Sweet Cottage Cheese Bagels with Cinnamon and Raisins

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These cinnamon raisin bagels are soft, golden, and packed with cinnamon-sugar flavor—ready in 40 minutes for a cozy morning treat you’ll crave again.

emily rose carter for recipes by clare
By Emily Rose Carter
Updated on Wed, 30 Jul 2025 21:08:50 GMT

These cottage cheese bagels bring bakery-style sweetness to your breakfast table in just 40 minutes – just like my cinnamon sugar bagels if you’re craving something sweeter. Unlike basic savory cottage cheese bagels, this cinnamon raisin version transforms the viral protein trend into a cozy morning treat that actually tastes indulgent.

I discovered this recipe during one of those frantic Sunday mornings when my family was craving something special but I didn’t have time for a complicated bake. The beauty of cottage cheese bagels lies in their simplicity – no yeast, no boiling, just mix and bake, exactly like I do in my 3-ingredient cottage cheese bagels. What makes this version magical is how the cinnamon swirls through each bite while the raisins add bursts of natural sweetness. The cottage cheese creates an incredibly tender texture that’s nothing like store-bought bagels.

Each bite delivers 11 grams of protein alongside that warm cinnamon-sugar flavor we all crave. Whether you’re meal-prepping for busy mornings or treating the family to weekend brunch, these bagels prove that healthy eating doesn’t mean sacrificing flavor. Let’s get cooking!

Why You’ll Love These Cinnamon Raisin Cottage Cheese Bagels

These sweet cottage cheese bagels became an instant favorite in my kitchen because they solve the eternal breakfast struggle – protein-packed nutrition that actually tastes like a treat. I’ve been perfecting this recipe since discovering how cottage cheese transforms into the most tender, bakery-style texture when baked – and if you want a savory twist, try my protein-packed cottage cheese bagels. The combination of warm cinnamon and plump raisins brings back memories of my grandma’s kitchen, where every morning felt special.

  • Ready in just 40 minutes with no rising time or complicated techniques required
  • Each bagel packs 11 grams of protein to keep you satisfied until lunch, similar to my high-protein bagel recipe.
  • Uses simple pantry ingredients you likely already have on hand
  • Perfect for meal prep – make a batch and enjoy all week long
  • Naturally sweet without being overly sugary or artificial
  • Beginner-friendly recipe that works every single time

This recipe bridges the gap between healthy eating and comfort food beautifully. These cottage cheese bagels taste like an indulgent bakery treat while secretly fueling your body with quality protein and wholesome ingredients.

If you’re looking to boost your morning protein intake beyond these cottage cheese bagels, there are countless delicious ways to start your day with satisfying, muscle-building nutrition. WebMD’s collection of high-protein breakfast ideas offers excellent inspiration for varying your morning routine while maintaining those important nutritional goals that keep you energized throughout the day.

Ingredient Notes

All-Purpose Flour: I always use unbleached all-purpose flour because it creates the perfect tender crumb structure that makes these cottage cheese bagels so much softer than traditional bagels.

Baking Powder: Fresh baking powder is crucial here since it’s doing all the heavy lifting without yeast – make sure yours is less than six months old for the best rise.

Ground Cinnamon: I prefer using Ceylon cinnamon when I can find it because it has a sweeter, more delicate flavor that complements the cottage cheese beautifully without being overpowering.

Brown Sugar: The molasses notes in brown sugar add depth and help create those gorgeous golden-brown tops that make these bagels look bakery-perfect.

Raisins: I always roughly chop my raisins because whole ones can create pockets that affect the bagel structure, plus chopped raisins distribute more evenly for consistent sweetness.

Cottage Cheese: Any fat content works here, but I’ve found that full-fat cottage cheese creates the most tender texture, while low-fat still produces excellent results with slightly more chew.

Vanilla Extract: Just a touch enhances all the other flavors and adds that bakery-style aroma that fills your kitchen with warmth.

How to Make Cinnamon Raisin Cottage Cheese Bagels

Step 1. I always start by roughly chopping the raisins because this ensures they distribute evenly throughout each cottage cheese bagel without creating weak spots in the dough.

Step 2. In a large bowl, I whisk together the flour, baking powder, salt, cinnamon, and brown sugar until well combined – this dry mixing step prevents any clumps and ensures even flavor distribution.

Step 3. My grandmother always taught me to make a well in the center of dry ingredients before adding wet ones, so I add the chopped raisins, vanilla, and cottage cheese right into that well.

Step 4. I’ve found that starting with a spoon and then switching to hands gives the best texture – mix until it comes together, then knead gently for about 2 minutes until the dough feels smooth and unified.

Step 5. When transferring to a floured surface, I always use just enough flour to prevent sticking because too much can make the cottage cheese bagels dense and dry.

Step 6. I like to divide the dough into four equal pieces using a bench scraper or knife, then roll each into a ball before gently pressing to flatten slightly – this creates more even baking.

