High-Protein Cottage Cheese Dill Bagel Bread brings together tender cottage cheese dough, plenty of fresh dill, and golden patches of melted mozzarella. Shaped into four generous rings and finished with sesame seeds, these savory bagel breads need no yeast, boiling, or long rise.
Why You’ll Love This Recipe
These bagel breads are an easy way to turn a tub of cottage cheese into something savory and sliceable. Fresh dill runs through the dough, while mozzarella forms the golden patches on top. A mixture of white and black sesame seeds adds a little crunch. They are especially good split and toasted, with cream cheese or a fried egg.
Ingredients
For the Dill Bagel Bread Dough
- 1 cup (225 g) cottage cheese
- 1 1/2 cups (190 g) all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1/4 cup (10 g) chopped fresh dill
- 1/2 cup (55 g) shredded mozzarella
For the Topping
- 1 large egg
- 1/4 cup (30 g) shredded mozzarella
- 1 tablespoon white sesame seeds
- 1 teaspoon black sesame seeds
Optional Addition
- 1/2 teaspoon garlic powder
Regular 2% or full-fat cottage cheese works here; consistency matters more than the curd size because it is blended. Use low-moisture mozzarella that shreds easily, rather than wet fresh mozzarella. Fresh dill is the main herb, not simply a garnish.
Equipment
- Blender or food processor
- Fine sieve, if needed
- Mixing bowl, whisk, and spatula
- Kitchen scale or measuring cups
- Rimmed baking sheet and baking parchment
- Pastry brush
- Wire cooling rack
Instructions: Make and Shape the Dough
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Prepare the oven: Preheat to 375°F (190°C). Line a rimmed baking sheet with nonstick baking parchment. Set a cooling rack nearby.
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Prepare the cottage cheese: Spoon off any separated whey, then measure 1 cup (225 g) thick cottage cheese. If very watery, drain briefly in a fine sieve before measuring. Blend until smooth, scraping down the blender as needed; do not add water.
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Mix the dough: Whisk the all purpose flour, baking powder, fine salt, and optional garlic powder in a bowl. Stir in the blended cottage cheese, chopped dill, and 1/2 cup (55 g) shredded mozzarella until a soft dough forms. Use lightly floured hands to fold it together gently for about 1 minute, just until cohesive.
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Shape four rings: Divide into four equal portions. Shape each into a ball, press a hole through the center, and gently stretch the opening to about 1 1/2–2 inches. Arrange apart on the prepared sheet. The dough should feel soft and slightly tacky; if it sticks heavily, add flour 1 teaspoon at a time, only until manageable.
Top, Bake, and Cool
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Add the topping: Beat the egg in a small bowl. Brush a thin layer over the tops and sides of the rings; you may not need all of it. Scatter the remaining 1/4 cup (30 g) shredded mozzarella in small patches, then sprinkle with white sesame seeds and black sesame seeds. Keep the center holes open.
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Bake: Bake at 375°F (190°C) for 25–30 minutes, until the rings are golden, the cheese has browned in spots, and the sides feel firm. Rotate the sheet halfway through if needed. If the cheese browns early, loosely cover with foil and continue until the dough is cooked through; an internal temperature around 200°F (93°C) provides an additional check.
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Cool: Transfer to a wire rack and cool for at least 20 minutes before slicing horizontally. The tender cottage cheese crumb firms as it cools. Split and toast for a crisper finish.
What Texture to Expect
These are soft, savory quick breads in a bagel shape. The inside has a tender, fairly compact crumb with dill flecks and pockets of cheese. They will not have the dense chew of a boiled yeast bagel. The finished size and color depend on shaping, cottage cheese moisture, and your oven.
Tips for the Best Dill Bagel Bread
- Use thick cottage cheese. A pool of whey makes dough sticky, so remove the separated liquid before measuring.
- Pat washed dill dry before chopping; extra water changes the dough. Remove thick stems and use the tender fronds.
- Weigh the flour if possible. Dust your hands lightly rather than adding several spoonfuls of flour, which can make the bread dry.
- Keep the center holes generous. Baking powder puffs the dough and narrows the openings as the rings bake.
- Scatter the topping cheese in small patches instead of a thick blanket, so it browns without hiding the dill and sesame.
- Cool before slicing. Warm dairy-rich quick bread can compress and seem gummy even when baked through.
Variations
- Garlic dill: add the optional garlic powder to the dry ingredients for a more savory finish.
- Cheddar dill: replace the mozzarella with the same weight of shredded cheddar for a stronger cheese flavor.
- Dried dill: if fresh dill is unavailable, start with 1 tablespoon dried dill. The flavor and green flecks will differ from the fresh version.
- Seed-free: leave off both sesame seed toppings. The browned cheese still gives the rings a golden finish.
Serving Ideas
Split and toast, then add plain cream cheese, an egg, avocado, or sliced tomato and cucumber. The dill also pairs well with smoked salmon. For lunch, fill with turkey and lettuce or serve a warm half alongside soup. Keep fillings modest so the tender bread is easy to handle.
