Cottage Cheese Protein Bagels (Printable version)

Soft, chewy bagels, rich in protein, crafted with cottage cheese and self-rising flour for easy mornings or snacks.

# What You'll Need:

→ Dough

01 - 1 cup cottage cheese, full-fat or low-fat
02 - 1.5 cups self-rising flour

→ Toppings

03 - 1 egg, beaten for egg wash
04 - 2 tablespoons everything bagel seasoning, sesame seeds, or poppy seeds

# Directions:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a large bowl, mix cottage cheese and self-rising flour until a shaggy dough forms.
03 - Transfer dough to a lightly floured surface. Knead gently for 1 to 2 minutes until smooth, avoiding over-kneading.
04 - Divide dough into 4 equal pieces. Roll each into a rope, then form into a bagel shape and pinch ends to seal.
05 - Place bagels on prepared baking sheet. Brush tops with beaten egg and sprinkle with desired toppings.
06 - Bake for 18 to 22 minutes until golden brown and cooked through.
07 - Let cool slightly before slicing and serving.

# Expert Advice:

01 -
  • Only two main ingredients create a soft, chewy bagel that's high in protein and low in fuss
  • No yeast required, meaning no rising time—just mix, shape, and bake in 30 minutes
  • Each bagel packs 11g of protein, making it a satisfying breakfast or snack that keeps you full
  • Customizable with your favorite toppings like everything bagel seasoning, sesame seeds, or poppy seeds
  • Perfect for meal prep—bake a batch and enjoy throughout the week, toasted or fresh
02 -
  • Use full-fat cottage cheese for the richest flavor and softest texture, but low-fat works well too if you prefer
  • Don't skip the egg wash—it's the secret to that beautiful golden-brown, bakery-quality finish
  • Pinch the bagel ends together firmly to prevent them from opening during baking
  • Let the bagels cool for at least 5 minutes before slicing to avoid a gummy interior
  • For extra flavor, toast your bagels even if they're fresh—it enhances the chewiness and brings out the toppings' aroma
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