Step 7. For the signature bagel holes, I press my thumb through the center and gently stretch the opening to about 1 inch wide, knowing it will shrink slightly during baking.

Step 8. The egg wash is what gives these cottage cheese bagels their beautiful golden color, so I make sure to brush every surface evenly for that bakery-style finish.

Step 9. I always bake at 350°F for 22-25 minutes, watching for that perfect golden-brown color that signals they’re done and ready for the essential cooling period.

How to Store & Reheat

I usually store any leftover cottage cheese bagels in an airtight container at room temperature, where they stay fresh and soft for up to 3 days. Make sure they’re completely cooled before storing to prevent any moisture buildup that could make them soggy.

For longer storage, I recommend slicing the bagels in half and wrapping each piece individually in plastic wrap before placing them in a freezer bag. They keep beautifully for up to 2 months and make grab-and-go breakfast prep so much easier.

For best results, I like to reheat these cottage cheese bagels by toasting them lightly in a toaster or toaster oven until just warmed through. If reheating from frozen, I let them thaw for about 10 minutes first, then toast – this brings back that perfect slightly crispy exterior and tender interior.

What to Serve with Cinnamon Raisin Cottage Cheese Bagels

Cream Cheese Spread: The tangy richness of cream cheese pairs beautifully with the sweet cinnamon flavors, creating a classic bagel shop experience right at home – especially with a swipe of my homemade chive cream cheese.

Fresh Berry Compote: I love serving these cottage cheese bagels with a simple mixed berry compote because the tartness balances the sweetness while adding gorgeous color to your plate.

Greek Yogurt with Honey: A dollop of thick Greek yogurt drizzled with honey adds even more protein while creating a lovely creamy contrast – or try it in bagel form with my Greek yogurt blueberry bagel recipe.

Sliced Apples with Almond Butter: The crisp apple slices and nutty almond butter complement the cinnamon beautifully while adding healthy fats and fiber to round out your breakfast.

Hot Coffee or Chai Tea: In my kitchen, I often serve these with a steaming mug of coffee or spiced chai tea because the warm spices in both the bagels and the drinks create such a cozy morning ritual.

Fresh Mint and Orange Slices: For a lighter option, fresh citrus and mint provide a bright, refreshing contrast that makes these cottage cheese bagels feel perfect for spring and summer mornings.

FAQs

Is cottage cheese good for bagels?

I absolutely recommend cottage cheese for bagels because it creates an incredibly tender, protein-rich base that’s much easier to work with than traditional yeast doughs while delivering superior nutrition.

Can you use cottage cheese instead of yogurt in bagels?

Yes, cottage cheese works wonderfully and actually creates a slightly more tender texture than yogurt because of its higher moisture content and different protein structure.

Is cottage cheese good on bread?

Cottage cheese makes an excellent spread on any bread, offering creamy texture and substantial protein that keeps you satisfied much longer than butter or jam alone.

How do you make Bethenny Frankel’s viral cottage cheese bagel?

While Bethenny’s version uses just cottage cheese and flour, my recipe builds on that foundation by adding cinnamon, raisins, and a touch of sweetness for a more complete breakfast experience that still maintains the high-protein benefits.

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Sweet Cottage Cheese Bagels with Cinnamon and Raisins

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These homemade cinnamon raisin bagels are easy to make and filled with warm spice and sweet raisin flavor. Perfect for breakfast or snacking.

  • Author: Emily Rose Carter
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 tablespoon brown sugar or brown monk fruit
  • 2 tablespoons raisins, roughly chopped
  • 1/4 teaspoon vanilla extract
  • 3/4 cup cottage cheese (any fat level)
  • 1 egg (for egg wash)

Instructions

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
  2. Roughly chop raisins.
  3. In a large bowl, mix flour, baking powder, salt, cinnamon, and brown sugar.
  4. Add raisins, vanilla, and cottage cheese. Mix thoroughly.
  5. Knead dough for about 2 minutes.
  6. Lightly flour surface. Divide dough into 4, shape into bagels.
  7. Place on prepared pan. Whisk egg and brush over bagels.
  8. Bake for 22–25 minutes. Cool at least 20 minutes before serving.
  9. Air Fryer: Cook at 300°F for 14–16 minutes. Let cool 20 minutes before serving.

Notes

  • Leave space between bagels on the baking sheet.
  • Lightly flour work surface to prevent sticking.
  • Swap raisins with golden raisins if desired.
  • Use self-rising flour in place of flour + baking powder + salt.
  • You can double or triple this recipe using the same egg for egg wash.
  • Substitute 2/3 cup plain 0-fat Greek yogurt for cottage cheese.
  • Store in airtight container for 3–4 days in fridge, or freeze up to 2 months.

Nutrition

  • Serving Size: 1 bagel
  • Calories: 185 kcal
  • Sugar: 4g
  • Sodium: 240mg
  • Fat: 3.5g
  • Saturated Fat: 1g
  • Unsaturated Fat: 2.5g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 1g
  • Protein: 9g
  • Cholesterol: 40mg

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