Can I use bread flour for cottage cheese bagels instead of all-purpose flour?

Yes—bread flour is ideal for cottage cheese bagels. Its higher protein content gives the dough elasticity and a chewy, bakery-style bite. It works beautifully with the moisture in cottage cheese to create a structured yet tender bagel.

Do cottage cheese bagels need yeast if using bread flour?

Nope. These cottage cheese bagels with bread flour rise using baking powder. The bread flour provides enough strength for shape, while the cottage cheese keeps the inside moist and fluffy without needing yeast or long proofing times.

What makes cottage cheese bagels with bread flour healthier?

They’re naturally higher in protein and lower in fat. Cottage cheese adds calcium and probiotics, while bread flour offers complex carbs and gluten for sustained energy. It’s a simple recipe that balances taste and nutrition—without preservatives or processed ingredients.

Can I make cottage cheese bagels ahead of time and freeze them?

Absolutely. Once baked, let your cottage cheese bagels with bread flour cool, then freeze in zip-top bags. When you’re ready, reheat in a toaster or oven for a warm, fresh result with no sogginess.

Cottage Cheese Bagels with Bread Flour – 5-Star Recipe for Chewy Perfection

Name: Cottage Cheese Bagels with Bread Flour
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup cottage cheese (full-fat or low-fat); 1 ½ cups bread flour; 1 ½ tsp baking powder; ½ tsp salt; 1 egg (for brushing); Optional toppings: sesame, everything seasoning

Description

Chewy, high-protein cottage cheese bagels made with bread flour—no yeast needed. Perfect for breakfast or snacks, ready in 30 minutes

Ingredients

Scale

1 cup cottage cheese (full-fat or low-fat)

1 ½ cups bread flour

1 ½ tsp baking powder

½ tsp salt

1 egg (for brushing)

Optional toppings: sesame, everything seasoning

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Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment.

Mix cottage cheese, bread flour, baking powder, and salt until a soft dough forms.

Divide into 4 pieces. Roll each into a log and shape into a ring.

Place bagels on the sheet. Brush with egg wash and add toppings if desired.

Bake for 20–22 minutes or until golden brown

Notes

Substitute half of the bread flour with whole wheat for a fiber boost.

Freeze after baking; reheat in oven or toaster.

No yeast required—baking powder gives perfect rise

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bagel
Calories: 210
Sugar: 2g
Sodium: 310mg
Fat: 6g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 11g
Cholesterol: 45mg