Bethenny Frankel cottage cheese bagel recipe is quickly becoming a viral breakfast sensation—and it’s easy to see why. With just a handful of ingredients and no boiling step, these protein-rich bagels deliver that chewy, golden goodness without the traditional fuss. Thanks to Bethenny’s TikTok buzz and the rising trend of high-protein, low-carb meals, home bakers everywhere are jumping on the cottage cheese bandwagon and baking these irresistible bagels fresh from their own kitchens.
I still remember the first time I tried making these cottage cheese bagels. It was a chilly Sunday morning, and my kitchen filled with that irresistible baked bread aroma that always feels like a warm hug. My daughter wandered in, following her nose, and her eyes lit up when she saw what was coming out of the oven. “Mom, these look like they’re from a fancy bakery!” she exclaimed. But the real magic happened when we took that first bite — crispy outside, tender inside, and absolutely no hint that these were made without traditional bagel ingredients.
What I love most about this Bethenny Frankel cottage cheese bagel recipe is how it transforms simple pantry staples into something that feels special enough for weekend brunch but easy enough for busy weekday mornings. The cottage cheese adds protein while keeping the inside moist and tender. And the best part? No waiting for dough to rise! These bagels have become our family’s go-to breakfast treat, just like our Greek Yogurt Blueberry Bagels, and I’m thrilled to share them with you. Let’s make some!
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Why This Recipe Works
The first time I shared these cottage cheese bagels with my neighbors at our monthly potluck, everyone demanded the recipe before they even finished their first bite! There’s something truly magical about Bethenny Frankel’s cottage cheese bagel recipe that turns a few humble ingredients into bakery-worthy results.
What makes these bagels so special? Let me count the ways:
- Protein-packed! Each bagel delivers about 11g of protein to fuel your morning
- No yeast needed – no proofing, no waiting hours for dough to rise
- Just 7 simple ingredients you probably already have
- Ready in under 40 minutes from start to finish
- Crispy exterior with a tender, satisfying interior
- Versatile base for both sweet and savory toppings
- Perfect for meal prep – they freeze beautifully!
My grandmother always said the best recipes are the ones that seem like they should be complicated but aren’t — just like our 2-Ingredient Protein Bagels. These cottage cheese bagels embody that wisdom perfectly – they look and taste impressive while being surprisingly simple to make.
Ingredient Insights
Behind every great recipe are carefully chosen ingredients that work together in harmony. Here’s what makes this Bethenny Frankel cottage cheese bagel recipe shine:
Whipped Cottage Cheese: I recommend blending regular cottage cheese until smooth for the best texture – it creates a creamy base that holds everything together while adding amazing protein.
All-Purpose Flour: Nothing fancy needed here! The protein in the cottage cheese works with the gluten in regular flour to create that perfect chewy bagel texture we all love.
Baking Powder: This is our leavening hero that helps the bagels rise without yeast, giving them that lovely lift and airy texture.
Egg: I use one egg for the wash, which creates that beautiful golden crust that makes these bagels look like they came from a professional bakery.
Kosher Salt: A pinch on top isn’t just for flavor – it brings out the savory notes and creates that authentic bagel experience we’re looking for.
Everything Bagel Seasoning: My family’s absolute favorite topping! That perfect blend of sesame, poppy, garlic, and onion takes these bagels from good to unforgettable.
Let’s Make It!
Step 1. I always start by preheating my oven to 375°F with a sheet pan inside. My grandmother taught me this trick years ago – the hot pan helps crisp up the bottoms of the bagels beautifully!
Step 2. If you’re using regular cottage cheese like I usually do, blend it until it’s smooth and creamy. I find my food processor works best, but a blender does the job too. Transfer this creamy goodness to a large mixing bowl.
Step 3. Now for the magic moment – add your flour and baking powder to the whipped cottage cheese. I use a rubber spatula to mix everything together. The dough will be sticky, but that’s exactly what we want! Trust me on this one.
Step 4. With slightly floured hands (a tip I learned after my first batch turned into a sticky mess!), divide the dough into four equal portions. I gently shape each into a ball, then poke my finger through the center and twirl it around to create that classic bagel shape.
Step 5. For the egg wash, I whisk a single egg in a small bowl. Using a pastry brush (or clean fingers if you’re like me and can never find your brush!), coat the tops of each bagel. This is what gives them that beautiful golden color.
Step 6. Here’s where you can get creative! I sprinkle kosher salt and everything bagel seasoning on mine, but my kids love cinnamon sugar on theirs. Whatever makes your taste buds happy!
Step 7. Carefully transfer the parchment with your bagels onto the preheated sheet pan. I bake them for about 30 minutes, but I always start checking at 25. You’re looking for that gorgeous golden brown color on top and bottom, similar to what you get with our Jalapeño Cheddar Bagels.
Step 8. The hardest part? Waiting! Let them rest for at least 10-15 minutes after baking. I know it’s tempting to dive right in (trust me, the aroma will test your patience!), but this rest time helps the centers firm up perfectly.
