Cottage Cheese Protein Bagels (Print Version)

Soft, chewy bagels with cottage cheese and self-rising flour, perfect for a protein-rich start.

# 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

# Steps to Follow:

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 until a shaggy dough forms.
03 - Transfer dough to a lightly floured surface and knead gently for 1 to 2 minutes until smooth, being careful not to overwork.
04 - Divide dough into 4 equal portions. Roll each piece into a rope, form into a bagel shape, and pinch the ends together to seal.
05 - Place bagels on the prepared baking sheet. Brush tops with beaten egg and sprinkle with desired seasonings.
06 - Bake for 18 to 22 minutes until golden brown and cooked through.
07 - Allow bagels to cool slightly before slicing and serving.

# Additional Tips::

01 -
  • You'll have homemade bagels ready in half an hour, no yeast tantrums or overnight proofing required.
  • Each bagel packs more protein than you'd expect from something this soft and chewy, making it genuinely satisfying for breakfast or an afternoon snack.
02 -
  • The dough will feel wet and nothing like traditional bagel dough, but trust it—cottage cheese contains liquid that's doing important work, and that wetness is what gives you the tender crumb.
  • If your bagels spread flat instead of holding their shape, your dough was likely too warm or you didn't knead it enough to develop structure; a cooler kitchen and 30 seconds of extra kneading fixes this immediately.
03 -
  • Keep the dough cool by working quickly; if your kitchen is warm, chill the bowl of mixed dough for 10 minutes before shaping so the bagels hold their form instead of spreading.
  • Don't skip the egg wash—it's the difference between matte and glossy, and it helps toppings cling so they don't end up scattered on your baking sheet.
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