If you’re after a delicious way to boost your morning protein, this high protein cottage cheese bagels recipe is your new go-to. Packed with flavor and texture, it’s also beginner-friendly, nutrient-rich, and bakes beautifully in under 30 minutes. In this article, I’ll walk you through my tested recipe along with the tips that make these protein bagels chewy on the outside, soft inside, and high in nutritional value. Whether you want a grab-and-go breakfast or a freezer-friendly meal prep staple, this guide covers it all. Plus, I’ll answer your burning questions like how to freeze them or boost the protein even more.
Table of Contents
Table of Contents
How To Make High Protein Cottage Cheese Bagels Recipe
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High Protein Cottage Cheese Bagels Recipe
- Total Time: 35 mins
- Yield: 4 bagels 1x
- Diet: Gluten Free
Description
This high protein cottage cheese bagels recipe is easy, macro-friendly, and ready in under 30 minutes. Soft, chewy, and perfect for meal prep
Ingredients
1 cup cottage cheese (4% fat)
1 cup self-rising flour
1 large egg
Optional: 1 tbsp Greek yogurt
Optional: 1 scoop unflavored protein powder
Egg wash (1 egg beaten)
Instructions
Preheat oven to 375°F and line a baking sheet with parchment paper.
In a bowl, mix cottage cheese, egg, and flour until a dough forms.
Knead gently and divide into 4 portions. Roll into bagel shapes.
Brush tops with egg wash.
Bake for 22–25 minutes until golden brown.
Cool before serving or storing.
Notes
Use a food processor for smoother dough texture.
Add everything seasoning or shredded cheese for flavor.
Store in fridge up to 5 days or freeze up to 2 months
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Breakfast, High Protein
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 bagel
- Calories: 170
- Sugar: 2g
- Sodium: 290mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 55mg
What You Need to Make High Protein Cottage Cheese Bagels
To build a truly high protein cottage cheese bagel, you need ingredients that are clean, balanced, and synergistic. The base is, of course, full-fat or low-fat cottage cheese. It provides moisture, protein, and a gentle tang. But to make the dough rise and hold shape, we pair it with either self-rising flour or a blend of baking powder and bread flour.
Here’s a breakdown of my go-to ingredient list:
- 1 cup cottage cheese (low-fat or full-fat)
- 1 cup bread flour (or sub with almond flour for gluten-free)
- 1 tsp baking powder (omit if using self-rising flour)
- 1 egg white (optional, for extra protein and structure)
- Pinch of salt
- Toppings: sesame seeds, chia seeds, poppy seeds, etc.
Want to go lower carb? You can swap in almond flour and refer to this keto cottage cheese bagels recipe that skips the gluten entirely. Or, if you’re short on time, check out this clever 3-ingredient version using only flour, cottage cheese, and baking powder.
For a crunchier crust, I sometimes use my air fryer cottage cheese bagel method—it gives you golden tops and chewy centers in just 12 minutes.
Protein Boosting Tips That Actually Work
To get the most protein per bagel, aim for a flour with more gluten structure like bread flour, which allows for better expansion without needing yeast. You can also:
- Add whey protein isolate (unsweetened)—1 tbsp per cup of flour
- Use low-moisture cottage cheese to avoid soggy dough
- Fold in a spoon of chia seeds or hemp hearts for texture and protein
- Swap out one egg white for 2 tbsp of liquid egg whites for added boost
By using these swaps and keeping portion control in mind, each bagel can hit 12–15g of protein with only 150–180 calories depending on your flour. Compare it to the cottage cheese bagels calories guide to find what fits your macro goals best.
Need a variation with more elasticity? The bagels made with bread flour have excellent chew and density—ideal if you’re skipping almond flour.
Step-by-Step: From Dough to Golden High Protein Cottage Cheese Bagels
Making these high protein cottage cheese bagels is easier than you’d think. No yeast, no long proofing. Just mix, shape, and bake.
Here’s how to do it:
- Prep your dough: In a bowl, combine 1 cup cottage cheese with your flour and baking powder. Add egg white and salt. Mix until a sticky dough forms.
- Shape the bagels: Lightly flour your hands and roll the dough into 4 equal balls. Flatten slightly and poke a hole through the center. Gently stretch the hole to form a ring.
- Add toppings (optional): Brush with egg wash or extra egg white. Sprinkle sesame, everything bagel seasoning, or oats.
- Bake: Place on a parchment-lined sheet. Bake at 375°F (190°C) for 22–25 minutes until golden brown and firm to the touch.
- Cool & serve: Let them cool fully on a rack to finish setting the structure.
Want a quicker crisp? Try using an air fryer version—air fry at 350°F for 10–12 minutes. Or, for just two ingredients, the 2-ingredient bagel with cottage cheese is a clever shortcut using self-rising flour.
Comparison Table: Which Flour is Best?
| Flour Type | Texture | Protein (per bagel) | Calories (approx.) |
|---|---|---|---|
| Bread Flour | Chewy, elastic | 14g | 170 |
| Almond Flour | Tender, moist | 12g | 160 |
| Oat Flour | Soft, hearty | 10g | 150 |
This is why almond flour bagels are a favorite for low-carb eaters, while bread flour offers the best protein-to-texture ratio for muscle-focused diets.
