Make easy cottage cheese protein bagels with just two ingredients. No yeast needed! Soft, chewy, high-protein bagels ready in under 40 minutes.
Fresh, warm bagels don’t have to take all morning to make. These easy cottage cheese protein bagels come together with just two main ingredients and bake up soft on the inside with a beautifully golden crust.
There’s no yeast, no waiting for dough to rise, and no complicated techniques—just simple ingredients that create delicious homemade bagels in less than 40 minutes.
Whether you’re looking for a satisfying breakfast, an afternoon snack, or an easy addition to your weekly meal prep, these high-protein bagels are a recipe you’ll make again and again. Enjoy them toasted with butter, piled high with eggs and bacon, or spread with your favorite cream cheese.
Why You’ll Love This Easy No Yeast Protein Bagels
Just two simple ingredients.
- No yeast or rising time.
- Ready in under 40 minutes.
- Naturally higher in protein thanks to cottage cheese.
- Soft, chewy texture with a golden crust.
- Easy to customize with sweet or savory toppings.
- Great for breakfast meal prep.
Easy Cottage Cheese Protein Bagels (No Yeast Recipe)
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Kitchen Essentials
Ingredients
- 2 Cups Cottage Cheese low-fat or full-fat cottage cheese
- 2 Cups Self-Rising Flour
Optional Toppings
- 1 Large Egg beaten
- Everything bagel seasoning sesame seeds, shredded cheese, garlic flakes, jalapeños, or other favorite toppings
Instructions
How to Make Cottage Cheese Protein Bagels
- Blend the Cottage Cheese. Place the cottage cheese in a blender or food processor and blend until completely smooth and creamy.2 Cups Cottage Cheese
- Mix the Dough. Add the self-rising flour and stir until a shaggy dough forms. Bring everything together with your hands until it forms a ball.2 Cups Self-Rising Flour
- Knead Gently. Turn the dough onto a lightly floured surface and knead for about one minute. Stop once the dough becomes smooth. Overworking the dough can make the bagels less tender.
- Shape the Bagels. Divide into eight equal pieces. Roll each piece into a rope and join the ends together to create a ring. Leave the center hole larger than you think it needs to be since it will shrink while baking.
- Add Toppings and Bake. Arrange on a parchment-lined baking sheet. Brush with egg wash if desired and sprinkle with your favorite toppings.1 Large Egg, Everything bagel seasoning
- Bake at 375°F for 25 to 28 minutes, until deeply golden brown.
- Cool for 10 minutes before slicing.
Your Own Private Notes
Notes
Tips for Success
Blend thoroughly. Smooth cottage cheese creates the best dough. Don’t over-knead. One minute is plenty. Use just enough flour. If the dough sticks to your hands, lightly dust with flour instead of adding large amounts. Cool before slicing. The bagels continue setting as they cool.Nutrition
Ingredients You’ll Need
Cottage Cheese
Low-fat or full-fat cottage cheese both work well. Blending it creates a smooth dough that bakes into tender bagels with no visible curds.
Self-Rising Flour
Self-rising flour keeps this recipe wonderfully simple since it already contains the leavening and salt.
If you don’t have any on hand, make your own by mixing:
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon salt
Optional Toppings
These homemade bagels are delicious plain, but adding a topping before baking gives them extra flavor and a beautiful bakery-style finish.
For the best results, brush each shaped bagel with a lightly beaten egg before sprinkling on your favorite toppings. The egg wash helps the seasonings stick and gives the bagels a rich, golden color.
Some of our favorite topping combinations include:
- Everything bagel seasoning
- Sesame seeds
- Poppy seeds
- Shredded cheddar cheese
- Freshly grated Parmesan
- Garlic and onion flakes
- Coarse sea salt
- Sliced jalapeños for a little kick
For a sweeter option, skip the egg wash. After baking, brush the warm bagels with a little melted butter and sprinkle with cinnamon sugar.
Easy Ways to Customize Your Bagels
Once you’ve mastered the basic recipe, it’s easy to make a different flavor every time you bake a batch. Fold your favorite ingredients into the dough just before shaping the bagels.
A good rule of thumb is to use about ½ cup of mix-ins per batch. If you’re adding dried herbs or spices, 1 to 2 teaspoons is usually plenty.
Here are a few delicious combinations to try:
Savory Favorites
- ½ cup shredded cheddar with 1 teaspoon garlic powder
- ½ cup grated Parmesan with 1 teaspoon Italian seasoning
- 2 tablespoons chopped fresh chives with ¼ cup shredded cheddar
- ½ cup cooked, crumbled bacon with ¼ cup cheddar
Sweet Favorites
- ½ cup raisins with 1 teaspoon ground cinnamon
- ½ cup dried cranberries with 1 teaspoon orange zest
- ½ cup fresh blueberries (add gently so they don’t burst)
- ¼ cup mini chocolate chips for a fun breakfast treat
No matter which flavor you choose, avoid adding more than ¾ cup of mix-ins. Too many extras can make the dough harder to shape and keep the bagels from baking evenly.
Serving Ideas
These protein bagels are delicious served with:
- Butter and homemade jam
- Cream cheese
- Peanut butter and sliced bananas
- Scrambled eggs
- Breakfast sandwiches
- Turkey and cheese for lunch
- Chicken salad
- Avocado and tomato
They’re just as good toasted the next day as they are fresh from the oven.
Storage
Store leftover bagels in an airtight container in the refrigerator for up to 7 days.
To freeze, wrap each cooled bagel individually and place them in a freezer-safe bag for up to 3 months. Toast straight from frozen or thaw overnight.
Why blend the cottage cheese?
Blending creates a smooth dough that bakes into soft, evenly textured bagels without noticeable curds.
Why are my bagels sticky?
The moisture content of cottage cheese can vary by brand. If your dough is too sticky to handle, lightly flour your hands or sprinkle in a tablespoon of flour at a time until the dough is easy to shape. Be careful not to add too much, or the bagels may become dense.
Can I make these ahead of time?
Yes! These bagels are perfect for meal prep. Bake a batch over the weekend and store them in the refrigerator for quick breakfasts or lunches throughout the week.
What’s the best way to reheat homemade bagels?
Slice the bagel in half and toast it until lightly crisp on the outside. You can also warm a whole bagel in the microwave for about 15 to 20 seconds if you prefer a softer texture.
What can I serve with protein bagels?
These bagels are delicious with cream cheese, butter, homemade jam, peanut butter, avocado, or as the base for a breakfast sandwich with eggs, cheese, and bacon or sausage.
Can I use cottage cheese with small or large curds?
Either works well since you’ll blend the cottage cheese until smooth before making the dough.
Why didn’t my bagels brown?
If you skipped the egg wash, your bagels will still bake through but will have a lighter, more rustic appearance. Brushing the tops with a beaten egg before baking helps create that rich golden color.
Can I make mini bagels instead?
Absolutely! Divide the dough into 12 to 16 smaller portions. Since mini bagels bake faster, start checking them around 18 to 20 minutes.
Two-Ingredient Protein Bagels
There’s something special about pulling a batch of homemade bagels from the oven, especially when they’re this easy to make. With only two main ingredients and no yeast to fuss with, these cottage cheese protein bagels are perfect for busy mornings, weekend baking, or stocking the freezer with homemade breakfasts. Once you’ve made one batch, don’t be surprised if they become a regular favorite in your kitchen.
My family loved this!