Cottage Cheese Bagel Recipe

So picture this: It’s a quiet Saturday morning, and I’m standing barefoot in my kitchen, sunlight just peeking through the curtains, and that slightly sleepy, warm feeling in the air. That’s the moment I first whipped up this cottage cheese bagel recipe. It started, like a lot of good things, with some leftovers in the fridge and a little bit of curiosity.

Cottage cheese isn’t new to me—Nonna used to stir it into pasta when money was tight but she still wanted dinner to stick to your bones. But bagels? That was a whole different ballgame. I stumbled onto this idea while watching a video that, apparently, half the internet had already seen—Bethenny Frankel going to town on a high-protein bagel made with just cottage cheese. I thought: “OK, but what if we made it better?” So, I rolled up my sleeves and got to mixing.

It turns out these 3 ingredient cottage cheese bagels are way more satisfying than you’d expect. Soft and golden on the outside, tender and chewy inside—exactly what you want from a bagel. And I love that I can make ’em with stuff I already have in my kitchen. It’s like magic. No yeast, no waiting around for dough to rise—just quick, easy comfort. If you’re looking for more no-fuss baking ideas with a twist, check out my Easy Chocolate Ricotta Brick Cake, the Easy Coffee Chocolate Cake, or this retro favorite, Diet Coke and Cake Mix Cake.

These are especially great if you’re into that high-protein lifestyle. One bagel gives you around 11g of protein, which—frankly—beats the store-bought stuff any day. And if you’re wondering whether you can make them low-carb or keto-style, let me save you the trouble: don’t go for almond or coconut flour here. I tried. What I got was more like a hockey puck than a breakfast treat. If you’re craving that sort of thing, you’re better off with something like a cottage cheese cloud bread.

Now let’s talk toppings. This is where the fun begins. I’ve spread everything from whipped cream cheese to herbed Boursin on these beauties. Sometimes I top ’em with avocado and chili flakes. Other days, it’s peanut butter and banana slices (don’t knock it ‘til you try it). And if you’re feeling fancy? Lox and a little dill. Honestly, the list of cottage cheese bagel toppings is endless.

These cottage cheese bagels with almond flour might sound tempting if you’re deep in keto mode, but again—these babies shine brightest when made with trusty self-rising flour or a good gluten-free mix with xanthan gum. And if you’re a fan of simplicity, I gotta say, even the 2 ingredient version (just flour + cottage cheese) will work in a pinch. It won’t puff up quite the same, but it still gets the job done.

Here are some questions folks often ask me…

Is cottage cheese good for bagels?
Oh, 100%. It gives the dough a richness and subtle tang, plus a nice protein boost that makes ’em a little more satisfying than your typical bagel.

How do you make Bethenny Frankel’s viral cottage cheese bagel?
She blends cottage cheese until smooth, mixes it with flour, shapes the dough into bagels, and bakes. Pretty close to this recipe, but you know I had to put my own spin on it—with better texture and a crispier crust.

Does cottage cheese melt like cheese?
Not really. It gets creamy when warm, but it doesn’t melt the way mozzarella or cheddar does. Think more like soft ricotta—it adds moisture and flavor, not gooey stretch.

What can I mix with cottage cheese?
So much! Fresh herbs, diced veggies, a bit of honey and cinnamon for sweet versions, or even some chili oil for heat. It’s kinda like tofu—it takes on whatever flavor you throw at it.

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