Saturday mornings in my kitchen always start with the kids asking for bagels, but regular bagels leave them hungry again within an hour. After countless breakfast battles, I discovered High Protein Cottage Cheese Bagels Recipe that pack 13 grams of protein per serving and actually taste amazing. My teenagers now request these over store-bought bagels, which tells you everything about their flavor.
These High Protein Cottage Cheese Bagels Recipe prove that high-protein doesn’t mean sacrificing taste or simplicity – just like my Protein Banana Pudding, which tastes like dessert but fuels you like a meal. Made with just five ingredients and no yeast, they’re perfect for busy mornings when you need something substantial – similar to my Cottage Cheese Wraps, another quick high-protein favorite. The cottage cheese curds completely disappear during baking, leaving behind fluffy, authentic-tasting bagels that nobody would guess are packed with protein.
Let’s get cooking!
Table of Contents
Why You’ll Love This Cottage Cheese Bagels Recipe
I’ve been making these cottage cheese bagels for my family for months, and they’ve become our weekend breakfast staple. The beauty lies in their simplicity – no yeast means no waiting for dough to rise, and you can have fresh bagels on the table in under 45 minutes. Each bagel delivers 13 grams of protein, keeping my kids satisfied until lunch without the mid-morning hunger crashes. The texture is surprisingly authentic, with a slightly chewy exterior and soft, airy interior that mirrors traditional bagels perfectly. My favorite part is how foolproof this recipe is – even novice bakers succeed every time. The cottage cheese completely melts during baking, leaving no trace of curds and creating bagels that look and taste like the bakery versions my family craves.
Storage & Serving Tips
Store these cottage cheese bagels at room temperature in an airtight container for up to four days, or freeze them for up to three months for meal prep convenience. Pro tip: I recommend letting the bagels rest for 15 minutes after baking before slicing – they’ll be soft straight from the oven but firm up to perfect texture during cooling. These bagels toast beautifully and make excellent breakfast sandwich bases with scrambled eggs and cheese for an even higher protein meal. For best results, slice them with a sharp serrated knife to maintain their fluffy interior structure. My family loves them topped with cream cheese, everything seasoning, or made into protein-packed breakfast sandwiches that keep everyone satisfied all morning.
Conclusion
Making cottage cheese bagels transforms your high-protein breakfast game with minimal effort and maximum flavor. This simple recipe proves that nutritious eating doesn’t require complicated ingredients or hours in the kitchen. Give these a try, and you’ll discover your new favorite way to start the day with satisfying, protein-rich goodness.
High Protein Cottage Cheese Bagels
Ingredients
Equipment
Method
- In a large bowl, add flour and baking powder; whisk well to combine.
- Add cottage cheese and stir with spatula to combine, then proceed to mix with your hands until a ball of dough forms. Knead it about 20 times. Dough should be not sticky but not dry. Cover with a towel and let rest for 10 minutes.
- Preheat oven to 350°F. Transfer dough on a counter, form a log and cut into 4 even pieces. Flour the surface, place one piece of dough, roll into a rope and then into a bagel shape, pinching the ends together. Place on a baking sheet lined with parchment paper and repeat with remaining dough.
- In a small bowl, whisk the egg. Brush bagels with an egg wash and sprinkle with everything bagel seasoning, sesame seeds, poppy seeds, onion flakes or leave plain.
- Bake on a middle rack for 25 minutes or until golden brown and puffy. Remove from the oven and let rest for 15 minutes (do not skip!). Slice, spread and enjoy protein bagels with your favorite toppings.
Notes
