Lu-Ann Simon December 24, 2025

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4-Ingredient Cottage Cheese Bagels

Name: 4-Ingredient Cottage Cheese Bagels
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup cottage cheese; 1 cup self-rising flour; 1 egg; 1/2 teaspoon garlic powder

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There is a cozy comfort to warm bread straight from the oven, and these 4-Ingredient Cottage Cheese Bagels bring that warmth to your breakfast table with almost no fuss. Imagine the kitchen filling with a gentle, toasty aroma, the crust turning a soft golden brown while the centers stay tender and slightly moist thanks to the cottage cheese. They are perfect on a slow weekend morning, for a quick workday breakfast sandwich, or served warm beside a bowl of soup when you want something simple but satisfying. If you love baking with cottage cheese, you might also enjoy a heartier loaf like my cottage cheese bread, which follows a similar idea of turning a few staples into something memorable, and you can find it here cottage cheese bread.

What Makes This Special

These bagels feel like a little kitchen miracle, because just four pantry-friendly ingredients come together to make something with more texture and flavor than you would expect. The cottage cheese keeps the crumb soft and slightly tangy, while self-rising flour provides lift and a light crust without needing yeast. An egg binds everything and adds a touch of richness, and garlic powder gives a subtle savory note that makes these bagels versatile for sweet or savory toppings.

Why you will want these in your rotation

Speed, they come together far faster than yeast bagels
Texture, tender interior with a crisping exterior when baked
Flexibility, great plain, seeded, or topped with spreads and vegetables

These bagels are an ideal bridge between quick flatbreads and classic bagels, offering the comfort of homemade baking with the simplicity of a few ingredients.

What You’ll Need

A quick word on ingredient roles, and easy swaps to keep in mind. Cottage cheese adds moisture and a mild tang, so if you prefer a thicker texture, drain the cottage cheese slightly or use a higher-fat variety. Self-rising flour does the rising work for you, but if you only have all-purpose flour, see the variations section for an easy substitution. The egg binds and helps with browning, and garlic powder brings a gentle savory lift that works well with cream cheese or avocado.

Ingredients
1 cup cottage cheese
1 cup self-rising flour
1 egg
1/2 teaspoon garlic powder

If you enjoy cottage cheese in breakfast recipes, you might like a simple savory scramble that highlights this ingredient, check out this take on cottage cheese eggs for another way to enjoy similar flavors.

How to Cook 4-Ingredient Cottage Cheese Bagels

Preheat your oven to 375°F (190°C). Arrange a rack in the center so the bagels bake evenly and the tops brown gently without burning. You should smell a faint warmth in the air as the oven comes to temperature.
In a mixing bowl, combine the cottage cheese, self-rising flour, egg, and garlic powder until a dough forms. Start with a wooden spoon, then use your hands if needed; the dough will feel slightly sticky and dense, not wet.
Turn the dough onto a lightly floured surface and knead briefly until cohesive, about 30 seconds, folding it over itself to develop a little structure. The texture should become smoother and more uniform, with small curds from the cottage cheese mostly incorporated.
Divide the dough into equal parts, six pieces for medium bagels, and shape each part into a ball. Press your thumb through the center of each ball to form a ring, then gently stretch to make a classic bagel shape. The rings should feel springy and the center hole should hold its shape.
Place the shaped bagels on a baking sheet lined with parchment paper, leaving space so they can expand slightly without touching. Brush lightly with a beaten egg for extra sheen if you like, and sprinkle seeds or salt now if desired. You will see them take on a glossy sheen and the surface will smooth.
Bake for 20 to 25 minutes, until they are golden brown on top and sound slightly hollow when tapped on the bottom. The aroma will shift to a warm, toasty, slightly savory scent and the edges will crisp. Remove from the oven and let cool slightly on a rack, about 10 minutes, before slicing and serving to avoid tearing the crumb.

Prep ~10 minutes, Cook ~20 to 25 minutes, Total ~30 to 35 minutes, Servings ~6, Kcal ~125 per bagel

Prepare in Advance

If you want to split the work across a few hours or days, this recipe is very forgiving. You can mix the dough and store it in the refrigerator for up to 24 hours, which will let the flavors relax and the mixture firm slightly, making shaping easier. Alternatively, shape the bagels, place them on a tray lined with parchment, and cover with plastic wrap, then refrigerate for up to 12 hours before baking straight from cold, adding an extra minute or two to the baking time.

For longer preparation, fully bake the bagels, cool them completely, and then freeze in a single layer on a sheet until firm. Transfer the frozen bagels to a freezer-safe bag for up to 3 months. When ready to use, warm from frozen in a 350°F oven for 10 to 12 minutes, or slice and toast directly for a quicker finish.

How to Store Leftovers

Refrigerate your baked bagels in an airtight container or a resealable bag for up to 4 days, keeping them away from strong-smelling foods to preserve the gentle cottage cheese aroma. For longer storage, freeze baked bagels for up to 3 months, wrapped tightly in plastic or placed in freezer-safe bags with the air pressed out. To refresh refrigerated bagels, warm them in a 350°F oven for 6 to 8 minutes or toast slices directly until crisped to your liking. A freshness cue to look for is the crumb texture, when it feels dry or crumbling the bagel has started to lose its freshness.

