Cottage Cheese Greek Yogurt Bagels

Name: Cottage Cheese Greek Yogurt Bagels
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 bagels
Ingredients: 1 cup cottage cheese; 1 cup Greek yogurt; 2 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 1 large egg; Poppy seeds or sesame seeds for topping (optional)

Highlighted under: Healthy Home Classics

I love whipping up a batch of Cottage Cheese Greek Yogurt Bagels for breakfast or a light snack. These bagels blend the creamy richness of cottage cheese with the tangy goodness of Greek yogurt, resulting in a tender yet chewy texture. Plus, they are super easy to make and come together in just a little time. Loading them with my favorite toppings transforms them into a delightful treat that the whole family enjoys. Trust me, once you try these bagels, you'll want to make them a regular part of your morning routine!

Created by

Poppy Walsh

Last updated on 2026-02-16T05:05:36.425Z

When I first decided to make Cottage Cheese Greek Yogurt Bagels, I was looking for a way to incorporate more protein into my diet without sacrificing flavor. The combination of cottage cheese and Greek yogurt not only keeps the bagels moist but also adds a delightful tang. I was surprised at how easy it was to shape them, and the aroma that filled my kitchen while baking was heavenly.

One specific tip I've learned is to let the bagels rest a bit before baking. This enhances their chewiness, and you get that perfect texture. Pairing them with fresh toppings like avocado or smoked salmon makes for a nutritious and satisfying meal that I can't get enough of!

Why You'll Love These Bagels
Rich in protein with a creamy texture you can’t resist
Great for breakfast or a snack, and perfect for topping
Quick and easy to make, perfect for busy mornings

Understanding the Ingredients

The combination of cottage cheese and Greek yogurt serves a dual purpose in these bagels. The cottage cheese brings a rich, creamy texture that helps retain moisture while the Greek yogurt adds a slight tanginess, enhancing the flavor profile. This pairing not only results in a tender bagel but also contributes significantly to the protein content, making them a fulfilling breakfast option.

When choosing flour, all-purpose flour is ideal for these bagels, providing the right balance of structure and softness. For a gluten-free version, a 1:1 gluten-free flour blend can be used; just ensure it contains xanthan gum to mimic the elasticity of traditional flour. Adjust the liquid slightly if necessary—it’s often drier than all-purpose flour.

Perfecting the Bagel Shape

Shaping the bagels is a critical step that influences both their texture and cooking time. I recommend dividing the dough into equal portions—this ensures even baking. When forming the bagels, be gentle; overworking the dough can lead to tougher bagels. To create the classic shape, use your fingers to poke a hole in the center, then gently stretch it to avoid collapsing during baking.

After shaping, allow the bagels to rest for a few minutes before baking. This rest period helps the gluten relax, resulting in a better rise in the oven. Keep an eye on them while baking; you want them to turn golden brown, which typically takes around 20 minutes. They should also feel slightly firm to the touch when done.

Ingredients

Gather all your ingredients before starting to make the process smoother.

Bagel Ingredients

1 cup cottage cheese
1 cup Greek yogurt
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 large egg
Poppy seeds or sesame seeds for topping (optional)

Make sure to measure accurately for the best results.

Instructions

Read through the steps before starting to familiarize yourself with the process.

Preheat the Oven

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Mix Wet Ingredients

In a large bowl, combine cottage cheese, Greek yogurt, and the egg. Mix well until smooth.

Combine Dry Ingredients

In another bowl, whisk together flour, baking powder, and salt.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.

Shape Bagels

Divide the dough into 8 equal portions and shape each into a bagel. You can use your fingers to poke a hole in the center.

Add Toppings

Sprinkle with poppy seeds or sesame seeds if desired, pressing gently to adhere.

Bake

Place the bagels on the prepared baking sheet and bake for 20 minutes or until golden brown.

Cool and Serve

Let the bagels cool on a wire rack for a few minutes before enjoying with your favorite toppings.

Don't forget to store any leftovers properly to keep them fresh.

Pro Tips

For an even richer flavor, try adding herbs or spices to the dough, such as garlic powder or dried dill.

Storage and Make-Ahead Tips

These bagels can be made ahead of time and stored for busy breakfasts throughout the week. Once they have cooled, place them in an airtight container at room temperature for up to two days. For longer storage, freeze them individually wrapped in plastic wrap and then in a freezer bag. They can be frozen for up to three months. To reheat, pop them in the toaster or warm them in the oven at 350°F (175°C) until heated through, about 10 minutes.

If you're considering variations, try adding spices or chopped herbs like dill or garlic powder into the dough for extra flavor. You can also substitute the toppings with shredded cheese, everything bagel seasoning, or even mealtime picks like sliced tomatoes and avocado post-baking, turning them into a nutritious open-faced sandwich.

Troubleshooting Common Issues

If your bagels turn out dense rather than chewy, it’s often due to overmixing the dough. Mix just until combined; a few lumps of cottage cheese in the dough are perfectly fine and will bake out. Conversely, if the bagels are too dry or crumbly, they may need a touch more Greek yogurt to maintain moisture or even a splash of water as you mix the dry ingredients.

Another common issue can be bagels spreading rather than maintaining their shape during baking. This often occurs if the dough is too wet or not shaped tightly enough. Make sure to follow the measurements closely and try to shape them more firmly next time. A quick fix is to refrigerate the shaped bagels for about 15 minutes before baking, which helps them hold their shape better as they rise.

Questions About Recipes

→ Can I freeze these bagels?

Yes, you can freeze the bagels! Once completely cooled, place them in an airtight container or freezer bag. They will keep well for up to 3 months.

→ How long do these bagels last?

If stored in an airtight container at room temperature, they last for about 3-4 days. You can also refrigerate them to extend their freshness.

→ Can I use whole wheat flour?

Absolutely! You can substitute whole wheat flour for half or all of the all-purpose flour for a healthier option.

→ What can I serve with these bagels?

These bagels pair wonderfully with cream cheese, avocado, smoked salmon, or even homemade spreads. Get creative with your toppings!