Storing and Freezing Tips That Keep Them Fresh
These bagels freeze like a dream. Here’s how to do it without losing flavor or structure:
- Fridge: Store in an airtight container for up to 5 days
- Freezer: Wrap individually and place in a zip bag—keeps well for 2 months
- To reheat: Toast from frozen or microwave for 30 seconds + quick toast to crisp
Yes, you absolutely can freeze high-protein cottage cheese bagels—they hold up better than traditional bagels due to the high moisture content in cottage cheese.
The Story Behind My High Protein Cottage Cheese Bagels
What Inspired These Protein-Packed Bagels
There was a morning in mid-January—cold, gray, the kind that calls for comfort food. I was staring at a tub of cottage cheese in my fridge, leftover from a sous vide egg bite experiment, and thought—what if I used it to bake a better bagel? Something chewy, satisfying, but also rich in protein. I didn’t want to fall back on the same-old Greek yogurt blend. I wanted something different—something creamy, tangy, and more filling.
So I started testing. My first batch flopped (too wet). The second puffed beautifully, but lacked structure. By the third, with a pinch of bread flour and an extra egg white, I knew I was onto something. These cottage cheese bagels weren’t just nutritious—they were downright addictive.
Just like the bagels in this original cottage cheese bagel recipe that inspired the trend, mine had the perfect blend of protein and texture—but packed with even more staying power. I’ve since made them with almond flour, gluten-free flour, even air-fried them for crunch. But this version? This is the one I return to every Sunday prep.
Why Cottage Cheese is the Secret Ingredient
Cottage cheese isn’t just a filler—it’s a star. It adds richness, tang, and most importantly, it sneaks in casein protein, a slow-digesting type that keeps you full longer. When paired with bread flour or almond flour, it forms a dough that bakes up golden and chewy, without needing yeast. That means faster results, fewer ingredients, and way more nutritional value than traditional bagels.
You can even compare this to a Greek yogurt protein bagel recipe, but with a smoother crumb and creamier bite thanks to the cottage cheese.
This recipe works just as well if you go gluten-free with the cottage cheese gluten-free bagel variation, and it’s a great alternative to the popular Bethenny Frankel cottage cheese bagels—only with even more protein per bite.
Creative Toppings and Flavor Twists
These bagels are just the beginning. The base dough gives you a neutral, slightly savory canvas that works with sweet or savory toppings. Here are a few protein-friendly ideas:
- Smoked salmon + Greek yogurt + dill
- Scrambled eggs + spinach + hot sauce
- Peanut butter + banana + chia seeds
- Hummus + avocado + arugula
- Egg white omelet + turkey slices
This combo of high protein ingredients can push your macros to 20g protein per meal, especially when paired with a side of cottage cheese or egg whites. That’s why many love the approach shared on Clean & Delicious—they keep the recipe lean and protein-forward.
Prefer a classic bakery-style bagel look? Skinnytaste’s protein bagels show how a quick egg wash and seasoning makes them Instagram-worthy without the extra calories.
Or for more variations, What Molly Made’s version includes tips for reducing moisture in the dough and using different toppings like cinnamon or cheddar—perfect if you want to turn these savory bagels into a sweet, high-protein breakfast.
Macros, Batch Cooking & Customization
Want to meal-prep? Double the recipe and freeze individual bagels for grab-and-go meals. Here’s what you can expect from one bagel (based on full-fat cottage cheese and bread flour):
- Calories: 170
- Protein: 14g
- Carbs: 18g
- Fat: 4g
If you go almond flour or use liquid egg whites instead of whole egg, you can reduce carbs and increase protein. Use the data from this cottage cheese calories guide to adjust per brand or fat content.
Looking for even fewer ingredients? This simple 2-ingredient cottage cheese bagel version is minimal yet macro-smart. And if you’re avoiding flour altogether, you’ll find some genius tips on our gluten-free version using almond or oat flour.
No matter your lifestyle—low carb, gluten free, high protein—there’s a version of this bagel ready to match
FAQs: High Protein Cottage Cheese Bagels Recipe
Are cottage cheese bagels high in protein?
Yes! Each bagel can have 12–15g of protein depending on ingredients. Cottage cheese provides casein protein, which digests slowly and helps keep you full.
Can I make cottage cheese bagels without flour?
Yes. Try almond flour or oat flour as a substitute. Almond flour lowers the carbs while keeping a moist texture. Check our almond flour version here.
What’s the best way to add more protein to bagels?
Use bread flour, egg whites, and mix in whey protein isolate. For inspiration, Skinnytaste’s protein bagels and ours with Greek yogurt both work beautifully.
Can I freeze high-protein cottage cheese bagels?
Absolutely. Wrap individually and freeze for up to two months. Toast from frozen for best results.
Conclusion
If you’re tired of sugary breakfasts or overpriced protein snacks, this high protein cottage cheese bagels recipe is the answer. They’re chewy, satisfying, easy to make, and endlessly customizable. With just a few ingredients and 25 minutes, you’ll have a freezer full of protein-packed bagels that taste like your favorite bakery—only better for you.
Whether you’re going for keto, low-carb, or full macro-tracking mode, this recipe gives you flexibility without sacrificing flavor.
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