Ingredients
For the Bread
- 1 cup (225 g) cottage cheese
- 3 large eggs
- 1½ cups (180 g) all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
For the Everything Bagel Topping
- 1 tbsp sesame seeds
- 1 tbsp poppy seeds
- 1 tsp dried minced garlic
- 1 tsp dried minced onion
- ½ tsp flaky sea salt or coarse salt
- 1 tsp extra sesame seeds or everything bagel seasoning (optional)
For Finishing
- 1 tsp olive oil or a little cooking spray, for greasing the pan
- 1 tsp milk or beaten egg (optional), for brushing the top
Instructions
Preheat your oven to 350°F (175°C). Lightly grease an 8 × 4-inch loaf pan with olive oil or cooking spray, then line it with parchment paper. Leave a little overhang on the long sides so you can lift the finished loaf out easily. A glass or metal pan both work. The loaf in the photo above was baked in a glass dish and came out beautifully golden.
Add the cottage cheese and eggs to a blender or food processor and blend for about 20 to 30 seconds, until the mixture is smooth and creamy. If you like a slightly textured loaf, you can whisk the eggs and cottage cheese together in a bowl instead. Both versions taste good. Blending simply gives a more even, uniform crumb.
In a separate large bowl, whisk together the flour, baking powder, and salt. Whisk thoroughly so the baking powder is evenly distributed. This helps the bread rise consistently instead of in uneven pockets.
Pour the cottage cheese and egg mixture into the dry ingredients. Using a spatula or wooden spoon, stir gently until a thick, evenly combined batter forms. Stop as soon as no dry flour remains.
The batter should be thicker than cake batter but softer than a kneaded bread dough. Resist the urge to add extra flour, because that can make the finished loaf dry.
Spoon the batter into the prepared loaf pan. Use a spatula to spread it into the corners and smooth the top. If you’d like a deeper golden finish and better seed adhesion, lightly brush the surface with a little milk or beaten egg.
In a small bowl, combine the sesame seeds, poppy seeds, dried minced garlic, dried minced onion, and flaky salt. Sprinkle the mixture evenly over the batter and gently press it in so the seeds stick. For an extra-seedy top, add a little more sesame or everything bagel seasoning across the surface.
Place the pan on the center rack of the oven and bake for about 40 to 50 minutes. The loaf is done when the top is golden and the center feels set. Insert a toothpick into the middle. It should come out clean or with a few moist crumbs, but no wet batter.
Seeds and dried garlic can brown quickly. If the top gets too dark before the center is cooked, loosely cover the loaf with foil for the remaining bake time. For food safety and the best texture, make sure the center is fully cooked before you take the loaf out.
Let the loaf rest in the pan for 10 to 15 minutes. Then lift it out using the parchment overhang and move it to a wire rack. Let it cool completely before slicing. Cottage cheese bread needs time to set, and cooling helps the slices hold together instead of crumbling.
Use a sharp serrated knife to cut the loaf into slices. For the full bagel experience, toast the slices until the edges are lightly crisp and golden. Then top them however you like (ideas below).