High Protein Bagels with Cottage Cheese

These high-protein bagels combine protein-rich foods like cottage cheese and egg whites. They’re a great way to start the day!

I love high-protein recipes like this protein mug cake and yogurt-powered muffins. Protein is great for satiation and is a macro that’s easy to miss, especially if you follow a plant-based diet.

I’ve been adding protein-rich recipes to my menu, like protein sandwich bread, protein granola, and these high-protein bagels! Each bagel has about 8g of protein and is incredibly filling and tasty!

High Protein Bagels with Cottage Cheese

For this recipe, you will need flour, cottage cheese, egg whites, butter, honey, yeast, salt, and warm water.

Start by combining the yeast, water, honey, and butter together in a mixing bowl. Let the yeast mixture sit for a few minutes while you blend the cottage cheese.

Then, add the cottage cheese and egg whites to a blender and blend on high for 30 seconds or until the cottage cheese is smooth.

Add the blended cottage cheese to the yeast mixture and mix with a spatula. 

Lastly, add the flour and salt. Mix until dough forms, roll onto a floured surface, and knead for 5-8 minutes.

Divide the dough evenly into 10 balls. Shape the dough into bagels by pressing your thumbs into the center to create a hole. Then, stretch the dough into a bagel shape. 

Place the bagels on a cookie sheet and let them rise for 30 minutes.

While the bagels rise, bring 8 quarts of water to a boil in a large pot. Preheat the oven to 350 degrees F.

Once the bagels have rested for 30 minutes, boil them 3-4 at a time, turning them over halfway.

After 5-7 minutes of boiling, remove the bagels from the water and place on a cookie sheet.

Once all the bagels are boiled, cover them with sea salt or bagel seasoning and bake for 30-35 minutes or until golden brown. 

Once baked, remove the bagels from the oven and allow them to cool on a wire rack for 15 minutes. Eat and enjoy!

Leftover bagels can be stored in an airtight container at room temperature for 2-3 days or refrigerated for up to a week. Freeze for up to two months in a freezer-safe container.

Watch The Recipe Video

High Protein Bagels FAQ

How much protein is in each bagel? 

Each bagel contains approximately 8 grams of protein. The combination of cottage cheese, egg whites, and flour creates a protein-packed meal perfect for starting your day.

Can I use a different flour for this recipe? 

Yes, you can substitute whole wheat flour or gluten-free flour. Keep in mind that different flours may affect the texture and rise of the bagels.

Can I make the dough ahead of time? 

Yes, you can make the dough ahead and refrigerate it for up to 24 hours before boiling and baking the bagels. Just be sure to let the dough come to room temperature before shaping and boiling.

What can I use instead of cottage cheese?

If you’re not a fan of cottage cheese, you can try using Greek yogurt as a substitute. It will still provide protein, though the texture may vary slightly.

Can I freeze the bagels? 

Absolutely! After baking, let the bagels cool completely, then store them in an airtight container or freezer bag for up to 3 months. When you’re ready to eat, thaw and reheat them in the oven or toaster.

Do I have to boil the bagels? 

Boiling the bagels helps create their chewy texture. Skipping this step will produce a texture that is more like regular bread.

Can I add other flavors or toppings? 

Yes! Feel free to customize the bagels by adding your favorite toppings like everything bagel seasoning, sesame seeds, or even cinnamon and raisins to the dough for a sweeter version.

How do I store leftover bagels? 

Leftover bagels can be stored in an airtight container at room temperature for 2-3 days or refrigerated for up to a week.

Can I make these bagels without yeast? 

Yeast is essential for giving the bagels their rise and texture. If you’re looking for a yeast-free recipe, you may want to explore other bread options.

Related Recipes:

• Protein Bread Recipe (with Cottage Cheese)
• High Protein Granola Recipe
• High Protein Pumpkin Muffins with Cottage Cheese

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