Cottage cheese bagels
Enjoy the delicious combination of oats and creamy cottage cheese in these unique bagels. Each bite is tender and chewy with a crisp, golden crust, topped with poppy and sesame seeds. Ideal for breakfast or as a snack, they’re high in protein, simple to make ahead and a joy to eat. Serve them warm and they'll be gone before you know it!
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Ingredients
| 300 g | |
|
Plain flour
|
150 g |
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Rolled oats
|
50 g |
|
Salt
|
1 tsp |
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Baking powder
|
2 tsp |
|
Egg, for brushing
|
1 |
|
Poppy seeds, for topping
|
|
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Sesame seeds, for topping
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Method
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
A few small details make all the difference with this recipe:
- Overmixing the dough: unlike yeast doughs, this one relies on baking powder, so less is more when mixing. Once the cottage cheese is in, stir just until the dough comes together.
- Not blending the oats and cottage cheese properly: both need to be smooth before combining, giving you an even dough that's easy to shape and bakes consistently.
- Making your ropes too thick: the dough puffs up in the oven so make each rope slimmer than looks right and leave a generous hole. Both will shrink as they bake.
Divide the dough into 6 equal pieces – a kitchen scale helps here. Roll each piece into a rope about 20 cm long, keeping the thickness even throughout. To form the bagel, shape the rope into a ring directly on the work surface or baking tray. Then press and roll the ends firmly together to seal it, giving you a neat, even ring.
These cottage cheese bagels are a great make-ahead option. Bake a full batch, let them cool completely, then store in an airtight container for up to 2 days. They can also be frozen for up to 3 months – make a double batch so you always have a high-protein sandwich base ready to go. When you're ready to eat, simply bake the thawed bagels at 180°C (with fan) for 3-4 minutes.
Questions about cottage cheese bagels
Everything you need to know about making these cottage cheese bagels, from topping ideas to troubleshooting the dough.
What are the best toppings for cottage cheese bagels?
The poppy and sesame seeds in this recipe are just the starting point. Try sunflower, pumpkin, or fennel seeds for a different flavour, or mix them together for your own custom seed blend. For a cheesy finish, sprinkle grated cheese over the bagels just before baking.
Feel free to get creative with toppings, just keep in mind that any changes to this recipe’s ingredients could affect the nutritional values, including protein content.
How do I store leftovers?
Let the bagels cool completely before storing. Keep them in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. For longer storage, place them in a freezer bag and freeze for up to 3 months.
To reheat, thaw the cottage cheese bagels completely and bake at 180°C (with fan) for 3-4 minutes. Baking from frozen is not recommended as it can result in a tough crust and a still frozen or cold centre
How do I fix a too sticky or dry dough?
Too sticky: The dough will naturally be a little sticky – flour your worksurface and hands generously when shaping rather than adding too much extra flour to the dough itself. Overkneading can also make the dough stickier, so handle it as little as possible If it’s still sticky, try draining the cottage cheese slightly or blending the oats to a finer consistency to absorb more moisture.
Too dry: Add a small splash of water or milk and mix until the dough comes together. Keep it to no more than a tablespoon though – too much extra liquid can cause the bagels to flatten during baking.
Nutritional values
Energy:
556 Kcal
| Energy distribution % | Nutritional values | |
|---|---|---|
| Fibre | - | 1.5 g |
| Protein | 31.6 % | 43.2 g |
| Fat | 34.8 % | 21.9 g |
| Carbohydrates | 33.6 % | 45.9 g |
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No oats? Here's what to use instead
If you don't have oats, simply replace them with the same amount of flour. The bagels will be slightly less chewy but will still bake up well with a good texture. Worth noting: swapping ingredients may change this recipe’s nutritional values, including the protein content.
What happens if you don't blend the cottage cheese?
Blending the cottage cheese creates a smooth, yoghurt-like consistency that combines evenly with the flour and oats, making the dough easy to shape and giving the cottage cheese bagels a light, even texture. Without blending, the curds can create dense spots in the dough and make it harder to roll and shape.
Can I make the dough ahead of time?
Yes, but for the best results, bake the bagels shortly after making the dough as the baking powder loses its effectiveness over time.
The best make-ahead approach is to blend the oats and mix the dry ingredients in advance, then store in an airtight container. Blend the cottage cheese separately and keep it in the fridge. When you’re ready to bake, simply combine everything, shape, and bake as normal
What texture do these cottage cheese bagels have?
These bagels have a soft, tender crumb with a light chew and slightly crisp crust. The blended cottage cheese keeps the inside moist and springy, while the oats add a subtle rustic bite. The outside is golden brown with a smooth, slightly shiny finish thanks to the egg wash. Think less dense than a classic bagel, and closer to a soft bread roll or English muffin.
Leftover cottage cheese? Meal prep these recipes next
If you have cottage cheese to spare, try these recipes next. They’re all freezer-friendly, high in protein, and a great addition to your meal prep rotation:
Protein breakfast bagels: top these cottage cheese bagels with a rich and cheesy egg bake
Protein scones with cottage cheese: jalapeno heat meets melty cheese pockets in every warm, golden bite
Pumpkin mac and cheese: smoky, creamy comfort food loaded with roasted pumpkin and chicken
Sweet potato tacos: crispy sweet potato shells stacked with spiced beef, avocado and a cooling dollop of cottage cheese
