Cottage Cheese Smoked Salmon (Print Version)

Soft, protein-packed cottage cheese bagels topped with smoked salmon, cucumber, red onion, and fresh dill.

# What You'll Need:

→ Bagel Dough

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

→ 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

# How to Make It:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine cottage cheese and egg. Mix until smooth and well incorporated.
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. Knead gently for 1-2 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 rings.
06 - Place shaped bagels on the prepared baking sheet.
07 - Bake for 20-25 minutes, or until golden brown and cooked through. Transfer to a wire rack to cool completely.
08 - Once bagels have cooled, slice them horizontally. Toast lightly if desired.
09 - Spread softened cream cheese evenly on each bagel half.
10 - Layer smoked salmon, cucumber slices, red onion, and capers over the cream cheese. Garnish with fresh dill and freshly ground black pepper. Serve immediately.

# Additional Tips::

01 -
  • No yeast, no overnight rising, no waiting around wondering if your dough will cooperate.
  • That protein hit from cottage cheese keeps you full through a busy morning without feeling heavy.
  • The salmon and fresh toppings turn a humble bagel into something that feels restaurant-quality.
02 -
  • Don't overmix the dough or your bagels will be tough and dense; stir just until combined and accept that shaggy is what you want.
  • Softening the cream cheese ahead of time changes everything because cold cream cheese won't spread without tearing the bagel.
03 -
  • If your bagels spread too wide while baking, your oven might be running hot; rotate the baking sheet halfway through and don't hesitate to pull them out a minute early if they're browning quickly.
  • The cucumber and red onion are more than just garnish; they add crunch and acidity that balances the richness of the salmon and cream cheese, so don't skip them.
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