High protein cottage cheese bagels are about to become your new breakfast obsession. I discovered this game-changing recipe during my macro-tracking days when I was desperately searching for bread that wouldn’t derail my protein goals. My teenage son actually asked for seconds – that’s when I knew I’d struck gold, just like when he devoured my High-Protein Double Chocolate S’mores Bowl the first time.
Last Tuesday morning, I was staring at my kitchen counter covered in failed protein bread experiments when inspiration hit. What if I could create bagels that taste amazing AND pack serious protein? After testing this recipe countless times, I can confidently say these 3-ingredient cottage cheese bagels deliver 11 grams of protein per serving while tasting like the real deal. My family devours them faster than I can make them, and honestly, that’s the best recipe review I could ask for. Let’s get cooking!
Table of Contents
Why You’ll Love This High Protein Cottage Cheese Bagels Recipe
I’ve made these cottage cheese bagels dozens of times for my family, and they consistently surprise everyone with their authentic bagel texture and flavor. The cottage cheese creates an incredibly tender crumb while boosting the protein content to 11 grams per bagel – that’s nearly triple what you’d get from regular bagels. This recipe requires zero rising time, meaning you can have fresh bagels on the table in under 45 minutes from start to finish. The simple 3-ingredient base makes grocery shopping effortless, just like my 2-Ingredient Protein Bread, which is another favorite for busy mornings, and I love that they work perfectly in both the oven and air fryer. These bagels freeze beautifully for up to four months, making them ideal for meal prep and busy mornings when you need protein-packed fuel.
Storage & Serving Tips
Store your cottage cheese bagels at room temperature in an airtight container for up to four days – avoid refrigeration as it makes them stale faster. Pro tip: I recommend slicing them almost completely through before freezing, which makes it easy to pop them straight into the toaster from frozen. For the best texture, toast them lightly before serving to restore that perfect chewy exterior and tender interior. These versatile bagels work beautifully as breakfast sandwich bases with eggs and turkey bacon, or try them with cream cheese and everything seasoning for a classic flavor. I usually make a double batch on Sunday nights since they disappear so quickly during our hectic weekday mornings.
Conclusion
These high protein cottage cheese bagels prove that healthy eating doesn’t require sacrificing flavor or convenience. With just three simple ingredients and 11 grams of protein per serving, they’ll transform your breakfast routine while keeping you satisfied for hours. Give this recipe a try – your taste buds and your macros will thank you!
High Protein Cottage Cheese Bagels
3-ingredient cottage cheese bagels with 11g protein per serving – no rising required, ready in 45 minutes
1cupself-rising flouror all-purpose flour + 2 tsp baking powder + pinch of salt
1largeeggfor egg wash
2tablespoonseverything bagel seasoningor seasoning of choice, optional
Equipment
Food processor or blender
Baking sheet
Parchment paper
Medium mixing bowl
Method
Preheat the oven to 375°F and position the rack to the top position. Line a large baking sheet with parchment paper.
Place the cottage cheese in the food processor or blender and pulse or blend on high until smooth, stopping to scrape down the sides as needed.
Transfer cottage cheese to a medium bowl and add the flour. Mix until completely combined and the dough starts to pull away from the sides of the bowl.
Transfer the dough to a generously floured work surface and knead the dough 8-10 times, until smooth. Add more flour to the work surface as needed until the dough is no longer sticky.
Roll the dough into a ball and divide it into 4 equal balls. Roll each ball out into a 6-7-inch rope, about 1-inch thick.
Join the ends to make a circle and pinch the seam tightly to seal. Brush the tops with beaten egg and top with your seasoning of choice.
Bake in the preheated oven until puffed and golden brown, 25-30 minutes. Allow to cool for 15 minutes before slicing and serving.
Air Fryer Method: Preheat the air fryer to 350°F for 5 minutes. Spray the air fryer basket with nonstick spray and air fry for 12-14 minutes, until golden brown and no longer doughy in the center.
Notes
Store at room temperature for 3-4 days in airtight container. Freeze for up to 4 months. Slice almost all the way through before freezing for easy toasting. Cool for 15 minutes before slicing for best texture.
Hi there! I'm Sarah Thompson, and if you've ever stood in your kitchen wondering, "How do I actually make protein taste good?" – you're exactly where I was seven years ago.
