High-Protein Cottage Cheese Feta Herb Bagel Bread is a savory loaf filled with creamy feta, Parmesan, and fresh dill, parsley, and chives. Its golden seeded crust gives it a bagel-style finish, while the cottage cheese and eggs help create a tender, sliceable crumb.
Why You’ll Love This Feta Herb Loaf
This bread brings together the tang of feta, the savory flavor of Parmesan, and three fresh herbs in one easy loaf. The batter needs no yeast or kneading, and the seeded top gives each slice a little crunch. It is especially good toasted with butter, cream cheese, or sliced tomato.
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
- 3/4 cup (115 g) crumbled feta cheese (for the bread)
- 1/4 cup (25 g) grated Parmesan cheese (for the bread)
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped chives or scallions
Optional Additions
- 1/4 teaspoon black pepper (optional)
- 1/2 teaspoon Italian seasoning (optional)
- 1/4 cup shredded mozzarella (optional)
For the Bagel-Style Topping
- 1 large egg for brushing
- 1 tablespoon sesame seeds
- 1 teaspoon black sesame seeds or poppy seeds
- 2 tablespoons crumbled feta cheese (for the topping)
- 1 tablespoon grated Parmesan cheese (for the topping)
- Extra chopped herbs
- Everything bagel seasoning (optional)
Keep the batter and topping portions separate: the loaf uses three eggs, 115 g feta, and 25 g Parmesan inside, plus an additional egg, 2 tablespoons feta, and 1 tablespoon Parmesan on top. The extra chopped herbs can be a light scattering of the same dill, parsley, and chives used in the bread.
Equipment
- 9-by-5-inch metal loaf pan
- Baking parchment
- Blender or food processor
- Large mixing bowl, whisk, and spatula
- Small bowl and pastry brush for egg wash
- Kitchen scale or measuring cups
- Wire cooling rack
- Serrated bread knife
Instructions: Blend and Fold the Batter
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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 an overhang on the long sides. Drain the feta well and pat the fresh herbs dry before chopping.
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Blend the wet ingredients: Spoon off any pool of separated whey before measuring the cottage cheese. Blend the 315 g cottage cheese with the 3 large eggs until mostly smooth. Keep the extra topping egg separate. Do not add water or milk.
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Combine the dry ingredients: In a large bowl, whisk the all purpose flour, baking powder, baking soda, fine salt, garlic powder, and onion powder. Add the optional black pepper and Italian seasoning if using.
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Fold the batter: Add the cottage cheese mixture to the flour mixture and fold until nearly combined. Fold in the 115 g crumbled feta cheese, 25 g grated Parmesan cheese, chopped dill, chopped parsley, and chopped chives or scallions. Add the optional shredded mozzarella here if desired. Stop once no dry flour remains; the batter should be thick and spoonable.
Top, Bake, and Cool
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Fill and brush: Scrape the batter into the prepared pan and smooth the surface lightly. Keep the pan no more than three-quarters full; if your pan is shallower, bake any excess in a separate lined muffin cup. Beat the extra egg for brushing in a small bowl, then dab a thin layer over the top without pressing into the batter. You will likely have some egg wash left.
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Add the bagel-style topping: Sprinkle over the sesame seeds, black sesame seeds or poppy seeds, 2 tablespoons crumbled feta cheese, and 1 tablespoon grated Parmesan cheese. Add a light scattering of extra chopped herbs and optional everything bagel seasoning. Use the latter lightly if it contains salt because feta and Parmesan are already salty.
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Bake: Bake at 350°F (175°C) for 55–70 minutes, until the crust is golden, the center is firm, and a skewer inserted into the middle comes out without wet batter. Moist feta or melted cheese on the skewer is different from raw batter. If the top browns early, tent loosely with foil after about 35–40 minutes. Continue in 5-minute intervals if needed; a center temperature around 200–205°F (93–96°C) is an additional doneness check. Any small muffin portion will finish earlier, so check it after about 20 minutes.
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Cool: Let the loaf stand in its pan for 15 minutes. Lift it out with the parchment and transfer to a wire rack for at least another 45 minutes, or until completely cool. The crumb sets as it cools, so avoid cutting while the center is warm.
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Slice and serve: Cut with a serrated knife into about 12 slices. Serve plain or toast gently for crisp edges and a firmer surface for toppings.
