Keto Cottage Cheese Bagels

If you think baking your own bread on a keto diet is complicated, this recipe will change your mind.

Today I want to share my easy method for making keto cottage cheese bagels right in your oven. You do not need any yeast, and there is no difficult kneading involved at all.

The secret is letting the dough rest for a few minutes so it firms up and becomes simple to shape with your hands. Once baked, you get golden brown bagels that hold together nicely when you slice them.

They are completely low carb and keto friendly, which makes them great for anyone looking to cut back on carbs while still enjoying everyday comfort foods.

Why You’ll Love This Recipe

Authentic Chewy Texture – Psyllium husk gives these bagels that classic, satisfying chew that most keto breads fail to deliver.

No Cheese Taste – Blending the cottage cheese creates a smooth dough without leaving behind any strong cheese flavor at all.

Natural Protein Boost – Full-fat cottage cheese and eggs pack wholesome protein into every bite to keep you full for hours.

Recipe Ingredients

For the Dough

• 1 cup Full-Fat Cottage Cheese
• 1 Large Egg
• 1 tsp Apple Cider Vinegar
• 1 3/4 cups Blanched Almond Flour
• 3 tbsp Psyllium Husk Powder
• 1 tbsp Baking Powder
• 1/2 tsp Sea Salt

For the Topping

• 1 Large Egg, Beaten
• 2 tbsp Sesame Seeds

How To Make

Step 1

Preheat the oven to 375°F and line a large baking sheet with parchment paper.

Step 2

Add the cottage cheese, 1 egg and apple cider vinegar to a blender and blend for 30 to 45 seconds until completely smooth and creamy.

Step 3

In a large bowl, whisk together the almond flour, psyllium husk powder, baking powder and sea salt. Pour in the blended cottage cheese mixture and stir until a thick, sticky dough forms.

Step 4

Let the dough rest for 10 minutes. This gives the psyllium time to absorb the moisture, so the dough firms up and becomes easy to shape.

Step 5

Wet your hands lightly and divide the dough into 6 equal portions. Roll each portion into a ball, push a finger through the center and gently stretch the hole to about 1 inch wide.

Place the bagels on the prepared baking sheet, leaving 2 inches between them.

Step 6

Brush the tops with the beaten egg and sprinkle evenly with the sesame seeds.

Step 7

Bake for 25 to 28 minutes, until the bagels are deep golden brown and feel firm when tapped.

Step 8

Cool on the baking sheet for at least 15 minutes before slicing. The inside finishes setting as the bagels cool, which gives them that chewy bagel texture.

Tips

Blend the Cottage Cheese Completely Smooth

Make sure you blend the cottage cheese, egg, and vinegar until there are zero curds left.

If tiny lumps remain, you will end up with wet pockets inside your finished bagels.

I recommend checking the blender before pouring to ensure the mixture looks completely smooth like a heavy cream.

Use Fine Psyllium Husk Powder

You’ll get the best results if you use finely ground psyllium husk powder rather than whole psyllium husks.

Whole husks will not soak up the moisture properly, which leaves the dough far too wet to handle.

I’ve found that a fine powder creates the ideal bread-like chew without making the dough feel gritty.

Do Not Skip the Resting Time

After mixing the wet and dry ingredients together, let the dough sit on the counter for the full 10 minutes.

Psyllium husk needs time to drink up the liquid from the cottage cheese and egg mixture.

If you rush to shape it right away, the dough will be a sticky mess and will not hold its shape on the baking sheet.

More Recipes

• Keto Cottage Cheese Biscuits
• Keto Cottage Cheese Bread
• Keto Cottage Cheese Dinner Rolls
• Keto Cottage Cheese Focaccia
• Keto Everything Bagels

Frequently Asked Questions

Why did my bagels turn purple or gray inside?

Some brands of psyllium husk powder react with baking powder during baking, which creates a surprising purple tint.

It looks a bit unusual, but it is completely harmless and will not affect the taste or texture at all.