Cottage Cheese Protein Bagels (Printable)

Soft, chewy bagels enriched with cottage cheese and self-rising flour, perfect for a quick high-protein bite.

# What You Need:

→ Dough

01 - 1 cup cottage cheese, full-fat or low-fat
02 - 1½ cups self-rising flour

→ Toppings

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

# Step-by-Step:

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. Avoid over-kneading.
04 - Divide dough into 4 equal pieces. Roll each piece 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 Suggestions:

01 -
  • Only two main ingredients make this recipe incredibly simple and budget-friendly
  • High in protein with 11g per bagel, perfect for keeping you full and energized
  • No yeast required means no rising time—ready in just 30 minutes from start to finish
  • Customizable with your favorite toppings like everything bagel seasoning, sesame seeds, or poppy seeds
  • Soft and chewy texture that tastes like traditional bagels without the hassle
  • Great for meal prep and can be stored for quick breakfasts throughout the week
02 -
  • Use full-fat cottage cheese for the richest flavor and best texture, though low-fat works well too
  • Don't skip lining the baking sheet with parchment paper—it prevents sticking and ensures easy cleanup
  • For perfectly shaped bagels, roll the dough ropes to about 8 inches long and make sure the center hole is large enough, as it will shrink slightly during baking
  • Check your bagels at 18 minutes—oven temperatures vary, and you want them golden but not overdone
  • Let them cool for at least 5 minutes before slicing to prevent them from becoming gummy inside
  • Double the batch and freeze extras—they reheat beautifully in the toaster for quick weekday breakfasts
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