Perfect Pairings

Cream cheese and thinly sliced cucumber for a classic, fresh pairing
Smashed avocado with lemon and flaky salt for a creamy savory bite
Smoked salmon substitute like smoked turkey breast with capers for a lighter sandwich
Tomato and basil for a bright, summery topping
A soft poached or fried egg for a hearty breakfast sandwich
Hummus and roasted red peppers for a Mediterranean twist

Make It Your Own

Everything bagel inspired crust, press a mix of sesame seeds, poppy seeds, dried minced onion, and coarse salt on top before baking for a flavorful finish.
Garlic and herb, stir in a tablespoon of finely chopped fresh chives or dill to the dough for an herbaceous lift.
Cheesy centers, fold in a handful of finely grated cheddar or parmesan into the dough for pockets of savory richness that melt while baking.
Seeded whole wheat option, substitute half the self-rising flour with whole wheat self-rising flour for a nuttier flavor and heartier texture.
Sweet breakfast bagels, add a teaspoon of cinnamon and two tablespoons of brown sugar to the dough, and top with a light honey glaze after baking for a warm, sweet treat.
Gluten-free adaptation, use a 1-to-1 gluten-free self-rising flour blend and add a tablespoon of ground flax mixed with three tablespoons of water if the dough needs more binding, keep texture in mind as gluten-free mixes vary.
Stuffed savory pockets, flatten dough pieces, place a spoonful of ricotta mixed with herbs in the center, then seal and shape into rings for a filled bagel experience.
Easy seasoning swaps, change garlic powder to onion powder or smoked paprika for a different flavor profile, keeping the rest of the recipe intact.

All of these adjustments remain free of pork, bacon, or alcohol, and keep the recipe approachable for everyday baking.

Pro Tips for Best Results

Use full-fat cottage cheese for the richest texture, unless you prefer a leaner crumb, in which case low-fat works fine.
If using all-purpose flour, add 1 1/2 teaspoons baking powder and 1/4 teaspoon salt per cup to mimic self-rising flour.
Avoid overmixing the dough, stop as soon as it comes together to keep the bagels tender instead of tough.
Space the bagels at least 1 inch apart on the sheet, they expand slightly while baking and need room to brown evenly.
Brush with a beaten egg for a glossy, golden finish, or skip it for a more rustic matte top.
Cool the bagels on a wire rack to prevent the bottoms from steaming and getting soggy.

Frequently Asked Questions

• How many bagels does this recipe make?
This recipe yields about six medium-size bagels if you divide the dough evenly. You can make fewer larger bagels or more smaller ones, just adjust the baking time slightly to ensure the centers cook through.

• Can I use low-fat or nonfat cottage cheese?
Yes, you can use lower-fat cottage cheese, but the texture may be slightly drier and less rich. If using nonfat, consider draining less or adding a teaspoon of olive oil to maintain tenderness.

• My bagels came out dense, how can I make them lighter?
Dense bagels often come from overmixing or packing too much flour when shaping. Mix until just combined and shape gently. Also make sure your self-rising flour is fresh, as older leavening can lose potency.

• Can I make these gluten-free?
Yes, try a certified 1-to-1 gluten-free self-rising flour blend and add a small binder like 1 tablespoon ground flaxseed mixed with 3 tablespoons water if needed. Texture will differ a bit, and baking times may need a minute or two extra.

• Can I top the bagels with seeds or salt before baking?
Absolutely, pressing sesame seeds, poppy seeds, or coarse salt on top before baking gives great flavor and a bakery-style finish. Pat the toppings gently so they adhere to the surface.

• Are these bagels suitable for sandwiches?
Yes, these bagels hold up well for sandwiches. Slice them while slightly warm for easier cutting, and fill with your favorite spreads, vegetables, or proteins for a satisfying meal.

• Can I freeze the dough instead of baked bagels?
You can freeze shaped bagel dough on a lined tray until solid, then transfer to a bag for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time until golden and cooked through.

• What if I do not have self-rising flour?
Mix 1 cup all-purpose flour with 1 1/2 teaspoons baking powder and 1/4 teaspoon salt to substitute for 1 cup self-rising flour. This creates the lift you need without changing the recipe balance.

Final Thoughts

These 4-Ingredient Cottage Cheese Bagels are a small weekday hero, turning a few simple ingredients into warm, comforting rounds that invite creativity at the breakfast table. They are fast enough for busy mornings, adaptable enough to keep dinner interesting, and friendly to make-ahead plans. Whether you top them simply with butter and jam, assemble a generous sandwich, or tuck one into a lunch box, these bagels offer homemade satisfaction without a long commitment, so give them a try and make a fresh batch soon.

4-Ingredient Cottage Cheese Bagels

Author: anastasia-rice
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Quick and easy bagels made with just four simple ingredients, perfect for breakfast or as a side.

Ingredients

Scale

1 cup cottage cheese
1 cup self-rising flour
1 egg
1/2 teaspoon garlic powder

Instructions

Preheat your oven to 375°F (190°C).
In a mixing bowl, combine the cottage cheese, self-rising flour, egg, and garlic powder until a dough forms.
Turn the dough onto a lightly floured surface and knead briefly until cohesive.
Divide the dough into six equal parts, shape each into a ball, and press your thumb through the center to form a ring.
Place shaped bagels on a baking sheet lined with parchment paper, brush with beaten egg, and sprinkle with seeds if desired.
Bake for 20 to 25 minutes until golden brown and sound slightly hollow when tapped.
Let cool slightly on a rack before slicing and serving.