High-Protein Cottage Cheese Dill Bagels are tender, savory ring breads made with cottage cheese, eggs, flour, fresh dill, chives, and melted cheese. They mix quickly, shape easily, and bake with a golden seeded topping without boiling.
Tender Bagels with Fresh Dill and Cheese
Cottage cheese and eggs make these no-boil bagels tender and satisfying, while baking powder and baking soda provide lift. Fresh dill, chives, melted cheese, and a generous seed topping make them especially flavorful straight from the oven.
Ingredients
For the Bagels
- 1 1/2 cups cottage cheese
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 large egg
- 2 tablespoons finely chopped fresh dill
- 2 tablespoons chopped chives or green onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup shredded mozzarella or cheddar cheese
For the Topping
- 1 beaten egg
- 1/4 cup shredded mozzarella or cheddar
- 1 tablespoon sesame seeds
- 1 teaspoon black sesame seeds or poppy seeds
- Extra fresh dill
Optional Additions
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried dill
- Everything bagel seasoning
- 2 tablespoons grated Parmesan
Ingredient Details That Matter
Use well-drained cottage cheese for a dough that is easy to shape. Fresh dill gives the brightest flavor, while dried dill is an optional extra. Mozzarella creates stretchy pockets; cheddar gives a sharper finish. A beaten egg helps the cheese and seeds adhere to the tops.
Equipment
- Large mixing bowl
- Whisk
- Flexible spatula
- Parchment paper
- Rimmed baking sheet
- Pastry brush
- Wire cooling rack
Instructions
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Heat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
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Whisk the cottage cheese and large egg in a bowl until creamy and evenly combined.
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Add the all purpose flour, baking powder, baking soda, fine salt, garlic powder, and onion powder. Fold in the shredded mozzarella or cheddar, finely chopped dill, chopped chives or green onion, plus black pepper, dried dill, everything bagel seasoning, and grated Parmesan if using.
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Divide the thick dough into 6 portions. With lightly oiled hands, roll each portion into a rope and join the ends to make a ring. Place the bagels on the prepared sheet and gently widen each center hole.
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Brush each bagel with the beaten egg. Scatter over the shredded mozzarella or cheddar, sesame seeds, black sesame seeds or poppy seeds, extra dill, and any flaky seasoning you like.
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Bake for 20 to 25 minutes, until puffed and deeply golden and the centers feel set. Cool on the tray for 10 minutes before serving.
Helpful Tips
- Drain very wet cottage cheese before measuring.
- Oil your hands lightly when shaping the sticky dough.
- Keep the center holes generous because they narrow as the bagels puff.
- Brush with beaten egg just before adding the cheese and seeds.
- Cool briefly before moving the bagels so the bottoms set.
Troubleshooting
If the dough is too sticky to shape, chill it for 10 minutes and oil your hands rather than adding a lot of flour. If the bagels spread, the cottage cheese may have been unusually wet or the dough was overworked. If the topping browns too quickly, lay foil loosely over the tray for the final minutes.
Serving Ideas
Serve warm with cream cheese, cottage cheese, smoked salmon, sliced tomato, or a simple green salad. They also make sturdy breakfast sandwiches once cooled.
Timing and Yield
Plan on about 20 minutes to mix and shape, 20–25 minutes to bake, and 10 minutes to cool. The recipe makes 6 bagels.
Simple Variations
- Use all cheddar for a sharper bagel or all mozzarella for a milder, stretchy topping.
- Add finely chopped jalapeño for heat if desired.
- Swap chives for thinly sliced green onion.
- Use an everything bagel seasoning blend in place of the separate seeds.
Storage
Cool completely before storing airtight. Keep at room temperature for 1 day or refrigerate for up to 4 days. Freeze cooled bagels individually wrapped for up to 2 months.
Reheating
Reheat in a toaster oven at 325°F (165°C) for 5–7 minutes, or slice and toast from frozen. Avoid overheating, which can dry the cottage-cheese crumb.
Allergen Notes
Contains milk, eggs, and wheat. Check seasoning and cheese labels for cross-contact when cooking for someone with allergies.
FAQ
Do these bagels need to be boiled?
No. They are a quick baked bagel-style bread, so shaping and baking are all that is needed.
Can I use low-fat cottage cheese?
Yes, but drain it well. Full-fat cottage cheese gives a slightly richer, softer crumb.
Why did my bagel holes close?
The dough puffs as it bakes. Make the holes wider than you think you need and avoid crowding the tray.
Can I make them gluten-free?
Use a tested gluten-free flour blend designed for baking, but expect the texture and amount of flour needed to vary.
Conclusion
These cottage cheese dill bagels deliver a tender, cheesy center and golden seeded crust with no yeast or boiling step. Shape the rings generously, bake until set, and enjoy them warm or toasted.
Print
High-Protein Cottage Cheese Dill Bagels
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 bagels 1x
- Category: Sourdough
- Method: Baking
Description
Tender cottage cheese dill bagels with melted cheese, fresh herbs, and a sesame topping.
Ingredients
- 1 1/2 cups cottage cheese
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 large egg
- 2 tablespoons finely chopped fresh dill
- 2 tablespoons chopped chives or green onion
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup shredded mozzarella or cheddar cheese
- 1 beaten egg
- 1/4 cup shredded mozzarella or cheddar
- 1 tablespoon sesame seeds
- 1 teaspoon black sesame seeds or poppy seeds
- Extra fresh dill
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried dill
- Everything bagel seasoning
- 2 tablespoons grated Parmesan
Instructions
Step 1 Heat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Step 2 Whisk the cottage cheese and large egg in a bowl until creamy and evenly combined.
Step 3 Add the all purpose flour, baking powder, baking soda, fine salt, garlic powder, and onion powder. Fold in the shredded mozzarella or cheddar, finely chopped dill, chopped chives or green onion, plus black pepper, dried dill, everything bagel seasoning, and grated Parmesan if using.
Step 4 Divide the thick dough into 6 portions. With lightly oiled hands, roll each portion into a rope and join the ends to make a ring. Place the bagels on the prepared sheet and gently widen each center hole.
Step 5 Brush each bagel with the beaten egg. Scatter over the shredded mozzarella or cheddar, sesame seeds, black sesame seeds or poppy seeds, extra dill, and any flaky seasoning you like.
Step 6 Bake for 20 to 25 minutes, until puffed and deeply golden and the centers feel set. Cool on the tray for 10 minutes before serving.
Notes
Makes 6 no-boil bagels. Drain wet cottage cheese, keep the holes wide, and cool 10 minutes before serving. Cool completely before storing airtight. Keep at room temperature for 1 day or refrigerate for up to 4 days. Freeze cooled bagels individually wrapped for up to 2 months.