What Texture to Expect
The loaf has a moist, fairly close crumb with green herb flecks and small feta pockets. Its top becomes golden around the cheese and seeds. It is softer than a traditional boiled bagel; cooling and light toasting help the slices hold toppings. The exact height depends on the pan and the moisture in your cottage cheese.
Tips for the Best Feta Herb Bagel Bread
- Use the listed 315 g cottage cheese for consistency, spooning off separated whey without pressing the curds dry.
- Drain feta before crumbling and pat washed herbs dry. Extra liquid can slow the center's baking.
- Blend the cottage cheese with only the three bread eggs. The fourth egg is for brushing, and only a thin layer is needed.
- Fold gently once flour is added. This is a spoonable quick-bread batter and does not need kneading.
- Choose chopped chives for a milder flavor or finely chopped scallions for more onion flavor.
- Keep the topping light enough that the surface can rise and brown. Tent with foil if the cheese colors before the center sets.
- Check the center carefully and cool the loaf completely before slicing to avoid a compressed, gummy-looking crumb.
- Everything bagel seasoning is optional; a salt-free blend works well with the cheeses and the salt already in the batter.
Variations
- Extra cheesy: add the optional 1/4 cup shredded mozzarella to the batter with the feta and Parmesan.
- Italian herb finish: include the optional 1/2 teaspoon Italian seasoning in the dry mixture.
- Poppy-seed topping: use the listed teaspoon of poppy seeds in place of the black sesame seeds.
- Scallion version: use the listed 2 tablespoons chopped scallions instead of chives, keeping pieces small for even distribution.
Serving Ideas
Toast a slice for breakfast with an egg or avocado. For lunch, pair it with tomato soup, a cucumber salad, or a light turkey sandwich. The feta and herbs already bring plenty of flavor, so simple toppings work well.
Timing and Yield
Allow about 20 minutes for preparation, 55–70 minutes for baking, and at least 1 hour for cooling. Plan roughly 2 hours 30 minutes overall. The recipe makes one 9-by-5-inch loaf, or about 12 slices.
Storage
Cool the loaf completely, then refrigerate in an airtight container for up to 4 days. For longer storage, slice it, separate the slices with parchment, and freeze in a sealed bag for up to 2 months.
Reheating
Toast chilled or frozen slices gently until hot and lightly crisp. For several slices, warm in a 350°F (175°C) oven for about 8–10 minutes, checking the cheese topping so it does not scorch.
FAQ
Is this a loaf or individual bagels?
It is one rectangular loaf, matching the photo. The savory seasonings, egg wash, and sesame topping give it a bagel-style finish, but its texture is a tender quick bread.
How many eggs do I need altogether?
Four: three large eggs go into the batter, and one additional egg is beaten for brushing the surface. You probably will not use all of the beaten topping egg.
Does this bread need yeast or boiling?
No. Baking powder and baking soda supply the lift, so the batter goes into a loaf pan and then into the preheated oven without a rising or boiling step.
Should I blend the feta with the cottage cheese?
Blend only the cottage cheese and the three bread eggs. Fold the crumbled feta into the batter afterward so small pockets remain throughout the loaf.
Can I use dried herbs instead?
Fresh herbs give the appearance and flavor shown here. If needed, replace the dill and parsley with about 2 teaspoons dried dill and 2 teaspoons dried parsley; keep the chives or scallions fresh. The texture and flavor will differ.
What if the center is still wet?
Keep baking in short intervals and loosely cover the top if it is already golden. Use the specified pan size, drain the feta, remove separated whey, and cool the loaf fully before evaluating the crumb.
What contributes protein to this loaf?
Cottage cheese, eggs, feta, and Parmesan all contribute protein. The amount per slice depends on your brands, optional mozzarella, and slice size.
Conclusion
Fresh herbs, pockets of feta, and a golden sesame crust make this loaf a flavorful option for breakfast or lunch. Keep the wet ingredients measured, fold gently, and let the bread cool fully before slicing or toasting.
Print
High-Protein Cottage Cheese Feta Herb Bagel Bread
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 2 hours 30 minutes
- Yield: 1 loaf (12 slices) 1x
- Category: Sourdough
- Method: Baking
Description
A savory cottage cheese loaf with feta, Parmesan, fresh herbs, and a golden egg-washed sesame topping, baked without yeast or boiling.
