Garlic-Parmesan Cottage Cheese Bagels – Soft, Chewy & Protein-Packed

Why You’ll Love This Recipe

I love this recipe because it skips the usual fuss of bagel-making—no boiling, no long rise times—and still delivers that satisfying chewy texture. The cottage cheese adds moisture and protein without making the dough heavy, and the garlic-Parmesan combo makes each bite super flavorful. These bake up in under 30 minutes and are endlessly versatile.

Ingredients

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

• 1 cup cottage cheese

• 1 cup self-rising flour
  (or 1 cup all-purpose flour + 1½ tsp baking powder + ¼ tsp salt)

• 1 egg (to mix into dough)

• 2 tablespoons grated Parmesan

• 1 teaspoon garlic powder

• ½ teaspoon salt

Directions

Step 1: Prep the Oven

I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking.

Step 2: Combine the Ingredients

In a large bowl, I stir together the cottage cheese, flour (or DIY self-rising mix), egg, garlic powder, salt, and Parmesan. I mix until a soft, sticky dough forms. If it’s too sticky to handle, I lightly flour my hands.

Step 3: Form the Bagels

I divide the dough into 4 equal portions and shape each one into a ring. I press the ends together to seal and space them out evenly on the prepared baking sheet.

Step 4: Bake

I bake the bagels for 22–25 minutes, until they’re puffed up and golden on top.

Step 5: Serve

I let them cool for a few minutes before slicing. They’re delicious fresh, but I also toast them later for breakfast sandwiches or quick snacks.

Servings and Timing

This recipe makes 4 bagels.
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes

Variations

• I sometimes brush the tops with a little egg wash and sprinkle with extra Parmesan before baking.

• For an herby twist, I add dried oregano or Italian seasoning to the dough.

• If I want a bit of heat, a pinch of red pepper flakes goes great with the garlic and Parmesan.

• I’ve used Greek yogurt in place of cottage cheese, but the cottage cheese version stays softer inside.

• For extra protein, I’ve mixed in a tablespoon of nutritional yeast or a scoop of unflavored protein powder.

Storage/Reheating

I store these bagels in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
To reheat, I slice and toast them—perfect for reviving that chewy, crusty texture.
They also freeze well. I wrap them individually, freeze, and then thaw overnight or toast straight from frozen.

FAQs

Can I use almond flour instead of regular flour?

Almond flour doesn’t have the same structure, so I don’t recommend it for this recipe unless it’s part of a specifically adapted low-carb version.

Do I need to blend the cottage cheese?

Not necessarily. I usually stir it straight in, but if I want a smoother dough, I quickly blend it before adding to the bowl.

Can I make mini bagels?

Yes! I just divide the dough into 6 or 8 smaller portions and reduce the baking time slightly—about 18–20 minutes.

Can I add toppings?

Definitely. Before baking, I sometimes sprinkle everything bagel seasoning, sesame seeds, or shredded cheese on top for extra flavor and crunch.

Are these chewy like regular bagels?

They’re soft and slightly chewy—not as dense as traditional boiled bagels, but perfect for quick homemade versions without the extra steps.

Conclusion

These Garlic-Parmesan Cottage Cheese Bagels are my answer to wanting something warm, filling, and savory without spending hours in the kitchen. They’re quick, protein-rich, and full of flavor—ideal for busy mornings or anytime I want something satisfying and homemade. Whether I toast them with cream cheese or stack them into a breakfast sandwich, they always deliver.

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