These high protein Cottage Cheese Bagels are made with just 3 ingredients, and the option of added seasoning. 12g of protein per bagel and just 204 calories each. If you are looking to add more protein to your diet, then these protein bagels are the way to go. So easy to make and ready in just 30 minutes.
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If you have been put off making bagels because you think they are difficult, then think again. These high protein bagels are as simple as mixing together flour and cottage cheese, kneading for 2 minutes, shaping into a bagel, seasoning and cooking.
No yeast, no waiting for them to rise, no boiling first. This really is the easiest way to make bagels and the texture of them is incredible.
Yep, you read that right - cottage cheese! This protein bagel recipe is made with cottage cheese and you would never know. Light and fluffy bagels, with a browned crust, and added protein from cottage cheese.
I had seen bagels made with Greek yogurt before and wondered if cottage cheese would work instead as it is higher in protein, and it works SO well. 12g of protein in one of these bagels!
Looking for other high protein recipes? Why not try our super creamy Scrambled Eggs with Cottage Cheese, simple Sheet Pan Eggs or our convenient Meal Prep Breakfast Sandwiches?
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Flour - We used self raising flour.
- Cottage Cheese - This is where all the protein comes from. Make sure you are using full fat cottage cheese for this protein bagel, as it just doesn't work the same with fat free.
- Egg - This is to brush on the bagels so they get golden brown. It also helps any seasoning to stick to them. But, you could skip it if you wanted, and it makes this just a 2 ingredient recipe or use milk if you have an egg allergy.
- Seasoning - Although the bagels themselves are just 3 ingredients, there is an optional 4th ingredient of seasoning and we really think it's worth it. Use our Homemade Everything Bagel Seasoning and it adds SO much flavour.
Substitutions
Flour - We use self raising flour, but if all you have it plain flour, then you can use the same amount, and add 2 teaspoons of baking powder and pinch of salt to it, as this will help them rise.
Yogurt - If you don't like the idea of using cottage cheese (they really don't taste cheesy, and it's blended smooth), then you can use Greek yogurt instead. Use 240g (1 cup) and make sure it is full fat.
Sweet - If you want to make this a sweet protein bagel, then you can stir some chocolate chips into the mixture. You could also add a sugar/cinnamon mix on top of the bagels.
Seasoning - We used our Homemade Everything Bagel Seasoning, but if you don't have that then you could just use a mixture of sea salt and dried oregano or rosemary.
How to Make High Protein Bagels
Prep: Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
- Step one: Blend the cottage cheese in a food processor.
- Step two: Add the flour and the blended cottage cheese to a mixing bowl and bring together using a spoon.
- Step three: Use your hands to bring the dough together more and form into a ball. Transfer to a floured surface and knead for 2-3 minutes.
- Step four: Divide the dough into four and roll into balls. Poke a hole in the ball and carefully stretch our to make the bagel shape. Brush with the whisked egg and sprinkle over the seasoning.
- Step five: Cook in the oven for 25-30 minutes, until golden brown on top.
Serving Suggestions
These protein bagels can be used in the same way you would use any bagels. We love loading them up with smoked salmon and cream cheese like in our Smoked Salmon Bagel Recipe or using them to make our Pizza Bagels or our High Protein Chicken Bagel.
If you want to make it really protein packed, then serve it with something like egg salad, chicken mayo or tuna crunch.
To use them for breakfast, add some Air Fryer Bacon, Microwave Fried Eggs and our Healthy Tomato Ketchup. Or use them for our Bagel Boats.
We also LOVE dipping bagels into homemade soup. These go especially well with our Air Fryer Tomato Soup or Slow Cooker Vegetable Soup.
For a festive bagel treat, take a look at our Christmas Bagels.
Air Fryer Protein Bagels with Cottage Cheese
We have cooked ours in the oven, however we also tested them in the air fryer as I know lots of you like using yours and we are always keen to find new ways to use ours. They work really really well in the air fryer with a couple of adjustments.
