There’s just something about a pizza bagel that takes me straight back to the year 2003. Fun fact: pizza bagels were the first thing I learned how to “cook.” The frozen ones, of course. My mom showed me how to pop them in the toaster oven, what setting to cook them on, and in just a few minuets I had the most delicious little lunch! These cottage cheese pizza bagels are just as good as I remember the frozen ones being – just a grown-up, higher-protein, & gluten-free version! A simple three-ingredient bagel dough made from blended cottage cheese and flour is baked until golden, then sliced open, topped with pizza sauce, melty cheese, and pepperoni, and broiled until bubbly.
What I love most about this recipe is how insanely simple the bagel dough is. No yeast, no boiling, no rising time, no kneading machine – just cottage cheese, flour, and baking powder mixed into a dough and baked. The cottage cheese melts completely into the dough as it bakes, adding protein and moisture without any detectable cottage cheese flavor. If you’re already a fan of my Cottage Cheese Pizza Crust or Cottage Cheese Wrap, these pizza bagels are going straight to the top of your list!
Why You’ll Love These Cottage Cheese Pizza Bagels
- Just 5 ingredients – and they taste like the real thing. Cottage cheese bagel dough topped with pizza sauce, shredded cheese, and pepperoni. That’s the whole recipe, and it genuinely tastes like the pizza bagels you grew up on, with a serious protein upgrade.
- Higher in protein than regular bagels. Thanks to the cottage cheese in the dough, these bagels have significantly more protein than anything you’d find at a bakery or grab from a box. It’s an easy, sneaky protein boost that nobody will ever taste.
- Easily made gluten-free. Simply swap the all-purpose flour for a gluten-free all-purpose flour blend and you’ve got a completely gluten-free pizza bagel that nobody will know the difference on. I used gluten-free all-purpose flour and they came out perfect!
Sam’s Recipe Tips
- Start with 1½ cups of cottage cheese, then add more if needed. The amount of cottage cheese you need can vary depending on the brand, fat percentage, and how much liquid it contains. Start with 1½ cups, mix it into the flour, and check the dough consistency. If it’s too dry or crumbly, add more cottage cheese a tablespoon at a time until it comes together into a smooth, workable dough.
- Don’t skip the cooling time after baking. I know it’s tempting to slice right into the fresh-baked bagels, but letting them cool for at least 20 minutes is essential. The interior needs that time to fully set, slicing too early results in a gummy, doughy center that doesn’t hold up to toppings. Trust the process!
- Watch the broiler closely. The pizza bagels go from perfectly bubbly to burnt very quickly under the broiler. Stay close to the oven and check every 30 seconds after the first minute. The moment the cheese is melted and starting to bubble and brown, pull them out!
- Make the bagels ahead. The plain baked bagels (before the pizza topping) store beautifully in an airtight container at room temperature for up to 2 days, or in the freezer for up to 1 month. Toast from frozen, add your toppings, and broil – fresh pizza bagels in minutes!
Flavor Variations & Topping Options
The pizza bagel is just the beginning – this cottage cheese bagel dough is endlessly versatile!
🧅 Everything Bagel Before baking, brush the bagels with egg wash and sprinkle generously with everything bagel seasoning. Serve with cream cheese or smoked salmon and capers – a classic!
🧄 Garlic Parmesan Brush the baked bagels with garlic butter (melted butter + garlic powder + a pinch of salt) and sprinkle with freshly grated parmesan. Broil for 1–2 minutes until golden and fragrant.
🫙 White Pizza Swap the pizza sauce for a creamy white sauce (ricotta, olive oil, and garlic), then top with mozzarella, fresh spinach, and a sprinkle of red pepper flakes. Broil until bubbly.
🍕 BBQ Chicken Spread BBQ sauce instead of pizza sauce, then top with shredded rotisserie chicken, mozzarella, and thinly sliced red onion.
🌶️ Spicy Arrabbiata Use a spicy arrabbiata sauce instead of regular pizza sauce, top with mozzarella and Italian sausage crumbles, and finish with fresh basil after broiling.
Sweet Variations:
- Cinnamon Sugar – Mix cinnamon and sugar and sprinkle over the baked bagels while still warm, then drizzle with a simple glaze.
- Blueberry & Cream Cheese – Spread with cream cheese and top with fresh blueberries and a drizzle of honey for a sweet bagel option.
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5-Ingredient Cottage Cheese Pizza Bagels
Equipment
- 1 food processor or high speed blender
- 1 medium bowl
- 1 baking sheet
Ingredients
For the bagels:
- 2 cups all-purpose flour I used gluten-free all purpose flour
- 2 teaspoons baking powder
- 1 1/2 – 2 cups cottage cheese
For the pizza topping:
- 1/2 cup pizza sauce
- 1 cup shredded Italian cheese blend or mozzarella
- pepperoni optional
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Blend cottage cheese until completely smooth.
- Mix flour and baking powder together, then add blended cottage cheese and mix until a dough forms. Add more cottage cheese if the dough is too dry.
- Divide dough into 6 balls, poke holes through each, and shape into bagels. Place on prepared baking sheet.
- Bake for 20–22 minutes until golden brown. Cool for at least 20 minutes.
- Slice each bagel open and place cut-side up. Spread pizza sauce on each half, top with cheese and pepperoni.
- Broil for 1–3 minutes until cheese is melted and bubbly. Enjoy!
Video
Notes
- Start with 1½ cups cottage cheese and add more if the dough is too dry.
- Let the bagels cool at least 20 minutes before slicing — this prevents a gummy interior.
- Watch the broiler closely — the cheese can go from bubbly to burnt quickly!
- Store plain baked bagels in an airtight container for up to 2 days, or freeze for up to 1 month.
- For gluten-free, use a 1:1 GF flour blend. Avoid almond or coconut flour.