Save Some for Later
In my house, these bagels rarely last long enough to need storage tips, but when I make a double batch (which I highly recommend!), here’s how I keep them fresh:
Storage in the fridge: I place completely cooled bagels in an airtight container lined with paper towels to absorb any moisture. They’ll stay fresh for up to 3 days this way. I usually reheat them in the toaster for that fresh-baked crispness.
Freezing instructions: These bagels freeze beautifully! I wrap each one individually in plastic wrap, then place them in a freezer bag. In my experience, they taste just as good after 2 months in the freezer as they did on day one.
Reheating: For that fresh-from-the-oven experience, I thaw frozen bagels at room temperature, then pop them in a 350°F oven for about 5 minutes. If you’re in a hurry, the toaster works too, though I find the oven method brings back that perfect texture.
Perfect Pairings
These protein-packed bagels deserve equally delicious accompaniments! Here are my family’s favorite ways to enjoy them — or pair them with other homemade favorites like our High-Protein Bagel Bites for snacks, Cottage Cheese Bagels with Almond Flour for a gluten-friendly option, or a sweet twist with Cinnamon Raisin Bagels. If you’re looking for something even simpler, try our Quick Protein Bagels for busy mornings, or Hero Bagels when you want to impress guests.
Classic Cream Cheese: I love how the tangy cream cheese complements the subtle cottage cheese flavor in the bagels. My kids can’t get enough of this simple combination for breakfast.
Avocado & Egg: For a more substantial breakfast, I mash avocado with a bit of lemon juice and top with a perfectly fried egg. The protein from the bagel plus the healthy fats make this a breakfast that keeps me full until lunch.
Smoked Salmon: My husband’s favorite weekend treat! The rich salmon pairs beautifully with these bagels, especially with a thin spread of cream cheese and some capers.
Fresh Fruit & Honey: For a sweeter option, I top these with ricotta, fresh berries, and a drizzle of local honey. The contrast between the chewy bagel and juicy fruit is absolutely delightful.
Soup Companion: These bagels make the perfect dunking companion for my hearty vegetable soup on chilly evenings. The subtle cheese flavor in the bagel complements just about any soup variety.
FAQs
Can I use flavored cottage cheese for these bagels?
I’ve tried this with garden vegetable cottage cheese, and it works wonderfully! The herb flavors bake right into the bagel, creating a savory base that’s perfect for breakfast sandwiches. Just be aware that sweetened cottage cheese might create an unusual flavor profile unless you’re going for sweet bagels.
Why are my bagels turning out flat?
In my experience, this usually happens if the dough is too wet. I recommend adding an extra tablespoon or two of flour if your cottage cheese has high moisture content. Also, make sure your baking powder is fresh – it loses potency over time and won’t give you that beautiful rise we’re looking for.
Can I make these gluten-free?
Yes! I’ve made these for my gluten-sensitive niece using a 1:1 gluten-free flour blend. The texture is slightly different – a bit more dense – but still delicious. You might need to add an extra egg to help with binding since gluten-free flours behave differently.
How can I get that shiny bagel exterior?
For that professional bakery shine, I brush the bagels with egg wash twice – once before adding toppings and once after. This creates that gorgeous glossy finish that makes everyone think you spent hours in the kitchen!
Can I use Greek yogurt instead of cottage cheese?
While Greek yogurt works in a pinch, I find the texture and protein content of cottage cheese creates a more authentic bagel chew. If you do substitute, use thick, strained Greek yogurt and you might need to adjust the flour slightly as yogurt typically has less moisture than blended cottage cheese.
The Viral Bethenny Frankel Cottage Cheese Bagels
These high-protein, low-fat cottage cheese bagels are a quick and healthy alternative to traditional bagels, inspired by Bethenny Frankel.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 bagels 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
- 1¼ cups whipped cottage cheese (or blend regular cottage cheese)
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- 1 egg (for egg wash)
- Coarse salt, for topping
- Everything Bagel Seasoning, for topping
Instructions
- Preheat oven to 375°F (190°C) with a sheet pan inside.
- Blend cottage cheese until smooth if using regular type.
- Combine flour and baking powder with the whipped cottage cheese in a bowl.
- Mix until a sticky dough forms.
- Divide dough into 4 parts, shape into bagels on parchment.
- Whisk egg and apply wash on top using brush or fingers.
- Sprinkle with salt and Everything Bagel Seasoning.
- Transfer parchment with bagels onto preheated pan and bake for 25–35 minutes until golden brown.
- Rest 10–15 minutes before serving for best texture.
Notes
- Let cool to firm up centers.
- Great when toasted before serving.
Nutrition
- Serving Size: 1 bagel
- Calories: 150 kcal
- Sugar: 1g
- Sodium: 240mg
- Fat: 4g
- Saturated Fat: 1.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 11g
- Cholesterol: 45mg
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