Make soft, chewy 2 ingredient protein bagels with cottage cheese and self-rising flour. No yeast, ready in under 40 minutes, and easy to customize.
Fresh homemade bagels don’t have to be complicated. With just cottage cheese and self-rising flour, you can bake soft, chewy, protein-packed bagels in less than 40 minutes. They’re perfect for busy mornings, meal prep, or whenever you’re craving a warm bagel without making traditional yeast dough.
These easy protein bagels have become one of my favorite quick baking recipes because they’re incredibly forgiving and endlessly customizable. Add everything bagel seasoning for a classic breakfast, sprinkle on shredded cheese for a savory twist, or enjoy them plain with butter and homemade jam.
Whether you’re trying to add more protein to your breakfast or simply love homemade bread recipes, these bagels are an easy win.
Why You’ll Love This Recipe
- Only two main ingredients.
- No yeast or rising time.
- Ready in about 40 minutes.
- Higher in protein than traditional bagels.
- Easy to customize with sweet or savory toppings.
- Great for meal prep and freezing.
Easy 2 Ingredient Protein Bagels with Cottage Cheese
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Equipment
Ingredients
- 2 Cups Cottage Cheese low-fat or full-fat cottage cheese
- 2 Cups Self-Rising Flour
Optional Toppings
- 1 Large beaten egg
- Everything bagel seasoning sesame seeds, shredded cheese, garlic flakes, jalapeños, or other favorite toppings
Instructions
How to Make Two-Ingredient Protein Bagels
- Preheat your oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
- Blend the Cottage Cheese. Place the cottage cheese into a food processor, blender, or use an immersion blender. Blend for 30 to 45 seconds until completely smooth and creamy.2 Cups Cottage Cheese
- Mix the Dough. Pour the blended cottage cheese into a mixing bowl. Add the self-rising flour and stir until shaggy clumps form. Use your hands to gently press everything together into one dough ball.2 Cups Self-Rising Flour
- Knead Briefly. Lightly flour your work surface. Knead the dough for about one minute, folding and pressing gently until smooth. Stop as soon as the dough is cohesive. Avoid overworking the dough, which can make the bagels dense.
- Shape the Bagels. Divide the dough into eight equal portions. Roll each piece into a rope about 1½ inches thick. Join the ends together firmly to form a ring. Tip: Make the center hole larger than you think it should be. It will shrink while baking.
- Bake. Arrange the bagels on the prepared baking sheet. Brush with beaten egg if using. Sprinkle generously with your favorite toppings. Bake for 25 to 28 minutes, or until deep golden brown.1 Large beaten egg, Everything bagel seasoning
- Cool. Transfer to a cooling rack and allow them to rest for at least 10 minutes before slicing. This helps the interior finish setting and prevents a gummy texture.
Notes
Tips for Perfect Protein Bagels
Avoid Wet Dough. If your blended cottage cheese makes the dough too sticky to handle, dust your hands with an extra tablespoon of flour. Add flour 1 tablespoon at a time to reach a dough-like consistency. Do not add too much extra flour to the bowl, or the bagels will lose their fluffiness. Blend Cottage Cheese until Completely Smooth. A silky smooth cottage cheese creates a much more uniform dough and better texture. Don’t Add Too Much Flour. If your dough feels sticky, dust your hands with a little flour rather than mixing large amounts into the dough. Keep the Hole Large. The dough expands during baking, so making a generous center hole helps keep the classic bagel shape. Let Them Cool. It can be tempting to slice one immediately but allowing them to cool produces the best texture inside.Nutrition
Ingredients You’ll Need
Cottage Cheese
Use either low-fat or full-fat cottage cheese straight from the refrigerator. Blending it until smooth creates a creamy dough with no visible curds.
Self-Rising Flour
Self-rising flour already contains the baking powder and salt needed to help these bagels rise beautifully.
Don’t have self-rising flour?
