These Fluffy Cottage Cheese Almond Flour Bagels are the perfect balance of soft, chewy, and slightly crispy on the outside. Made with protein-rich cottage cheese and gluten-free almond flour, they are a nutritious and delicious alternative to traditional bagels. Whether you enjoy them plain, toasted with cream cheese, or topped with your favorite spreads, these bagels will quickly become a breakfast favorite!
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Why You’ll Love These Fluffy Cottage Cheese Almond Flour Bagels
- Gluten-Free & Low-Carb: A great alternative to traditional bagels.
- High in Protein: Thanks to the cottage cheese and eggs.
- Soft & Fluffy: Unlike dense gluten-free bagels, these are light and airy.
- Quick & Easy: No yeast, no waiting—just mix, shape, and bake!
Ingredients for Fluffy Cottage Cheese Almond Flour Bagels
- 1 cup cottage cheese
- 2 large eggs
- 1½ cups almond flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon garlic powder (optional, for flavor)
- ½ teaspoon onion powder (optional, for flavor)
- 1 tablespoon honey or maple syrup (for a hint of sweetness)
- 1 tablespoon apple cider vinegar (helps with fluffiness)
- ¼ cup shredded mozzarella or Parmesan cheese (for extra structure)
- 1 egg, beaten (for egg wash)
- 1 tablespoon sesame seeds or Everything Bagel seasoning (for topping)
Tools You’ll Need
- Mixing bowls
- Whisk or food processor
- Baking sheet
- Parchment paper
- Bagel or donut mold (optional)
How to Make Fluffy Cottage Cheese Almond Flour Bagels
Step 1: Preheat & Prepare
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper or lightly grease a bagel mold.
Step 2: Blend the Cottage Cheese Mixture
- In a blender or food processor, blend cottage cheese, eggs, honey (or maple syrup), and apple cider vinegar until smooth.
Step 3: Mix the Dry Ingredients
- In a large bowl, whisk together almond flour, baking powder, salt, garlic powder, onion powder, and shredded cheese.
Step 4: Combine Wet & Dry Ingredients
- Pour the blended cottage cheese mixture into the dry ingredients and mix until a thick dough forms.
Step 5: Shape the Bagels
- Divide the dough into 4-6 equal portions. Roll each into a log and connect the ends to form a bagel shape.
- Place them on the prepared baking sheet (or into a bagel mold).
Step 6: Add Egg Wash & Toppings
- Brush each bagel with beaten egg to create a golden crust.
- Sprinkle with sesame seeds, poppy seeds, or Everything Bagel seasoning.
Step 7: Bake Until Golden
- Bake for 20-25 minutes or until golden brown and firm to the touch.
- Let cool for 10 minutes before slicing.
Step 8: Serve & Enjoy!
- Serve warm with cream cheese, butter, avocado, or your favorite spreads!
Serving Suggestions
- Classic: Toast with cream cheese and smoked salmon.
- Sweet Twist: Spread with almond butter and a drizzle of honey.
- Savory: Use as a sandwich base for eggs, turkey, or ham.
Tips for the Best Fluffy Cottage Cheese Almond Flour Bagels
- Use full-fat cottage cheese for a richer texture.
- Blending the cottage cheese ensures a smooth dough without lumps.
- Don’t overmix—just combine until dough forms.
- For extra crispiness, toast the bagels before serving.
Storage Instructions
- Refrigerate: Store in an airtight container for up to 4 days.
- Freeze: Wrap individually and freeze for up to 2 months. Thaw at room temp or microwave for 20-30 seconds.
- Reheat: Toast in the oven at 350°F (175°C) for 5 minutes.
Frequently Asked Questions (FAQ)
Q1: Can I make these dairy-free?
A: Yes! Use dairy-free cottage cheese and omit the shredded cheese.
Q2: Can I use coconut flour instead of almond flour?
A: Coconut flour absorbs more liquid, so it won’t work as a 1:1 substitute. If using coconut flour, reduce the amount to ½ cup and add an extra egg.
Q3: Can I make mini bagels?
A: Absolutely! Divide the dough into smaller portions and adjust the baking time to 15-18 minutes.
Conclusion: A Healthy, Delicious Bagel Alternative!
These Fluffy Cottage Cheese Almond Flour Bagels are a game-changer for anyone looking for a gluten-free, protein-packed breakfast option. Easy to make, delicious to eat, and perfect for meal prep—give them a try today!