You need to spray the cottage cheese bagels with a little oil (and make sure the air fryer is oiled too) and then cook them in a preheated air fryer at 130°C/280°F for around 15 minutes. Every air fryer is different though, so keep an eye on them.
Storage
Store: Make sure they are fully cooled, and then you can put them in an air tight container and they will keep at room temperature for 2 days.
Freeze: This is a good option if you want to keep them for longer. Wrap them individually in parchment paper and then put them in a freezer bag. They will keep in the freezer for up to 3 months.
Defrost: You can thaw them at room temperature. You can slice them before they go in the freezer to make them quicker to defrost.
Dannii's Top Tips
- Make sure you have blended the cottage cheese before adding it to the flour, as it needs to be smooth before using it.
- The dough is sticky to work with, so don't think you have done something wrong if it is sticking to your hands. You can wet your hands a little before handling the dough, which makes it easier and make sure your surface is well floured.
- You need to let the cottage cheese protein bagels cool for at least 15 minutes before cutting into them. I know we all love warm bagels straight from the oven, but the texture is a little different to regular bagels and needs to cool first.
Frequently Asked Questions
Yes, they toast really well. So, toast them up and slather them with butter. The perfect after-school snack for kids.
These are a great alternative to store bought protein bagels. If you look at the ingredient list of those bagels, they are LONG! With just 2 ingredients, these are a much better option.
Yes, you can use your favourite brand of gluten free flour and swap it cup for cup and add 2 teaspoons of baking powder and a pinch of salt.
No, almond flour won't work in this recipe as they will end up being very dry.
More Bread Recipes
If you've tried this protein bagel recipe, let us know how you got on in the comments below.
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Recipe
Cottage Cheese Bagels (Protein Bagel)
Ingredients
- 150 g (1 cups) of Self-raising flour
- 215 g (1 cups) of Cottage cheese - full fat
- 1 Egg - whisked
- Everything Seasoning
Instructions
- Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
- Blend 215 g of Cottage cheese in a food processor.
- Add 150 g of Self-raising flour and the blended cottage cheese to a mixing bowl and bring together using a spoon.
- Use your hands to bring the dough together more and form into a ball.
- Transfer to a floured surface and knead for 2-3 minutes.
- Divide the dough into four and roll into balls. Poke a hole in the ball and carefully stretch our to make the bagel shape.
- Brush with 1 Egg and sprinkle over Everything Seasoning.
- Cook in the oven for 25-30 minutes, until golden brown on top.
Recipe Video
Recipe Tips
- Make sure you have blended the cottage cheese before adding it to the flour, as it needs to be smooth before using it.
- The dough is sticky to work with, so don't think you have done something wrong if it is sticking to your hands. You can wet your hands a little before handling the dough, which makes it easier and make sure your surface is well floured.
- You need to let the cottage cheese protein bagels cool for at least 15 minutes before cutting into them. I know we all love warm bagels straight from the oven, but the texture is a little different to regular bagels and needs to cool first.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Megan DiMattia says
We love making these my kids love them with chocolate chips. I haven’t made them with Greek yogurt yet but I may try that too. So easy, so good.
Rachel says
I made these for the first time yesterday and they are delicious! Instead of the bagel seasoning I sprinkled some mixed seeds onto each one and it worked really well. I'll be making these again that's for sure!
Helen says
OMG these are amazing.
Quick & easy to make
Freeze well
Love the topping - I use it on other dishes now.
Sherry says
My family loves this recipe! We are from the US but when we moved overseas we really missed bagels. These are nice and chewy and very tasty. I bet if I took the time to boil them they would taste even more authentic, but I love the simplicity of the recipe as it stands.
Julie Neal says
Hi, In the recipe notes you say to use full fat cottage cheese as the recipe doesn't work with fat free. But the ingredients list states "215g fat free cottage cheese ". Which is it please?
Dannii Martin says
Sorry, that's a typo. It should be full fat.
Julie Neal says
Thanks for clarifying.
