High Protein Cottage Cheese Bagels Recipe

Ingredients

• 225 g (1 cup)cottage cheese
• 125 g (1 cup)plain flour
• 10 ml (2 teaspoons)baking powder
• 2.5 ml (½ teaspoon)salt
• 1, beatenegg
• 30–45 ml (2–3 tablespoons)Everything but the Bagel seasoning

Instructions

1. 1

   Heat the oven

   Heat the oven to 190°C (375°F) and line a baking tray with parchment paper.

2. 2

   Mix the dough

   In a large bowl, use a fork to combine the cottage cheese, flour, baking powder and salt. The mixture will look crumbly.

3. 3

   Knead until smooth

   With clean hands, knead the dough in the bowl until it forms a smooth, tacky ball that is not sticky. If it is too wet and sticky, work in another tablespoon of flour.

4. 4

   Shape the bagels

   Divide the dough into four equal pieces. Roll each piece into a ball, then into a rope; join the ends and gently stretch the middle until each bagel has an opening just under 5 cm (2 inches) wide. If the dough is very sticky, coat your hands with flour to make shaping easier.

5. 5

   Brush and season

   Brush each bagel with the beaten egg, then add the topping of your choice; the recipe uses Everything but the Bagel seasoning.

6. 6

   Bake and rest

   Bake on the middle rack for 20–22 minutes. Let the bagels rest out of the oven for 15 minutes before slicing and serving.

7. 7

   Use an air fryer

   Alternatively, air fry the bagels at 175°C (350°F) for 13–14 minutes. Leave them to rest for 15 minutes before slicing and serving.

What are cottage cheese bagels?

Bagels are ring-shaped rolls associated with Jewish baking traditions in Central and Eastern Europe, and they became a familiar everyday food in the United States. This version uses cottage cheese in a quick dough rather than following the traditional boiled-and-baked method.

Cottage cheese: It adds moisture and a tender, slightly chewy texture, while the baking powder helps the dough rise in the oven. The simple dough makes these bagels convenient to shape and bake at home.

Nutrition and macros by portion

The nutrition label shows one serving as written: 184 calories, 11g protein, 26g carbs, 4g fat.

The flour supplies most of the carbohydrates, while the cottage cheese and egg contribute protein; the egg and cottage cheese also provide some of the fat. Pair a bagel with fruit or vegetables to add freshness and round out the plate.

Getting the dough texture right

Start with a fork: The cottage cheese, flour, baking powder and salt will look crumbly when first combined. Kneading by hand brings the mixture together into a smooth, tacky ball.

Adjust cautiously: If the dough is too wet to handle, add the suggested extra tablespoon of flour. Avoid adding more than needed, so the bagels do not become dry or firm.

Shaping even rings

Divide evenly: Splitting the dough into four equal pieces helps the bagels bake at a similar rate. Roll each piece into a rope of consistent thickness before joining its ends.

Keep the holes open: Gently stretch each centre to just under 5 cm wide. The openings can narrow as the dough puffs in the oven.

Egg wash and seasoning

Egg wash: Brushing the beaten egg over each bagel gives the topping a surface to cling to and helps the outside colour as it bakes. Use a light, even coating.

Topping: Everything but the Bagel seasoning provides the savoury finish in this recipe. Sprinkle it over the brushed dough before baking.

Baking and doneness

Oven timing: Bake on the middle rack at 190°C for 20–22 minutes. The recipe does not give a separate visual doneness test, so use the stated baking time and check that the bagels are cooked through before taking them out.

Air fryer option: Cook at 175°C for 13–14 minutes instead. Arrange the bagels with room around them if your air fryer basket cannot comfortably fit all four.

Why the resting time matters

Rest before slicing: Leave the baked bagels alone for 15 minutes after cooking, whether they came from the oven or air fryer. This gives the interior time to settle and makes slicing easier.

Serve warm or at room temperature, split and topped as you like. They also work well alongside eggs or fruit for a more substantial breakfast.

Recipe notes & tips

• Measure the flour carefully so the dough stays soft and workable.
• Knead until the dough is smooth and tacky rather than sticky.
• Flour your hands lightly if the dough clings while you shape it.
• Stretch the centre openings wider than you think you need, as they may shrink during baking.
• Let the bagels rest for the full 15 minutes before slicing.
• Use the air fryer timing as an alternative to the oven, not in addition to it.

Variations

• Change the topping: Use another bagel topping of your choice in place of Everything but the Bagel seasoning.
• Keep them plain: Skip the seasoning for a simpler finish.
• Add a savoury spread: Split a cooled bagel and serve it with a savoury spread of your choice.
• Make a breakfast plate: Serve a bagel alongside eggs and fruit.
• Use the air fryer: Cook the shaped and topped bagels at 175°C for 13–14 minutes.

Common mistakes to avoid

• Adding flour too quickly: Knead first, then add only the extra tablespoon if the dough is too wet and sticky.
• Skipping the knead: Work the crumbly mixture until it forms a smooth, tacky ball.
• Making narrow holes: Stretch each centre to just under 5 cm so the opening remains after baking.
• Forgetting the egg wash: Brush the bagels before adding the seasoning so the topping adheres.
• Slicing straight from the oven: Rest the bagels for 15 minutes before cutting.
• Using oven timing in the air fryer: The air fryer method takes 13–14 minutes at 175°C.

How to store

Once cool, store the bagels in an airtight container in the fridge and eat within 3 days. Reheat briefly in an oven or air fryer until warmed through; they can also be frozen in an airtight bag for up to 2 months and thawed before reheating.

Frequently asked questions