Fluffy Cottage Cheese Bagels (Low-Carb & Gluten-Free)

Why You’ll Love This Recipe

I love how easy and quick these bagels are to make. They don’t require any yeast or long rising time, and they bake up beautifully with just a handful of wholesome ingredients. The cottage cheese adds moisture and protein, keeping them fluffy and tender. Plus, with only 4g net carbs per bagel, they fit perfectly into a low-carb or gluten-free lifestyle. I often double the batch and keep them on hand for the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 cup cottage cheese

• 2 large eggs

• 1 cup almond flour (or oat flour, for a different texture)

• 1½ teaspoons baking powder

• Pinch of salt

• Optional: Everything Bagel seasoning for topping

Directions

I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.

In a mixing bowl, I whisk together the cottage cheese and eggs until smooth. Then I add the almond flour, baking powder, and a pinch of salt, mixing until a thick batter forms. If I want a slightly firmer dough, I let the mixture sit for a few minutes.

Using damp hands or a spoon, I shape the dough into four bagel-shaped rounds. I place them on the baking sheet, smoothing the tops and forming a small hole in the center of each.

If I’m using Everything Bagel seasoning, I sprinkle it generously over the tops.

I bake the bagels for 25–30 minutes, or until golden and set. Once out of the oven, I let them cool on the pan for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes 4 bagels and takes about 35–40 minutes total:

• Prep Time: 10 minutes

• Cook Time: 25–30 minutes

• Total Time: 35–40 minutes

They’re perfect for meal prep or a quick, healthy breakfast.

Variations

• Use oat flour: For a slightly higher-carb, but nut-free version.

• Add herbs or spices: I mix in garlic powder, onion powder, or Italian seasoning for extra flavor.

• Make them mini: I divide the dough into 6–8 mini bagels for snacks or kid-friendly sizes.

• Top with cheese: A sprinkle of shredded cheddar on top before baking adds a cheesy crust.

• Add seeds: Poppy seeds, sesame seeds, or sunflower seeds work beautifully for texture.

Storage/Reheating

I store the bagels in an airtight container in the fridge for up to 4 days. To reheat, I slice and toast them—it brings out the flavor and gives them a nice crisp edge. They also freeze well; I wrap them individually and thaw overnight in the fridge or toast straight from frozen.

FAQs

Can I use dairy-free cottage cheese?

Yes, I’ve tried it with plant-based cottage cheese alternatives, and it works well—just make sure it’s thick and not too watery.

What’s the texture like?

They’re soft and fluffy inside with a slightly chewy crust—similar to a biscuit-meets-bagel. Not exactly like a traditional bagel, but still really satisfying.

Are they keto-friendly?

Yes, when made with almond flour, they’re low in carbs (about 4g net carbs per bagel), making them great for a keto or low-carb lifestyle.

Can I toast these bagels?

Definitely. I love to slice and toast them—especially when making breakfast sandwiches or topping with cream cheese.

Do I need to drain the cottage cheese first?

No need. I use it straight from the container. Just make sure it’s not overly watery; thicker, small-curd cottage cheese works best.

Conclusion

These cottage cheese bagels are a game-changer for anyone looking to enjoy a lighter, protein-rich alternative to traditional bagels. They’re easy to make, endlessly customizable, and perfect for quick breakfasts or snacks. Whether I eat them plain, toasted, or stacked with my favorite fillings, they’re a satisfying and guilt-free option I keep coming back to.

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