I’ll be the first to admit that when I first saw “cottage cheese” and “bagels” in the same sentence, I was skeptical. After years of making traditional yeast-leavened doughs in Savannah, the idea of a 30-minute bagel felt like cheating.

But one morning, when the pantry was bare and my energy was low, I gave in to the trend. I blended the cheese, worked the dough, and twenty minutes later, I was pulling out the chewiest, most satisfying bagels I’ve ever had from a home oven. They don’t just live up to the hype—they’ve officially replaced my Sunday bakery run.

Why You’ll Love This

The 30-minute shortcut: No yeast, no rising time, and no boiling water. It’s the fastest path to a fresh bagel on planet Earth.
Actually high protein: Most “protein” snacks are just chalky bars, but these get their power from real dairy, delivering over 15g per bagel.
Bakery-style chew: Thanks to the Greek yogurt and cottage cheese, the interior stays tender while the outside gets that classic bagel snap.
The “Sneaky” Ingredient: Even if you hate the texture of cottage cheese, you’ll love this. Once it’s blended, it acts like a rich, creamy fat source.
Zero-waste flour trick: I’ll show you how to turn that random bag of all-purpose flour into self-rising flour so nothing goes to waste.
Meal prep champion: They toast up perfectly on day four, making them the ultimate “grab-and-go” fuel for a busy week.

Health Benefits

Here’s what this does for you:

Sustained energy: Unlike traditional white-flour bagels that cause a sugar spike, the high protein and fat content here lead to a slow, steady energy release.
Probiotic-adjacent boost: Using Greek yogurt adds a hit of beneficial cultures that are gentler on your stomach than heavy yeast doughs.
Muscle recovery: This is my favorite post-workout meal because it gives you the carbs your body craves and the protein your muscles need to rebuild.
Lower glycemic index: By swapping out some of the starch for dairy proteins, you’re looking at a much more blood-sugar-friendly breakfast.

Ingredients at a Glance

1 cup Cottage Cheese: Full-fat is my secret for a richer flavor, but low-fat works if you’re watching calories. Crucial: You must blend it until it looks like heavy cream.
1 ½ cups Self-Rising Flour: This has the leavening built-in. If you don’t have it, just mix all-purpose with baking powder and salt (see my notes below).
½ cup Plain Greek Yogurt: Look for the thick, strained kind. If it’s too watery, your dough will be a sticky nightmare.
1 Egg: This isn’t for the dough—it’s for the “egg wash.” It’s what gives the bagel that golden, shiny “bakery” look.
Toppings: Everything Bagel seasoning is the gold standard, but don’t sleep on sesame seeds or even a hit of flaky sea salt.

Step by Step

The Smooth Blitz: Do not skip the blender. If you leave the cottage cheese lumpy, you’ll have “cheese pockets” in your bagel that will leak and burn. Blend until it’s completely liquid.
The Shaggy Mix: Stir the blended cheese, yogurt, and flour until a “shaggy” dough forms. It’s going to look messy and feel a bit sticky—that’s exactly where you want it.
The Gentle Knead: Move the dough to a floured surface. You aren’t trying to develop heavy gluten like a sourdough; you just want to knead it for about 2 minutes until it’s smooth and stops sticking to your hands.
The Poke & Stretch: Divide into 4 or 6 pieces. Roll them into balls, poke a hole through the center with your thumb, and spin it around your finger like a hula hoop. Make the hole twice as big as you think—it will close up in the oven.
The Egg Wash Finish: Brush them generously with the beaten egg. This is the “glue” for your toppings and the secret to that deep golden color. Bake at 375°F until they sound hollow when you tap the bottom.

Sofia’s Tips

The DIY Flour Hack: If you don’t have self-rising flour, don’t run to the store. Mix 1 ½ cups of all-purpose flour with 2 ¼ tsp of baking powder and ¾ tsp of salt. Works every time.
Wet Hands, Clean Roll: If the dough is sticking to you, lightly dampen your hands with water instead of adding more flour. It keeps the bagel light and airy.
Madrid-Style Topping: Try a sprinkle of dried rosemary and sea salt for a sophisticated, savory twist that smells incredible while baking.
Zero-Waste Wash: If you don’t want to crack an egg just for a wash, a brush of milk or even a light spray of olive oil will help the seasoning stick, though it won’t be quite as shiny.

