Almond Flour Bagels with Cottage Cheese
These Cottage Cheese Almond Flour Bagels are soft, chewy, and made without yeast for the easiest homemade bagel recipe. They’re perfect for meal-prep breakfasts, mid day snack, or anytime you want a simple savory bake that comes together in under 30 minutes.
If you haven’t jumped on the cottage cheese train yet, here’s your sign. These Cottage Cheese Almond Flour Bagels are about to become your new breakfast staple. They’re tender and chewy with a subtle savory flavor, and I love that they bake up golden without any yeast, kneading, or rise time. I’ve been slicing and toasting them throughout the week, and they’re so good with a swipe of almond butter or mashed avocado. They also pair well with my smoothie recipes for a balanced breakfast, or fresh serving of fruit for something light and simple.
These bagels also check the meal-prep box because they store well and reheat beautifully. You can flavor them a million ways, keep them classic with everything bagel seasoning, go sesame, or make them sweet with cinnamon + whipped honey after toasting. I’ve even served them as a brunch situation with different flavors of cream cheese, my homemade Nutella, and chia seed jam, and it feels very “effortlessly put together” with minimal work on your end.
How to Make
Add cottage cheese to a blender or food processor and blend until smooth.
Whisk almond flour, baking powder, and salt until combined in a bowl.
Add the blended cottage cheese and egg to the dry ingredients. Mix until a thick dough forms. The dough will be sticky, that’s normal.
Divide the dough into 4 equal portions.
Wet your hands slightly and roll each piece into a log, then form into a circle to make a bagel shape.
If using everything bagel seasoning or sesame seeds, sprinkle over the top. Press gently so they stick.
Bake until golden and set. The bottoms should be lightly browned.
Let cool for at least 10 minutes , this helps them firm up for slicing.
Tips and Tricks
- Blend the cottage cheese: Blending makes the dough smoother and gives that chewy bagel texture without any grittiness.
- Wet your hands for shaping: The dough is sticky — wetting your hands helps you roll and shape without it sticking.
- Don’t skip cooling: Letting them rest for at least 10 minutes helps them firm up for slicing and toasting.
- Make it sweet or savory: Everything bagel seasoning is classic, but sesame, poppy seed, cinnamon sugar, or even plain works depending on how you plan to serve them.
- Meal prep win: These store well for a few days and taste even better toasted.
How to Save and Store
Store leftovers in an airtight container for 3–4 days or freeze for up to 3 months. Reheat by slicing and toasting until golden — they crisp up beautifully.
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If you make the Cottage Cheese Almond Flour Bagels, I would really appreciate a comment and rating down below the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tiktok, or Pinterest!
Almond Flour Bagels with Cottage Cheese
Ingredients
- 1 cup cottage cheese (full-fat or 2% works best)
- 1 large egg
- 1¾ cups almond flour (packed + leveled)
- 1 tbsp baking powder
- ½ tsp fine sea salt
- toppings: everything bagel seasoning
Instructions
- Add cottage cheese to a blender or food processor and blend until smooth (about 10–20 seconds).
- In a medium bowl, whisk almond flour, baking powder, and salt until combined.
- Add the blended cottage cheese and egg to the dry ingredients. Mix until a thick dough forms. The dough will be sticky, that’s normal.
- Divide the dough into 4 equal portions. Wet your hands slightly and roll each piece into a log, then form into a circle to make a bagel shape.
- If using everything bagel seasoning, sprinkle over the top. Press gently so they stick.
- Bake at 375°F for 22–26 minutes, or until golden and set. The bottoms should be lightly browned. If your oven runs hot, check around the 18 minute mark.
- Let cool for at least 10 minutes , this helps them firm up for slicing.
Notes
- This dough will be very sticky, that’s totally normal. Wet your hands to help with shaping.
- Full-fat cottage cheese gives the best texture.
- Let cool before slicing for cleaner cuts and better toasting.
- Reheat in the air fryer, toaster or toaster oven.
Can I use pressed cottage cheese for this recipe? If so, should I add milk?
Yes, you can use pressed cottage cheese! Although i have not properly tested this myself but since it’s a bit thicker and drier, I’d recommend adding 1–2 tablespoons of milk as needed to help the dough come together. You want it soft and slightly tacky, but not wet.
Are these low in carbs?, keto?
They’re lower in carbs than traditional bagels since they’re made with almond flour, but they aren’t strictly keto. If you’re following keto closely, the cottage cheese does add some carbs, but they’re still a great higher-protein, lower-carb option.
I followed your recipe exactly like it should be, which is damn simple and I’ve been cooking since I was 16. It’s a pile of mush. It’s like wet sand and I did exactly what you said and I even went over it four times to make sure I didn’t mess anything up. I’m trying to save it by adding more flower, but this is absolutely horrific. There’s no way this will become a bagel of any kind very disappointed.
Hi! I’m really sorry it didn’t work out for you. This dough is definitely softer than a traditional bagel dough since it’s made with almond flour and cottage cheese, so it won’t feel firm or kneadable like a typical bread dough.
One thing that can really affect the texture is the cottage cheese. Different brands can have very different moisture levels, which can make the dough much wetter than intended. I used Good Culture when testing this recipe, and the extra liquid from other brands could definitely change how the dough comes together. I’ve tested the recipe multiple times (and even had it recreated by a food photographer for the photos), and the moisture level of the cottage cheese is usually the biggest variable.
Do you recommend storing in fridge or air tight container
both!
The 5 star rating is in the context of a healthy diet, not comparing it to a real bagel because let’s be honest, this kind of “bagel” is just not the same as a real bagel….BUT, if you are looking for a healthier, easy version of a bagel to satisfy the bread craving without so many carbs, and with a lot of protein, this recipe is great! I don’t know why a previous reviewer said the recipe doesn’t work and is just a mess….the recipe works fine, exactly as instructed. You have to understand that when we make a change to healthier foods with healthy ingredients, things aren’t going to taste the same as the carb and sugar-loaded, highly processed versions we are used to. It’s a trade off. For me, these bagels taste good, are very filling and have a satisfying texture and I feel much better about what I put into my body.
Thank you so much for your thoughtful review! You explained it perfectly—this isn’t meant to be an exact replica of a traditional bagel, especially since it’s made with almonds, but it’s a great healthier alternative. I’m so glad you enjoyed it and found it satisfying!
It was so easy to make and so tasty. I added some extra cheese and Italian herbs and they were delicious
Thanks for the recipe
I am gluten free and lactose free so used lactose free cottage cheese and lactose free ordinary cheese
Thank you so much! 😊 I’m so glad you enjoyed them! I love those extra additions, that sounds so flavorful. Thanks for sharing your gluten-free and lactose-free swaps too. I’m sure that will be really helpful for other readers! 💛
Delish! Couldn’t be easier!
so happy to hear!!
Even after adding extra almond flour, the “dough” was so wet that the best I could do was scoop mounds and flatten with wet hands. It was more like a biscuit in shape. The taste and texture is more like a biscuit as well, so I recommend skipping all of the trouble of shaping.
Thanks for sharing your experience! The dough should definitely be soft, but it shouldn’t be so wet that it can’t be shaped. Since almond flour and Cottage Cheese can vary quite a bit between brands, that may have affected the consistency. I’m glad you were still able to make them work by scooping and flattening, and I appreciate you sharing what worked for you!