Protein Bagels With Cottage Cheese

Name: Protein Bagels With Cottage Cheese
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 bagels
Ingredients: 1 cup cottage cheese; 2 cups all-purpose flour; 1/4 cup protein powder; 1 tablespoon baking powder; 1 teaspoon salt; 1 tablespoon honey or maple syrup; 1 egg (for egg wash); Water (as needed)

Highlighted under: Vitality Plates

I absolutely love making these protein bagels with cottage cheese! They’re perfect for breakfast or a snack, and they’re packed with protein to keep me feeling full throughout the day. The texture is just right, thanks to the cottage cheese that gives them a wonderful moisture and richness. I also enjoy experimenting with different toppings, from sesame seeds to everything bagel seasoning. If you’re looking to elevate your bagel game, these are a must-try!

Created by

Mia Jefferson

Last updated on 2026-01-24T11:04:21.057Z

I’ve tried various recipes for bagels, but this one with cottage cheese stands out for its simplicity and packed protein. Incorporating cottage cheese not only enriches the dough but also helps achieve a wonderful crust when baked. I was surprised by how light and airy they turned out while still offering a satisfying chew.

One of my favorite aspects of this bagel recipe is its versatility. You can easily customize the flavor by adding herbs or spices to the dough, making it a unique addition to any meal plan. Serve them fresh out of the oven for breakfast, and you'll be hooked!

        Why You Will Love These Bagels
        High in protein to keep you energized
Versatile base for sweet or savory toppings
Easy to make with simple ingredients

      

The Importance of Cottage Cheese

Cottage cheese plays a crucial role in the moisture and texture of these protein bagels. Its creamy consistency not only binds the ingredients but also adds a slight richness that enhances the overall flavor profile. If you prefer a smoother texture, you can blend the cottage cheese before mixing, which will eliminate any curds and provide a more uniform dough, resulting in a softer bagel.

Another great benefit of cottage cheese is its high protein content, contributing significantly to the nutritional value of your bagels. For a dairy-free alternative, consider using silken tofu blended until smooth as a suitable substitute. This swap maintains the bagel's consistency while also accommodating those who are lactose intolerant.

Shaping Your Bagels Perfectly

When shaping the bagels, ensure that you gently poke a hole in the center with a finger, gradually widening it to create an even hole. This technique not only helps them cook evenly but also gives the classic bagel shape, which is essential for that authentic experience. Avoid pulling the dough too much as it can lead to a tough texture once baked.

If you find that the dough sticks to your hands, lightly dust them with flour while shaping. Remember that the bagels will rise a bit during baking, so keep the hole a bit larger than you think necessary to avoid them closing up. This little tip ensures you achieve that perfect bagel form.

Ingredients

Bagel Ingredients

1 cup cottage cheese
2 cups all-purpose flour
1/4 cup protein powder
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon honey or maple syrup
1 egg (for egg wash)
Water (as needed)

Instructions

Preheat and Prepare

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Mix the Ingredients

In a large bowl, combine cottage cheese, flour, protein powder, baking powder, salt, and honey. Mix until a dough forms, adding water as necessary to achieve a workable consistency.

Shape the Bagels

Divide the dough into 8 equal pieces and roll each piece into a ball. Use your finger to poke a hole in the center, then gently shape into bagels.

Add Egg Wash

Beat the egg and brush it over each bagel to give them a nice golden color when baked.

Bake the Bagels

Place the bagels on the prepared baking sheet and bake for 20 minutes, or until they are golden brown.

Pro Tips

For an extra crunch, sprinkle your favorite seeds on top of the egg wash before baking. If you don’t have protein powder, feel free to omit it or replace it with additional flour.

Storage and Reheating Tips

These protein bagels can be stored in an airtight container at room temperature for up to two days. For longer storage, wrap them individually and freeze for up to three months. To reheat, simply pop them in the toaster or an oven at 350°F (175°C) for about 10 minutes. This method not only revives their texture but also enhances their flavor, bringing back that fresh-baked taste.

If you've made a large batch, consider slicing the bagels before freezing. This allows for quicker reheating and avoids the need to defrost completely. Plus, you can easily enjoy them toasted with your favorite spreads without having to worry about them falling apart.

Topping Ideas

When it comes to toppings, the possibilities are endless! Experiment with classic options like cream cheese, smoked salmon, or sliced avocado for a luxurious feel. Additionally, the dough itself can be customized before baking by rolling the bagels in toppings like sesame seeds, poppy seeds, or everything bagel seasoning to enhance both flavor and texture.

For a sweeter option, try spreading almond butter with banana slices or mixing Greek yogurt with honey and fresh berries on top. These versatile bagels can easily transition from savory breakfasts to sweet snacks, making them a fantastic choice for any time of day.

Questions About Recipes

→ Can I use whole wheat flour instead of all-purpose flour?

Yes, whole wheat flour can be used, but it may change the texture of the bagels slightly.

→ How long will these bagels last?

They can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.

→ Can I add toppings to the bagels?

Absolutely! Feel free to sprinkle sesame seeds, poppy seeds, or everything bagel seasoning on top before baking.

→ Can I make the dough ahead of time?

Yes! You can prepare the dough and shape it into bagels, then refrigerate them for up to 24 hours before baking.