Servings: 4 bagels
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Dietary Badges: Keto-Friendly, Low-Carb, High-Protein, Gluten-Free
Ingredients
- 1 cup cottage cheese
- 1 cup shredded mozzarella cheese
- 2 large eggs
- 1 cup almond flour
Optional Topping: Sasame seeds, black seeds
Instructions
-
Preheat the Oven
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. -
Prepare the Dough
In a mixing bowl, combine cottage cheese, shredded mozzarella, eggs, and almond flour. Mix well until a smooth dough forms. -
Shape the Bagels
Divide the dough into 4 equal portions. Roll each portion into a ball, then shape it into a bagel by forming a ring with a hole in the center. You can add your favourite toppings -
Bake
Place the bagels on the prepared baking sheet. Bake for 15 to 20 minutes, or until golden brown on top. -
Cool and Serve
Remove from the oven and let the bagels cool slightly before serving. Enjoy as is, or toast lightly for extra texture.
Tips and Notes
- Ensure the ingredients are well blended for a smooth, cohesive dough.
- Leftover bagels can be stored in an airtight container in the refrigerator for up to 3 days.
- For extra flavor, sprinkle sesame seeds, poppy seeds, or everything bagel seasoning on top before baking.
- Keto Tip: These bagels are naturally low in carbs (6g net carbs per bagel) and high in protein (13g per bagel).
Ingredient Details and Substitutions
- Cottage Cheese: Provides protein and moisture. Full-fat cottage cheese works best for richer flavor.
- Mozzarella Cheese: Helps bind the dough and creates a chewy texture. Shredded works best; avoid pre-melted cheese blocks.
- Almond Flour: Low-carb alternative to regular flour. Can substitute with coconut flour, but reduce quantity to 1/4–1/3 cup and add an extra egg to maintain dough consistency.
- Eggs: Act as a binder and add protein.
Serving Suggestions
- Slice bagels in half and toast lightly, then top with avocado, smoked salmon, or cream cheese for a satisfying breakfast.
- Serve with eggs and bacon for a protein-packed brunch.
Storage and Make-Ahead
- Fridge: Store cooled bagels in an airtight container for up to 3 days.
- Freezer: Wrap individually in plastic wrap and freeze up to 1 month. Thaw overnight in the fridge before toasting.
- Reheating: Toast or microwave briefly for a warm, fresh-baked texture.
Nutrition Per Serving (Approximate)
- Calories: 200 kcal
- Protein: 13 g
- Fat: 12 g
- Net Carbs: 6 g
- WW Points (Blue/Green/Yellow Plan, latest): 5
Frequently Asked Questions (FAQs)
Q: Can I make these bagels dairy-free?
A: Substitute the cheeses with dairy-free alternatives, but texture may be slightly different.
Q: Can I use regular flour instead of almond flour?
A: Yes, but it will increase the carb count and change the texture; use about 3/4 cup all-purpose flour.
Q: Can I make more than 4 bagels at once?
A: Absolutely. Double or triple the ingredients and bake in batches if needed.
Q: How do I keep the bagels soft?
A: Store in an airtight container as soon as they cool. Toasting before eating enhances texture without drying them out.
Personal Note
I developed this recipe when I wanted a low-carb bagel that didn’t compromise on taste or texture. After a few experiments with cheese ratios and baking times, I finally achieved a chewy, flavorful bagel that’s high in protein and perfect for keto or low-carb diets. It’s become a favorite weekend breakfast in my household.
