High Protein Bagels (+ Flavor Variations)

These high protein bagels, also known as cottage cheese bagels, deliver 18 grams of protein in a chewy bakery-style bagel.

High protein bagels do not have to be complicated, and these cottage cheese bagels are proof. After countless tries, I've come up with the perfect no fail method. Using cottage cheese in the dough adds protein and moisture, which helps the bagels have the perfect chewy consistency on the inside while forming a real crust on the outside. This base recipe is designed to be flexible, so you can make everything bagels, Asiago, cinnamon sugar or plain without changing the structure of the dough. It is dependable, meal prep friendly way to get bakery style bagels with more protein built in.

reasons you'll love this cottage cheese bagels

• More protein - 18 grams of protein
• Versatile - This base works perfectly for multiple flavors of bagels and can also be used to make stuffed bagel bites.
• Real Bagel Texture - Chewy inside with a firm, crisp crust on the outside.

High Protein Bagel Ingredients

• Flour: you will need all purpose flour for this recipe. It also works very well with gluten free all purpose flour mixes that contain xanthan gum.
• Cottage Cheese: full fat cottage cheese, stirred well before measuring.
• Egg White: helps to create that perfectly beautiful golden brown crust.
• Optional: I made these with an Asiago cheese crust, which adds phenomenal flavor. This is an optional ingredient. You can easily make plain bagels or I provide other flavor variations below.

How to Make 2 Ingredient Bagels (with cottage cheese)

1. Start by blending the cottage cheese until completely smooth. You can use a blender, food processor, or immersion blender. You will blend the cottage cheese until it is smooth, light and fluffy.
2. Combine the bagel ingredients in a mixing bowl and blend until a smooth, thick dough forms.
3. Sprinkle flour on a cutting board or clean surface and pat out the dough. Cut into 4 separate sections. Roll out into a rope shape and form into a circle. If needed you can get your fingers slightly damp and it will help you pinch the ends together.
4. Once the bagel is formed lightly press both sides in the shredded Asiago cheese. Lightly brush with the beaten egg white.
5. Bake on a parchment lined baking sheet at 375 for 25-30 minutes.

Protein Bagel Recipe Variations

• Cinnamon Raisin Bagels: Skip the Asiago and add in 1 ½ tablespoons of cinnamon and ½ cup raisins to the dough. After shaping into bagels sprinkle additional cinnamon to the exterior after coating with the egg white.
• Everything Bagel: Skip the Asiago. After coating the exterior of the bagel in the egg white very liberally sprinkle everything seasoning on the exterior.
• Sesame: Follow the directions above for everything bagel seasoning, but use sesame seeds and sea salt.
• Asiago Bagels: make as directed for perfect Asiago bagels.
• Gluten Free Bagels: check the tips section of the recipe card below. For the best results I recommend using Cup 4 Cup or King Arthur's Gluten Free Flour.

How to Store Cottage Cheese Bagels

• Room Temperature: store in an airtight container up to 2 days. They are very moist so they will mold quickly, I would suggest storing in the fridge.
• Fridge: Keep in a sealed container for up to 5 days.
• Freezer: Slice, then freeze in a freezer bag for up to 3 months; toast straight from frozen.

Other High Protein Recipes

• High Protein Gnocchi
• Protein Pancakes
• Homemade Protein Bars
• Protein Pancakes Recipe
• High Protein Snacks

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Two Ingredient Bagels (Cottage Cheese Protein Bagels Recipe)

This high protein bagels recipe uses cottage cheese to create a soft, chewy interior with a crisp crust with 18 grams of protein. These can be made with regular or gluten free flour! Course BreakfastCuisine AmericanDiet Vegetarian Prep Time 10 minutes minutesCook Time 30 minutes minutes Servings 4 bagels Calories 250kcal Author Annie Holmes

Ingredients

• 1 cup all purpose flour
• 1 cup whipped cottage cheese (you need to measure out 1 cup of cottage cheese after it has been blended and it is completely smooth)
• 1 beaten egg white , for brushing
• ¾ cup shredded Asiago cheese (optional)

IF MAKING GLUTEN FREE MAKE THESE ADJUSTMENTS*

• 1 teaspoon baking powder
• ½ teaspoon salt

Instructions

• Preheat the oven to 375 degrees F.
• Blend the cottage cheese until completely smooth.
• Measure out 1 cup of whipped cottage cheese. Combine with 1 cup of all purpose flour. (if using gluten free all purpose flour add the additional baking powder and salt). Stir until a thick, smooth dough forms.
• Lightly flour a work service, then pat out the dough and divide it into four pieces. Roll each piece into a rope and shape it into a circle, using slightly damp fingers to pinch the ends together if needed.
• Press both sides of each bagel into the shredded Asiago cheese, then brush the tops lightly with the beaten egg white.
• Place on a greased or parchment lined baking sheet and bake at 375 degrees F for 25-30 minutes until golden and set.

Video

Notes

* If making gluten free you need to use 1 cup of all purpose flour with xanthan gum, such as Cup 4 Cup, or King Arthurs. In addition to the flour add 1 teaspoon baking powder and ½ teaspoon salt. The photographs in this post reflect a gluten free bagel. They are light, fluffy and perfectly chewy, but I did find you have to add the additional baking powder and salt to get that texture. 

Nutrition

Serving: 1bagel | Calories: 250kcal | Carbohydrates: 26g | Protein: 18g | Fat: 8g | Cholesterol: 23mg | Sodium: 502mg | Fiber: 1g | Sugar: 1.7g