Ingredients
- 250 g (1 cup) cottage cheese
- 3 large eggs
- 180 g (1½ cups) self-rising flour
- 1 tablespoon sesame seeds for the topping
- ½ teaspoon salt, optional, depending on the flour
Optional bagel-style flavorings:
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- 1 teaspoon everything bagel seasoning
For brushing:
- 1 tablespoon milk or beaten egg
A Closer Look at the Key Ingredients
Cottage cheese. Cottage cheese is the foundation of the loaf. It adds protein, moisture, and a mild tang, and it replaces much of the fat and liquid you would normally use. Thicker, creamier cottage cheese works best. If yours is watery, drain it before blending so the batter does not become too wet.
Eggs. Eggs bind the batter, add richness, and give the loaf structure. Because this bread has no yeast and relatively little flour, the eggs do a lot of the work of holding everything together and helping the loaf set.
Self-rising flour. Self-rising flour already contains baking powder and salt, which is what lets this batter rise without yeast. Using fresh flour matters, since baking powder loses strength over time, which can lead to a flatter, denser loaf.
Sesame seeds. Sesame seeds are the signature bagel topping. They add a nutty flavor, a pleasant crunch, and a classic bagel look. Be generous, and press them gently into the surface so they stay on.
Salt. Because self-rising flour already contains salt, the added salt is optional. Taste your flour or adjust according to your preference.
Garlic powder, onion powder, and oregano (optional). These give the loaf a savory, bagel-shop flavor without adding any extra work.
Everything bagel seasoning (optional). A teaspoon in the batter, or a sprinkle on top, adds sesame, garlic, onion, poppy seeds, and salt in one easy step.
Milk or beaten egg for brushing. A light brush before baking helps the sesame seeds stick and gives the crust a golden finish.
Instructions
Step 1: Prepare the Oven and Loaf Pan
- Preheat the oven to 180°C (350°F).
- Grease a small loaf pan measuring approximately 20 × 10 cm (8 × 4 inches).
- Line it with parchment paper, leaving a little overhang to make removing the bread easier.
The parchment sling is especially useful for a moist, protein-rich loaf, which can stick to the pan.
Step 2: Prepare the Cottage Cheese
- Place the cottage cheese in a blender or food processor.
- Blend until smooth and creamy.
- If the cottage cheese contains excess liquid, drain it before blending.
Blending creates a smoother bread texture and helps distribute the cottage cheese evenly. Without blending, you will see small curds in the crumb, which is fine but gives a more rustic texture.
Step 3: Mix the Wet Ingredients
- Transfer the blended cottage cheese to a large mixing bowl.
- Add the eggs.
- Whisk until smooth and fully combined.
- Add the optional garlic powder, onion powder, oregano, and salt.
Step 4: Add the Flour
- Gradually add the self-rising flour.
- Mix with a spatula until a thick, sticky batter forms.
- Avoid overmixing.
The batter should be thicker than a traditional cake batter but softer and stickier than regular bread dough.
If it seems excessively wet, add a little flour, one tablespoon at a time.
Step 5: Fill the Loaf Pan
- Transfer the batter into the prepared loaf pan.
- Spread it evenly using a spatula.
- Smooth the surface gently.
- Brush the top lightly with milk or beaten egg.
- Sprinkle generously with sesame seeds.
Gently press the sesame seeds onto the surface so they adhere during baking.
Step 6: Bake Until Golden
- Place the loaf in the preheated oven.
- Bake for approximately 35 to 45 minutes.
- The top should become golden brown, and the center should be fully cooked.
- Insert a toothpick into the middle. It should come out clean or with a few dry crumbs.
If the top browns too quickly, loosely cover it with aluminum foil during the final 10 to 15 minutes.
Because this loaf contains eggs and dairy, make sure the center is fully set before removing it from the oven.
Step 7: Cool and Slice
- Remove the loaf from the oven.
- Let it rest in the pan for 10 minutes.
- Lift it out using the parchment paper.
- Transfer it to a wire rack.
- Allow it to cool for another 15 to 20 minutes before slicing.
For the best texture, let the bread cool completely before cutting.