Cottage Cheese Almond Flour Bagels — crispy on the outside, chewy on the inside, and offering about 10 grams of protein per bagel. These gluten-free bagels come together in under 35 minutes and are perfect for meal prep.
Recipe Highlights
- High in protein: Cottage cheese and almond flour help this recipe deliver around 10 g protein per bagel.
- Gluten-free: Made with blanched almond flour and cornstarch (or tapioca flour) for structure.
- Tested to perfection: Multiple test batches found the best ingredient ratios for texture and shape.
- Customizable: Top with sesame, poppy, or everything bagel seasoning to suit your taste.
- Great for meal prep: Keeps in the refrigerator and freezes well; slice before freezing to toast from frozen.
I tested this cottage cheese almond flour bagel recipe several times to dial in the texture. The final result is a bagel that browns nicely on the outside while staying pleasantly chewy inside. These are an excellent option if you want a gluten-free alternative that still delivers satisfying bite and flavor.
The key adjustments during testing were adding a small amount of cornstarch (or tapioca flour) to provide structure, and a pinch of apple cider vinegar to help the bagels rise slightly when combined with baking powder. Without the starch, the dough can be crumbly; with it the bagels hold together and have a more classic bagel chew.
If you enjoy high-protein baked goods, try these bagels alongside other cottage cheese recipes such as savory buns or muffins — they make quick breakfasts or sandwiches and pair well with ricotta, whipped feta, avocado, or cream cheese.
Ingredient Notes & Substitutions
Almond flour: Use blanched, finely milled almond flour for the best texture. Almond meal is coarser and will produce a denser, grainer bagel.
Cornstarch or tapioca flour: This starch provides structure and chew. Arrowroot is an alternative if you prefer. It helps the dough hold together and prevents crumbling.
Cottage cheese: Any fat percentage works; 2% is a good middle ground. Blend until smooth before mixing into the dry ingredients to avoid lumps in the dough.
Apple cider vinegar: A small amount reacts with baking powder to improve rise and help the bagel keep its shape. White wine vinegar or lemon juice can be substituted.
How To Make Cottage Cheese Almond Flour Bagels
Overview: The full recipe with measurements and step-by-step instructions appears below in the recipe card section.
Step 1: Combine almond flour, cornstarch (or tapioca flour), baking powder and salt in a bowl.
Step 2: Blend the cottage cheese until smooth, stir in the apple cider vinegar, then add to the dry ingredients and mix until a soft dough forms.
Step 3: Divide the dough into four portions and roll each into a log.
Step 4: Shape each log into a circle, pinching the seam to seal so the bagel holds its shape while baking.
Step 5: Brush the tops with beaten egg for shine and to help toppings adhere.
Step 6: Sprinkle with your preferred topping, then bake at 375°F (190°C) for 22–26 minutes until golden brown.
Step 7: Let the bagels rest a few minutes after baking before slicing so they set and slice more easily.
Step 8: Serve warm, toasted, or cooled and stored for later use.
Storage & Reheating
Store bagels in an airtight container in the refrigerator for up to 4 days. To freeze, cool completely, slice, and place in a freezer-safe bag or container for up to 2 months. Sliced frozen bagels can be toasted directly from the freezer for a quick breakfast.
Jess’s Tips
- Blend the cottage cheese: Smooth cottage cheese makes a more cohesive dough. Use a small blender or food processor to remove lumps.
- Watch dough consistency: The dough should be soft and moldable, not too wet and sticky or too dry and crumbly. Add almond flour a tablespoon at a time if needed, or a touch more blended cottage cheese if it’s too dry.
- Wet your hands: Lightly damp hands help shape the dough without sticking.
- Seal seams tightly: Pinch the rope ends firmly so the bagels don’t open while baking.
- Use blanched almond flour: For a finer texture and lighter crumb, avoid coarse almond meal.
- Top and serve: These are excellent with cream cheese, whipped ricotta, smashed avocado, or savory spreads.
Frequently Asked Questions
Cottage cheese brands vary in moisture. If the dough is too sticky, add more almond flour one tablespoon at a time until the dough is soft and moldable but not sticky.
If the dough cracks or breaks, it is likely too dry. Add a little more blended cottage cheese to bring it to a pliable, moldable consistency.
Try These Cottage Cheese Recipes Next!
Cottage Cheese
Cottage Cheese Almond Flour Bagels
Desserts
Cottage Cheese Cinnamon Rolls
Main Dishes
Cottage Cheese Pizza Buns
Cottage Cheese
High Protein Banana Pudding With Greek Yogurt
If you try these Cottage Cheese Almond Flour Bagels, please leave a review and tag the creator on social media — they enjoy seeing recreations and variations.
Cottage Cheese Almond Flour Bagels
- Author: Jessica Hoffman
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 bagels
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Vegetarian
Description
These cottage cheese almond flour bagels are a gluten-free, protein-rich option that crisp on the outside and remain chewy inside — a satisfying alternative to traditional wheat bagels.
Ingredients
- 1 1/2 cups blanched almond flour
- 1/4 cup cornstarch or tapioca flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup cottage cheese, blended smooth
- 1/2 teaspoon apple cider vinegar
- 1 egg, beaten (for brushing)
- 1 tbsp everything bagel seasoning, sesame seeds, or poppy seeds
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Whisk together the almond flour, cornstarch (or tapioca flour), baking powder, and salt in a large bowl.
- Add the blended cottage cheese and apple cider vinegar, mixing until a soft dough forms. If the dough feels too loose, add almond flour 1 tablespoon at a time until the dough is soft and moldable.
- Divide the dough into four equal portions. Roll each portion into a rope and form a bagel, pinching the ends together to seal.
- Place the bagels on the prepared baking sheet. Brush the tops with the beaten egg and sprinkle with seasoning.
- Bake for 22 to 26 minutes, or until the bagels are golden brown on top.
- Remove from the oven and cool briefly before slicing and serving.
Notes
- For a toastier finish, slice the bagel and toast for 3–4 minutes in the oven or use a toaster oven.
- Lightly wet your hands when shaping to prevent sticking.
- Use blanched almond flour, not almond meal, for the best texture.
- Store in the refrigerator for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 bagel
- Calories: 240
- Sugar: 2 g
- Fat: 18 g
- Carbohydrates: 9 g
- Fiber: 5 g
- Protein: 10 g