Cottage Cheese Pumpkin Bagels (high protein) are a high-protein, fall-inspired twist on classic bagels. They’re made with pumpkin puree, cottage cheese, and warm spices for a soft, flavorful base. A cinnamon sugar topping adds just the right amount of sweetness and crunch. These bagels are easy to make, balanced with protein, and perfect for a cozy breakfast or snack.
I love cottage cheese. For more yummy cottage cheese recipes try my cottage cheese bagels or my pistachio cottage cheese cheesecake.
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Why you'll love this recipe
It is made with pumpkin and warm spices, giving you all the cozy fall flavors.
Thanks to the cottage cheese this recipe has a protein boost to keep you full and satisfied.
It is lower in carbs than traditional bagels while still being soft and satisfying.
It is easy to make at home with simple, wholesome ingredients.
Ingredients for pumpkin bagels without yeast
- Pumpkin puree – adds moisture, natural sweetness, and that classic fall flavor.
- Cottage cheese – provides protein, creaminess, and helps bind the dough while keeping it tender.
- Egg – works as a binder to hold the dough together and also gives structure.
- Flour – creates the base and structure of the bagel, giving it chewiness.
- Baking powder – helps the bagels rise and become light instead of dense.
- Cinnamon – adds warmth and spice that complements the pumpkin flavor.
- Sugar (or sweetener) – balances the flavors and adds sweetness to the bagel.
- Salt – enhances all the flavors and balances the sweetness.
- Egg wash – helps the cinnamon sugar topping stick and gives the bagels a golden color.
- Cinnamon sugar topping – creates a sweet, crunchy finish that makes these bagels extra special.
See the recipe card for full information on ingredients and quantities.
Substitutions
- Cottage cheese - You can substitute with unsweetened Greek yogurt, or use coconut yogurt if you’d like to keep the recipe vegan.
- All purpose flour - you can use gluten free all purpose flour. I do not suggest using any other type of flour.
Step-by-Step Instructions
Step 2
Mix together bagel batter and knead dough.
Step 3
Form bagels, coat in egg wash and seasoning and bake.
Step 4
Serve and enjoy.
Storage instructions
You can store the extra bagels in your fridge in a sealed container for up to 5 days.
Equipment
Recipe Pro-Tips
Use a good quality cottage cheese for the best tasting bagels. I suggest Good Culture or Kalona foods.
The dough will be slightly tacky but should be workable and not sticky. Add flour until the dough stops sticking. You may need to add up to 2 tablespoons more flour than listed.
Make a big center hole – at least 2 inches wide, because the dough will puff up as it bakes and shrink the hole.
Recipe FAQS
Not usually — regular bagels are high in carbs and can spike blood sugar, but these bagel bites are lower in carbs and include protein to help keep blood sugar more balanced.
Cottage cheese is rich in protein, which supports muscle repair and helps keep you fuller for longer. It also provides important nutrients like calcium, B vitamins, and selenium that support bone health, energy, and immunity. Since it’s relatively low in calories and carbs, it’s a great choice for balanced meals and blood sugar management.
You can use gluten free all purpose flour to make these gluten free. However, I do not suggest using an alternative flour like almond or oat.
Other cottage cheese recipes to try
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Cottage Cheese Pumpkin Bagels (high protein)
Equipment
Ingredients
- ¼ cup pumpkin puree not pumpkin pie mix
- 1 ¼ cup all purpose flour* add more as needed**
- ¾ cup blended cottage cheese I used full fat 4%, 2% would also likely work. I don't recommend nonfat.
- 2 teaspoons baking powder*
- ¾ teaspoon salt*
- 2 teaspoons maple syrup
- 1 teaspoon pumpkin spice can sub cinnamon
egg wash
- 1 egg beaten
Cinnamon sugar topping
- 2 tablespoon coconut sugar can sub brown sugar
- 1 teaspoon pumpkin spice can sub cinnamon
Instructions
- Preheat oven to 350 degrees.
- Add blended cottage cheese, maple syrup and pumpkin to a bowl. Whisk together until smooth.
- In a separate bowl mix together flour, salt, pumpkin spice and baking powder. Pour the flour mixture into the cottage cheese mixture. Mix together until combined. I mixed with a spatula and then kneaded with me hands. You want the dough to be fully combined and not too sticky. Roll into a ball of dough.
- Rinse any dough off hands. Split dough into 4 even pieces. Add some flour to your hands and roll each piece of dough into ¾-inch thick ropes and join the ends to form bagels. You want to make the hole in the middle at least 2 inches big otherwise your bagel will not have a hole.
- Add bagels to a sheet pan lined with parchment paper. Brush with egg (you will have a lot of egg leftover, I saved mine and scrambled it). Sprinkle over cinnamon sugar mixture.
- Bake bagels for 25-30 minutes and then let cool for 15 minutes before slicing. Add your favorite toppings and dig in!
K says
What temperature should I bake these at?
Kristi says
350! Thanks for letting me know this was missing - I just updated the blog post
Tasha Schwochert says
Took 10-15 minutes to prep, not 5