You know those mornings where you wake up hungry — like, really hungry — but you don’t want anything too heavy? Yeah, that’s when I started messing around with this little number: my go-to cottage cheese bagel recipe. Lemme tell you, I never expected to fall so hard for a bagel that’s made with just three ingredients. But oh man, did it win me over fast.

If you're into easy and healthy recipes like this one, you might also like my takes on Costa Rican Tea for Weight Loss, the viral 7-Second Ice Water Hack, or this Himalayan Pink Salt Diet Recipe. All simple, all real, all tasty.

So, here’s the thing. I grew up in a South Philly household where bagels meant a Sunday morning spread — cream cheese, lox, tomato, the works. But these days, I’m tryin’ to start my mornings with a bit more protein and a bit less… well, food coma. That’s where cottage cheese — yeah, the stuff your Aunt Marie used to serve with canned peaches — comes strutting in like it owns the place.

Freshly baked cottage cheese bagels cooling in kitchen — Homemade cottage cheese bagels straight from the oven

Now before you roll your eyes and say, “Frankie, I don’t wanna eat a lump of cheese shaped like a donut,” lemme explain. These little beauties are soft, a little chewy, and totally customizable. Best part? You don’t need yeast. No waiting around for dough to rise while you get hangry.

We’re talkin’ full-fat cottage cheese blended smooth, self-rising flour, and an egg for the shine on top. That’s it. And hey, if you’re like me and sometimes avoid flour, you can go the keto cottage cheese bagel recipe route with a gluten-free blend — though I gotta say, almond flour tends to be a bit too thirsty. So skip that, trust me.

Shaping cottage cheese bagels on floured surface — Rolling and shaping cottage cheese bagel dough

The first time I made ‘em, I popped a batch in the oven and another in the air fryer — because why not? Both came out gorgeous, though the air fryer batch got that extra crisp on the outside in less time. Handy trick: preheat your air fryer like you would an oven — makes a difference.

And toppings? Buddy, don’t get me started. You can go classic with sesame seeds or everything bagel seasoning. Or load up like a champ: think herbed cream cheese, smoked salmon, sliced cucumber, even avocado if you’re feelin’ fancy. That’s what makes this recipe such a hit in my house — everybody’s got their favorite spin on a bagel with cottage cheese.

Assorted cottage cheese bagel toppings on a board — Creative and tasty cottage cheese bagel toppings

Let’s be real here — this recipe’s a keeper. It’s a lifesaver on busy weekdays, and you can freeze ‘em too. Just slice almost all the way through before you toss ‘em in the freezer — makes toasting from frozen a breeze. Oh, and kids love ‘em. Mine call ‘em “cheesy circles,” which, honestly, feels kinda right.

Frozen sliced cottage cheese bagels in storage bag — Cottage cheese bagels ready for the freezer

Here are some questions folks often ask me…

Is cottage cheese good for bagels?
You bet it is. It adds protein and moisture, keeps the texture tender, and gives ‘em a nice light tang. Don’t knock it till you try it.

How do you make Bethenny Frankel's viral cottage cheese bagel?
That version uses whipped cottage cheese and almond flour, but I found almond flour makes things a little too dry. This one’s easier and more foolproof.

What to put on a cottage cheese bagel?
Go wild. Try cream cheese, tomato slices, turkey and arugula, peanut butter and banana, or my personal favorite — whipped cottage cheese with a drizzle of hot honey.

Does cottage cheese melt like cheese?
Not exactly. It softens and blends well into dough, but you won’t get melty-gooey vibes like mozzarella. That’s what makes it perfect here — it works more like a moisture binder than a melt machine.

Cottage Cheese Bagel Recipe