Cottage Cheese Salmon Bagels (Printer View)

Soft cottage cheese bagels paired with smoked salmon and fresh toppings for a satisfying meal.

# Components:

→ For the Bagels

01 - 1 cup cottage cheese
02 - 1 large egg
03 - 2 cups all-purpose flour
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon salt
06 - 1 tablespoon honey

→ For Topping and Assembly

07 - 4 ounces smoked salmon, sliced
08 - 3.5 ounces cream cheese, softened
09 - 1/2 small red onion, thinly sliced
10 - 1 tablespoon capers, drained
11 - 1 small cucumber, thinly sliced
12 - Fresh dill for garnish
13 - Freshly ground black pepper

# Method:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine cottage cheese and egg. Mix until smooth.
03 - Add flour, baking powder, salt, and honey. Stir until a shaggy dough forms.
04 - Turn dough onto a lightly floured surface. Knead gently for 1 to 2 minutes until just combined and slightly tacky.
05 - Divide dough into 4 equal pieces. Roll each piece into a ball, then poke a hole in the center and shape into bagels.
06 - Place bagels on the prepared baking sheet.
07 - Bake for 20 to 25 minutes, or until golden brown and cooked through. Let cool on a wire rack.
08 - Once bagels are cool, slice them horizontally. Toast lightly if desired.
09 - Spread cream cheese on each bagel half. Layer with smoked salmon, cucumber, red onion, and capers.
10 - Garnish with fresh dill and freshly ground black pepper. Serve immediately.

# Expert Advice:

01 -
  • No boiling, no overnight proofing—these bagels come together faster than you'd expect and still taste legitimately delicious.
  • The cottage cheese makes them soft and protein-packed, so you actually stay full until lunch instead of hunting for snacks by 10 AM.
  • They're forgiving enough for a weeknight dinner but impressive enough to serve guests at brunch.
02 -
  • Don't skip the gentle kneading step—overworking this dough makes it tough and dense, so treat it like you're coaxing it into shape rather than pounding it into submission.
  • If your cream cheese is cold from the fridge, let it sit on the counter for 5 minutes before spreading, otherwise you'll drag holes right through your bagel.
  • The bagels are best served within an hour of assembling, but you can bake them ahead and store them wrapped in foil for 2 days, then refresh them in a 350°F oven for 5 minutes.
03 -
  • Softening your cream cheese properly prevents tears in the bagel—set it out for 5 minutes rather than microwaving it, which creates hot spots.
  • Slice your red onion as thin as possible and let it sit in a tiny bowl of cold water for 5 minutes to mellow its bite and add a subtle freshness to every bite.
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