Garlic-Parmesan Cottage Cheese Bagels

Soft, chewy, and full of savory flavor, these garlic-parmesan cottage cheese bagels are a healthier take on the classic. I love that they’re protein-packed thanks to the cottage cheese, and they’re just as satisfying as traditional bagels. Perfect for breakfast sandwiches, lunch, or a quick snack, they come together with just a handful of ingredients and bake up golden and delicious.

Why You’ll Love This Recipe

I like this recipe because it’s quick, wholesome, and versatile. The cottage cheese keeps the bagels tender while adding extra protein, making them a more nourishing option compared to store-bought versions. I also enjoy how the garlic and Parmesan give each bite a savory punch without needing any butter or spreads. These bagels are easy enough for weekdays but flavorful enough to impress guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• cottage cheese
• self-rising flour (or all-purpose flour with baking powder and salt)
• egg
• grated Parmesan cheese
• garlic powder
• salt

Directions

1. I preheat my oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, I combine cottage cheese, flour, egg, Parmesan, garlic powder, and salt.
3. I stir until a sticky dough forms, then lightly flour my hands to shape the dough into 4 equal rounds.
4. I poke a hole in the center of each round to form bagel shapes.
5. I place the bagels on the prepared baking sheet and bake for 20–25 minutes, until they’re golden brown and cooked through.
6. I let them cool slightly before serving.

Servings and timing

This recipe makes 4 bagels. It takes about 10 minutes to prepare the dough and 20–25 minutes to bake, so I have fresh bagels ready in around 30–35 minutes total.

Variations

Sometimes I brush the tops with an egg wash and sprinkle extra Parmesan or everything bagel seasoning before baking for a crispier, more flavorful crust. I’ve also swapped the garlic powder for onion powder or added fresh chopped herbs like parsley or chives for a different twist. For a little heat, I mix in a pinch of chili flakes.

storage/reheating

I store leftover bagels in an airtight container at room temperature for 1 day or in the refrigerator for up to 4 days. To reheat, I toast them lightly or warm them in a 350°F oven for about 5 minutes. They also freeze well—I wrap them individually, freeze for up to 2 months, and thaw at room temperature before toasting.

FAQs

Can I use Greek yogurt instead of cottage cheese?

Yes, I sometimes swap in Greek yogurt if I don’t have cottage cheese on hand, though the texture comes out slightly denser.

Do I need a bagel cutter or mold?

No, I just shape the dough with my hands and poke a hole in the center—it works perfectly.

Can I make these gluten-free?

Yes, I use a gluten-free self-rising flour blend, and the recipe still turns out chewy and flavorful.

Can I add toppings before baking?

Definitely. I like brushing the tops with egg wash and sprinkling sesame seeds, poppy seeds, or extra Parmesan for added crunch and flavor.

What’s the best way to serve these bagels?

I enjoy them plain, but they’re also perfect for breakfast sandwiches with eggs, cheese, and veggies, or as a base for avocado toast.

Conclusion

These garlic-parmesan cottage cheese bagels are a simple, wholesome, and savory treat that I love making at home. With their soft texture, cheesy flavor, and added protein, they’ve quickly become one of my go-to recipes for breakfast and snacks. I like that they’re easy to customize, freeze well, and taste just as good as bakery bagels—without the extra fuss.

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