The Bagel That Surprised Me (Honestly, It’s THAT Good)
So let me just say, I didn’t grow up with cottage cheese anything—like, nobody was sneaking it into my school lunches, you know? But one misty Saturday morning, after snoozing my alarm far too many times, I stumbled onto this cottage cheese bagel recipe that, to be fair, sounded a little off-the-wall at first. Turns out? I’ve barely looked back. My first attempt was a bit of a mess (cream cheese everywhere but on the bagel), but—no joke—I now make these when I want to impress people. Or just treat myself because, hey, we all need a little edible hug.
Why You'll Love This Recipe (Or At Least Like It A Lot)
I whip these up when my fridge looks like Old Mother Hubbard’s cupboard, but I still want something more exciting than plain toast. My kids? They go absolutely bonkers for the mild tang of cottage cheese—plus, if you add enough fresh chives, it tastes like you actually planned ahead. And, real talk, these have rescued my mood after more than one coffee spill. Sometimes they come out a funny shape (bagels are chaotic neutral food), but that’s half the charm, right?
What You'll Need (With My Occasional Swaps and Shortcuts)
- 1 ¼ cups plain cottage cheese (full-fat is dreamy, low-fat is fine—my friend Heidi insists on Daisy brand, but honestly? Use anything you love or have)
- 1 cup self-rising flour (if you’re out, just mix 1 cup all-purpose flour with 1 ½ teaspoons baking powder plus a pinch of salt, I won’t tell anyone, promise)
- 1 large egg, for brushing (can skip for a vegan version, or use a splash of oat milk)
- 1 tablespoon everything bagel seasoning (or just toss on sesame seeds + flaky salt if you want to improvise)
- A handful of chives, snipped, optional (I sometimes forget this bit, but it’s tasty)
How to Make It (No Stress, Honestly!)
- Preheat your oven to 375°F (190°C). If you remember to line your baking tray with parchment, good for you. If not, a bit of butter or a silicone mat will work. I once used tinfoil; it did... alright.
- In a medium bowl, dump in your cottage cheese and flour. Stir gently—don’t overthink it, and don’t worry if the dough feels a bit soft or “lumpy-cuddly” (technical term, ha!). Sometimes, I get in there with my hands if I’m feeling reckless.
- Add the chives (or not), and give it just a couple folds until mostly combined. If the dough is super sticky, sprinkle in a little flour—but try not to add too much. Here's where I usually sneak a taste. Raw dough, you say? I'm still here.
- Tear the dough into four uneven chunks (it’s rustic). Roll each into a rope, then smoosh the ends together to make a bagel-ish loop. They don’t have to be perfect circles… unless you’re entering them in a contest, in which case, you should probably ignore my advice altogether.
- Set the bagels on your tray. Beat your egg (I use a fork—fancy people whisk), and brush the tops. Sprinkle with everything seasoning (liberally, or not—it’s your rodeo).
- Bake for about 25 minutes, or until golden brown and puffy. Sometimes mine need an extra five minutes—they’re divas like that.
- Let them cool just a hot second, which is the hardest part. I’ve burnt my tongue more than once here because patience isn’t my strong suit.
Notes Only a Slightly Distracted Cook Would Write
- If your dough is crazy sticky, shove it in the fridge for a bit. On second thought, I kind of like it messy, so maybe just dust your hands instead?
- I tried using fat-free cottage cheese once. Regretted that. Full-fat is my go-to, though low-fat is passable in a pinch.
- If the bagels collapse—it happens!—slice them anyway and fill with something delicious, no one will ever know.
My Experiments (And One That Was, Uhm, a Flop)
- I made a sweet version of these with cinnamon, raisins, and a bit of honey in the dough—it was lovely, but honestly I still prefer the savory route.
- Tried jalapeño-cheddar once—too much heat for breakfast but a hit for lunch.
- Don’t try substituting Greek yogurt instead of cottage cheese for these. Whole different vibe, not the best, if you ask me.
Equipment (But There's Always a Workaround!)
- Baking sheet (I once used the back of a large roasting tin—worked in a pinch)
- Parchment paper or silicone mat (or, in a crisis, well-greased tinfoil)
- Mixing bowl and fork/spoon—though I’ve been known to mix in a soup pot when nothing else is clean
How to Store These (Though They Rarely Survive That Long!)
They’ll keep in an airtight container on the counter for maybe two days. Fridge? Not my favourite, but doable—just give them a quick toast before eating. Truthfully, these have never lasted more than a day in our house, except the time I made a double batch and then (miracle of miracles) got to eat one for lunch the next day; I think they taste even better a little older, maybe that's just nostalgia.
How I Like to Serve Mine (And a Family Quirk)
Mainly: sliced open with a thick schmear of cream cheese, and maybe a few tomato slices. My partner dunks theirs in soup. And my youngest—well, he eats his with strawberry jam, don’t ask me why but it works. Sometimes we do them open-faced with a fried egg piled on top (solid brunch move, I swear). If you want other topping ideas, Love & Lemons has a fun guide.
Things I've Learned the Hard Way (So You Don’t Have To)
- Rushing the bake makes them doughy inside—avoid the temptation, even if you’re running late for work! The extra 5 minutes is worth it (found this out more times than I’d like to admit).
- Actually, letting them cool helps the texture settle. I’m impatient, but trust me on this.
FAQ: The Questions Folks Actually Ask Me
- Can I freeze these bagels? Yep. Wrap each one up tight, pop 'em in a bag, and freeze for a month or so. Defrost and toast—good as new (maybe even better).
- Why is my dough so sticky? Happens all the time. Just dust with flour or stick in the fridge a bit. It’s not a you thing—it’s a cottage cheese thing.
- Can I use whole wheat flour? Probably, but they come out denser and a bit nuttier. I like breezy white for best results (just me!)—though I found a good explainer over at Sally’s Baking Addiction for flour swaps.
- Do I need bagel seasoning? Nope! Salt, pepper, sesame, or nothin’ at all—live your best life.
- Why do mine look different from yours? That’s the magic. No two bagels ever twins. Maybe next batch, they’ll swap personalities for you. Or not—food has a mind of its own.
Alright, time to wrap this up because I just remembered that I left a cup of tea somewhere and it’s probably gone cold now. Hope you have fun making—and eating—these cottage cheese bagels! And if you snap a photo that looks better than mine (let’s be honest, probably will), that’s just the way the cookie crumbles. 🙂
Ingredients
- 2 whole grain bagels, sliced
- 1 cup cottage cheese
- 1 medium tomato, thinly sliced
- ½ cucumber, thinly sliced
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
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1Slice and toast the whole grain bagels until golden and crisp.
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2Spread a generous layer of cottage cheese over each toasted bagel half.
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3Arrange tomato and cucumber slices evenly on top of the cottage cheese.
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4Drizzle with olive oil and sprinkle with chopped chives, dill, salt, and black pepper.
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5Serve immediately and enjoy your delicious cottage cheese bagel.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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