Cottage Cheese Protein Bagels (Printable Version)

High-protein, soft bagels crafted from cottage cheese and self-rising flour for an easy, tasty start.

# Needed Ingredients:

→ Dough

01 - 1 cup cottage cheese, full-fat or low-fat
02 - 1.5 cups self-rising flour

→ Toppings

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

# Preparation Steps:

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, mixing until a shaggy dough forms.
03 - Transfer dough to a lightly floured surface. Knead gently for 1 to 2 minutes until smooth, avoiding over-kneading.
04 - Divide dough into 4 equal pieces. Roll each piece into a rope, 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 - Allow bagels to cool slightly before slicing and serving.

# Expert Advice:

01 -
  • Eleven grams of protein per bagel means you actually stay full instead of hunting for snacks by mid-morning.
  • No yeast, no waiting for dough to rise, no mysterious timing games—just mix, shape, and bake.
  • The texture is genuinely chewy and satisfying, nothing like dense protein bread or flat keto creations.
02 -
  • The dough will feel nothing like regular bread dough—it's wetter and more fragile, so trust the process and don't add extra flour thinking something's wrong.
  • Self-rising flour loses potency after a few months, so if your bagels come out flat and dense, check that date on the bag before assuming you made a mistake.
03 -
  • Don't use nonfat cottage cheese—the full-fat or reduced-fat versions create a noticeably better texture because the fat carries flavor and keeps the bagels from drying out.
  • If your bagels spread too much during baking, your dough was probably too wet; next time, use slightly less cottage cheese or let the dough rest in the fridge for 15 minutes before shaping so it holds its shape better.
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