Cottage Cheese Sourdough Bagels

Today I was sitting by my window, drinking a hot cup of coffee and eating a warm, chewy, fluffy bagel smothered with homemade butter. It was raining outside, the room was dark, and it felt absolutely perfect.

These bagels combine the protein and gut-friendly benefits of cottage cheese with the natural fermentation of sourdough, creating the most delicious and nourishing sourdough bagels ever.

Why I Love These Bagels

I love these bagels because I truly prioritize balanced meals. Don’t get me wrong—I love carbs, and I definitely love a sweet morning treat. But most mornings, I value a breakfast that includes a balance of protein, fiber, and carbohydrates, and these bagels deliver all three.

Thanks to the added protein from cottage cheese and the natural fermentation of sourdough, these bagels are both nourishing and satisfying. Starting my day with a meal like this helps me feel grounded and energized, knowing I’m fueling my body with what it needs.

The sourdough fermentation also makes these bagels gentler on my digestion, helping me feel great—and not bloated—right from the start of the day. Balanced, flavorful, and comforting, these bagels have become a staple in my morning routine.

Fresh baked cottage cheese bagels on a wire cooling rack

Ingredients and Tips

Here’s what you’ll need to make these sourdough cottage cheese bagels:

• Active sourdough starter

• Water

• Low-fat cottage cheese

• Bread flour

• Salt

• Honey

After boiling

• Egg wash:→ 1 large egg + 1 tablespoon water

  
  

Pro tips:

• Use fresh spices if you can. They make a noticeable difference in flavor.

• If you prefer a less sweet bake, reduce the maple syrup to 2 tablespoons.

• For a creamier texture, swap half the milk for plain yogurt.

• Feel free to add a handful of dried cranberries or raisins for a fruity twist.

  
  

Step-by-Step Instructions for a Perfect Bake

Ready to get started? Here’s how to bring it all together:

1. Blend cottage cheese

Blend cottage cheese and water until completely smooth.

2. Mix the dough

In a bowl, whisk together active starter, blended cottage cheese mixture, and honey until smooth.

Add flour and salt and mix until a shaggy, dry dough forms. Rest 10 minutes, then knead by hand 5–8 minutes until smooth and stiff.

3. Bulk ferment

Cover and rest at room temperature for 4–6 hours, until slightly puffy (bagel dough will not double).

Transfer to the fridge and cold ferment overnight, 8–12 hours. (Optional but recommended for better flavor and easier shaping.)

4. Shape bagels

Divide dough into 6 pieces. Shape into tight balls, then poke a hole in the center and stretch to about the size of a quarter. Cover and rest 20 minutes.

5. Float test (optional)

Drop a bagel into cold water.• If it floats → ready to boil• If it sinks → proof another 30–60 minutes

6. Boil

Preheat oven to 450°F (232°C) and line a baking sheet with parchment.

Bring a pot of water to a boil with 1 tbsp honey or brown sugar and 1 tsp baking soda (optional).

Boil bagels 20–30 seconds per side. Transfer to baking sheet, brush with egg wash, and add toppings.

7. Bake

Bake at 450°F (232°C) for 22–25 minutes, until golden and glossy.

Variations

• Mini bagels (16): Bake 15–18 minutes

• Same-day option: Skip cold ferment and extend bulk ferment to 6–12 hours

How to Serve and Store Your Bagels

Best Ways to Serve Bagels:

Fresh & warm: Slice and toast lightly, then serve with butter, cream cheese, or your favorite spreads.

• Savory: Use for breakfast sandwiches with eggs, cheese, and protein, or top with avocado and flaky salt.

• Sweet: Pair with honey, jam, cinnamon butter, or nut butter for a cozy morning treat.

• Pretzel-style: Serve warm with mustard, queso, or a cheese spread for a fun twist.

Tip: For sourdough bagels, toasting brings out extra flavor and enhances the chewy texture.

How to Store Bagels

Short-term (5 days)

• Store in an airtight container or bag at room temperature.

Longer storage (up to 3 months)

• Slice bagels in half once fully cooled.

• Wrap individually or store in a freezer-safe bag.

• Freeze for up to 3 months.

How to Reheat & Refresh

• From room temperature: Toast until warm and crisp on the outside.

• From frozen: Toast straight from the freezer, or thaw at room temperature for 30 minutes before toasting.

• Extra refresh: Lightly mist with water and warm in a 350°F oven for 5–7 minutes.

Recipe

Servings: 8 bagels Prep time: 7 hours (including rising) Baking time: 25 mins

Dough

• 90g active starter

• 170g water

• 120g lowfat cottage cheese

• 400g King Arthur bread flour

• 10g salt

• 10-20g honey (optional)

Boiling

• 8 cups of water

• 1 tbsp honey

After Boiling

• 1 egg + 1 TBSP water (egg wash)

• sesame seeds, everything but the bagel seasoning, poppy seeds, etc

Instructions

Step 1: Blend cottage cheese

Add your cottage cheese and water to a blender, and blend until smooth. This will prevent curds from showing up as lumps in your dough. You won't even notice they are there.

Step 2: mix the dough

In a bowl, combine: active starter, blended cottage cheese/water mixture, and honey. Whisk until smooth.

Add flour + salt and mix until a shaggy dough forms. Dough will look very dry. Rest 10 min, then knead by hand 5-8 minutes until smooth and stiff.

Step 3: Bulk Fermentation

This option is if you have more time, want a more complex flavor, and an easier dough to work with

Cover and let rest at room temperature, 4-6 hrs, or until slightly puffy. (Bagel dough will not double.)

Then place in fridge overnight 8-12 hours.

Step 4: Shape bagels

Divide dough into 6 pieces.

Shape into tight balls, then poke a hole in the center and stretch until it's about the size of a quarter. Cover and let rest 20 mins.

Step 5: Float test (optional, but helpful)

Drop a dough piece into cold water.

If it floats--> it's ready to boil/bake.

If it sinks--> proof 30- 60 mins

Step 6: Boil

Preheat oven to 450F (232C) and prepare a baking sheet with parchment paper

Bring a pot of water to a boil with:

-1tbsp honey or brown sugar

-1 tsp of baking soda (optional for extra color)

Boil each side of your bagels for 20-30 seconds and then place onto your baking sheet with parchment paper. Brush bagels with egg wash and top with your favorite toppings. ( sesame seeds, everything but the bagel seasoning, poppy seeds, salt, etc.

Step 7: Bake

Bake at 450F (232C) for 22- 25 mins until golden and glossy.

-about 10g of protein per bagel

Variations:

Make 16 mini bagels. Bake for 15-18 mins.

Skip overnight fermentation and increase bulk ferment time to 6-12 hours.

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