Sunshine Cottage Cheese Bagels

Name: Sunshine Cottage Cheese Bagels
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 bagels
Ingredients: 1 cup cottage cheese; 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon salt; 1 tablespoon sugar; 1 egg (for egg wash); Sesame seeds (optional)

Highlighted under: Easy Home Recipes

I absolutely love making Sunshine Cottage Cheese Bagels because they bring a bright, fresh twist to breakfast! Each bite combines the creamy, tangy flavor of cottage cheese with the delightful texture of a bagel. After experimenting with various toppings, I found that a sprinkle of fresh herbs or a slice of ripe tomato really elevates the experience. These bagels are not just delicious; they are packed with protein and make for a fulfilling start to the day. Plus, they're quick to prepare, which is always a bonus during my busy mornings.

Created by

Emily

Last updated on 2026-01-25T20:34:28.441Z

When I first tried making bagels with cottage cheese, it was a game changer. I was surprised by how easy the dough came together. The cottage cheese gives a lovely creaminess that makes each bagel chewy yet soft. As they bake, the aroma fills the kitchen, and I can’t help but feel a sense of pride in my creation.

One detail that really stood out for me was the importance of letting the dough rest before shaping it into bagels. This step makes a noticeable difference in texture. If you’re in a hurry, just knead it more, but trust me, a little patience goes a long way for the perfect bagel!

        Why You'll Love These Bagels
        Creamy cottage cheese adds protein-packed goodness
Perfectly chewy texture with a hint of tang
Quick to prepare, making them an ideal breakfast choice

      

Balancing Creaminess and Texture

The cottage cheese is the star of these bagels, providing a creamy base that not only enhances flavor but also significantly increases the protein content. It’s important to use cottage cheese that is fresh and has a smooth consistency. If you find yours is too lumpy, you can blend it briefly in a food processor for a creamier texture, ensuring that the dough comes together nicely without being overly wet.

The mixture's balance between cottage cheese and flour is crucial; too much flour can lead to a dry bagel, while too little can cause them to be overly soft. A good rule of thumb is to add flour gradually, mixing until the dough is just tacky but not sticking excessively to your hands. This will yield the ideal chewy texture that is characteristic of bagels.

Perfecting the Shape

Shaping the bagels correctly is key to achieving that signature look and texture. When you roll the dough into balls, make sure to maintain even pressure; this will help each bagel rise uniformly while baking. When you poke a hole in the center, aim for a diameter of about one inch. This will allow for adequate expansion during baking without losing the bagel shape.

If you're looking to add variety, consider experimenting with the shape of the bagels. You can make mini bagels for bite-sized treats, perfect for snacking or topping with different spreads. Just remember that smaller bagels will cook faster, so keep an eye on them as they bake.

Ingredients

For the Bagels

1 cup cottage cheese
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 tablespoon sugar
1 egg (for egg wash)
Sesame seeds (optional)

Enjoy your homemade bagels warm or toasted!

Instructions

Prepare the Dough

In a mixing bowl, combine the cottage cheese, flour, baking powder, salt, and sugar. Mix until a dough forms, then knead for about 3-5 minutes until smooth.

Shape the Bagels

Divide the dough into four equal pieces. Roll each piece into a ball, then poke a hole in the center with your finger and gently stretch it to form a bagel shape.

Preheat and Bake

Preheat the oven to 375°F (190°C). Place the bagels on a baking sheet lined with parchment paper. Brush with the beaten egg and sprinkle sesame seeds on top if desired.

Bake

Bake in the preheated oven for 15 minutes or until golden brown. Let them cool on a wire rack before serving.

Serve your bagels warm with your favorite spreads!

Pro Tips

Try varying the toppings – everything from cream cheese to fresh avocado enhances these bagels beautifully.

Serving Suggestions

These Sunshine Cottage Cheese Bagels can be topped in various delightful ways. A simple spread of avocado or a dollop of cream cheese is a classic choice that pairs wonderfully with the tanginess of the cottage cheese. For a savory twist, try smoked salmon and capers, which add a rich flavor that complements the bagel’s airy texture.

If you’re feeling adventurous, create a bagel sandwich by adding sliced cucumber, radishes, or even a fried egg on top for a hearty breakfast option. The possibilities are endless, making these bagels a versatile base for many toppings.

Make-Ahead and Storage Tips

These bagels are best enjoyed fresh but can be made ahead of time for busy mornings. After baking, let them cool completely and then store in an airtight container at room temperature for up to two days. For longer storage, wrap them tightly in plastic wrap and freeze; they can last for up to three months in the freezer.

To reheat, simply pop them in a toaster or oven until warmed through. It’s a quick way to enjoy fresh-tasting bagels even days later. You can also slice them before freezing, allowing for individual portions that toast up quickly.

Questions About Recipes

→ Can I freeze the bagels?

Yes, you can freeze the bagels! Just ensure they are completely cooled, then wrap them tightly in plastic wrap and place them in a freezer bag.

→ What can I serve with these bagels?

These bagels pair wonderfully with a variety of toppings such as cream cheese, fresh herbs, or even smoked salmon.

→ Can I make this recipe gluten-free?

Absolutely! You can substitute the all-purpose flour with a gluten-free flour mix, although the texture may vary.

→ How long do the bagels last?

The bagels can last up to 3 days in an airtight container at room temperature, or longer if stored in the fridge.