Protein Bagels with Cottage Cheese (Printable)

Soft, chewy high-protein bagels topped with creamy cottage cheese for a nutritious breakfast twist.

# Ingredient List:

→ Bagel Dough

01 - 1 cup (240 g) low-fat cottage cheese
02 - 1 cup (120 g) plain Greek yogurt
03 - 2 cups (240 g) whole wheat flour
04 - 2 tbsp (16 g) unflavored whey protein powder
05 - 2 tsp (8 g) baking powder
06 - ½ tsp (3 g) fine sea salt
07 - 1 egg (for egg wash)

→ Topping

08 - 1 cup (240 g) low-fat cottage cheese
09 - 2 tbsp chopped fresh chives (optional)
10 - Freshly ground black pepper, to taste

# Steps:

01 - Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
02 - In a large bowl, mix cottage cheese and Greek yogurt until smooth.
03 - Add flour, whey protein powder, baking powder, and salt. Stir to form a shaggy dough.
04 - Knead dough lightly on a floured surface for 2-3 minutes until just combined. Avoid overworking the dough.
05 - Divide dough into 4 equal pieces. Shape each piece into a ball, then poke a hole in the center and gently stretch into a bagel shape.
06 - Place bagels on the prepared baking sheet. Brush tops with beaten egg for shine.
07 - Bake for 23–25 minutes, or until golden brown and firm.
08 - Cool slightly. Top each bagel with a generous spoonful of cottage cheese, sprinkle with chives and black pepper.

# Expert Advice:

01 -
  • You get that real bagel shop texture without the carb coma aftermath
  • The cottage cheese topping makes every bite feel indulgent while keeping macros in check
02 -
  • Overworking the dough makes these tough instead of chewy, so stop kneading as soon as it comes together
  • Room temperature ingredients prevent the dough from seizing up and becoming impossible to work with
03 -
  • Weighing your ingredients produces the most consistent results since flour measurements can vary wildly
  • Let the bagels cool completely on a wire rack rather than the baking sheet to prevent soggy bottoms

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