Protein Bagels with Cottage Cheese (Printable)
Soft, chewy bagels packed with protein and topped with creamy cottage cheese for a nutritious breakfast twist.
# What You'll Need:
→ Bagel Dough
01 - 1 cup low-fat cottage cheese
02 - 1 cup plain Greek yogurt
03 - 2 cups whole wheat flour
04 - 2 tbsp unflavored whey protein powder
05 - 2 tsp baking powder
06 - ½ tsp fine sea salt
07 - 1 large egg, beaten
→ Topping
08 - 1 cup low-fat cottage cheese
09 - 2 tbsp chopped fresh chives
10 - Freshly ground black pepper
# How-To Steps:
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 smooth and fully incorporated.
03 - Add flour, whey protein powder, baking powder, and salt to the wet mixture. Stir until a shaggy dough forms.
04 - Turn dough onto a lightly floured surface. Knead gently for 2-3 minutes until just combined. Avoid overworking the dough.
05 - Divide dough into 4 equal portions. Roll each into a ball, poke a hole through the center, and stretch gently to form bagel shapes.
06 - Place bagels on prepared baking sheet. Brush tops with beaten egg for a glossy finish.
07 - Bake for 23-25 minutes until golden brown and firm to the touch.
08 - Cool bagels slightly. Top each with cottage cheese, sprinkle with chives and black pepper. Serve warm or at room temperature.
# Expert Advice:
01 -
- Each bagel delivers 17 grams of protein without that dense cardboard texture typical of high protein baked goods
- The dough comes together in minutes and bakes up surprisingly close to traditional bagel shop texture
02 -
- Overkneading this dough creates dense rubbery bagels, so stop as soon as it holds together
- The egg wash is optional for flavor but completely necessary for that bagel shop appearance we all want
03 -
- Weighing your cottage cheese and yogurt instead of using cup measurements gives consistent results every time
- If your dough feels impossibly sticky, refrigerate it for 15 minutes before shaping