3-Ingredient Cottage Cheese Bagels

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Why This Recipe Works

• No boiling. Traditional bagels need a water bath. These go straight to the oven.

• No yeast. No waiting for dough to rise. Mix, shape, bake.

• High protein. A single bagel packs ~14g of protein.

• Gluten-friendly option. Use certified gluten-free self-rising flour (see notes).

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Ingredient Intensities (Flavor & Texture Notes)

• Cottage Cheese (full-fat or 2%): Intensity = Mild, creamy, salty. The primary moisture source. Blends into a smooth, neutral base.

• Self-Rising Flour: Intensity = Neutral, structural. Provides lift and crumb. Do not substitute all-purpose flour unless adding baking powder + salt.

• Everything Bagel Seasoning (optional): Intensity = Savory, garlicky, oniony. This is your third “ingredient” if you count topping; otherwise, the bagel itself uses only 2 ingredients in the dough, making “3” total including the finish.

Note on the “3 Ingredients”: The dough uses cottage cheese + self-rising flour (2 items). The third ingredient is the topping. Purists will note that self-rising flour contains baking powder and salt, but those are considered pantry staples, so we count it as one component.

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Nutritional Information (Per Bagel)

*Recipe makes 4 bagels. Calculated using full-fat cottage cheese and unbleached self-rising flour. Without added seasoning.*

With everything bagel seasoning: add ~5 calories and 15mg sodium per bagel.

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Ingredients

• 1 cup (240g) full-fat cottage cheese (small curd works best; do not use fat-free – it adds too much water)

• 1 cup + 2 tbsp (150g) self-rising flour (spooned and leveled, not scooped)

• 1 tbsp everything bagel seasoning (or sesame seeds, poppy seeds, or flaky salt)

*Optional add-in (not part of 3-ingredient count): 1/4 tsp garlic powder or 1/4 cup shredded cheddar mixed into dough for extra flavor.*

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Equipment

• Blender or food processor (immersion blender works too)

• Mixing bowl

• Rubber spatula

• Parchment paper

• Baking sheet

• Sharp knife or bench scraper

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Instructions

Step 1: Preheat & Prep

Preheat oven to 375°F (190°C).
Line a baking sheet with parchment paper. Do not grease – the bagels will stick less to paper.

Step 2: Blend the Cottage Cheese

Pour the cottage cheese into a blender. Blend on high for 45 seconds until completely smooth, with zero curd lumps. (Intensity: medium blending – you’ll hear the motor work, but it’s a 1-minute task.)

Pro tip: Scrape down the sides once halfway through. Lumpy cottage cheese = lumpy dough.

Step 3: Form the Dough

Pour the smooth cottage cheese into a mixing bowl. Add the self-rising flour.
Stir with a rubber spatula until a shaggy, thick dough forms. It will be sticky – this is correct. (Intensity of mixing: low – 30 seconds of folding.)

Step 4: Rest (Critical!)

Let the dough rest in the bowl for 2 minutes. This allows the flour to absorb moisture fully. After resting, the dough will feel less sticky and more manageable.

Step 5: Shape into Bagels

Lightly flour your hands (use extra self-rising flour, not all-purpose). Divide the dough into 4 equal pieces (about 95g each).

Roll each piece into a ball. Then poke your thumb through the center and gently stretch into a bagel shape – about 3 inches wide, hole roughly 1/2 inch across.

Place each bagel on the parchment-lined sheet, leaving 2 inches between.

Step 6: Top It

Sprinkle the everything bagel seasoning generously over the top of each bagel. Press lightly so it sticks.

Step 7: Bake

Bake on the middle rack for 22–25 minutes until the tops are golden brown and the bagels sound hollow when tapped underneath.

Step 8: Cool (Don’t Skip)

Let bagels cool on the baking sheet for 5 minutes, then transfer to a wire rack. If you slice them hot, the interior will seem doughy. Cooling firms the protein structure.