These Protein Bagels are made with Cottage Cheese or Greek yogurt, so easy to make and packed with nutrients. With 9 grams of protein and only 150 calories per bagel, they’re perfect for a healthy breakfast or snack. Made with zero fat, they’re light, satisfying, and a great addition to your meal prep routine.
Cals: 150 | Protein: 9g | Carbs: 27g
Cottage Cheese Bagels (High Protein)
Bagels are a classic favorite, but what if they could double as a protein-packed treat?
Homemade protein bagels combine the deliciousness of traditional bagels with the nutritional punch of added protein, making them a perfect option for anyone seeking healthier choices without sacrificing taste. Whether you’re a fitness enthusiast or just someone looking for convenient, nutritious snacks, protein bagels are an excellent choice.
Protein bagels aren’t just tasty—they’re a powerhouse of nutrients. Regular bagels are rich in carbs but often lack protein. By adding protein powder or high-protein ingredients, you can enjoy a more balanced option that keeps you fuller for longer. These bagels are ideal for post-workout recovery, busy mornings, or even as part of a meal prep routine.
🩷 xoxo, Ana
Ingredients notes
**A full ingredient list with exact amounts can be found in the recipe card below.
How To Make Protein Bagels
1) Start by preheating the oven to 400° F (or 205°C). Line a baking sheet with parchment paper and set aside.
2) Puree the cottage cheese in a small blender (like magic bullet) or use an immersion blender. The consistency should be like ricotta cheese.
3) In a medium bowl, combine the flour, baking powder and salt. Add the blended cottage cheese and mix all ingredients with a spatula or your hands.
The consistency will be lumpy.
4) Transfer to a clean surface and knead for a couple of minutes until all ingredients are mixed and dough is formed.
Divide into 4 equal portions.
Form the rope – Using your hands, roll each ball by pressing the center and gently apply pressure outward as you roll to create an even rope. Adjust thickness – Ensure the rope is uniform in thickness along its length to make a balanced bagel shape.
These ropes will then be shaped into bagels by connecting the ends or wrapping them around your hand before sealing.
Transfer bagels to a baking sheet and brush with the whisked egg yolk. Top with sesame or poppy seeds or your favorite bagel seasoning.
Bake for 20 to 25 minutes until firm and golden brown. Transfer to cooling rack and allow to cool before eating or slicing it. Enjoy!
Ana’s Recipe Tips
- Use Dry Cottage Cheese: If your cottage cheese is too watery, drain it using a cheesecloth or fine-mesh sieve before adding it to the dough. Excess moisture can make the dough too sticky.
- If using Greek yogurt for your liquid choice, be aware that you may need more flour when rolling your dough as it may get sticky.
- The best texture is achieved when rolling the dough into a rope then connecting the ends, vs. Making a ball and poking a hole in the middle.
- If you get air pockets when rolling the dough into a rope, just squeeze the air out and continue making the rope gently.
- Use Parchment Paper: Line your baking sheet with parchment paper to prevent sticking.
- Toppings: Sprinkle sesame seeds, poppy seeds, or everything bagel seasoning before baking if desired. Press the toppings gently onto the dough to help them stick.
- Storing
- At Room Temperature: Place the bagels in a paper bag or wrap them loosely in a clean kitchen towel. This prevents them from getting too soft while maintaining freshness.
- Add a Layer of Protection: If you live in a humid area, put the paper bag inside a plastic bag to prevent the bagels from drying out.
- Medium-Term Storage (Up to 1 Week)
- Refrigeration: Place the bagels in an airtight plastic bag or container before refrigerating. Note that refrigeration can make bagels harder, so reheat them before serving.
Final Thoughts
I think non-fat cottage cheese or non-fat Greek yogurt are game-changing ingredients when it comes to adding protein to baked goods. These protein-rich dairy products not only boost the nutritional content of your bagels but also contribute to their texture and flavor.
Currently I’m enjoying them for as a post workout snack along with a protein shake. This combo is perfect!
Needless to say, I’ll be making my own protein bagels at home from now on. Can’t wait to add other flavors and textures. Blueberry or cinnamon bagels next? Endless possibilities!
Print Recipe:
Protein Bagels
Ingredients
- 1 cup non-fat Greek yogurt or non-fat cottage cheese (1 cup = 227 grams)
- 1 cup all-purpose flour (1 cup = 120g)
- 2 teaspoons baking powder
- ⅓ teaspoon kosher salt
- 1 egg yolk (to brush the bagel) - whisked
- Sesame seeds, poppy seeds or your favorite bagel seasoning.
Instructions
- Preheat oven to 400° F (or 205°C). Line a baking sheet with parchment paper and set aside.
- Puree the cottage cheese in a small blender (like magic bullet) or use an immersion blender. The consistency should be like ricotta cheese.
- In a medium bowl, combine the flour, baking powder and salt. Add the blended cottage cheese and mix all ingredients with a spatula or your hands. The consistency will be lumpy.
- Transfer to a clean surface and knead for a couple of minutes until all ingredients are mixed and dough is formed. Divide into 4 equal portions.
- Form the rope – Using your hands, roll each ball by pressing the center and gently apply pressure outward as you roll to create an even rope. Adjust thickness – Ensure the rope is uniform in thickness along its length to make a balanced bagel shape. (See note #1)
- These ropes will then be shaped into bagels by connecting the ends or wrapping them around your hand before sealing.
- Transfer bagels to a baking sheet and brush with the whisked egg. Top with sesame or poppy seeds or your favorite bagel seasoning.
- Bake for 20 to 25 minutes until firm and golden brown. Transfer to cooling rack and allow to cool before eating or slicing it. Enjoy!
Notes
- If using Greek yogurt for your liquid choice, be aware that you may need more flour when rolling your dough as it may get sticky.
- The best texture is achieved when rolling the dough into a rope then connecting the ends, vs. Making a ball and poking a hole in the middle.
- If you get air pockets when rolling the dough into a rope, just squeeze the air out and continue making the rope gently.
I hope you like this recipe as much as I do! Please leave me a comment or question and I’ll get back to you asap. Stay well! 🩷 xo, Ana