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
- 3/4 cup (115 g) crumbled feta cheese (for the bread)
- 1/4 cup (25 g) grated Parmesan cheese (for the bread)
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped chives or scallions
- 1/4 teaspoon black pepper (optional)
- 1/2 teaspoon Italian seasoning (optional)
- 1/4 cup shredded mozzarella (optional)
- 1 large egg for brushing
- 1 tablespoon sesame seeds
- 1 teaspoon black sesame seeds or poppy seeds
- 2 tablespoons crumbled feta cheese (for the topping)
- 1 tablespoon grated Parmesan cheese (for the topping)
- Extra chopped herbs
- Everything bagel seasoning (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 an overhang on the long sides. Drain the feta well and pat the fresh herbs dry before chopping.
Step 2 Blend the wet ingredients: Spoon off any pool of separated whey before measuring the cottage cheese. Blend the 315 g cottage cheese with the 3 large eggs until mostly smooth. Keep the extra topping egg separate. Do not add water or milk.
Step 3 Combine the dry ingredients: In a large bowl, whisk the all purpose flour, baking powder, baking soda, fine salt, garlic powder, and onion powder. Add the optional black pepper and Italian seasoning if using.
Step 4 Fold the batter: Add the cottage cheese mixture to the flour mixture and fold until nearly combined. Fold in the 115 g crumbled feta cheese, 25 g grated Parmesan cheese, chopped dill, chopped parsley, and chopped chives or scallions. Add the optional shredded mozzarella here if desired. Stop once no dry flour remains; the batter should be thick and spoonable.
Step 5 Fill and brush: Scrape the batter into the prepared pan and smooth the surface lightly. Keep the pan no more than three-quarters full; if your pan is shallower, bake any excess in a separate lined muffin cup. Beat the extra egg for brushing in a small bowl, then dab a thin layer over the top without pressing into the batter. You will likely have some egg wash left.
Step 6 Add the bagel-style topping: Sprinkle over the sesame seeds, black sesame seeds or poppy seeds, 2 tablespoons crumbled feta cheese, and 1 tablespoon grated Parmesan cheese. Add a light scattering of extra chopped herbs and optional everything bagel seasoning. Use the latter lightly if it contains salt because feta and Parmesan are already salty.
Step 7 Bake: Bake at 350°F (175°C) for 55–70 minutes, until the crust is golden, the center is firm, and a skewer inserted into the middle comes out without wet batter. Moist feta or melted cheese on the skewer is different from raw batter. If the top browns early, tent loosely with foil after about 35–40 minutes. Continue in 5-minute intervals if needed; a center temperature around 200–205°F (93–96°C) is an additional doneness check. Any small muffin portion will finish earlier, so check it after about 20 minutes.
Step 8 Cool: Let the loaf stand in its pan for 15 minutes. Lift it out with the parchment and transfer to a wire rack for at least another 45 minutes, or until completely cool. The crumb sets as it cools, so avoid cutting while the center is warm.
Step 9 Slice and serve: Cut with a serrated knife into about 12 slices. Serve plain or toast gently for crisp edges and a firmer surface for toppings.
Notes
Use a 9-by-5-inch metal loaf pan. Three eggs go in the batter; the fourth is for a thin egg wash and may not all be used. The topping feta and Parmesan are additional to the bread quantities. Baking takes 55–70 minutes; total time includes at least 1 hour cooling. Use the listed 315 g cottage cheese for consistency, spooning off separated whey without pressing the curds dry. Drain feta before crumbling and pat washed herbs dry. Extra liquid can slow the center's baking. Blend the cottage cheese with only the three bread eggs. The fourth egg is for brushing, and only a thin layer is needed. Fold gently once flour is added. This is a spoonable quick-bread batter and does not need kneading. Choose chopped chives for a milder flavor or finely chopped scallions for more onion flavor. Keep the topping light enough that the surface can rise and brown. Tent with foil if the cheese colors before the center sets. Check the center carefully and cool the loaf completely before slicing to avoid a compressed, gummy-looking crumb. Everything bagel seasoning is optional; a salt-free blend works well with the cheeses and the salt already in the batter. Cool the loaf completely, then refrigerate in an airtight container for up to 4 days. For longer storage, slice it, separate the slices with parchment, and freeze in a sealed bag for up to 2 months.