Simply whisk together:
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- ½ teaspoon fine salt
Then use it exactly as you would self-rising flour.
Optional Toppings
For a bakery-style finish, brush each shaped bagel with a lightly beaten egg before adding your toppings. The egg wash helps seeds and seasonings stick while creating a beautiful golden, slightly shiny crust.
Try one of these favorites:
1 Egg for Egg Wash. Then sprinkle any of these toppings.
- Everything bagel seasoning
- Sesame seeds
- Poppy seeds
- Garlic flakes
- Onion flakes
- Shredded cheddar cheese
- Parmesan cheese
- Jalapeño slices
- Cinnamon sugar (brush with melted butter after baking instead of egg wash for the best flavor)
Topping Tips
- Use an egg wash for the best color and to help toppings stay in place.
- Sprinkle toppings on immediately after brushing with the egg so they adhere well.
- Press larger toppings, like shredded cheese, lightly into the dough with your fingertips.
- For plain bagels, simply skip the egg wash and toppings—they’ll still bake beautifully, just with a more rustic appearance.
Easy Flavor Variations
One of the best things about these homemade protein bagels is how easy they are to customize. Fold your mix-ins into the dough after the flour and cottage cheese are combined but before shaping the bagels.
For most ingredients, ½ to ¾ cup total is the perfect amount for one batch. If you’re using dried herbs or spices, you’ll need much less.
Try these combinations:
Savory Bagels
- Cheddar Cheese: ½ to ¾ cup shredded sharp cheddar
- Parmesan Garlic: ½ cup grated Parmesan and 1 teaspoon garlic powder
- Everything Bagel: Skip mixing it into the dough and sprinkle 1 to 2 tablespoons on top after brushing with egg wash.
- Jalapeño Cheddar: ½ cup shredded cheddar and 2 to 3 tablespoons finely diced jalapeños
- Italian Herb: 1 tablespoon Italian seasoning and ¼ cup grated Parmesan
Sweet Bagels
- Cinnamon Raisin: 1 teaspoon cinnamon and ½ cup raisins
- Blueberry: ½ cup fresh or frozen blueberries. If using frozen, don’t thaw them first.
- Cranberry Orange: ½ cup dried cranberries and 1 teaspoon grated orange zest
A Few Tips for Adding Mix-Ins
- Keep the total amount of add-ins to ¾ cup or less so the dough holds together well.
- If using juicy ingredients like fresh berries or chopped vegetables, gently pat them dry before mixing them into the dough.
- Fold mix-ins in gently during the last few turns of kneading to avoid crushing delicate ingredients.
- If the dough becomes slightly sticky after adding mix-ins, lightly dust your hands with flour rather than mixing extra flour into the dough.
Storage
Store cooled bagels in an airtight container in the refrigerator for up to 7 days.
For longer storage, freeze individually wrapped bagels for up to 3 months. Simply thaw overnight or toast directly from frozen.
Can I use regular flour?
Yes. Mix 2 cups all-purpose flour with 3 teaspoons baking powder and ½ teaspoon salt to make homemade self-rising flour.
Do I have to blend the cottage cheese?
Blending creates a smoother dough and a more traditional bagel texture. While you can skip this step, the finished bagels may have visible cottage cheese curds.
Can I freeze these bagels?
Absolutely. Freeze them once completely cooled. Wrap individually for easy grab-and-go breakfasts.
Are these bagels high in protein?
Yes. Cottage cheese adds a significant amount of protein compared to traditional bagels, making them a satisfying breakfast or snack.
Easy 2 Ingredient Protein Bagels
These easy two-ingredient protein bagels prove that homemade bread doesn’t have to be complicated. With just a few minutes of prep and two simple ingredients, you can enjoy warm, chewy bagels fresh from your own oven. Make a batch for breakfast meal prep, customize them with your favorite flavors, or freeze extras for busy mornings. Once you see how simple they are, you’ll likely find yourself baking them again and again.
Super easy and the whole family loves these.