A lightly sweet, high-protein bagel perfect for breakfast or a satisfying snack. These bagels combine creamy cottage cheese and fresh strawberry flavor for something fresh, chewy, and fun.
Why You’ll Love This Recipe
I love this recipe because it brings together the richness of cottage cheese and the sweetness of strawberries in a unique bagel format. It’s made quickly (no long rise time), packed with protein, and feels special enough for a weekend treat but simple enough for a weekday breakfast. The chew of the bagel, the fresh berry flavor, and the creamy cottage cheese make for a delightful combination.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup (≈ 240 ml) cottage cheese, blended until smooth
1 cup (≈ 125 g) all-purpose flour
1½ teaspoons baking powder
¼ teaspoon sea salt
3 tablespoons freeze-dried strawberry powder (or ½ cup finely chopped fresh strawberries, drained of excess moisture)
2 tablespoons brown sugar
1 large egg (for egg wash)
Directions
Preheat the oven to 350 °F (≈ 175 °C) or prepare an air fryer to 350 °F.
Blend the cottage cheese until it is smooth and lump-free.
In a mixing bowl, combine the blended cottage cheese, flour, baking powder, sea salt, strawberry powder (or chopped strawberries), and brown sugar. Mix until a dough forms.
Turn the dough onto a lightly floured surface and knead gently until it’s smooth and manageable.
Divide the dough into 4 equal pieces.
Roll each piece into a rope about 6–7 inches (15–18 cm) long and roughly 1 inch (2.5 cm) thick. Shape each rope into a bagel by joining the ends and pinching to seal.
Place shaped bagels on a parchment-lined baking sheet (or in the air-fryer basket). Brush each with the beaten egg (egg wash) to promote browning and shine.
Bake in the oven for about 25–30 minutes, or air-fry for approximately 12–14 minutes, until the bagels are puffed, golden brown, and cooked through.
Let the bagels cool on a rack for about 10-15 minutes before slicing and serving.
Use fresh strawberries chopped instead of strawberry powder for extra texture.
Experiment with swirl-ins: e.g., a light swirl of strawberry jam inside the dough.
Add toppings: sesame seeds, poppy seeds, or a streusel sprinkle for sweet crunch.
For a savory twist: omit the brown sugar and add herbs/cheese instead of strawberries.
Make mini bagels by dividing into more pieces (for example 6) and reducing bake time slightly.
Storage/Reheating
Store cooled bagels in an airtight bag at room temperature for up to 3-4 days. Refrigeration can dry them out faster.
For freezing: slice almost all the way through before freezing, so you can toast from frozen. When reheating, toast or warm in the oven/air-fryer until heated through.
FAQs
What if I don’t have freeze-dried strawberry powder?
You can absolutely use fresh strawberries finely chopped (around ½ cup) with excess moisture drained off. The texture will be slightly different, but the flavor remains lovely.
Can I use low-fat or non-fat cottage cheese?
Yes, though the texture may be slightly wetter and you might need to add a bit more flour to achieve dough that’s manageable. I personally prefer full-fat cottage cheese for the best texture.
Can these be made gluten-free?
Yes—you can swap the all-purpose flour for a gluten-free flour blend (1:1 substitute) and ensure your baking powder is gluten-free. The result may be slightly different in texture but still tasty.
How can I tell when the bagels are done baking?
They should be golden brown on top, slightly firm to the touch, and not doughy in the middle when you press very gently. Cooling slightly helps the inside set too.
Can I freeze the bagels and reheat later?
Absolutely. Once they’ve cooled completely, slice nearly through, freeze in a sealed bag, then reheat by toasting or warming in the oven/air-fryer until hot. They hold up well.
Conclusion
I enjoy making these strawberry cottage cheese bagels when I want something a little different than the usual breakfast options. They combine sweet and savory, protein and flavor, and come together in less than an hour. Whether I’m serving them fresh out of the oven or toasting a frozen one later, they’re a treat I don’t mind having any time of day.
These Strawberry Cottage Cheese Bagels are lightly sweet, protein-rich, and quick to make. With blended cottage cheese and strawberry flavor, they offer a fresh twist on traditional bagels—perfect for breakfast or a wholesome snack.
Ingredients
1 cup (≈ 240 ml) cottage cheese, blended until smooth
1 cup (≈ 125 g) all-purpose flour
1½ teaspoons baking powder
¼ teaspoon sea salt
3 tablespoons freeze-dried strawberry powder or ½ cup finely chopped fresh strawberries (drained)
2 tablespoons brown sugar
1 large egg (for egg wash)
Instructions
Preheat oven to 350°F (175°C) or prepare air fryer to the same temperature.
Blend cottage cheese until completely smooth.
In a bowl, mix cottage cheese, flour, baking powder, salt, strawberry powder or strawberries, and brown sugar until dough forms.
Turn dough onto a floured surface and gently knead until smooth.
Divide dough into 4 equal pieces and shape each into a rope (~6–7 inches long).
Form each rope into a bagel, sealing the ends.
Place on parchment-lined baking sheet or air fryer basket. Brush tops with egg wash.
Bake for 25–30 minutes or air fry for 12–14 minutes, until golden and puffed.
Cool on a wire rack for 10–15 minutes before slicing and serving.
Notes
Use full-fat cottage cheese for best texture.
Substitute fresh strawberries if strawberry powder is unavailable.
Adjust flour slightly if dough is too wet.
Bagels can be frozen and toasted from frozen.
Great with cream cheese, yogurt, or jam for serving.
