Go Back

Cottage Cheese Flagels (2-Ingredient Flat Bagels)

Cottage cheese flagels are easy homemade flat bagels baked until golden with a slightly chewy crust and dense, satisfying interior. This high-protein bagel recipe uses cottage cheese dough and a quick egg wash, with everything bagel seasoning on top.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Cottage cheese dough
  • 1 cup full-fat cottage cheese Use full-fat for best texture and browning.
  • 1 cup self-rising flour If substituting: 1 cup all-purpose flour + 1.5 tsp baking powder + 1/4 tsp salt.
  • 1 egg Beaten for egg wash.
Toppings
  • 1 Everything bagel seasoning or sesame seeds For the topping; use generously so it looks speckled and toasty.

Equipment

  • 1 sheet pan

Method
 

Prep and shape
  1. Preheat oven to 400°F and line a sheet pan with parchment paper, so the flagels bake evenly without sticking.
  2. Mix full-fat cottage cheese and self-rising flour together until a dough forms; it will be slightly sticky.
  3. Divide the dough into 4 equal pieces and shape each into a flat disc about 1/2 inch thick for a dense, chewy center.
  4. Place the discs on the prepared sheet pan, brush each with beaten egg, and sprinkle generously with everything bagel seasoning or sesame seeds.
Bake and serve
  1. Bake at 400°F for 22–25 minutes until golden and cooked through, with edges that look set and lightly browned.
  2. Slice each flagel and serve immediately with cream cheese, smoked salmon, or your favorite toppings.

Notes

For the best chewy interior, keep the discs around 1/2 inch thick and avoid pressing them thinner when transferring to the sheet pan. Store leftovers in the refrigerator up to 3 days, then reheat in a 375°F oven for 5–7 minutes to re-crisp the crust; freezing is not recommended for the best texture. Dietary swap: for a gluten-free version, use a 1:1 gluten-free self-rising style flour blend (verify it includes baking powder) so the dough puffs similarly.