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Prep Time: 10 minutes
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Cook Time: 22–25 minutes
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Cooling Time: 10 minutes
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Total Time: 45 minutes
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Yield: 4 standard bagels (or 6 mini bagels)
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Skill Level / Difficulty: Easy (Beginner-friendly)
Cooking Intensities & Heat Profiles
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Oven Heat Intensity: Moderate dry heat at 375°F (190°C) for even rising without burning the outer crust.
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Air Fryer Alternative Intensity: Medium-low convection heat at 330°F (165°C) to prevent rapid surface browning before the center sets.
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Mixing Intensity:
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High Intensity: Blending the cottage cheese and egg mixture until completely smooth and emulsified.
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Low to Gentle Intensity: Folding the dry ingredients into the wet batter to avoid deflating incorporated air pockets.
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Equipment Needed
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6-cavity silicone or non-stick metal donut/bagel pan (or a parchment-lined baking sheet)
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High-speed blender or food processor
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Medium mixing bowl
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Silicone spatula
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Pastry brush (for egg wash)
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Wire cooling rack
Ingredients
Wet Ingredients
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2 large whole eggs (room temperature)
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½ cup (120 ml) liquid egg whites (or whites from 3 large eggs)
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¾ cup (170 g) low-fat or 2% cottage cheese (strained of excess liquid, or plain non-fat Greek yogurt)
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1 tsp (5 ml) apple cider vinegar (helps activate the leavening agent)
Dry Ingredients
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1 cup (100 g) fine almond flour (or 1 cup / 90 g rolled oat flour for a grain-based option)
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2 tbsp (15 g) unflavored whey protein isolate or egg white protein powder
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1 ½ tsp (6 g) aluminum-free baking powder
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½ tsp (3 g) fine sea salt
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½ tsp (1.5 g) garlic powder
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½ tsp (1.5 g) onion powder
Toppings & Finish
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1 tbsp (15 ml) egg white or water (for brushing)
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2 tbsp (18 g) Everything Bagel Seasoning (or sesame seeds, poppy seeds, or coarse sea salt)
Step-by-Step Instructions
Step 1: Prep and Preheat
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Preheat your oven to 375°F (190°C) with a rack positioned in the center.
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Lightly grease a silicone or metal donut/bagel pan with avocado oil or non-stick olive oil cooking spray. If using a standard baking sheet, line it with unbleached parchment paper.
Step 2: Blend the Wet Base (High Intensity)
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Add the whole eggs, liquid egg whites, cottage cheese, and apple cider vinegar to a blender.
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Blend on high intensity for 30 to 45 seconds until the mixture is silky smooth, free of any cheese curds, and slightly frothy.
Step 3: Combine Dry Ingredients
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In a medium mixing bowl, whisk together the almond flour, protein powder, baking powder, sea salt, garlic powder, and onion powder until evenly distributed and clump-free.
Step 4: Fold and Rest the Batter (Gentle Intensity)
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Pour the blended wet mixture into the dry ingredients.
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Using a silicone spatula, fold on gentle to medium intensity for 1 to 2 minutes until a uniform, thick batter forms.
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Allow the batter to rest on the counter for 3 to 5 minutes. This resting window allows the almond flour and protein powder to absorb the liquid, thickening the batter to a pipeable consistency.
Step 5: Portion and Shape
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Using a Bagel/Donut Pan: Divide the batter evenly among 4 greased cavities (filling each about ¾ full).
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Using a Baking Sheet: Transfer the batter to a piping bag (or a gallon zip-top bag with the corner snipped off). Pipe 4 concentric circles onto the prepared parchment paper, leaving 2 inches of space between each. Smooth the tops with a wet finger.
Step 6: Top and Season
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Lightly brush the tops of the unbaked bagels with a little egg white or water.
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Generously sprinkle 1½ to 2 teaspoons of Everything Bagel Seasoning over each bagel, pressing gently so the seeds adhere.
Step 7: Bake to Golden Perfection
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Transfer the pan to the center oven rack.
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Bake at 375°F (190°C) for 22 to 25 minutes. The tops should be deeply golden brown, firm to the touch, and a toothpick inserted into the thickest part should emerge clean.
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Air Fryer Method: Cook at 330°F (165°C) for 14 to 17 minutes in silicone molds, checking at minute 12.
Step 8: Cooling and Setting
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Remove from the oven and allow the bagels to sit in the pan for 5 minutes.
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Carefully transfer the bagels onto a wire cooling rack and cool for at least 10 minutes before slicing. Slicing too early can cause steam to escape rapidly, resulting in a gummy texture.
Pro-Tips for Success
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Moisture Control: Always ensure your cottage cheese is not overly watery. If there is standing whey on top of the tub, drain it before measuring.
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Flour Substitution: For a firmer, chewier crumb, replace ½ cup of almond flour with ½ cup of oat flour.
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Slicing Technique: Use a sharp serrated bread knife in a gentle sawing motion to avoid squishing the delicate crumb.
Flavor Variations
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Jalapeño Cheddar: Fold 2 tablespoons of finely diced fresh jalapeños and ¼ cup of shredded sharp cheddar into the batter before portioning.
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Cinnamon Raisin (Sweet High-Protein): Omit the garlic, onion powder, and everything seasoning. Add 1 tablespoon of granulated sweetener (erythritol or monk fruit), 1 teaspoon of ground cinnamon, and 2 tablespoons of raisins to the dry mix.
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Herb & Parmesan: Top with 1 tablespoon of grated parmesan cheese and 1 teaspoon of dried Italian herb blend.
Storage, Freezing, and Reheating
Room Temperature & Refrigeration
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Refrigerating: Store completely cooled bagels in an airtight glass container lined with a paper towel for up to 5 days.
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Room Temperature: Not recommended for more than 24 hours due to the dairy and egg content.
Freezing
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Slice the bagels horizontally prior to freezing.
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Place a small square of parchment paper between the two halves of each bagel to prevent them from sticking together.
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Place in a freezer-safe silicone pouch or zip-top bag for up to 3 months.
Reheating
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Toaster / Toaster Oven: Toast frozen or chilled halves directly on medium-high for 2 to 3 minutes until crisp and heated through.
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Air Fryer: Reheat at 350°F (175°C) for 3 minutes for a freshly-baked crust.
Nutritional Information
Nutrition calculations are based on standard recipe preparation using 2% cottage cheese and almond flour. Values are per 1 bagel (1 serving of 4).
| Metric | Amount Per Serving |
| Calories | 235 kcal |
| Total Protein | 18.5 g |
| Total Fat | 14.0 g |
| Saturated Fat | 2.5 g |
| Trans Fat | 0.0 g |
| Total Carbohydrates | 7.5 g |
| Dietary Fiber | 3.5 g |
| Sugars | 2.0 g |
| Net Carbohydrates | 4.0 g |
| Cholesterol | 102 mg |
| Sodium | 420 mg |
| Potassium | 185 mg |
| Calcium | 115 mg |
| Iron | 1.4 mg |