Anita says
I subbed SR wholemeal flour and used the airfryer and sadly they were very hard, probably overbaked. I'll try again in the oven and maybe half wholemeal flour instead. I still dampened them then heated and ate them! The everything seasoning is so good!
Dannii Martin says
Hi Anita, Sorry to hear that the recipe didn't work for you, however this recipe doesn't use wholemeal flour and doesn't add is as a variation either. Wholemeal flour will give very dense bagels. This exact recipe provided, with self raising white flour, does work in the air fryer though.
Anita says
Brilliant, thank you for replying so speedily and for your advice. I'm gonna try again now!
Anita says
They are yummy! I used plain flour & baking powder and used the oven as I already had it on. So tasty.
Julieann says
You don’t have to blend the cottage cheese, works just as good
Dannii Martin says
You get a much fluffier bagel if you do.
Rachel Roland says
Just asking, have you ever boiled a cottage cheese bagel like they do yeasted ones? Just wondering if it would make the texture similar since you said it was different,
Dannii Martin says
Yes, you can do and it will give a chewier texture.
Sarah Thomason says
I made these this week and swapped out 2/3 of the flour for wholemeal flour to add more fibre and nutrients and they worked a treat. I only had regular wholemeal so used it with plain flour and baking powder, and it was spot on. Planning to try with self-raising wholemeal next. Fab recipe - thank you!
Dannii Martin says
Thanks for letting us know that your swap worked so well.
Anita says
Did using only SR wholemeal flour work for you? I'm curious!
Jo says
I made the gluten free version and they were delicious- looking forward to making a non savoury version for sweeter toppings too.
Emily Pennington Smith says
Hi, did you just swap the flour for the GF equivalent?
Sam says
I seriously make these once a week. I CRAVE THEM. They are so easy and good. The outside gets firm and has a great bite, and the inside stays soft and bouncy. Ughhhhh I want one now!
Dannii Martin says
They are so good aren't they. I am happy you enjoyed out cottage cheese bagel recipe.
Jen G says
I wonder if there might be a way to make these using sourdough starter rather than self-rising flour?
Dannii Martin says
I haven't tried this myself. If you do try it, please come back and let us know.
Heather says
So delicious and SO simple to make, they turned out beautifully! Thanks so much for this great recipe!
Jacey says
My family loves these. I have made them multiple times. Sometimes with cottage cheese, other times with greek yogurt. As soon as I take them out of the oven I throw them in the fridge or freezer for 5 min. They are still warm once I take them out - my family just wants to eat them right away so this makes the cooling off time a little faster. I have a question - I use regular flour so I add 2 tsp baking powder. If I double the recipe, do I double the baking powder? I've made 2 batches back to back multiple times now which is a pain, but I just dont know if doubling the baking powder will ruin it. So I made one batch, throw in the oven then I start the next batch. Thoughts?
Dannii Martin says
As for doubling the baking powder, I have had mixed results doing this. So, the simplest thing I find is making 2 separate batches (in different bowls) as the same time, rather than doubling the ingredients in the same bowl.
Ajr says
Can you use 1 to 1 gluten free flour to do this ?
Dannii Martin says
This question is answered in the post already :) Yes, you can use your favourite brand of gluten free flour and swap it cup for cup and add 2 teaspoons of baking powder and a pinch of salt.
Paula says
Was so excited to find this recipe for high protein bagels. The ones at the store are SO expensive, but these were easy to make and tasted great!
Jacqueline Meldrum says
Brilliant idea for adding extra protein Dannii! Love it!
Bev says
I've just made these - they're so easy and they're delicious!
Dannii Martin says
I am so happy you enjoyed them.
kushi says
These bagels look so perfect and delicious. Thanks for sharing.
Sadie says
Excited to make these today.... can they be toasted?
Dannii Martin says
Hi Sadie,
Yes they can absolutely be toasted and they are delicious!
Charah says
Delicious and easy to make, my family loves it. Also adding this one to my diet. thanks so much for sharing!!