High-Protein Cottage Cheese Garlic Parmesan Bagel Bread is a savory loaf with a golden cheese crust, a tender parsley-flecked crumb, and plenty of garlic flavor. Cottage cheese and eggs form the base, while Parmesan and mozzarella bring richness to each slice. An optional seed topping gives it the bagel-inspired finish shown in the photo.
Why You’ll Love This Savory Loaf
This bread comes together without yeast, kneading, or a long rise. The flavor comes from garlic powder, onion powder, two cheeses, and fresh parsley. It is easy to slice once cool and especially good toasted, when the edges turn crisp and the cheese aroma comes through.
Ingredients
For the Bread
- 1 1/2 cups (315 g) cottage cheese
- 3 large eggs
- 2 cups (250 g) all purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup (50 g) grated Parmesan cheese
- 1/2 cup (55 g) shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley
Optional Addition
- 1/4 teaspoon black pepper (optional)
Optional Seed Topping
- 1 tablespoon sesame seeds (optional)
- 1 tablespoon sunflower seeds (optional)
The seed topping is optional and gives the loaf the finish shown in the photo. The total mozzarella stays at 55 g: use 35 g in the batter and reserve 20 g for the crust. All 50 g Parmesan goes into the bread.
Equipment
- 9-by-5-inch metal loaf pan
- Baking parchment
- Blender or food processor
- Large mixing bowl and whisk
- Flexible spatula
- Kitchen scale or measuring cups
- Wire cooling rack
- Serrated bread knife
Instructions: Blend and Mix
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Prepare the oven and pan: Preheat to 350°F (175°C). Line a 9-by-5-inch metal loaf pan with baking parchment, leaving overhang on the long sides to help lift out the loaf.
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Blend the wet ingredients: Spoon off any pool of separated whey from the cottage cheese before measuring 315 g. Blend the cottage cheese and eggs until mostly smooth, scraping down the blender as needed. Do not add water or milk.
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Whisk the dry ingredients: In a large bowl, whisk the all purpose flour, baking powder, baking soda, fine salt, garlic powder, onion powder, and optional black pepper until evenly distributed.
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Combine gently: Pour the cottage cheese mixture into the dry ingredients. Fold with a spatula until almost combined, then fold in all the grated Parmesan cheese, 35 g of the shredded mozzarella cheese, and the chopped parsley. Reserve the remaining 20 g mozzarella for the top. Stop when the flour is incorporated; the mixture should be a thick, spoonable batter, not a kneadable dough.
Fill, Bake, and Cool
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Fill and top: Scrape the batter into the prepared pan and spread it into the corners. Smooth the top lightly and scatter over the reserved 20 g mozzarella. Add the optional sesame seeds and sunflower seeds for the seeded finish shown in the photo. Keep the pan no more than about three-quarters full.
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Bake: Bake at 350°F (175°C) for 50–65 minutes, until the top is golden, the center feels set, and a skewer inserted into the middle has no wet batter attached. A little melted cheese on the skewer is normal. If the top browns early, tent loosely with foil after about 35–40 minutes. If needed, continue baking in 5-minute intervals until the center is cooked; an internal temperature around 200–205°F (93–96°C) is an additional check.
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Cool in the pan: Let the loaf stand in its pan for 15 minutes. Use the parchment to lift it out and place it on a wire rack.
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Cool and slice: Let the loaf cool for at least another 45 minutes, and longer if the center is still warm, before slicing with a serrated knife. The dairy-rich crumb firms as it cools. Serve plain or toast the slices for a crisper edge.
What Texture to Expect
This is a moist, tender quick bread with parsley flecks and small pockets of melted cheese. It slices more cleanly once fully cooled. It has a softer bite than a traditional boiled bagel, and the exact rise and crumb vary with the cottage cheese and pan. Toasting gives the slices a firmer surface for toppings.
Tips for Garlic Parmesan Bagel Bread
- Use the listed 315 g cottage cheese for the most consistent result. Brands vary in moisture, so spoon off separated whey without pressing the curds dry.
- Blend the cottage cheese with the eggs before adding flour for a more even batter.
- Use finely grated Parmesan and low-moisture shredded mozzarella. Wet fresh mozzarella adds extra liquid.
- Whisk the baking powder and baking soda thoroughly through the flour before the wet ingredients go in.
- Reserve 20 g of the supplied mozzarella for the top; you do not need extra cheese to create a golden finish.
- Fold only until combined. Extended mixing after adding flour can make the crumb tough or create tunnels.
- Check the center rather than judging the loaf by its browned cheese crust alone.
- Let the loaf cool fully before cutting; warm slices can compress or seem gummy.
Variations
- Seeded bagel-style loaf: use the optional sesame and sunflower seeds over the reserved mozzarella before baking.
- Plain cheese crust: omit both seed toppings and keep the same base recipe.
- Peppery loaf: include the optional black pepper with the dry ingredients.
- Chive variation: replace the parsley with 2 tablespoons chopped fresh chives for a different savory herb flavor.
Serving Ideas
Serve a slice with butter, cream cheese, or avocado and tomato. It also works alongside soup or salad, under a poached egg, or as a toasted sandwich with turkey and lettuce. Keep toppings light on a fresh slice, or toast first for a sturdier base.
Timing and Yield
Allow about 15 minutes to prepare the batter, 50–65 minutes to bake, and at least 1 hour to cool. Plan roughly 2 hours 15 minutes overall. One 9-by-5-inch loaf makes about 12 slices, depending on thickness.
Storage
Cool completely, then refrigerate in an airtight container for up to 4 days. Slice before freezing, place parchment between the slices, and freeze in a sealed bag for up to 2 months.
