Garlic-Parmesan Cottage Cheese Bagels are my favorite way to enjoy a savory, high-protein twist on classic bagels. These bagels come out soft, chewy, and packed with flavor, thanks to the garlic and parmesan. I love that they’re made without yeast or long rise times, making them perfect for busy mornings or a quick prep-ahead snack.
Why You’ll Love This Recipe
I love how these bagels combine the richness of parmesan and garlic with the creaminess of cottage cheese for a protein-packed, lower-carb option. There’s no waiting around for dough to rise—I mix, shape, and bake all in under 30 minutes. They’re great on their own, but I also like using them for breakfast sandwiches or pairing them with a spread of cream cheese and avocado.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 cup cottage cheese
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1 cup self-rising flour (or 1 cup all-purpose flour + 1½ tsp baking powder + ¼ tsp salt)
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1 egg (for the dough)
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2 tablespoons grated parmesan cheese
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1 teaspoon garlic powder
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½ teaspoon salt
Directions
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I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
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In a mixing bowl, I combine cottage cheese, egg, parmesan cheese, garlic powder, and salt.
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I stir in the self-rising flour and mix until a sticky dough forms. If it feels too wet, I add a touch more flour.
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I lightly flour my hands and divide the dough into 4 equal pieces. I roll each one into a rope and shape it into a bagel.
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I place the shaped bagels on the baking sheet and, if I want extra color and texture, I brush the tops with a bit of beaten egg or sprinkle with extra parmesan.
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I bake for 20–25 minutes, or until the bagels are golden brown and cooked through.
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I let them cool slightly before serving warm or storing for later.
Servings and timing
This recipe makes 4 bagels. It takes about 10 minutes to prep and 20–25 minutes to bake, for a total of 30–35 minutes.
Variations
I like mixing things up by adding herbs like rosemary or thyme to the dough for more depth of flavor. For a spicy kick, I’ve added a pinch of red pepper flakes. If I’m craving a crunchier topping, I sprinkle sesame seeds or everything bagel seasoning over the tops before baking. For a sweeter version, I skip the garlic and parmesan and use cinnamon and a touch of honey instead.
storage/reheating
I store the bagels in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, I toast them in the oven or slice and pop them in a toaster. They freeze well too—I wrap them individually and thaw overnight or reheat straight from frozen in the oven.
FAQs
Can I use Greek yogurt instead of cottage cheese?
I’ve tried it, and while the texture is slightly different, it works well. The bagels turn out a bit denser, but still tasty and high in protein.
Do I need a stand mixer?
Nope—I always mix the dough by hand. It’s a simple, no-fuss recipe that comes together in one bowl with just a spoon or spatula.
Can I make mini bagels?
Yes, I divide the dough into smaller portions and bake for slightly less time—about 15–18 minutes. They’re great for snacks or party platters.
Are these bagels gluten-free?
They’re not gluten-free as written, but I’ve made them using a 1:1 gluten-free flour blend with baking powder, and they still came out great.
What do these taste best with?
I love them warm with cream cheese, hummus, or mashed avocado. They also make a great base for breakfast sandwiches with eggs and spinach.
Conclusion
Garlic-Parmesan Cottage Cheese Bagels are a flavorful, protein-packed alternative to traditional bagels that I find myself making again and again. They’re quick, customizable, and incredibly satisfying whether I’m enjoying one fresh out of the oven or pulling it from the freezer for a quick breakfast. Once I try these, it’s hard to go back to store-bought.
