High protein cottage cheese bagels baked or air-fried

Light was hitting the counter just right the other morning. Golden and soft. I wanted something that felt round and warm in my hands. That’s how I found Cottage Cheese Bagels the idea of a bagel that looks shiny, holds a good crunch, and still feels tender inside.

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I love the pale cream of the dough next to dark seeds. The little scatter of everything seasoning makes each bite glint. If you like simple things with honest texture, this one feels like a small celebration. Also, it’s forgiving. If you rush a step, the bagel forgives you. If you want something lighter but still chewy, try a cottage cheese base for a different kind of bite. If you enjoy cottage-cheese-first recipes, you might like this blueberry bake I keep returning to it’s a neat way to use the same ingredient with a sweet finish: high-protein blueberry cottage cheese bake.

How the Recipe Unfolds

Think slow, but not fussy. You blend the cottage cheese smooth. Then you stir it into flour and let a simple knead pull the dough together. There’s a moment where the dough feels a little slack, then it firms up under your palms. That’s when you know you’re on your way.

You can bake in the oven. Or air fry, if your kitchen prefers quick heat and a crisper edge. Both give a golden top and a soft middle. Most days I brush with egg wash and press the seasoning. It’s small, and yes, this part matters. If you want another simple flatbread using cottage cheese, this two-ingredient flatbread is a fun sibling recipe: two-ingredient cottage cheese flatbread.

Ingredients to Have Ready

1 cup cottage cheese
1 1/4 cup self raising flour or all purpose flour
2 1/2 teaspoons baking powder (only if using all purpose flour)
Pinch of salt
1/2 egg (beaten for egg wash)
Everything bagel seasoning
Sesame seeds and/or poppy seeds

Lay them out. It helps to have the flour in a bowl and the cottage cheese nearby. Little rituals like that make the kitchen feel calmer.

Bringing these bagels Together With Easy Steps

In a large bowl, add the flour and a pinch of salt; stir together. If using all purpose flour, also add in the baking powder.
Blend the cottage cheese in a blender or food processor until smooth.
Add the blended cottage cheese to the bowl; mix with a wooden spoon until it forms a rough ball. You may use your hands to help form the ball.
Transfer the dough to a floured surface and knead for a few minutes, adding more flour if the dough is too wet or sticky.
Shape the dough into a ball and cut into 4 equal pieces, rolling them into smaller balls.
Preheat oven to 350°F (175°C).
Poke a hole in the middle of each ball to shape them into bagels, stretching gently to maintain the hole size.
Place on a baking tray lined with parchment paper.
Brush each bagel with egg wash or olive oil, then sprinkle with everything bagel seasoning and gently press it to stick.
Bake for 25 to 30 minutes until golden brown, or air fry at 325°F (160°C) for 17 to 20 minutes.
Allow cooling on a wire rack for 15 minutes, then slice and serve with your favorite spread.

The steps sit quietly. You don’t need a timer for every move. Trust the look and the feel. If the dough seems sticky, dust more flour. If it’s dry, a splash of water wakes it up.

Using the Oven

The oven gives you an even, steady bake. It’s ideal when you’re making a full batch or doubling the recipe. The heat wraps around the bagels slowly, helping them rise with a soft, tender middle and a gently golden crust. If you love that classic bakery look, the oven tends to deliver a slightly fuller shape.
Tip: Rotate the tray halfway through if your oven has hot spots.

Using the Air Fryer

The air fryer is your shortcut to speed and crispness. The circulating heat creates a firmer outer shell with a lovely bite, especially on smaller batches. Perfect for busy mornings or when you don’t want to heat the whole oven.
Tip: Work in batches and leave space between bagels so the air can move freely.

Texture Differences You’ll Notice

Oven-baked bagels lean a bit softer and fluffier.
Air-fried bagels come out slightly crisper with a more defined crust.

