Cottage Cheese Protein Bagels (Printer version)

Soft, high-protein bagels made using cottage cheese and self-rising flour for a quick, nutritious snack.

# 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 mixing bowl, combine cottage cheese and self-rising flour, stirring until a shaggy dough forms.
03 - Transfer dough to a lightly floured work surface. Knead gently for 1 to 2 minutes until smooth, avoiding overworking the dough.
04 - Divide dough into 4 equal portions. Roll each piece into a rope, form into a bagel ring, and pinch the ends to seal.
05 - Place bagels on prepared baking sheet. Brush tops with beaten egg and sprinkle with chosen seasoning or seeds.
06 - Bake for 18 to 22 minutes until golden brown and cooked through.
07 - Allow bagels to cool slightly before slicing and serving.

# Expert Advice:

01 -
  • You get real bagels with 11 grams of protein per bagel, which actually keeps you full past mid-morning.
  • No yeast means no waiting around—from bowl to table in under thirty minutes, which feels like witchcraft compared to traditional bagel-making.
  • The dough is forgiving enough that even if you've never made bagels before, you won't mess them up.
02 -
  • Don't skip the parchment paper or these will stick relentlessly to your baking sheet, and scrubbing dried dough is nobody's idea of fun.
  • The size of your cottage cheese curds doesn't matter because the flour mixes everything into a unified dough, so buy whatever brand is on sale without worrying.
03 -
  • Bringing your cottage cheese to room temperature before mixing makes the dough come together smoother and more evenly.
  • If you want extra chewy bagels, add an extra tablespoon or two of cottage cheese to the mix—it changes the texture in the best way.
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