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High-Protein Cottage Cheese Dill Bagel Bread

A soft, savory, protein-rich quick bread featuring creamy cottage cheese, eggs, mozzarella, Parmesan, fresh dill, green onions, and garlic. Finished with a buttery dill, sesame, and cheese topping for delicious bagel-inspired flavor. Makes 1 loaf with 8–10 slices. Prep time: 15 minutes. Batter rest: 5 minutes. Cook time: 40–50 minutes. Cooling time: 35–45 minutes.
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Course: Bread, Breakfast, Brunch, Snack
Cuisine: American
Calories: 215
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup cottage cheese
  • 2 large eggs
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1/2 cup shredded low-moisture mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 3 tbsp fresh dill, finely chopped
  • 2 green onions, finely sliced
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp dried dill
  • 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 tbsp olive oil
  • 2 tbsp shredded mozzarella cheese, for topping
  • 1 tbsp grated Parmesan cheese, for topping
  • 1 tbsp fresh dill, finely chopped, for topping
  • 1 tsp sesame seeds
  • 1/2 tsp dried minced garlic
  • 1 tbsp butter, melted
  • 1 tbsp fresh dill, chopped, optional garnish
  • 1 pinch flaky sea salt, optional garnish

Equipment

  • 8-by-4-inch loaf pan
  • Parchment Paper
  • Blender or food processor
  • large mixing bowl
  • Medium mixing bowl
  • small bowl
  • whisk
  • silicone spatula
  • Pastry brush
  • Measuring Cups and Spoons
  • Sharp knife and cutting board
  • Wire cooling rack
  • Serrated bread knife

Method
 

  1. Preheat the oven to 350°F (175°C). Lightly grease an 8-by-4-inch loaf pan and line with parchment paper, leaving overhang for easy removal.
  2. Blend the cottage cheese in a blender or food processor for 30–45 seconds until smooth. Add the eggs and olive oil and blend briefly until combined.
  3. Transfer the blended mixture to a large mixing bowl. Stir in the mozzarella cheese, Parmesan cheese, chopped fresh dill, and sliced green onions.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, garlic powder, onion powder, dried dill, salt, and black pepper.
  5. Gradually fold the dry ingredients into the wet mixture until a thick, slightly sticky batter forms. Avoid overmixing. Rest the batter for five minutes.
  6. Transfer the batter to the prepared loaf pan. Spread evenly and smooth the surface with a spatula.
  7. Combine melted butter, fresh dill, sesame seeds, and dried minced garlic in a small bowl. Brush over the batter, sprinkle with topping mozzarella and Parmesan, and press lightly.
  8. Bake on the center oven rack for 40–50 minutes until golden and firm in the center. A toothpick should come out without wet batter. If the topping browns too quickly, loosely cover with aluminum foil.
  9. Cool in the loaf pan for 15 minutes. Lift out using the parchment overhang and cool on a wire rack for another 20–30 minutes. Garnish with optional fresh dill and flaky sea salt, then slice into 8–10 pieces.
  10. Lightly toast individual slices in a toaster oven or skillet for crisp edges. Serve with cream cheese, avocado, scrambled eggs, smoked salmon, or other savory toppings.

Nutrition

Calories: 215kcalCarbohydrates: 15gProtein: 11gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 70mgSodium: 515mgPotassium: 125mgFiber: 1gSugar: 2gVitamin A: 80IUVitamin C: 2mgCalcium: 155mgIron: 1mg

Notes

Use an 8-by-4-inch loaf pan for the best loaf height. Blend cottage cheese until smooth and use low-moisture mozzarella to avoid excess liquid. Fold the flour mixture gently and avoid overmixing. Rest the batter for five minutes before baking. Bake until the center is firm, a toothpick comes out without wet batter, and the internal temperature reaches approximately 200–205°F. Cool for at least 35 minutes before slicing. Refrigerate in an airtight container for 3–4 days or freeze individual slices for up to two months for best quality. Nutrition values are estimates per slice based on eight slices.

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