Storage
Let the bagel breads cool completely, then refrigerate in an airtight container for up to 4 days. For longer storage, slice horizontally, separate the halves with parchment, and freeze in a sealed bag for up to 2 months.
Reheating
Toast chilled or frozen halves until hot and lightly crisp, checking often because the cheese browns quickly. Alternatively, warm whole bagel breads in a 350°F (175°C) oven for about 8–10 minutes, or until hot through.
FAQ
Is this a loaf or a bagel recipe?
This recipe makes four ring-shaped bagel breads, matching the dill-and-cheese style in the photo. It is not baked in a loaf pan.
Do I need yeast or a boiling step?
No. Baking powder supplies the lift, and the shaped rings go directly into the oven. Their crumb is softer and less chewy than a traditional boiled yeast bagel.
Does the egg go into the dough?
No. The egg is beaten and brushed on the outside to help the topping stick and give the surface color. You may have some egg wash left over.
Why is my dough too sticky to shape?
Cottage cheese varies in moisture. Remove separated whey before measuring, then blend without adding water. Lightly flour your hands and add only a teaspoon of flour at a time if the dough remains unmanageable.
How much protein does each bagel bread contain?
Cottage cheese and mozzarella contribute protein, but the amount depends on your brands and portion sizes. For a precise value, calculate it from the ingredients you use; no laboratory-tested nutrition values are provided here.
Can I make these ahead?
Yes. Bake and cool them first, then refrigerate or freeze. Toasting the cut halves brings back a crisp edge while keeping the interior tender.
Conclusion
Fresh dill, a softly handled cottage cheese dough, and a little browned cheese make these ring-shaped breads a useful savory breakfast or lunch option. Keep the holes wide, bake until the centers are set, and cool before splitting and topping.
Print
High-Protein Cottage Cheese Dill Bagel Bread
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 large bagel breads 1x
- Category: Sourdough
- Method: Baking
Description
Soft, savory cottage cheese bagel breads with fresh dill, browned mozzarella, and white and black sesame seeds, baked without yeast or boiling.
Ingredients
- 1 cup (225 g) cottage cheese
- 1 1/2 cups (190 g) all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1/4 cup (10 g) chopped fresh dill
- 1/2 cup (55 g) shredded mozzarella
- 1 large egg
- 1/4 cup (30 g) shredded mozzarella
- 1 tablespoon white sesame seeds
- 1 teaspoon black sesame seeds
- 1/2 teaspoon garlic powder (optional)
Instructions
Step 1 Prepare the oven: Preheat to 375°F (190°C). Line a rimmed baking sheet with nonstick baking parchment. Set a cooling rack nearby.
Step 2 Prepare the cottage cheese: Spoon off any separated whey, then measure 1 cup (225 g) thick cottage cheese. If very watery, drain briefly in a fine sieve before measuring. Blend until smooth, scraping down the blender as needed; do not add water.
Step 3 Mix the dough: Whisk the all purpose flour, baking powder, fine salt, and optional garlic powder in a bowl. Stir in the blended cottage cheese, chopped dill, and 1/2 cup (55 g) shredded mozzarella until a soft dough forms. Use lightly floured hands to fold it together gently for about 1 minute, just until cohesive.
Step 4 Shape four rings: Divide into four equal portions. Shape each into a ball, press a hole through the center, and gently stretch the opening to about 1 1/2–2 inches. Arrange apart on the prepared sheet. The dough should feel soft and slightly tacky; if it sticks heavily, add flour 1 teaspoon at a time, only until manageable.
Step 5 Add the topping: Beat the egg in a small bowl. Brush a thin layer over the tops and sides of the rings; you may not need all of it. Scatter the remaining 1/4 cup (30 g) shredded mozzarella in small patches, then sprinkle with white sesame seeds and black sesame seeds. Keep the center holes open.
Step 6 Bake: Bake at 375°F (190°C) for 25–30 minutes, until the rings are golden, the cheese has browned in spots, and the sides feel firm. Rotate the sheet halfway through if needed. If the cheese browns early, loosely cover with foil and continue until the dough is cooked through; an internal temperature around 200°F (93°C) provides an additional check.
Step 7 Cool: Transfer to a wire rack and cool for at least 20 minutes before slicing horizontally. The tender cottage cheese crumb firms as it cools. Split and toast for a crisper finish.
Notes
Use thick cottage cheese. A pool of whey makes dough sticky, so remove the separated liquid before measuring. Pat washed dill dry before chopping; extra water changes the dough. Remove thick stems and use the tender fronds. Weigh the flour if possible. Dust your hands lightly rather than adding several spoonfuls of flour, which can make the bread dry. Keep the center holes generous. Baking powder puffs the dough and narrows the openings as the rings bake. Scatter the topping cheese in small patches instead of a thick blanket, so it browns without hiding the dill and sesame. Cool before slicing. Warm dairy-rich quick bread can compress and seem gummy even when baked through.
