I’ve always loved a good bagel, but I don’t always love how heavy they can feel. That’s exactly why I started making this high-protein bagel with cottage cheese. It has that chewy, golden exterior I crave, but it’s lighter, packed with protein, and surprisingly easy to make at home. No complicated techniques, no long proofing times—just simple ingredients and a straightforward method.
What I enjoy most about this recipe is how satisfying it is. The cottage cheese adds moisture, tenderness, and a boost of protein, while keeping the texture soft on the inside and slightly crisp on the outside. Whether I’m making breakfast sandwiches, spreading on cream cheese, or topping it with avocado and eggs, these bagels never disappoint.
What You Need To Make This Recipe
Cottage Cheese:
This is the star of the recipe. Cottage cheese adds protein, moisture, and a subtle tang that gives the bagels depth of flavor. I like using full-fat or 2% for the best texture, and blending it smooth ensures a consistent dough without lumps.
Self-Rising Flour:
Self-rising flour simplifies everything by combining flour, baking powder, and salt in one ingredient. It helps the bagels rise without yeast, making the recipe quick and beginner-friendly.
Egg (Optional for Egg Wash):
Brushing the tops with a beaten egg before baking gives the bagels a beautiful golden shine and helps toppings stick better. It’s optional but highly recommended.
Toppings of Choice:
Sesame seeds, poppy seeds, everything bagel seasoning, shredded cheese, or even a sprinkle of flaky salt can elevate these bagels. This is where you can customize them to your taste.
Ingredients List
- 1 cup cottage cheese (full-fat or 2%)
- 1 cup self-rising flour
- 1 large egg (for egg wash, optional)
- 1–2 teaspoons toppings of choice (optional)
How to Make High-Protein Bagel with Cottage Cheese
Blend the Cottage Cheese
Add the cottage cheese to a blender or food processor and blend until completely smooth. This step ensures your dough is uniform and prevents lumps in the final bagel.
Make the Dough
In a mixing bowl, combine the blended cottage cheese with the self-rising flour. Stir until a dough begins to form. Once it becomes difficult to mix with a spoon, use your hands to gently knead it until smooth. Avoid overworking the dough.
Shape the Bagels
Divide the dough into 2–4 equal portions, depending on your preferred size. Roll each portion into a rope and connect the ends to form a bagel shape. Pinch the seam tightly so it doesn’t open while baking.
Add Egg Wash and Toppings
If using, brush the tops with beaten egg. Sprinkle your desired toppings evenly over each bagel, gently pressing them in so they stick.
Bake
Preheat your oven to 375°F (190°C). Place the bagels on a lined baking sheet and bake for 20–25 minutes, or until golden brown and firm on top. Let them cool slightly before slicing.
Tips for Making This Recipe
- Blend the cottage cheese very smooth for the best texture.
- If the dough feels too sticky, lightly dust your hands with flour.
- Do not over-knead, as this can make the bagels dense.
- For extra crispness, bake an additional 2–3 minutes.
- Let the bagels cool before slicing to prevent a gummy interior.
- Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
FAQs
Can I use regular flour instead of self-rising flour?
Yes, but you’ll need to add 1½ teaspoons of baking powder and ¼ teaspoon of salt per cup of flour to replicate self-rising flour.
Can I make this recipe gluten-free?
You can try using a gluten-free self-rising flour blend. The texture may vary slightly, but it should still work well.
Do these bagels taste like cottage cheese?
Not strongly. The flavor is mild and slightly tangy, but once baked, they taste like a traditional bagel with a soft interior.
How much protein is in each bagel?
It depends on the brand of cottage cheese used and the size of the bagels, but each bagel typically contains around 10–14 grams of protein.
Can I air fry instead of bake?
Yes, air fry at 350°F (175°C) for about 12–15 minutes, checking for a golden exterior and cooked center.