Cottage Cheese Smoked Salmon (Print Version)

Soft bagels enriched with cottage cheese, topped with smoked salmon and fresh garnishes.

# 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

# Directions:

01 - Preheat oven to 375°F and line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine cottage cheese and egg, mixing until smooth.
03 - Add flour, baking powder, salt, and honey to the cottage cheese 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 bagel form.
06 - Place shaped bagels on the prepared baking sheet.
07 - Bake for 20 to 25 minutes until golden brown and cooked through. Transfer to a wire rack to cool.
08 - Once bagels are cool, slice horizontally. Toast lightly if desired for added texture.
09 - Spread softened cream cheese on each bagel half. Layer with smoked salmon, cucumber slices, red onion, and capers.
10 - Garnish with fresh dill and a crack of black pepper. Serve immediately.

# Expert Advice:

01 -
  • They're packed with protein but feel indulgent, not like a health food compromise.
  • No boiling required—these bagels skip the traditional water bath and come together in under an hour.
  • The cottage cheese keeps them impossibly soft for days, so you can make them ahead and feel like a breakfast hero.
02 -
  • Overmixing the dough turns these from pillowy to dense—mix just until combined and let the baking powder do the rest.
  • Don't slice the bagels until they're completely cool or they'll tear apart; patience saves you here.
03 -
  • If the dough feels sticky, dust your hands with flour rather than adding more to the mix—cottage cheese doughs are naturally wetter.
  • Slice with a serrated knife using a gentle sawing motion; rushing causes uneven tears.
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