In Good FlavorThese Cottage Cheese Veggie Bagels come together in a fraction of the time and effort of traditional bagels. They’re reduced-carb and high-protein, with a fluffy, tender interior and a soft, chewy crust—perfect for breakfast or anytime you’re craving a satisfying bagel with benefits.
Cottage cheese is an incredibly versatile ingredient with plenty of feel-good benefits—it’s low in fat, carbs, and calories, high in protein, and packed with essential minerals. It works just as well in savory dishes as in sweet treats, from pancakes and fruit parfaits to cheesecakes and even creamy vanilla frosting. When used in bagels, cottage cheese replaces part of the flour, helping lower the carbohydrate content while boosting protein.
With their ease of prep, quick turnaround, and irresistible flavor, it’s no wonder cottage cheese bagels became a viral sensation. Enjoy one for a simple, healthy breakfast or snack—tossed in the toaster or left untoasted—with a generous swipe of butter, cream cheese, or hummus. Or build it into a hearty sandwich that works any time of day. One of our favorite ways to serve them is to toast them until golden and finish with a sprinkle of Asiago cheese.
Why you’ll love these bagels:
- Most importantly, they taste delicious!
- Quick and easy, this recipe takes about 45 minutes to make, which is about a third of the time it would take to make a traditional bagel. There is no yeast, no rise time, and no boiling required.
- Reduced-carb and high-protein, with only 30 grams of carbs and 10 grams of protein per bagel.
- Made with wholesome ingredients, so you can feel good about what you’re eating.
- Extra nutrition from dried vegetables.
- Freezes beautifully so you can enjoy it at a moment’s notice.
Ingredients needed:
- Cottage cheese—use whole milk for the best consistency. Get good-quality cottage cheese, avoiding watery brands. Strain and press out the liquid for the best results.
- All-purpose flour—for the base to provide structure and a soft, chewy texture.
- Baking powder—the leavener allowing the bagel to rise.
- Salt—rounds out the flavor. Without it, the bagels taste a little flat.
- Egg—beaten and brushed onto the bagels for color development and sheen during baking.
- Dried vegetables—use your favorite blend. I use The Spice Way Vegetable Soup Mix, which contains the dry vegetables only without seasoning.
- Water—used to reconstitute the vegetable flakes, work the dough, and to wet our hands when shaping to produce a chewy crust.
Recipe highlights:
- Steep the dried vegetables in boiling water for 3 minutes, then strain through a fine-mesh sieve, pressing out excess liquid with a spoon or spatula.
- Separately, strain the cottage cheese in a fine-mesh sieve and use a spoon or rubber spatula to press it against the sides to extract the liquid. Transfer to a blender or small food processor and blend until smooth and creamy.
- Add flour, baking powder, and salt to a mixing bowl, then blend well. Add the cottage cheese and vegetable flakes. Mix until a lumpy mass forms.
- Transfer it to a floured work surface and knead 15-20 times. Form a 9-inch log and slice it into 8 equal portions.
- With lightly dampened hands, flatten each portion into a 1-inch–thick round. Poke a finger through the center to form a hole, then gently stretch and shape into a bagel. Place on a parchment-lined baking sheet.
- Brush with a beaten egg.
- Bake for 25-30 minutes or until the bagels are puffed and golden brown.
- Refer to the recipe card below for detailed instructions.
Do you have to strain and purée the cheese?
These two steps are optional but recommended. Even if you skip one or both to save time and cleanup, the bagels will still bake up tender with a satisfyingly chewy crust. However, straining the cottage cheese removes excess moisture that can make the dough too wet, and puréeing it creates a smooth, uniform base for bagels that are lighter, airier, and more consistent in texture.
Cottage cheese bagel basic ingredients and variations:
To make cottage cheese bagels, you need only 3 ingredients: cottage cheese, flour, and baking powder. A beaten egg is often used to brush onto the bagels before baking for color and sheen, but it’s not an essential ingredient.
