I’ve always loved a warm, chewy bagel fresh out of the oven, but I don’t always love how heavy traditional bagels can feel. That’s exactly why I started making these cottage cheese bagels with almond flour. They’re soft on the inside, lightly golden on the outside, and surprisingly satisfying without being overly dense.
What I appreciate most about this recipe is how simple it is. A handful of wholesome ingredients, one bowl, and no complicated steps. Whether I’m making breakfast for the week or preparing a quick brunch spread, these bagels always deliver that bakery-style feel with a homemade touch.
What You Need To Make This Recipe
Almond Flour: This is the base of the recipe and replaces traditional wheat flour. Almond flour gives the bagels a tender crumb and a slightly nutty flavor. It also keeps the texture moist and soft while making the recipe naturally gluten-free.
Cottage Cheese: The star ingredient. Cottage cheese adds moisture, protein, and a subtle creaminess. Once blended smooth, it helps bind the dough and gives the bagels a fluffy yet sturdy texture without needing yeast.
Eggs: Eggs provide structure and richness. They help the bagels hold their shape while baking and contribute to that beautiful golden finish.
Baking Powder: Since we’re not using yeast, baking powder gives the bagels their lift. It creates a light, airy texture instead of a dense result.
Salt: Just a small amount enhances all the flavors and balances the nuttiness of the almond flour.
Optional Toppings (Sesame Seeds, Everything Seasoning, Poppy Seeds): These add texture and flavor to the top of the bagels. You can keep them plain or customize them depending on your mood.
Ingredients List
- 2 cups almond flour
- 1 cup cottage cheese (full-fat recommended)
- 2 large eggs
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon sesame seeds or everything seasoning (optional, for topping)
How to Make Cottage Cheese Bagels with Almond Flour
Blend the Cottage Cheese
If your cottage cheese is chunky, blend it in a food processor or blender until smooth. This step ensures your dough turns out uniform and soft without lumps.
Mix the Dry Ingredients
In a large bowl, combine the almond flour, baking powder, and salt. Stir well so everything is evenly distributed.
Add the Wet Ingredients
Add the blended cottage cheese and eggs to the dry mixture. Mix until a soft dough forms. It may feel slightly sticky, but it should be workable.
Shape the Bagels
Divide the dough into 4 equal portions. Roll each portion into a rope shape and connect the ends to form a bagel. Place them on a parchment-lined baking sheet.
Add Toppings
If using toppings, lightly brush the tops with a bit of beaten egg and sprinkle your desired seasoning over each bagel.
Bake
Bake in a preheated oven at 375°F (190°C) for 20–25 minutes, or until the bagels are golden brown and firm to the touch.
Cool Before Slicing
Allow the bagels to cool for at least 10 minutes before slicing. This helps them set properly and prevents crumbling.
Tips for Making This Recipe
- Use fine almond flour for the best texture; almond meal will make the bagels denser.
- Blend the cottage cheese thoroughly to avoid uneven pockets in the dough.
- If the dough feels too sticky, let it rest for 5 minutes so the almond flour can absorb moisture.
- Wet your hands slightly when shaping the bagels to prevent sticking.
- For a deeper golden color, brush the tops with an extra egg wash before baking.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a toaster for the best texture.
FAQs
Can I use low-fat cottage cheese?
Yes, but full-fat cottage cheese gives a richer texture and better flavor. Low-fat versions may make the dough slightly wetter.
Are these bagels keto-friendly?
Yes, since almond flour is low in carbohydrates, these bagels fit well into many low-carb and keto lifestyles.
Can I freeze these bagels?
Absolutely. Let them cool completely, slice them, and freeze in a sealed bag. Toast directly from frozen.
Can I make them dairy-free?
This specific recipe relies on cottage cheese for structure and moisture, so replacing it would significantly change the result.
Why are my bagels too soft in the center?
They may need a few more minutes in the oven. Oven temperatures can vary, so check that they’re firm and golden before removing.