Cottage Cheese Bagels
Two-ingredient dough, no yeast — Fluffy Cottage Cheese Bagels, Everything Bagel Bites, Garlic-Parmesan, and Cheesy Jalapeño, for busy mornings.
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Fluffy Cottage Cheese Bagels
Low-Carb & Gluten-Free Bagels made with cottage cheese and almond flour, perfect for a healthy breakfast or snack.
Ingredients
- 1 cup cottage cheese
- 2 large eggs
- 1 cup almond flour
- 1½ tsp baking powder
- Pinch salt
- Optional, for topping Everything Bagel seasoning
Instructions
- 1Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- 2Blend cottage cheese and eggs in a blender or food processor until smooth.
- 3In a large bowl, whisk together almond flour, baking powder, and salt.
- 4Pour the blended cottage cheese mixture into the dry ingredients and mix until a thick batter forms. Let sit for 2–3 minutes.
- 5Divide the mixture into 4 equal parts. Wet your hands slightly, then shape each into a bagel shape.
- 6Sprinkle with Everything Bagel seasoning or other toppings.
- 7Bake for 20–25 minutes until golden brown and firm.
- 8Cool on a wire rack for 10–15 minutes before slicing.
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Open in Pepper →Bagels You Can Make Before Work
A bagel used to mean a trip to the store or a long morning of proofing dough. Stir cottage cheese into flour and you skip all of it — the dough comes together in a bowl with a fork and bakes while you get dressed.
Cooks on Pepper reach for these on school mornings, on Sunday afternoons when they want something to grab all week, and any time the bread drawer is empty and everybody's hungry.
Every recipe here is a short list of pantry things. Fluffy Cottage Cheese Bagels use almond flour and eggs, Cottage Cheese Everything Bagel Bites bake up small enough for lunchboxes, and Garlic-Parmesan and Cheesy Jalapeño Cottage Cheese Protein Bagels bring the cheese.
Quick Tips
- 1
Blend the cottage cheese
Run it in a food processor or blender for 30 seconds so the curds disappear. Lumpy cottage cheese makes a patchy, wet dough.
- 2
Flour your hands well
The dough stays sticky no matter what. Keep about 2 tablespoons of flour on the counter and dust your palms before rolling each rope.
- 3
Brush with egg wash
One beaten egg brushed over the tops gives you that shiny, deep-brown crust and holds everything seasoning in place.
- 4
Cool before slicing
Let them sit on a rack at least 10 minutes. Cut too soon and the inside pulls and gums up on the knife.
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