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Fluffy Cottage Cheese Bagels (Low-Carb & Gluten-Free)

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Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Skill Level: Beginner | Yield: 4 bagels

Forget everything you think you know about gluten-free, low-carb baking. These Fluffy Cottage Cheese Bagels are a revelation—offering the satisfying chew and toasty exterior of a traditional bagel, but crafted from wholesome, protein-packed ingredients. They come together in one bowl with minimal effort, making them the perfect project for a weekend morning or a quick batch for the week ahead. Say hello to your new favorite breakfast or snack.

Ingredients

For the Bagels:

  • 1 ½ cups (170g) blanched almond flour

  • 2 tbsp coconut flour

  • 1 ½ tsp baking powder

  • ½ tsp fine sea salt

  • 1 cup (225g) full-fat cottage cheese (small curd)

  • 2 large eggs

  • 1 tbsp apple cider vinegar

For the Topping (Optional):

  • 1 egg white, lightly beaten (for egg wash)

  • Everything Bagel Seasoning, sesame seeds, or poppy seeds

Equipment

  • Mixing bowl

  • Whisk or fork

  • Silicone spatula

  • Parchment paper

  • Baking sheet

  • Doughnut pan (or shape by hand)

Instructions

1. Prep & Preheat
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease a 4-cavity doughnut pan. If you don’t have a doughnut pan, you’ll shape the bagels by hand on the lined sheet.

2. Combine the Dry Ingredients
In a medium mixing bowl, whisk together the almond flour, coconut flour, baking powder, and salt. Ensure there are no lumps. This uniform mix is key to an even texture.

3. Add the Wet Ingredients
To the same bowl, add the cottage cheese, eggs, and apple cider vinegar. Use a sturdy spatula or fork to mix thoroughly until a thick, cohesive dough forms. It will be slightly sticky but should hold together well. Let the dough rest for 5 minutes; the coconut flour will absorb some of the moisture.

4. Shape the Bagels

  • Using a Doughnut Pan: Divide the dough evenly into the four cavities, smoothing the tops.

  • Shaping by Hand: Divide the dough into four equal portions. Roll each into a smooth ball. Place a ball on the parchment paper, press your thumb through the center, and gently widen the hole to form a ring about 3 inches in diameter. Smooth any cracks.

5. Add Toppings & Bake
If using toppings, lightly brush the top of each bagel with the beaten egg white and sprinkle generously with your chosen seasoning. Bake for 22-27 minutes, or until the bagels are deeply golden brown, firm to the touch, and a toothpick inserted comes out clean.

6. Cool & Serve
Allow the bagels to cool in the pan or on the baking sheet for at least 15-20 minutes. They will firm up significantly as they cool. Slice, toast until golden (highly recommended for the best texture!), and top with your favorites.

Tips for Success

  • Cottage Cheese Texture: For the smoothest dough, you can pulse the cottage cheese in a mini food processor or blender for a few seconds until creamy. Small-curd works great as-is.

  • Don’t Skip the Vinegar: The apple cider vinegar reacts with the baking powder for a better rise and helps neutralize any “eggy” flavor.

  • The Toasting Rule: These bagels are good fresh, but they are excellent toasted. It creates a crisp exterior and warm, fluffy interior that perfectly mimics a classic bagel.

  • Storage: Store cooled bagels in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months. Reheat from frozen in a toaster.

Nutritional Information (Per Bagel, without topping)

  • Calories: 285

  • Total Fat: 22g

  • Saturated Fat: 3.5g

  • Cholesterol: 85mg

  • Sodium: 480mg

  • Total Carbohydrate: 10g

  • Dietary Fiber: 5g

  • Net Carbs: 5g

  • Total Sugars: 2g

  • Protein: 16g

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