Reheating
Toast refrigerated or frozen slices until hot and lightly crisp, watching the cheese crust so it does not scorch. For several slices, warm in a 350°F (175°C) oven for about 8–10 minutes, until heated through.
FAQ
Is this baked as bagels or as a loaf?
It is baked in a loaf pan, matching the sliced bread in the photo. The bagel-style name refers to the savory flavor and optional seeded top; this is a quick bread and does not need boiling.
Does this recipe need yeast or a rise?
No. Baking powder and baking soda provide the lift. Once the batter is mixed, fill the pan and bake it in the preheated oven.
What contributes protein to the bread?
Cottage cheese, eggs, Parmesan, and mozzarella all contribute protein. The amount per slice depends on the brands you choose and how thickly you cut the loaf.
Are the seeds required?
No. Sesame and sunflower seeds are optional additions to reproduce the seeded crust in the photo. The supplied base recipe works without them.
Should the batter be kneaded?
No. It should be thick enough to spoon into the pan. Blend the wet ingredients separately, then fold into the flour gently and stop once combined.
Why is my loaf wet in the middle?
Excess whey, a smaller or deeper pan, or removing the loaf before the center is set can leave it wet. Use the specified pan, bake until there is no raw batter, and cool fully before slicing.
Can I use grated Parmesan from a container?
Yes, provided it is finely grated. Freshly grated Parmesan usually melts more readily; packaged varieties can differ in saltiness and texture.
Conclusion
A smooth cottage cheese mixture, gentle folding, and a full cooling time are the key steps for this garlic Parmesan loaf. Add the optional seeds for a bagel-style top, then enjoy the savory slices plain, toasted, or filled for lunch.
Print
High-Protein Cottage Cheese Garlic Parmesan Bagel Bread
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 2 hours 15 minutes
- Yield: 1 loaf (12 slices) 1x
- Category: Sourdough
- Method: Baking
Description
A tender savory cottage cheese loaf with garlic, Parmesan, mozzarella, and fresh parsley, finished with golden cheese and optional sesame and sunflower seeds.
Ingredients
- 1 1/2 cups (315 g) cottage cheese
- 3 large eggs
- 2 cups (250 g) all purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup (50 g) grated Parmesan cheese
- 1/2 cup (55 g) shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon black pepper (optional)
- 1 tablespoon sesame seeds (optional)
- 1 tablespoon sunflower seeds (optional)
Instructions
Step 1 Prepare the oven and pan: Preheat to 350°F (175°C). Line a 9-by-5-inch metal loaf pan with baking parchment, leaving overhang on the long sides to help lift out the loaf.
Step 2 Blend the wet ingredients: Spoon off any pool of separated whey from the cottage cheese before measuring 315 g. Blend the cottage cheese and eggs until mostly smooth, scraping down the blender as needed. Do not add water or milk.
Step 3 Whisk the dry ingredients: In a large bowl, whisk the all purpose flour, baking powder, baking soda, fine salt, garlic powder, onion powder, and optional black pepper until evenly distributed.
Step 4 Combine gently: Pour the cottage cheese mixture into the dry ingredients. Fold with a spatula until almost combined, then fold in all the grated Parmesan cheese, 35 g of the shredded mozzarella cheese, and the chopped parsley. Reserve the remaining 20 g mozzarella for the top. Stop when the flour is incorporated; the mixture should be a thick, spoonable batter, not a kneadable dough.
Step 5 Fill and top: Scrape the batter into the prepared pan and spread it into the corners. Smooth the top lightly and scatter over the reserved 20 g mozzarella. Add the optional sesame seeds and sunflower seeds for the seeded finish shown in the photo. Keep the pan no more than about three-quarters full.
Step 6 Bake: Bake at 350°F (175°C) for 50–65 minutes, until the top is golden, the center feels set, and a skewer inserted into the middle has no wet batter attached. A little melted cheese on the skewer is normal. If the top browns early, tent loosely with foil after about 35–40 minutes. If needed, continue baking in 5-minute intervals until the center is cooked; an internal temperature around 200–205°F (93–96°C) is an additional check.
Step 7 Cool in the pan: Let the loaf stand in its pan for 15 minutes. Use the parchment to lift it out and place it on a wire rack.
Step 8 Cool and slice: Let the loaf cool for at least another 45 minutes, and longer if the center is still warm, before slicing with a serrated knife. The dairy-rich crumb firms as it cools. Serve plain or toast the slices for a crisper edge.
Notes
Use a 9-by-5-inch metal loaf pan. Reserve 20 g of the total 55 g mozzarella for the top. Seeds are optional. Total time includes at least 1 hour cooling; baking may take 50–65 minutes. Use the listed 315 g cottage cheese for the most consistent result. Brands vary in moisture, so spoon off separated whey without pressing the curds dry. Blend the cottage cheese with the eggs before adding flour for a more even batter. Use finely grated Parmesan and low-moisture shredded mozzarella. Wet fresh mozzarella adds extra liquid. Whisk the baking powder and baking soda thoroughly through the flour before the wet ingredients go in. Reserve 20 g of the supplied mozzarella for the top; you do not need extra cheese to create a golden finish. Fold only until combined. Extended mixing after adding flour can make the crumb tough or create tunnels. Check the center rather than judging the loaf by its browned cheese crust alone. Let the loaf cool fully before cutting; warm slices can compress or seem gummy. Cool completely, then refrigerate in an airtight container for up to 4 days. Slice before freezing, place parchment between the slices, and freeze in a sealed bag for up to 2 months.
