Protein Bagels with Cottage Cheese (Printable Version)

Soft, protein-rich bagels topped with cottage cheese for a satisfying breakfast.

# What You'll Need:

→ Bagel Dough

01 - 1 cup (240 g) low-fat cottage cheese
02 - 1 cup (120 g) plain Greek yogurt
03 - 2 cups (240 g) whole wheat flour
04 - 2 tbsp (16 g) unflavored whey protein powder
05 - 2 tsp (8 g) baking powder
06 - ½ tsp (3 g) fine sea salt
07 - 1 large egg, beaten for egg wash

→ Topping

08 - 1 cup (240 g) low-fat cottage cheese
09 - 2 tbsp chopped fresh chives
10 - Freshly ground black pepper to taste

# Directions:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Combine cottage cheese and Greek yogurt in a large bowl. Mix until completely smooth and homogeneous.
03 - Add whole wheat flour, whey protein powder, baking powder, and salt to the wet mixture. Stir until a shaggy, sticky dough forms.
04 - Turn dough onto a lightly floured surface. Knead gently for 2-3 minutes until just combined. Avoid overworking to maintain texture.
05 - Divide dough into 4 equal portions. Roll each into a smooth ball, press a thumb through the center, and gently stretch into an even ring shape.
06 - Place shaped bagels on the prepared baking sheet. Brush tops generously with beaten egg for a golden, shiny finish.
07 - Bake for 23-25 minutes until deeply golden brown and firm to the touch. Rotate pan halfway through for even browning.
08 - Let cool for 5 minutes. Spread cottage cheese generously over each bagel. Garnish with fresh chives and cracked black pepper.

# Expert Hints:

01 -
  • You get that satisfying chewy bagel experience with nearly triple the protein of regular versions
  • The dough comes together in minutes without any yeast proofing or waiting around
  • These reheat beautifully so you can meal prep breakfast for the entire week
02 -
  • Overworking the dough makes bagels tough, so stop kneading as soon as everything comes together
  • The dough will feel sticky and slightly unnerving to handle but that moisture creates the perfect texture
  • Brush the egg wash carefully around the edges for even browning and that professional bakery look
03 -
  • Use room temperature dairy ingredients to prevent the dough from seizing up
  • Weighing your flour instead of using cup measures guarantees consistent results every time

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