Can I Make These Without Self-Rising Flour?

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 1/2 teaspoon of salt. Most standard grocery store brands of all-purpose flour have 3 grams of protein per 1/4 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.

Do These Taste Like Real Bagels?

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.

Can I Use Greek Yogurt Instead of Cottage Cheese?

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.

How Many Calories Are in Each Bagel?

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.

2-Ingredient Cottage Cheese Bagels (No Yeast, No Boiling)

Name: 2-Ingredient Cottage Cheese Bagels (No Yeast, No Boiling)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups (250 g) self-rising flour; 1 cup (237 g) + 2 tbsp (29 g) cottage cheese, small curds; 1 large egg, whisked (for egg wash, optional); 3 tbsp everything bagel seasoning (optional)

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

Units Scale

2 cups (250 g) self-rising flour
1 cup (237 g) + 2 tbsp (29 g) cottage cheese, small curds
1 large egg, whisked (for egg wash, optional)
3 tbsp everything bagel seasoning (optional)

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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 3/4 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 1/4 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 1/2 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