Homemade Protein-Packed Cheese Bagels

This protein-packed cottage cheese bagel recipe transforms a few simple ingredients into homemade bagels that taste amazing with minimal effort. I developed this recipe when looking for higher protein breakfast options that still satisfied my carb cravings, and they've become a weekend staple in my kitchen.

I first started making these during a health kick when I wanted more protein at breakfast without giving up my beloved bagels. Now my husband requests them every weekend and they've replaced store bought bagels in our home completely.

Ingredients

• 1 cup unbleached all purpose flour: provides the perfect structure while keeping the texture light and chewy
• 2 teaspoons baking powder: creates the rise without needing yeast or proofing time
• 3/4 teaspoon kosher salt: enhances flavor and balances the tanginess of the cottage cheese
• 1 cup 2% cottage cheese: acts as both the protein boost and moisture element in the dough
• 1 egg white: creates that glossy traditional bagel exterior when brushed on top
• Everything bagel seasoning: adds that authentic bagel shop flavor you crave

Step-by-Step Instructions

Mix dry ingredients:

Whisk flour, baking powder, and salt together in a large bowl until well combined. This ensures the baking powder is evenly distributed for proper rising throughout each bagel.

Create the dough:

Add strained cottage cheese to dry ingredients and mix with a fork until crumbly. Then use your hands to knead the dough in the bowl for about 2 minutes until it becomes smooth and slightly tacky but not sticky enough to cling to your fingers when pulled away.

Shape the bagels:

Divide dough into 4 equal portions and roll each into a rope approximately 3/4 inch thick. Join the ends to form a circle, pinching slightly to seal. Alternatively, form a ball, poke your finger through the center and gently stretch to create the bagel shape.

Add toppings:

Brush formed bagels with egg wash thoroughly on all sides. This creates the shiny exterior and helps toppings adhere. Sprinkle generously with everything bagel seasoning or other desired toppings on both sides.

Air fryer method:

Spray air fryer basket with oil to prevent sticking. Place bagels in the basket without overcrowding, cooking in batches if needed. Air fry at 280°F for 15-16 minutes until golden brown. No flipping required.

Oven method:

Preheat oven to 375°F and line a baking sheet with parchment paper sprayed with oil. Bake on the top rack for 25 minutes until golden brown and firm to the touch.

Cool properly:

Let bagels cool for at least 15 minutes before slicing. This allows the interior to set properly and prevents a gummy texture when cutting.

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The cottage cheese is truly the magic ingredient here. While it might sound unusual, the curds break down during baking to create pockets of tenderness while adding significant protein. I was skeptical the first time I made these but was amazed at how authentic they taste despite the unconventional ingredients.

Troubleshooting Your Bagels

If your dough feels too wet and sticky, add additional flour 1 tablespoon at a time until it reaches a workable consistency. Conversely, if it seems too dry and crumbly, add a teaspoon of water until it comes together. The exact moisture content can vary depending on your cottage cheese brand and how well you strained it.

Storage And Freezing

These bagels keep well at room temperature in an airtight container for 2 days. For longer storage, slice and freeze them with parchment paper between each piece. When ready to eat, toast directly from frozen until warmed through and crispy on the edges. I often make a double batch specifically for freezing so I always have high protein bagels ready to go.

Flavor Variations

Sweet versions work beautifully with this base recipe. Try adding 1 tablespoon of honey to the dough and topping with cinnamon sugar instead of savory seasonings. For herb lovers, mix 1 tablespoon of dried herbs like rosemary or dill directly into the dough before shaping. My personal favorite variation includes 1/4 cup of shredded cheddar mixed into the dough for cheesy bagels that pair perfectly with eggs.

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Frequently Asked Questions

→ Can I use gluten-free flour for these bagels?

Yes, you can substitute gluten-free flour mix like cup4cup for the all-purpose flour. The texture may be slightly different, but the recipe will still work well with a 1:1 gluten-free flour replacement.

→ Why do I need to strain the cottage cheese?

Straining excess liquid from the cottage cheese is crucial for achieving the right dough consistency. Too much moisture will make the dough sticky and difficult to work with, potentially affecting the bagels' rise and texture.

→ Can I make these bagels without an air fryer?

Absolutely! While an air fryer creates a nice texture in just 15-16 minutes, you can also bake these bagels in a regular oven at 375°F for about 25 minutes on a parchment-lined baking sheet.

→ How should I store these cottage cheese bagels?

Once completely cooled, store them in an airtight container at room temperature for 1-2 days, or refrigerate for up to 5 days. You can also freeze them for up to 3 months. Reheat frozen bagels in a toaster or oven.

→ What makes these bagels high in protein?

The cottage cheese used in the dough provides significant protein content. One cup of 2% cottage cheese contains approximately 24g of protein, making these bagels a more protein-rich alternative to traditional bagels.

→ Can I use full-fat cottage cheese instead of 2%?

Yes, you can use full-fat cottage cheese as a substitute. The bagels may be slightly richer in flavor and texture, but the recipe will still work well. Just make sure to strain it properly to remove excess moisture.