Protein Bagels with Cottage Cheese

The first time I told my gym friends I was making bagels with cottage cheese, they looked at me like I had completely lost my mind. But then they tasted them and suddenly those skeptical expressions turned into requests for the recipe. These became my Sunday morning ritual throughout training season when I needed something that felt indulgent but actually fueled me properly.

I remember bringing a batch to a brunch where everyone assumed they were traditional New York style bagels. The moment I revealed the secret ingredient, the table went completely silent. Now my sister refuses to eat any other bagels and texts me every time she makes a fresh batch for her kids before school.

Ingredients

• 1 cup low-fat cottage cheese: This creates the moist tender crumb while boosting protein content
• 1 cup plain Greek yogurt: Adds tanginess and helps bind the dough without needing water
• 2 cups whole wheat flour: Gives structure and that classic bagel chewiness we all love
• 2 tbsp unflavored whey protein powder: Extra protein punch without altering the taste
• 2 tsp baking powder: The leavening agent that makes these puff up beautifully
• ½ tsp fine sea salt: Enhances all the flavors and balances the dairy tang
• 1 egg: Beaten and brushed on tops for that gorgeous golden shine
• Additional cottage cheese for topping: Makes each bagel extra creamy and protein-rich
• Fresh chives: Bright onion flavor that cuts through the richness
• Freshly ground black pepper: Essential savory finish that brings everything together

Instructions

Preheat and Prep:

Heat your oven to 375°F and line a baking sheet with parchment paper so nothing sticks

Mix the Dairy Base:

Combine cottage cheese and Greek yogurt in a large bowl until completely smooth with no lumps remaining

Combine Dry Ingredients:

Add flour, protein powder, baking powder, and salt to the dairy mixture and stir until a shaggy dough forms

Work the Dough:

Turn onto a floured surface and knead gently for just 2 to 3 minutes until it comes together

Shape Your Bagels:

Divide into 4 equal pieces, roll each into a ball, poke a hole through the center, and stretch into bagel shapes

Add the Shine:

Place on prepared baking sheet, brush tops with beaten egg, and bake 23 to 25 minutes until golden brown

Finish and Serve:

Let cool slightly then top generously with cottage cheese, chives, and fresh black pepper

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My dad who swears he hates healthy food versions of classics ate three of these in one sitting. He kept saying they reminded him of the bagel shop he visited every Saturday morning before work. Now he asks me to make double batches whenever I visit home.

Getting the Perfect Shape

I used to struggle with getting the holes even until I learned to gently rotate the dough on my finger like a spinning motion. The key is working quickly while the dough is still cold from the refrigerator. If your bagels look imperfect do not worry because they will bake into beautiful shapes regardless.

Flavor Variations

Sometimes I add Everything Bagel seasoning to the tops before baking for that classic deli flavor everyone recognizes. You can also mix herbs directly into the dough or swap the chives for fresh dill if you prefer something more subtle. The basic dough is incredibly forgiving and adapts well to whatever flavors you are craving.

Storage and Reheating

These bagels keep beautifully in the refrigerator for up to five days or freeze them for up to three months wrapped individually. To reheat, simply toast them cut side up until warmed through and slightly crispy on the edges.

• Slice bagels before freezing so you can toast them directly from frozen
• Store the topping separately if you plan to meal prep for the week
• A quick 30 second zap in the microwave softens them perfectly if you prefer softer texture

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There is something deeply satisfying about watching skeptical friends take that first bite and seeing their eyes light up with surprise. These bagels have become my go to for proving that healthy food can be absolutely delicious.

Recipe FAQs

→ Can I make these without protein powder?

Yes, substitute the protein powder with additional whole wheat or all-purpose flour. The bagels will have slightly less protein per serving but still maintain good texture and flavor.

→ Do these need to be boiled like traditional bagels?

No boiling required. The Greek yogurt and cottage cheese in the dough create the characteristic chewy texture without the water-bath step. Simply shape and bake directly.

→ How should I store these bagels?

Store cooled bagels in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze individually wrapped for up to 3 months and thaw overnight.

→ Can I use different flour?

Substitute whole wheat flour with all-purpose flour for a lighter, softer bagel. For gluten-free options, use a 1:1 gluten-free baking blend, though texture may vary slightly.

→ What makes these bagels high in protein?

The combination of Greek yogurt, cottage cheese in the dough, and whey protein powder provides 17g of protein per bagel. This makes them significantly more protein-dense than traditional bagels.

→ Can I prepare the dough ahead of time?

Yes, prepare the dough, shape into balls, and refrigerate overnight. Let come to room temperature for 10 minutes before shaping into bagels and baking.