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Cottage Cheese Flagels (2-Ingredient Bagels)

Cottage cheese flagels are golden, slightly domed flat bagels made with a 2-ingredient dough for a dense, chewy interior. Bake until they’re cooked through, then slice to reveal the texture—perfect for high-protein flat bagels.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

dough
  • 1 cup full-fat cottage cheese Use full-fat for best chew and moisture.
  • 1 cup self-rising flour If using all-purpose flour, add 1.5 tsp baking powder and 1/4 tsp salt to match self-rising flour.
egg wash and topping
  • 1 egg, beaten Brushing helps the crust turn golden and slightly glossy.
  • 1 Everything bagel seasoning or sesame seeds Choose either; use generously for the classic bagel look.

Equipment

  • 1 sheet pan

Method
 

Prep the oven and make the dough
  1. Preheat the oven to 400°F and line a sheet pan with parchment paper for easy release.
  2. Mix full-fat cottage cheese with self-rising flour until a dough forms; it will be slightly sticky.
Shape and top the flagels
  1. Divide the dough into 4 equal pieces and shape each into a flat disc about 1/2 inch thick.
  2. Place the discs on the prepared sheet pan, leaving space between them.
  3. Brush each disc with the beaten egg to coat the surface evenly.
  4. Sprinkle generously with Everything bagel seasoning or sesame seeds so the tops look speckled.
Bake and serve
  1. Bake at 400°F for 22–25 minutes until golden and cooked through.
  2. Let the flagels cool briefly, then slice and serve with cream cheese, smoked salmon, or your favorite toppings.

Notes

Pro tip: If your dough feels very wet, press it into discs on the pan with lightly floured hands—don’t overwork. Refrigerate in an airtight container for up to 3 days and reheat in a 350°F oven for 5–7 minutes to re-crisp. Freezing is yes: freeze baked flagels for up to 2 months and reheat straight from frozen at 350°F for 10–12 minutes. For a lower-fat option, use low-fat cottage cheese, but expect a slightly softer texture.