame seeds, or poppy seeds (2 tbsp): These toppings are where personality happens—choose based on your mood or what's already in your spice cabinet.

Instructions

Set your stage:

Preheat the oven to 375°F and line your baking sheet with parchment paper. This takes two minutes but saves you from sticky cleanup later.

Bring the dough together:

Mix cottage cheese and self-rising flour in a bowl until you see shaggy clumps forming. You're looking for a texture that looks almost like it isn't quite ready—that's exactly right.

Knead gently:

Transfer to a lightly floured surface and knead just 1 to 2 minutes until the dough feels smooth. Here's what I learned the hard way: over-kneading makes them tough, so resist the urge to work it like you're angry at it.

Divide and shape:

Split the dough into four pieces and roll each into a rope about 8 inches long. Form a circle and pinch the ends together firmly—this sealing is what keeps your bagel from unraveling in the oven.

Add your signature touch:

Brush each bagel with beaten egg and sprinkle your chosen toppings generously. The egg wash is optional but worth it for that professional-looking golden finish.

Bake until perfect:

Slide them into the oven for 18 to 22 minutes, watching until they turn deep golden brown. You'll smell when they're almost done—that warm, toasted grain aroma is your cue.

Rest and serve:

Let them cool for a few minutes on the sheet before slicing. They firm up slightly as they cool, making them easier to slice without squishing.

Save

There was a moment last spring when my kid's friends came over after soccer practice, hungry and loud, and these bagels appeared in ten minutes. Something shifted that afternoon—suddenly I wasn't just feeding people, I was showing them that good food doesn't require hours of planning or fancy ingredients. They've asked me to make them every time they visit since.

Why These Aren't Your Average Bagels

Traditional bagels demand yeast, patience, boiling water, and a New York food education. These skip the ritual entirely and lean into the cottage cheese texture instead—you get something chewier than a biscuit but softer than a traditional bagel, and honestly, that's become its own thing worth celebrating. The protein content is genuinely high too, which means they keep you satisfied instead of leaving you hungry an hour later.

Customization Is Your Playground

I've made these at least twenty times by now, and every version has been different. Sometimes I add fresh dill to the dough, sometimes everything bagel seasoning mixed in rather than sprinkled on top, and once I even stirred in cheddar for a breakfast bagel that shouldn't have worked but absolutely did. The dough is so forgiving that you can treat it like a canvas instead of following rigid rules.

Storage and Serving Ideas

These stay fresh for two days in an airtight container, and toasting them brings back that warm-from-the-oven magic. I learned to slice and freeze individual bagels after the first batch, so on rushed mornings I just pop one in the toaster and have breakfast ready. They're perfect plain, split and toasted with cream cheese, or even as a base for a breakfast sandwich if you're feeling ambitious.

• Wrap cooled bagels individually in plastic wrap before freezing to prevent them from sticking together.
• Cream cheese, everything bagel spread, or even almond butter transforms these into something that feels more restaurant-quality than homemade.
• Make a double batch on Sunday and you'll have grab-and-go breakfasts waiting all week.

Save

These bagels have become something of a quiet triumph in my kitchen—proof that sometimes the best discoveries come from working with what you have rather than what recipes demand. Make them once and you'll understand why I keep coming back.

Recipe Guide

→ What makes these bagels high in protein?

The inclusion of cottage cheese, rich in protein, combined with self-rising flour, results in a higher protein content compared to typical bagels.

→ Do I need yeast for this dough?

No yeast is required. The dough relies on self-rising flour for leavening, making preparation quicker and simpler.

→ Can I customize the toppings?

Yes, toppings such as everything bagel seasoning, sesame seeds, or poppy seeds can be added before baking for extra flavor and texture.

→ How should I store leftover bagels?

Store cooled bagels in an airtight container at room temperature for up to two days or freeze for longer storage.

→ Is there a dairy-free alternative?

You can substitute cottage cheese with a plant-based high-protein yogurt, though texture and flavor may vary slightly.