Name: Cottage Cheese Bagel Bites
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup cottage cheese; 1 cup all-purpose flour (or whole wheat); 1 1/2 tsp baking powder; 1/2 tsp salt; 1 egg (beaten, for brushing); 2 tbsp everything bagel seasoning (or other toppings of choice)

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Cottage cheese bagel bites are my go-to for a quick, protein-packed snack or light breakfast. They’re crispy on the outside, soft and chewy inside, and packed with flavor and nutrition. I love how easy they are to make, and they’re perfect for prepping ahead or grabbing on the go.

Why You’ll Love This Recipe

I love how these bagel bites satisfy my craving for something hearty without making me feel overly full. The cottage cheese adds creaminess and a boost of protein, while the baked dough creates that classic bagel chew. They’re bite-sized and perfect for snacking, and I can customize the toppings to fit whatever mood I’m in—everything bagel seasoning, sesame, garlic, or even sweet cinnamon sugar. Cottage Cheese Bagel Bites

Ingredients

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

Cottage cheese
All-purpose flour (or whole wheat for extra fiber)
Baking powder
Salt
Egg (for brushing)
Everything bagel seasoning (or any toppings I like)

Directions

I start by preheating my oven to 375°F (190°C) and lining a baking sheet with parchment paper.
In a food processor or blender, I pulse the cottage cheese until smooth.
I transfer it to a bowl and stir in flour, baking powder, and salt until a soft dough forms.
I divide the dough into small pieces and roll each into a ball or bite-sized shape.
I place the bites on the baking sheet and brush the tops with a beaten egg to help them brown.
I sprinkle generously with everything bagel seasoning or any toppings I’m in the mood for.
I bake them for about 18–20 minutes, or until golden brown and cooked through.
I let them cool for a few minutes before serving—or eat them warm right from the tray.

Servings and timing

This recipe makes about 12–16 mini bagel bites, depending on the size I roll them. It takes around 10 minutes to prepare the dough and 20 minutes to bake, so the whole process is done in about 30 minutes.

Variations

Sometimes I mix shredded cheese into the dough for extra richness or add garlic powder and herbs for a savory twist. If I want something sweet, I skip the savory seasonings and sprinkle cinnamon sugar on top instead. I’ve even used whole wheat or almond flour to switch things up and adjust the texture and nutrition. Cottage Cheese Bagel Bites

Storage/Reheating

I store leftover bagel bites in an airtight container in the fridge for up to 4 days. To reheat, I pop them in the oven or air fryer for 3–5 minutes at 350°F (175°C) to bring back that crispy texture. They also freeze well—I just thaw them in the fridge overnight and reheat before eating.

FAQs

Can I use Greek yogurt instead of cottage cheese?

Yes, I’ve swapped in Greek yogurt before, and it works well. The texture changes slightly, but it still produces fluffy, tasty bites.

Are these bagel bites good for meal prep?

Absolutely. I make a batch at the beginning of the week and store them for quick breakfasts or snacks. They reheat beautifully.

Can I make these gluten-free?

I’ve tried them with a 1:1 gluten-free flour blend, and they turned out great. Just make sure the blend includes xanthan gum or add a bit yourself for structure.

Do I need to smooth the cottage cheese?

I like to blend it for a smoother dough, but I’ve also made it without blending. It works either way—blending just gives a slightly more uniform texture.

What toppings work best?

Everything bagel seasoning is my favorite, but I’ve also used sesame seeds, poppy seeds, grated Parmesan, and even cinnamon sugar when I want a sweet version.

Conclusion

Cottage cheese bagel bites are one of my favorite easy snacks that feel indulgent but are actually wholesome and nourishing. They’re quick to whip up, endlessly customizable, and packed with flavor. Whether I’m enjoying them fresh out of the oven or pulling a few from the fridge to reheat, these little bites always hit the spot.