Jalapeño Cheddar Cottage Cheese Bagels
This jalapeño cheddar bagel recipe is the kind of bagel you make once and then suddenly need to have in your fridge every week. They’re soft, cheesy, and have just the right hit of jalapeño heat, combining elements from your favorite jalapeno cheddar recipes without yeast, protein powder, or any complicated steps. If you’ve got cottage cheese and a blender, you’re already halfway there.
I like to slice them, toast them, and top with grass-fed butter or a fried egg—extra points if there’s hot sauce involved. They also freeze beautifully, which means you can stash them away for those mornings when your life feels like a race and breakfast feels like a luxury.
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Recipe Tips
Use full-fat cottage cheese for the best flavor and texture—it gives a richer, softer crumb, typical of jalapeno cheddar recipes.
Blend the cottage cheese until totally smooth. A small blender or immersion blender works best for this step.
Don’t overmix the dough once the flour is hydrated—it should be soft and slightly tacky, but not sticky, as recommended in many jalapeno cheddar recipes.
Optional egg wash helps them brown beautifully, especially if you’re topping them with extra cheddar or jalapeños.
Want mini bagels? Divide the dough into 12 instead of 8 and reduce the bake time by 4–5 minutes.
Ingredient Swaps: Need gluten-free? ? Use oat flour 1:1, but note they’ll be slightly more dense. Want more heat? ? Keep the jalapeño seeds or add a pinch of chili flakes. Milder heat? ? Use pickled jalapeños or just one pepper. No cheddar? ? Try shredded pepper jack or dairy-free shreds if needed. No cottage cheese? ? Greek yogurt works in a pinch, but the texture will change. These swaps can adapt classic jalapeno cheddar recipes to suit your needs.
Storage Tips: Let bagels cool completely before storing. Keep in an airtight container at room temp for up to 2 days, or refrigerate for up to 5 days. For longer storage, slice and freeze individually—toast straight from frozen.
More Cozy Recipes to try:
Jalapeño Cheddar Cottage Cheese Bagels
Ingredients
- 2 ½ cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 ½ cups cottage cheese blended until smooth
- 1 cup shredded sharp cheddar cheese
- 2 jalapeños finely chopped (remove seeds for less heat)
- Optional: 1 egg for egg wash
- Optional toppings: extra cheddar + sliced jalapeños
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together all-purpose flour, baking powder, and salt.
- Blend cottage cheese until smooth, then stir into the dry ingredients to form a soft dough.
- Fold in shredded cheddar and chopped jalapeños.
- Lightly flour your hands and divide the dough into 8 equal pieces. Roll each into a rope, then form into a bagel shape.
- Optional: brush with egg wash and sprinkle with extra cheese + jalapeño slices.
- Bake for 22–25 minutes or until golden and puffed.