Did you make this recipe? Leave a review and tag us on Pinterest! We’d love to see your creations.
Preparation Time: 10 minutes
Cooking Time: 20-25 minutes
Nutritional Information (per bagel)
Calories: 180
Protein: 10g
Carbohydrates: 6g
Fat: 14g
Fiber: 2g
Enjoy these deliciously fluffy, high-protein bagels, and don’t forget to share them with your loved ones!
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Fluffy Cottage Cheese Almond Flour Bagel
- Total Time: 0 hours
Description
These Fluffy Cottage Cheese Almond Flour Bagels are the perfect balance of soft, chewy, and slightly crispy on the outside. Made with protein-rich cottage cheese and gluten-free almond flour, they are a nutritious and delicious alternative to traditional bagels. Whether you enjoy them plain, toasted with cream cheese, or topped with your favorite spreads, these bagels will quickly become a breakfast favorite!
Subscribe to our newsletter to get this recipe delivered straight to your inbox and never miss out on delicious updates!
Ingredients
- 1 cup cottage cheese
- 2 large eggs
- 1½ cups almond flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon garlic powder (optional, for flavor)
- ½ teaspoon onion powder (optional, for flavor)
- 1 tablespoon honey or maple syrup (for a hint of sweetness)
- 1 tablespoon apple cider vinegar (helps with fluffiness)
- ¼ cup shredded mozzarella or Parmesan cheese (for extra structure)
- 1 egg, beaten (for egg wash)
- 1 tablespoon sesame seeds or Everything Bagel seasoning (for topping)
Instructions
Step 1: Preheat & Prepare
- Preheat your oven to 375°F (190°C).
- Line a baking sheet with parchment paper or lightly grease a bagel mold.
Step 2: Blend the Cottage Cheese Mixture
- In a blender or food processor, blend cottage cheese, eggs, honey (or maple syrup), and apple cider vinegar until smooth.
Step 3: Mix the Dry Ingredients
- In a large bowl, whisk together almond flour, baking powder, salt, garlic powder, onion powder, and shredded cheese.
Step 4: Combine Wet & Dry Ingredients
- Pour the blended cottage cheese mixture into the dry ingredients and mix until a thick dough forms.
Step 5: Shape the Bagels
- Divide the dough into 4-6 equal portions. Roll each into a log and connect the ends to form a bagel shape.
- Place them on the prepared baking sheet (or into a bagel mold).
Step 6: Add Egg Wash & Toppings
- Brush each bagel with beaten egg to create a golden crust.
- Sprinkle with sesame seeds, poppy seeds, or Everything Bagel seasoning.
Step 7: Bake Until Golden
- Bake for 20-25 minutes or until golden brown and firm to the touch.
- Let cool for 10 minutes before slicing.
Step 8: Serve & Enjoy!
- Serve warm with cream cheese, butter, avocado, or your favorite spreads!
Notes
- Use full-fat cottage cheese for a richer texture.
- Blending the cottage cheese ensures a smooth dough without lumps.
- Don’t overmix—just combine until dough forms.
- For extra crispiness, toast the bagels before serving.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Cuisine: American
Did not make a bagel. Dough was so incredibly wet it wasn’t workable. I used tips from other recipes (let dough rest, keep hand wet) but I ended up with fluffy pancakes that had a dimple in the center.
On the positive though, they taste wonderful! Just more like a flat scone.
Hi, I don’t tolerate almond flour. Could I use GF (cup for cup) all purpose flour? Thanks!
Hello I am Baking them right now, They smell amazing, Only one small issue After combing the wet and dry Ingredients I found the dough way too soft, to the point I could not roll them into logs. Any Idea why that would happen? I followed directions to the letter I added some more almond flour , it got better a little but still a little too moist. Thank You, Cynthia
Followed the recipe but it doesn’t form a dough but rather a batter. I added more almond flour so I could at least make six ‘buns’ as it were. Tasted great but it doesn’t form anything resembling bagels.
My dough was not firm enough to roll, do you over fill your almond flour, like pack it or do you drain your cottage cheese? Mine was the full fat
Followed directions but ended up with a flat bread!
I have no idea what went wrong or how it could be corrected.
Hi! I followed the recipe, and my dough was very sticky and loose. Any suggestions?
I followed the recipe exactly and the resulting dough was way too wet to form A dough. I had to keep adding flour until I could get a semi formed dough. It needed far more flour than recipe called for. The result tasted good, but if I do this recipe in the future I will add much more flour.