High-Protein Cottage Cheese Dill Bagel Bread

High-Protein Cottage Cheese Dill Bagel Bread

A tender savory quick bread with cottage cheese, mozzarella, Parmesan, and fresh dill. No yeast, kneading, or rising required. Makes one small loaf with approximately eight slices.

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Course: Bread, Breakfast, Snack

Cuisine: American

Keyword: Cottage Cheese Bread, dill cheese bread, High-Protein Cottage Cheese Dill Bagel Bread, No Yeast Bread, savory quick bread

Calories: 175kcal

Equipment

8-by-4-inch loaf pan For the main loaf method.
Parchment Paper Leave an overhang for lifting the loaf.
Blender or food processor An immersion blender also works.
Large mixing bowl
Whisk and sturdy spatula
Measuring cups, spoons, and kitchen scale
Pastry brush For applying a light egg wash.
Wire cooling rack

Ingredients

1 cup thick cottage cheese, approximately 225 g
2 large eggs, for the dough
1 1/2 cups all-purpose flour, approximately 180 g
2 teaspoons baking powder
1/2 cup shredded low-moisture mozzarella, approximately 56 g, for the dough
2 tablespoons grated Parmesan, approximately 10 g
3 tablespoons finely chopped fresh dill
1 tablespoon finely chopped fresh chives, optional
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 large egg, beaten, for brushing; use only as needed
2 tablespoons shredded mozzarella, approximately 14 g, for topping
1 teaspoon dried dill, for topping
1 teaspoon sesame seeds, optional, for topping

Instructions

Preheat the oven to 350°F (175°C). Line an 8-by-4-inch loaf pan with parchment paper, leaving an overhang along the long sides.
Blend the cottage cheese and two eggs until mostly smooth.
Whisk together the flour, baking powder, garlic powder, onion powder, salt, and pepper in a large bowl.
Add the cottage cheese mixture, 1/2 cup mozzarella, Parmesan, fresh dill, and optional chives. Fold gently until no dry flour remains. The dough will feel thick and sticky.
Transfer the dough to the prepared pan. Spread evenly and gently smooth the top.
Brush lightly with beaten egg. Sprinkle with 2 tablespoons mozzarella, dried dill, and optional sesame seeds.
Bake for 40–50 minutes, until golden and a skewer inserted into the center comes out without wet dough. Loosely tent with foil if the topping browns before the center finishes. Extend baking as needed.
Cool in the pan for 10–15 minutes. Lift onto a wire rack and cool for at least another 30 minutes, preferably until fully cool, before slicing into eight portions.

Notes

Prep time: 15 minutes. Bake time: 40–50 minutes. Cool in the pan for 10–15 minutes, then on a rack for at least another 30 minutes, preferably until fully cool. Use thick cottage cheese and drain obvious loose liquid before measuring. This recipe produces a tender quick-bread texture rather than the chew of a traditional boiled bagel. For the ring-shaped photo variation, use greased ring or bagel molds; begin checking smaller rings around 20–25 minutes and continue until their centers cook through. One batch does not necessarily yield the oversized stack in the photo. Refrigerate cooled bread in an airtight container for 3–4 days or freeze slices for up to 2 months. Nutrition estimates apply to one of eight slices, include approximately half the topping egg, and exclude optional chives and sesame seeds. Actual values vary by brand and portion. The high-protein title does not represent a verified nutrition-label claim.

Nutrition