I never thought I'd be the person making bagels from scratch on a random Tuesday morning. That was before I discovered cottage cheese bagels 2 ingredients style, and realized the whole thing takes less than 40 minutes with zero yeast and zero boiling.
These bagels are the real deal. Chewy, soft, golden on the outside when you use the egg wash, and genuinely satisfying. Each one packs 9 grams of protein thanks to the cottage cheese, which means they actually keep you full until lunch.
I tested this recipe four times before I was happy with it. First batch was too dry because I packed in too much flour. Second batch was too sticky. By the third try, I finally had the dough right, and Alex ate two straight out of the oven. He didn't say much, but finishing two in under three minutes tells you everything you need to know.
Jessica declared them "better than the ones from the store," which is honestly the highest praise she gives anything. That sealed it for me.
If you love quick cottage cheese bread recipes, you'll also want to try my 3-ingredient cottage cheese bagels for another fast homemade option that comes together just as easily.
Jump to:
- Why You Will Like This Recipe
- Ingredients for Your Cottage Cheese Bagels 2 Ingredients
- Step-by-Step Instructions for Cottage Cheese Bagels 2 Ingredients
- Storage and Reheating
- Tips and Variations for the Best High Protein Bagels With Cottage Cheese
- Frequently Asked Questions About Cottage Cheese Bagels 2 Ingredients
- Recipes You May Like
- Ready to Make Your Own Bagels?
- 2-Ingredient Cottage Cheese Bagels (No Yeast, No Boiling)
Why You Will Like This Recipe
- Just 2 ingredients for the dough, no complicated shopping list required
- Ready in 35 minutes from start to finish, baking included
- 9 grams of protein per bagel, which is more than most store-bought versions
- No yeast means no waiting around for dough to rise
- No boiling required, which makes this so much less fussy than traditional bagels
- Works in a regular oven or air fryer, whichever is easier that day
- Jessica-approved, and she does not hand out compliments easily
Ingredients for Your Cottage Cheese Bagels 2 Ingredients
Bagel Dough:
- 2 cups (250 g) self-rising flour (read the notes below before you start)
- 1 cup (237 g) + 2 tablespoon (29 g) cottage cheese, small curds
Optional Toppings:
- 1 large egg, whisked (for egg wash)
- 3 tablespoon everything bagel seasoning
A quick note on the cottage cheese: make sure you're using small curds, not large. I've made these with both whole milk and low-fat versions and both work great. You do not need to drain the liquid before adding it to the bowl.
The flour matters more than you'd think. This recipe was originally tested with White Lily self-rising flour, which has 2 grams of protein per ¼ cup. If your flour has 3 grams of protein per ¼ cup, remove 4 tablespoons of flour from the total and replace with 4 tablespoons of cornstarch. It sounds like a small thing, but it really does affect how the dough comes together.
If you can't find self-rising flour, you can make your own. Whisk together 1 cup plus 12 tablespoons of all-purpose flour, 4 tablespoons of cornstarch, 3 teaspoons of baking powder, and ½ teaspoon of salt. Use an all-purpose flour with 3 grams of protein per ¼ cup for best results.
Step-by-Step Instructions for Cottage Cheese Bagels 2 Ingredients
Getting the Dough Right
Preheat your oven to 375°F (191°C) and line a large baking sheet with parchment paper.
Add the self-rising flour and 1 cup of cottage cheese to a large mixing bowl. Stir with a spatula until the flour is mostly incorporated, then switch to using your hands to knead the rest of the flour into the dough.
You're looking for a dough that's tacky but not sticky. The easiest way to test it: the dough should lightly cling to your hands and peel right off without any trouble. If it sticks and won't come off, it's too wet. If it feels crumbly or dry, add the extra 2 tablespoons of cottage cheese at this point.
Different brands of cottage cheese vary in moisture content, so start with 1 cup and adjust from there. I always use all of it, but your dough may not need the extra tablespoons depending on which brand you have.
