There’s something deeply satisfying about a homemade bagel, especially when it’s soft, cheesy, and packed with fresh greens.
These Cottage Cheese Spinach Bagels are a wholesome twist on the classic, combining protein-rich cottage cheese, melty mozzarella, and tender baby spinach in each bite.
They’re perfect for breakfast, brunch, or even as a lunch sandwich base—and they come together with just a few simple ingredients.
Why I Love This Recipe
No yeast needed and no rising time—hello, fast bagels!
Protein-packed thanks to cottage cheese and egg
Naturally savory with melty cheese and fresh spinach
Kid-friendly and freezer-friendly for easy meal prep
Customizable with herbs, cheese, or your favorite add-ins
What You’ll Need (Ingredient Highlights)
Cottage cheese: Adds moisture, tang, and protein
All-purpose flour + baking powder: The quick-rise combo
Olive oil: Brings a light richness to the dough
Baby spinach: Micro chopped for even distribution
Mozzarella cheese: Gives a melty, cheesy texture
Egg wash: For that golden, shiny finish on top
Pro Tips Before You Start
Use a mini food processor to fully smooth out the cottage cheese
Make sure your spinach is dry before chopping—it keeps the dough light
Use your hands to shape and form—don’t overmix or dough may toughen
Poke a nice-sized hole in the center—they puff while baking
Let them cool fully on a wire rack to set their shape and texture
How to Make Cottage Cheese Spinach Bagels
Step 1: Preheat and Prepare
Preheat your oven to 375°F and line a large, rimmed baking sheet with parchment paper.
Step 2: Blend the Cottage Cheese
Add the cottage cheese to a mini food processor and pulse until smooth and creamy.
Step 3: Make the Dough
In a large mixing bowl, combine the whipped cottage cheese, flour, baking powder, salt, olive oil, micro chopped spinach, and shredded mozzarella.
Stir until a thick dough forms.
Step 4: Shape the Bagels
Using your hands, shape the dough into a 6-inch log, then divide it into 6 equal pieces.
Flatten each into a disk and use your finger to poke a hole in the center, forming a bagel shape.
Step 5: Add the Egg Wash
Place each shaped bagel onto the lined baking sheet and brush the tops with the beaten egg for a shiny, golden finish.
Step 6: Bake to Perfection
Bake for 22–25 minutes, or until golden brown and firm on top.
Cool completely on a wire rack before serving or slicing.
What to Serve Them With
A smear of cream cheese or hummus
Egg, bacon, or turkey for breakfast sandwiches
Avocado and tomato slices
With a cup of soup or fresh salad for lunch
Toasted with butter and garlic for a savory snack
Variations / Substitutions
Use whole wheat or spelt flour for a heartier bagel
Try cheddar or feta instead of mozzarella
Add chopped herbs like dill, chives, or parsley to the dough
Skip spinach and add sun-dried tomatoes for a different flavor
Use dairy-free cheese and yogurt for a vegan version (plus egg substitute)
Storage & Leftovers
Store in an airtight container at room temperature for 1–2 days
Refrigerate for up to 4–5 days
Freeze for up to 3 months—wrap tightly and reheat in toaster or oven
Reheat at 300°F for 8–10 minutes or toast until warmed through
FAQs
Can I make these bagels gluten-free?
Yes, use a 1:1 gluten-free flour blend for best results.
Do I need to boil them like traditional bagels?
Nope! These bake up beautifully without boiling.
Can I use frozen spinach?
Yes, just thaw and squeeze out all the water before adding.
Can I double the batch?
Absolutely! Just divide evenly and bake in batches if needed.
How do I make them crispier?
Bake an extra 3–4 minutes or toast before serving.
Are they good for meal prep?
Yes! They freeze and reheat like a dream.
Can I use Greek yogurt instead of cottage cheese?
Yes, but it will slightly change the texture—still delicious!
Final Thoughts
These Cottage Cheese Spinach Bagels have totally earned their place in my weekly meal prep.
They’re chewy, cheesy, and wonderfully satisfying—perfect for mornings when I want something filling without the fuss.
Once you try them, I promise you’ll never go back to store-bought.
