Cottage Cheese Bagels Salmon (Printable)

Soft bagels blended with cottage cheese, topped with smoked salmon, cucumber, capers, and fresh dill.

# What You'll Need:

→ 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 to taste

# How To Make It:

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 to the wet mixture. Stir until a shaggy dough forms.
04 - Turn dough onto a lightly floured surface and 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 until golden brown and cooked through. Cool on a wire rack.
08 - Once cooled, slice bagels 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 cracked black pepper. Serve immediately.

# Expert Advice:

01 -
  • Cottage cheese keeps the bagels impossibly soft while packing in protein that actually keeps you satisfied past mid-morning.
  • They're ready in under an hour, which means weekend brunch without the stress of boiling water or complicated shaping.
  • The smoked salmon topping transforms them into something restaurant-worthy, but the magic is how simple it all comes together.
02 -
  • Don't overbake these bagels or they'll dry out fast; they should feel slightly tender inside when you pull them from the oven, and they'll firm up a bit as they cool.
  • Room-temperature cream cheese is non-negotiable—cold cream cheese will tear your bagel to shreds, so pull it out of the fridge 15 minutes before assembly.
  • If you make these ahead, cool them completely and wrap them tightly; they'll keep for 2 days and can be re-toasted before serving.
03 -
  • If your cottage cheese is extra wet, drain it through a fine sieve for a few minutes before mixing—this prevents dough that's too loose and bagels that spread instead of puff.
  • The dough should feel slightly tacky but never wet; if it's sticking to your hands and the bowl, add a tablespoon of flour at a time until it behaves.
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