Ingredients
This recipe makes one small loaf, about 6 to 8 slices, baked in an 8 × 4-inch loaf pan.
For the Bread
- 1 cup (225 g) cottage cheese
- 2 large eggs
- 1½ cups (180 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (100 g) shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian herbs
- ½ teaspoon onion powder (optional)
- 1 tablespoon chopped fresh parsley, or 1 teaspoon dried parsley
For the Topping
- ¼ cup (25 g) shredded cheddar cheese
- 1 teaspoon sesame seeds (optional)
- ½ teaspoon dried herbs
- A pinch of garlic powder
Notes on the Key Ingredients
Cottage cheese. This is the star of the recipe. It adds moisture, tenderness, and protein. Full-fat or low-fat cottage cheese both work, though full-fat tends to give a richer flavor and softer crumb. If your cottage cheese has large curds, blend it briefly for a smoother, more even texture.
Eggs. The eggs bind the batter and give the loaf its structure. Large eggs at room temperature mix more evenly into the cottage cheese.
All-purpose flour. Standard all-purpose flour gives a reliably tender loaf. Measure it carefully by spooning it into your measuring cup and leveling it off, or use a kitchen scale for the most consistent results.
Baking powder. This is the only leavening agent, so make sure yours is fresh. Old baking powder can lead to a flat, dense loaf.
Cheddar cheese. Sharp or medium cheddar both work well. For the best melt and flavor, shred a block of cheddar yourself instead of using pre-shredded cheese, which is often coated with anti-caking agents that can affect how it melts.
Herbs and seasonings. Garlic powder, onion powder, Italian herbs, and parsley create that savory, bagel-inspired flavor. Feel free to adjust the amounts to taste.
Instructions
The whole process takes about 15 minutes of hands-on prep, followed by roughly 35 to 45 minutes in the oven.
Preheat your oven to 350°F (175°C). Lightly grease an 8 × 4-inch loaf pan, or line it with parchment paper so the loaf lifts out easily after baking. If your cottage cheese has large curds and you prefer a smoother crumb, blend it briefly until smooth before you begin.
In a large bowl, combine the flour, baking powder, salt, garlic powder, dried Italian herbs, and the optional onion powder. Stir well so the leavening and seasonings are evenly distributed. This step matters because pockets of baking powder or salt can lead to uneven flavor and rise.
In a separate bowl, whisk the eggs until blended. Add the cottage cheese and chopped parsley, then stir until the mixture is evenly combined.
Add the wet ingredients to the dry ingredients. Stir gently until a thick batter forms, then fold in the shredded cheddar. Stop mixing as soon as everything is incorporated. Overmixing can make the bread dense and tough rather than tender.
Spoon the batter into the prepared pan and spread it evenly with a spatula. Sprinkle the remaining cheddar over the top, followed by the sesame seeds, dried herbs, and a pinch of garlic powder. This topping is what gives the loaf its signature bagel-style look and a golden, crackly crust.
Place the pan in the preheated oven and bake for approximately 35 to 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out without wet batter. If the cheese on top browns too quickly, loosely tent the loaf with foil for the remaining baking time.
Remove the pan from the oven and let the bread rest for 10 to 15 minutes. Carefully transfer it to a wire rack and let it cool further before slicing. This short rest helps the loaf hold its shape and keeps the melted cheese from making the slices crumble.
Cut the loaf into thick slices with a sharp serrated knife. Serve warm for the best cheesy flavor, or toast a slice lightly and enjoy it with butter, eggs, avocado, or your favorite sandwich fillings.