Name: Protein Bagels with Cottage Cheese
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 cup low-fat cottage cheese; 1 cup all-purpose flour or oat flour; 1 tablespoon baking powder

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These protein-packed bagels are a game-changer in my morning routine. They’re chewy, hearty, and incredibly satisfying—perfect for anyone looking to boost their protein intake without sacrificing flavor. With just a few ingredients and minimal effort, I can whip up a batch of fresh, warm bagels that fuel my day.

Protein Bagels with Cottage Cheese

Why You’ll Love This Recipe

I love how simple yet versatile these bagels are. They’re made with only a handful of ingredients but deliver a great texture and flavor. I can enjoy them plain, toasted, or loaded with my favorite toppings. Since they’re high in protein thanks to the cottage cheese, they keep me full for hours. Plus, they’re kid-approved and make a great addition to lunchboxes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup low-fat cottage cheese
1 cup all-purpose flour or oat flour
1 tablespoon baking powder

Directions

I start by preheating the oven to 375°F (190°C) and lining a baking sheet with parchment paper.
In a mixing bowl, I combine the low-fat cottage cheese, flour, and baking powder until a dough forms. The dough should be soft but not too sticky.
I divide the dough into 4 equal parts, then roll each portion into a rope and form it into a bagel shape.
I place the shaped bagels on the prepared baking sheet and bake for about 20–25 minutes, or until golden brown on top. I let them cool slightly before serving.

Servings and timing

This recipe makes 4 bagels.
Prep time: 10 minutes
Bake time: 20–25 minutes
Total time: 30–35 minutes

Variations

When I feel like switching things up, I sprinkle the tops with sesame seeds, everything bagel seasoning, or shredded cheese before baking. For a sweeter twist, I add a dash of cinnamon and a spoonful of honey to the dough. Using oat flour gives the bagels a more rustic texture, while all-purpose flour results in a smoother finish.

Storage/Reheating

I store leftover bagels in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. To reheat, I simply toast them in a toaster or warm them in the oven at 350°F for 5–7 minutes. They also freeze well—I wrap them individually and freeze for up to a month, then thaw and toast when needed.

FAQs

How much protein is in each bagel?

Each bagel has approximately 10–12 grams of protein, depending on the brand of cottage cheese used.

Can I make these gluten-free?

Yes, I use gluten-free oat flour as a substitute for all-purpose flour when I need a gluten-free version.

Do I need to drain the cottage cheese first?

I usually don’t drain it unless it’s particularly watery. If the dough feels too wet, I add a bit more flour.

Can I make the dough ahead of time?

I prefer baking the dough fresh, but I’ve made the dough a few hours in advance and kept it in the fridge with good results.

What toppings work best?

I like adding sesame seeds, poppy seeds, or everything bagel seasoning before baking. For a sweeter option, cinnamon sugar works well too.

Conclusion

These protein bagels with cottage cheese are a simple, nutritious way to start my day. I love how quick they are to prepare and how easy it is to personalize them for different tastes. Whether I’m grabbing breakfast on the go or sitting down for a relaxing morning, these bagels always hit the spot