Cottage Cheese Bagels (Gluten Free)
Nutrition Snapshot
These gluten-free cottage cheese bagels are soft on the inside, golden and slightly crunchy on the outside, and actually feel like a real bagel. They reheat well, hold up to toppings, and have about 10 grams of protein per bagel, making them a great higher-protein option for breakfast. I love serving them with scrambled eggs or smoked salmon to turn them into a truly satisfying morning meal.
I tested this recipe more than 10 times, tweaking small details until it finally felt right. I even doubled the batch so it makes six bagels instead of four, because the smaller versions never quite met my expectations. This is the version I make on repeat now. I top mine with everything bagel seasoning, but that’s completely optional, the base recipe stands on its own.
If you’re building out a higher-protein breakfast routine, you might also like my cottage cheese egg bake or high protein egg bites for more savory, make-ahead options. And if you’re craving something on the sweeter side, the strawberry cheesecake overnight oats are an easy prep-ahead breakfast that still feels like a treat.
Ingredient spotlight
- Cottage Cheese (4%) – I’ve tested this recipe using 4% cottage cheese, and that’s what I recommend. The higher fat helps with both texture and flavor, and it blends right into the dough. I haven’t tested this with fat-free cottage cheese, but it would likely still work; the texture just may be slightly different.
- Gluten-Free One-for-One Flour – You’ll want a gluten-free flour blend that’s meant to replace regular flour cup-for-cup. I’ve tested this recipe with multiple one-for-one blends, and they’ve all worked well, so use what you already have.
- Baking Powder – Fresh baking powder matters here. It’s what helps these bagels rise and gives them that light, fluffy interior. If your baking powder has been sitting in the pantry for a long time, this is a good recipe to grab a new container.
Tips for success
- You don’t need any special equipment. Stir the cottage cheese into the flour until it stops absorbing, then hand-knead for about a minute until a dough forms.
- Let the dough rest briefly before shaping, then divide it into six equal pieces.
- For shaping: rolling into a log and pinching the ends didn’t work well with gluten-free flour. Instead, roll each piece into a ball, flatten it into a disc, then use the back of a spoon to punch a hole in the center and shape from there.
- Spraying the bagels helps everything bagel seasoning stick, but it’s worth doing even if you’re not adding toppings.
- Store the bagels in the fridge and reheat in the air fryer — it brings back the crispy outside really well.
What makes this high in protein
- Cottage cheese – One cup of cottage cheese typically contains 25 to 28 grams of protein (depending on the fat content).
High Protein Gluten-Free Cottage Cheese Bagels
Ingredients
- 2 cups cottage cheese, I used 4%
- 2 cups gluten-free baking flour, use a 1-for-1 gluten free flour
- 2 teaspoons baking powder
- Pinch salt
- 1 tablespoon everything bagel seasoning, optional
Instructions
- Add the cottage cheese, gluten-free flour, baking powder, and salt to a bowl.2 cups cottage cheese | 2 cups gluten-free baking flour | 2 teaspoons baking powder | Pinch salt
- Stir until it starts to come together, then use your hands to knead the dough in the bowl until it forms a shaggy ball. Let the dough rest 1-2 minutes.
- Add a little flour to a cutting board. Press the dough into a ball and place it on the cutting board. Cut the dough into 6 equal pieces.
- Form the bagels: Roll each piece into a ball, then gently flatten it into a disc.Use the back of a spoon to punch a hole in the center of each disc.Use your fingers to gently widen the hole, pinching and shaping as needed.Press the bagels slightly flatter, since they will not spread while baking.
- Spray a baking sheet with avocado oil or place parchment paper down first. Place the bagels on a baking sheet. Spray the tops of the bagels with avocado oil. Sprinkle with everything bagel seasoning if using it. Press the bagels into any of the seasoning that happens to fall off.1 tablespoon everything bagel seasoning
- Bake in a 400°F oven for 30 minutes, until set and lightly golden.
- Remove from the oven and let cool slightly.Once cool enough to handle, transfer the bagels to a cooling rack or a dry baking sheet so the bottoms don’t trap moisture.
Notes
- Skip the egg wash. I tested it and didn’t like the texture it created. Instead, spray the bagels with avocado oil before baking. This helps them brown and gives the outside a better texture.
- Spray the pan well. I bake these on a stainless steel baking sheet sprayed with avocado oil, which helps the bottoms get crispy. If you prefer, you can use parchment paper.
- Let the bagels cool on a rack. As soon as they’re cool enough to handle, transfer them to a cooling rack to prevent soggy bottoms.
- Wait before slicing. The texture improves as they cool. Let them rest about 30 minutes before cutting for the best interior.
Nutrition
Nutrition Disclaimer
The provided nutrition information is generated by an automatic API and does not take variations across specific brands into account. This information is provided as a general guideline and should not be treated as official calculations. Learn more here.