Shaping the Bagels
Divide the dough into 6 equal portions and roll each one into a ball.
On a very lightly floured surface, roll each ball into a rope about ¾ inch thick. Try to keep the thickness even all the way through so the bagels bake consistently. Bring the ends together to form a circle and pinch them firmly to seal.
Place the shaped bagels on your prepared baking sheet, leaving about 1.5 inches of space between each one.
Adding Toppings and Baking
For a golden finish, brush the tops of each bagel generously with the whisked egg. The bagels will still taste great without the egg wash, but they'll look quite pale in color. Personally, I always use it.
Sprinkle your chosen seasoning over the tops. I strongly recommend using a low-salt or salt-free everything bagel seasoning. The dough already has salt from both the flour and the cottage cheese, so regular seasoning can make them quite salty.
Bake for about 25 minutes until golden brown and cooked through. Let the bagels cool completely before slicing. They cut much cleaner once cooled, and the texture is better too.
Air Fryer Option
Prefer to skip the oven? Preheat your air fryer to 280°F (138°C) and cook the bagels for 15 minutes until golden on top and fully cooked through. This works really well and is a great option on hot days when you don't want to heat up the whole kitchen.
Storage and Reheating
Store leftover bagels in an airtight container or zip-lock bag at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days.
These freeze beautifully. I usually make a double batch on Sunday and freeze half for the week. Wrap each bagel individually and place them all in a freezer bag. They'll keep for up to 2 months.
To reheat, slice them in half and toast in your toaster. Alex prefers his with butter. Jessica goes straight for cream cheese. Either way, they taste just as good reheated as they do fresh out of the oven.
Tips and Variations for the Best High Protein Bagels With Cottage Cheese
Here's what I've learned from making these more times than I can count:
- Measure your flour the right way. Spoon it into the measuring cup and level off with a knife. Do not scoop the cup directly into the flour bag or you'll pack in too much and end up with dry, crumbly dough. This is the most common reason bagels don't turn out right.
- Don't skip the egg wash if you care about how your bagels look. The flavor is exactly the same either way, but the color makes a big difference.
- Try a cinnamon raisin version by mixing 1 tablespoon of sugar and 1 teaspoon of cinnamon into the dough, then folding in a small handful of raisins before shaping. Jessica absolutely loves this one.
- Add shredded cheddar cheese directly into the dough for a cheesy bagel twist. Alex started requesting this version and now I make it almost every weekend.
- Get creative with toppings. We've tried sesame seeds, poppy seeds, garlic powder, and even plain with just a sprinkle of sea salt.
What makes this recipe so great is that you don't need any special equipment. No stand mixer, no dough hook, no bread machine. Just a bowl, your hands, and a baking sheet. That's it.
Frequently Asked Questions About Cottage Cheese Bagels 2 Ingredients
Yes, you can make your own at home. Whisk together 1 cup plus 12 tablespoons of all-purpose flour, 4 tablespoons of cornstarch, 3 teaspoons of baking powder, and ½ teaspoon of salt. Most standard grocery store brands of all-purpose flour have 3 grams of protein per ¼ cup, which is exactly what you need here. Note that brands like King Arthur and Bob's Red Mill have higher protein content, so I'd recommend sticking with a more standard brand when making the homemade version.
Pretty close, honestly. They're chewier than a soft sandwich bagel and slightly less dense than a traditional boiled one. The texture sits somewhere in between, and it works really well for everyday use. When I asked Jessica what she thought, she said they tasted "normal," which in 12-year-old terms is basically a five-star review.
You can, and plenty of people do make a Greek yogurt version. That said, I strongly prefer the cottage cheese version. The texture is softer and the taste is milder. Greek yogurt adds a bit of a tangy bite that not everyone enjoys. Plus, since I almost always have cottage cheese in the fridge anyway, it's the easier call for me every time.