Serving Ideas That Feel Natural and Flexible

Toast one side and smear with cream cheese and a little honey. Plain yogurt and thinly sliced cucumber also work. For a savory breakfast, pile on smoked salmon, a squeeze of lemon, and fresh dill. Keep it easy. A slice of sharp cheddar and tomato does the job.

If you want to experiment, use the bagel as a base for a chicken parm melt it’s oddly satisfying and not fussy: cottage cheese chicken parm.

Keeping Leftovers for Later

Cool completely. Then wrap each bagel in plastic wrap or place in an airtight container. Refrigerate for up to 3 days. Reheat in a toaster oven or air fryer for best texture a quick 3–4 minutes at medium heat crisps the outside while keeping the inside soft.

Freeze for longer. Lay them on a sheet to freeze individually, then bag them. Thaw on the counter or toast from frozen. Don’t expect quite the same bounce after freezing, but they still taste good.

Small Details That Matter and Tips That Help

Use room-temperature cottage cheese for easier blending. If you skip blending, you’ll see curds in the dough and the texture will change sometimes I like that bumpy look, honestly but blending gives a cleaner crumb.

Brush with egg wash for a richer color. Olive oil works if you avoid eggs. Press the seasoning in so it doesn’t blow off in the oven. If you like a glossy top, beat the half-egg a little longer; it helps.

If your oven runs hot, check at 20 minutes. If using air fryer, space the bagels so air can move around them. Crowding makes softer crusts.

And if you want a taller bagel, knead a touch more. Less knead gives a more tender, bread-like feel.

For another cozy, cheesy pasta-like idea using cottage cheese, try this crockpot tortellini and sausage comfort dish: crockpot cheese tortellini with sausage.

Prep Tips That Help

Measure flour by spooning into the cup and leveling it. That keeps the dough from going too dense. If you plan to air fry, preheat the basket a warm start helps color the crust.

Have a small bowl of flour nearby for shaping. A bench scraper makes clean cuts. Line the tray with parchment to avoid sticking. Little prep makes the baking moment calm.

Easy Variations You Can Try

Swap everything seasoning for garlic-parsley or za’atar. Small hit of flavor.
Add 1 tablespoon of honey to the dough for a slightly sweet crust. Optional.
Stir in chopped chives or scallions before shaping for an herby lift. I do this when spring onions show up at the market.

If you want more protein-forward bagel ideas with an air-fryer twist, there’s a simple three-ingredient version that inspired my first try: two-ingredient cottage cheese flatbread. (Yes, inspiration travels.)

Choosing the Right Pan or Dish

Use a light-colored baking sheet. It gives an even bottom color. Dark pans brown faster. Parchment paper keeps the base soft and helps cleanup. If you like a crisper bottom, use a preheated steel or pizza stone. For air fryers, a perforated tray works best air needs to move.

Shape matters. A neat hole in the center gives a classic bagel silhouette. Too thin, and the middle can close up. Too thick, and the center might stay doughy. Aim for something in between.

Questions That Come Up

Q: Can I use low-fat cottage cheese?
A: Yes. It works. The texture may be a touch denser. Blend well.

Q: Do I have to blend the cottage cheese?
A: No, but blending smooths the dough and gives a more even crumb. If you like curds, skip it.

Q: Can I double the recipe?
A: Yes. Use a larger bowl and watch kneading time. It may take a little longer to come together.

Q: Are these truly bagels or more like bagel-style rolls?
A: They sit between a bagel and a roll. Chewy but tender. People call them both.

Q: Can I skip egg wash because of allergy?
A: Sure. Brush with olive oil or milk alternative. The color will be different but still tasty.

A Thought Before You Go

There’s a quiet joy in small things that look nice on your counter. Four round bagels, warm and speckled with seeds. They feel like a tiny gift. Make a few, share one, or keep them all for a slow morning. Either way, notice the light.

If you want another simple, air-fryer-friendly protein bagel idea to compare techniques, I found this early favorite helpful: Simple 3 Ingredient Protein Bagels – Air Fryer Recipe – Pinch Me Good.