Troubleshooting

Why is my dough so sticky I can’t touch it?Cottage cheese brands vary in moisture. If it’s a “soupy” brand, you might need an extra 2-3 tablespoons of flour. Add it slowly until the dough is tacky but workable.
My bagels are flat!Your baking powder might be expired (it usually only lasts 6-12 months). Or, you might have overworked the dough. Knead it just until it comes together.
The hole disappeared during baking.This is the #1 mistake. You have to stretch that center hole until it looks almost too big. The dough expands inward as it rises.
They taste a bit “bready” and not like a bagel.A real bagel needs that egg wash and a good amount of salt. If you find them bland, increase the salt in your DIY flour mix next time.

Ways to Switch It Up

When I’m broke: Use the basic 3-ingredient version (flour, yogurt, cottage cheese) and just top with salt and pepper from the pantry.
The Jalapeño Cheddar: Fold in a handful of shredded cheese and some minced peppers before shaping. It’s better than any sandwich shop version.
Zero-waste hack: If you have a tablespoon of pesto or sun-dried tomato paste left in a jar, swirl it into the dough for a marbled look.
The Sweet Side: Omit the savory toppings and add a dash of cinnamon and honey to the dough. Great with a smear of peanut butter.

Keeping It Fresh

In a professional kitchen, we know that moisture is the enemy of bread. Let these cool completely on a wire rack before you bag them. If you trap the steam, they’ll get gummy. They stay fresh on the counter for 2 days, but I prefer to slice them, wrap them in parchment, and freeze them. You can pop a frozen bagel half directly into the toaster, and it comes out tasting like it was baked five minutes ago.

Save This One

You’ll want to keep this recipe in your “Busy Morning” arsenal. Pin the vertical image of the golden-brown bagel stack so you can find it when you’re meal prepping on Sunday. A hand holds a spoon (or in this case, a bagel half), lifting a single bite from a bowl towards the camera, slow-motion, to clearly showcase its texture and detail.

Stuff People Ask Me

People ask: Do I have to use a food processor?Here’s what I tell them: If you don’t mind little white dots of cheese in your bagel, you can skip it. But for that authentic “bakery” look, a blender is your best friend.
Q: Can I use fat-free cottage cheese?A: You can, but the bagels will be a bit drier. If you go fat-free, I recommend adding a teaspoon of olive oil to the dough to keep it supple.
People ask: Can I air fry these?Here’s what I tell them: Yes! 350°F for about 10-12 minutes. Just make sure to leave space between them so the air can circulate.
Q: Is it okay to use flavored yogurt?A: Only if you want a very strange-tasting bagel! Stick to plain Greek yogurt for the right tang and texture.

One More Thing

Don’t let the “viral” nature of this recipe fool you—it’s a solid piece of culinary science. It’s about using the acidity of the yogurt to activate the leavening in the flour while using the cottage cheese for structure. It’s simple, it’s smart, and it works.

Enjoy the bake, Sofia

High Protein Cottage Cheese Bagels

A viral, 4-ingredient bagel recipe that delivers over 15g of protein per serving with no yeast and no rising time. These bagels are chewy, golden, and perfect for a quick, healthy breakfast or meal prep.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bagels

Course: Breakfast, Snack

Cuisine: American

Calories: 210

Ingredients Equipment Method Notes

Ingredients

The Bagel Dough

1 cup cottage cheese Full-fat preferred; blended until smooth.
1.5 cups self-rising flour Plus extra for dusting.
1/2 cup plain Greek yogurt Thick, strained variety.

The Finish

1 egg Beaten, for egg wash.
2 tbsp everything bagel seasoning

Equipment

Blender or Food Processor
Large Baking Sheet
Parchment Paper

Method

Preheat your oven to 375°F (190°C). Blend the cottage cheese in a food processor until it is completely smooth and liquid.
In a large bowl, combine the smooth cottage cheese and Greek yogurt. Gradually stir in the self-rising flour until a shaggy dough forms.
Turn the dough onto a floured surface and knead gently for 2 minutes. Divide into 4 equal portions.
Roll each portion into a ball, poke a hole in the center, and stretch the hole until it’s about 2 inches wide (it will shrink while baking!).
Place on a parchment-lined tray, brush with egg wash, and sprinkle with seasoning.
Bake for 20-25 minutes until golden brown. Let cool on a wire rack for at least 10 minutes to allow the interior to set.

Notes

Sofia’s Pro Tip: If you don’t have self-rising flour, mix 1.5 cups all-purpose flour with 2.25 tsp baking powder and 0.75 tsp salt. For the best texture, ensure your Greek yogurt is very thick (Fage or similar) to prevent the dough from becoming too sticky to handle.