Each bagel has about 181 calories, 31 grams of carbohydrates, and 9 grams of protein. Those numbers don't include the egg wash or toppings. For a low calorie homemade bagel, that's a solid number, especially when you compare it to store-bought options. They're not low carb, but they are a strong high protein breakfast bread choice for busy mornings.
Recipes You May Like
- Cottage Cheese Flatbread - A quick, soft flatbread made with cottage cheese that works great as a wrap base or pizza alternative when you want something different.
- 3-Ingredient Cottage Cheese Breadsticks - Soft, cheesy breadsticks ready in under 30 minutes and great for dipping into marinara or soup.
- Cottage Cheese Wrap Recipe - A high protein, family-friendly wrap that comes together fast on busy weeknight evenings when nobody wants to cook.
Ready to Make Your Own Bagels?
These cottage cheese bagels 2 ingredients have become a regular part of our Sunday mornings, and I genuinely think they'll earn a spot in yours too. The ingredient list is short, the steps are simple, and the results are a chewy, satisfying bagel that my whole family actually gets excited about.
Give them a try and drop a comment below letting me know how they turned out. Did you add any fun toppings? I'd love to hear what worked for you.
And if you're saving this for later, make sure to pin it to your Pinterest baking board so you can find it when the mood strikes.
2-Ingredient Cottage Cheese Bagels (No Yeast, No Boiling)
- Total Time: 35 minutes
- Yield: 6 bagels 1x
Description
These bagels are the real deal — chewy, soft, and golden on the outside with a quick egg wash. Each one packs 9 grams of protein thanks to the cottage cheese, so they actually keep you full until lunch. No yeast, no boiling, ready in 35 minutes.
Ingredients
- 2 cups (250 g) self-rising flour
- 1 cup (237 g) + 2 tablespoon (29 g) cottage cheese, small curds
- 1 large egg, whisked (for egg wash, optional)
- 3 tbsp everything bagel seasoning (optional)
Instructions
- Preheat your oven to 375°F (191°C) and line a large baking sheet with parchment paper.
- Add the self-rising flour and 1 cup of cottage cheese to a large mixing bowl. Stir with a spatula until mostly incorporated, then knead with your hands until a dough forms.
- Test the dough — it should be tacky but not sticky. If it sticks and won't come off your hands, it's too wet. If it feels crumbly or dry, add the extra 2 tablespoons of cottage cheese.
- Divide the dough into 6 equal portions and roll each one into a ball.
- On a very lightly floured surface, roll each ball into a rope about ¾ inch thick, keeping the thickness even all the way through. Bring the ends together to form a circle and pinch firmly to seal.
- Place the shaped bagels on the prepared baking sheet, leaving about 1.5 inches of space between each one.
- Brush the tops of each bagel generously with the whisked egg for a golden finish.
- Sprinkle everything bagel seasoning or your topping of choice over the tops. Use a low-salt or salt-free seasoning — the dough already has salt from the flour and cottage cheese.
- Bake for 25 minutes until golden brown and cooked through.
- Let the bagels cool completely before slicing for cleaner cuts and better texture.
Notes
Measure your flour correctly: spoon it into the measuring cup and level off with a knife — do not scoop directly from the bag or you'll pack in too much and end up with dry, crumbly dough. If your self-rising flour has 3 grams of protein per ¼ cup, remove 4 tablespoons of flour and replace with 4 tablespoons of cornstarch. To make your own self-rising flour, whisk together 1 cup plus 12 tablespoons of all-purpose flour, 4 tablespoons of cornstarch, 3 teaspoons of baking powder, and ½ teaspoon of salt. Air fryer option: cook at 280°F (138°C) for 15 minutes. Store at room temperature for up to 2 days, refrigerator for up to 5 days, or freeze individually for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 181
- Sugar: 1
- Sodium: 380
- Fat: 2
- Saturated Fat: 1
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 31
- Fiber: 1
- Protein: 9
- Cholesterol: 15
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