I make a batch of these on my days off and freeze what I don’t eat, so I always have a high-protein breakfast ready to grab on my way out the door for a trip. They toast up beautifully straight from frozen, which makes them one of my go-to crew meal bag staples.
If you are into bagels, I have another great recipe: Easy High-Protein Blueberry (No Yeast!).
Why You’ll Love These Jalapeño Cheddar Cottage Cheese Bagels
These bagels aren’t your average bakery bagel. They skip the yeast, the long rising times, and the complicated technique. Instead, cottage cheese does all the heavy lifting, adding moisture, structure, and a serious protein boost. Each bagel is a satisfying blend of cheesy cheddar and spicy Jalapeños.
- High in protein – Cottage cheese is a protein powerhouse, making these bagels a protein-packed favorite.
- No yeast required – Just baking powder, so there’s no waiting around for the dough to rise.
- Great for the freezer – Make a batch ahead and enjoy fresh-tasting bagels all week long.
- Just 6 ingredients – Nothing fancy, nothing you need to hunt down at a specialty store.
Tips for the Best Texture
- Don’t skip the resting time – Letting the dough rest for 10 minutes allows the flour to fully hydrate and the gluten to relax. This makes the dough much easier to shape and gives the bagels a better texture when baked.
- If your dough feels too crumbly to bring together, keep kneading – It needs a couple of minutes to fully hydrate. Resist the urge to add extra liquid.
- Flour your hands if the dough sticks – Cottage cheese dough can be a little tacky. If it’s sticking to your hands, lightly dust them with flour rather than adding extra flour directly to the dough. Too much flour can make the bagels dry and dense.
FAQs
Store in an airtight container at room temperature for up to 1–2 days. For longer storage, freeze them for up to 2–3 months by slicing first, wrapping individually, and placing them in a freezer-safe bag. To reheat, toast straight from frozen or warm in the oven for the best texture.
Yes! Fat-free, low-fat, or full-fat cottage cheese all work.
Yes, Greek yogurt can be substituted in a pinch, though the texture will be slightly denser and less fluffy.
Jalapeño Cheddar Cottage Cheese Bagels
Ingredients
For the bagels:
- 1 cup cottage cheese full-fat or low-fat both work.
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- A pinch of salt
- 1/4 cup shredded cheddar cheese, well packed, plus 2 tablespoons for garnish
- 2 fresh jalapeño peppers sliced
For the egg wash:
- 1 egg
- 1 tablespoon olive oil
Instructions
- In a large bowl, combine the cottage cheese, flour, baking powder, and salt. Knead until a dough begins to form. *It may take a few minutes for the dough to come together. At first, it might look like it won’t form into a dough, but keep folding and bringing in all the little pieces.
- Add the cheddar cheese and gently knead with your hands until it’s evenly distributed and the dough comes together.
- Shape the dough into a ball, cover with a clean kitchen towel or plastic wrap, and let it rest for 10 minutes. Don't rush this step — it really makes a difference.
- While the dough rests, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Whisk together the egg and olive oil to make the egg wash. Set aside.
- Roll the dough into 4 equal portions and shape each portion into a smooth ball. Using your thumb, gently press through the center of each ball to create a hole, then stretch and shape it into a bagel form.
- Place the shaped bagels on the prepared baking sheet. *Cottage cheese dough can be a little tacky. If it’s sticking to your hands, lightly dust them with flour rather than adding extra flour directly to the dough. Too much flour can make the bagels dry and dense.
- Brush each bagel with egg wash, then top with sliced jalapeño rounds and shredded cheddar cheese.
- Bake for 20–25 minutes, until the bagels are golden on top and firm to the touch. Let them cool on the pan for at least 15 minutes before slicing.