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High Protein Cottage Cheese Bagels

High Protein Cottage Cheese Bagels
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These bagels are a protein-packed twist on the classic, using cottage cheese and whole wheat flour for a satisfying, chewy texture with a tender crumb. Each golden, seeded ring delivers a mild tang from the cottage cheese and a nutty finish from the optional everything seasoning. Perfect for a high-protein breakfast or snack, they toast beautifully and hold up to generous spreads.

Ingredients

Scale
  • 1 cup full-fat cottage cheese (about 225g)
  • 1 large egg (50g, for dough)
  • 1 large egg (50g, for egg wash)
  • 1 1/2 cups whole wheat flour (180g)
  • 1 teaspoon baking powder (4g)
  • 1/2 teaspoon kosher salt (3g)
  • 1 tablespoon everything bagel seasoning (8g, for topping), or substitute sesame seeds, poppy seeds, and dried garlic flakes
  • Nonstick cooking spray or 1 teaspoon vegetable oil (for greasing)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper, then lightly spray the paper with nonstick cooking spray to prevent the bagels from sticking.
  2. In a medium mixing bowl, combine the full-fat cottage cheese and 1 large egg. Whisk vigorously with a fork until the mixture is mostly smooth, with only very small curds remaining. This ensures a uniform dough and prevents lumps in the baked bagels.
  3. Add the whole wheat flour, baking powder, and kosher salt to the bowl. Stir with a rubber spatula until a shaggy, slightly sticky dough forms. If the dough seems too dry to come together, add 1 teaspoon of water at a time (up to 1 tablespoon) until it just holds together — but avoid over-wetting, which yields dense bagels.
  4. Lightly flour your work surface with about 1 tablespoon of all-purpose flour. Turn the dough out and knead it gently 4-6 times until it comes into a cohesive, smooth ball. Do not over-knead, or the bagels will become tough. The dough should feel soft but not tacky.
  5. Divide the dough into 4 equal pieces (about 90g each). Roll each piece into a 6-inch-long rope by pressing it against the work surface with your palms, starting from the center and rolling outwards. Keep the rope even in thickness for uniform baking.
  6. Bring the ends of each rope together to form a ring, overlapping the tips by about 1/2 inch. Press the overlapping ends firmly with your fingers to seal, then roll the seam gently on the work surface to smooth it. If the seal is not tight, the bagels will burst open in the oven.
  7. Place the 4 bagels on the prepared baking sheet, spacing them at least 2 inches apart. In a small bowl, beat the remaining egg with 1 teaspoon of water until frothy. Brush the top and sides of each bagel generously with the egg wash — this creates a glossy, golden crust and helps the seeds adhere.
  8. Sprinkle the everything bagel seasoning evenly over the egg-washed bagels, using about 3/4 teaspoon per bagel. Gently press the seeds into the surface so they stick, then let the bagels rest uncovered for 5 minutes at room temperature. This allows the gluten to relax slightly, producing a more tender bite.
  9. Bake the bagels in the preheated oven for 22-25 minutes, rotating the pan front-to-back halfway through. The bagels are done when they are deep golden brown on top and sound hollow when tapped on the bottom. A toothpick inserted into the thickest part should come out clean.
  10. Remove the baking sheet from the oven and let the bagels cool on the sheet for 5 minutes. Transfer them to a wire rack to cool completely, at least 15 minutes, before slicing. Slicing while warm will compress the crumb and make them gummy. Enjoy toasted or as is.

Notes

Store cooled bagels in an airtight container at room temperature for up to 3 days, or refrigerate for 5 days. To freeze, wrap each bagel tightly in plastic wrap and place in a freezer bag for up to 3 months. Reheat from frozen: thaw at room temperature 30 minutes, then toast in a toaster on medium setting (about 3-4 minutes) or in a 350°F (177°C) oven for 8-10 minutes. If you prefer a softer exterior, wrap loosely in foil before oven reheating. For extra protein, add 1 scoop (30g) unflavored or vanilla protein powder to the dry ingredients, reducing the flour by 2 tablespoons to maintain dough consistency.

Nutrition

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Find it online: https://thehighproteinrecipes.com/high-protein-cottage-cheese-bagels/