My vegetable version adds a small amount of nutrition, along with color and flavor. If you don’t want to make veggie bagels, there are countless ways to customize them to your preferences. Here are some ideas:
- Keep it minimal, omit the dried vegetable flakes. It’s delicious plain!
- Plain bagels with a sprinkling of sesame seeds, poppy seeds, everything bagel seasoning, or dry onion flakes before baking.
- Cinnamon-sugar bagels with cinnamon added to the dough and a sprinkling of cinnamon sugar over the top before baking.
- Fruit bagels. Try adding cinnamon and raisins, blueberries, or dried cranberries to the dough.
How to store and reheat:
Store the bagels in an airtight container or zip-lock bag at room temperature for 2-3 days, or keep in the refrigerator for 4-5 days. For longer storage, freeze them in an airtight container or freezer bag for up to 3 months. Tip: Slice the bagels in half before freezing, so they’re ready to reheat when you are.
They can be reheated in a toaster or a conventional oven, defrosted, or frozen. You can quickly defrost frozen bagels in the microwave and then finish reheating using the methods mentioned earlier. Reheating the entire bagel in the microwave, however, will result in it becoming tough and chewy.
Recommended supplies:
(Affiliate links. The products I recommend are either what I use, are on my wish list, or are highly rated.)
- Baking sheet—this extra large aluminum baking sheet offers superior heat conductivity and has reiniforced steel rim to prevent warping.
- Small food processor—this 24-ounce capacity model is perfect for small batches.
- Mixing bowl—this set of 3 nesting bowls has a nonslip bottom and a pour spout.
- Spatula and brush—this set of 6 includes various spatulas and a brush. All are heat-resistant up to 446° F.
- Parchment paper—this is unbleached, chlorine-free, and compostable, and crafted to have the least environmental impact possible.
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Cottage Cheese Veggie Bagels
Description
These Cottage Cheese Veggie Bagels come together in a fraction of the time and effort of traditional bagels. They’re reduced-carb and high-protein, with a fluffy, tender interior and a soft, chewy crust—perfect for breakfast or anytime you’re craving a satisfying bagel with benefits.
Ingredients
Instructions
- Preheat the oven to 375° F. Place the rack in the upper third of the oven. Line a baking sheet with parchment paper.
- Place the dried vegetables in a bowl and cover with boiling water. Let steep for 3 minutes, then drain through a fine-mesh sieve. Press the vegetables against the sieve with a spoon or rubber spatula to remove excess moisture. Shake off any remaining liquid and set aside.
- Place the cottage cheese in a fine-mesh sieve and use a spoon or rubber spatula to press it against the sides, extracting as much excess liquid as possible. Transfer the strained cottage cheese to a blender or small food processor, taking care not to include any of the liquid. Blend until smooth and creamy.
- Add flour, baking powder, and salt to a mixing bowl. Whisk to blend. Add the cottage cheese and vegetable flakes. Mix with a rubber spatula or wooden spoon until a lumpy mass forms.
- Transfer the dough to a floured work surface and knead 15-20 times, adding a tablespoon of flour at a time if the dough is sticky. The dough should be tacky but not stick to your hands. Shape into a 9-inch log and slice into 8 equal portions.
- With lightly dampened hands, flatten each portion into a 1-inch–thick round. Poke a finger through the center to form a hole, then gently stretch and shape into a bagel, about 3/4-inch thick with a 1 to 1 1/2-inch opening. Place on a parchment-lined baking sheet and smooth the surface with lightly dampened fingers.
- Beat the egg, then generously brush it onto the bagels for color development and a glossy finish.
- Bake for 25-30 minutes or until the bagels are puffed and golden brown. Allow them to cool for at least 10 minutes before slicing.
- Makes 8 bagels.
If the dough is dry, add a little more cottage cheese.
Using dampened hands prevents the dough from sticking while you shape it, and the water on the surface is key to developing a chewy crust.
Note:
- Straining and pureeing the cottage cheese can be skipped, but the bagels won’t be as tender, fluffy, and smooth as those made according to the recipe.
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