Cottage Cheese Blueberry Bagels

Fresh bagels are one of my favorite breakfast treats, and these cottage cheese blueberry bagels are surprisingly simple to make.

You do not need any yeast or long resting times, which saves so much effort in the morning.

Blending cottage cheese directly into the dough gives them a soft, tender bite while keeping that classic chew you expect from a bagel.

Because of the dairy base, this is a high protein recipe that will actually keep you satisfied for hours.

With juicy berries baked into every bite, you get a warm and delicious breakfast in less than half an hour.

Why I Love This Recipe

High Protein Breakfast – Each bagel packs around eleven grams of protein to keep you full and energized all morning long.

No Yeast Required – You can skip the tedious waiting, proofing, and boiling because these bagels rise quickly with baking powder.

Soft and Chewy Texture – Blended cottage cheese creates a tender crumb inside while baking to a satisfying, golden-brown crust.

Bursts of Fresh Fruit – Juicy blueberries are folded directly into the dough, providing a sweet and refreshing taste in every bite.

The Ingredients

• 1 1/2 cups Full-Fat Cottage Cheese
• 2 cups All-Purpose Flour, Plus More For Dusting
• 1 tbsp Baking Powder
• 2 tbsp Sugar
• 1 tsp Salt
• 1/2 cup Fresh Blueberries, Patted Dry
• 1 Large Egg, Beaten
• 1 tbsp Coarse Sugar

How to Make This Recipe

Step 1

Preheat the oven to 375°F and line a baking sheet with parchment paper.

Step 2

Blend the cottage cheese until completely smooth. In a large bowl, whisk together the flour, baking powder, sugar and salt.

Step 3

Add the blended cottage cheese to the flour mixture and stir until a shaggy dough forms. Turn it out onto a floured surface and knead for 1 to 2 minutes until smooth and only slightly tacky, adding a little more flour if needed.

Step 4

Toss the blueberries in 1 teaspoon of flour, then gently knead them into the dough, trying not to crush them.

Step 5

Divide the dough into 6 equal pieces. Roll each piece into a 7-inch rope and pinch the ends together to form a ring. Place the bagels on the baking sheet.

Step 6

Brush the bagels with beaten egg and sprinkle with coarse sugar.

Step 7

Bake for 22 to 25 minutes, until puffed and deep golden. Let them cool for at least 10 minutes before slicing so the inside finishes setting.

Quick Tips

Blend the Cottage Cheese Until Completely Smooth

Make sure you blend the cottage cheese until there are zero visible curds left in the bowl.

If any curds remain, they will leave wet, gooey pockets inside your bagels while they bake.

A completely smooth mixture distributes moisture evenly, giving you a tender texture while packing over 10 grams of protein into each bagel.

Toss the Berries in Flour First

Tossing your blueberries in a teaspoon of flour before adding them to the dough is a step you do not want to skip.

This light coating absorbs surface moisture and prevents the berries from bursting early and turning your entire dough purple.

I recommend gently folding the berries in with your hands at the very end so you keep as many of them whole as possible.

Add Extra Flour in Small Amounts

Different brands of cottage cheese have different moisture levels, so your dough might feel slightly sticky at first.

You’ll get the best results if you only dust on a single tablespoon of flour at a time while kneading.

If you dump in too much extra flour to fight the stickiness, your bagels will turn out dense and heavy instead of soft and chewy.

More Favorites

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• Cottage Cheese Protein Blueberry Crumble Muffins
• Cottage Cheese Protein Everything Bagel Bread
• Cottage Cheese Protein Lemon Blueberry Pancakes

Quick Answers

Can I use frozen blueberries instead of fresh ones?

You can use frozen blueberries, but do not thaw them before adding them to the dough.

Keep in mind that frozen berries release extra moisture and will streak the dough with purple color, so fold them in quickly and gently right before shaping.