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GET IT NOWMy High Protein Cottage Cheese Bagels Actually Taste Like Regular Ones
When I set out to develop these protein bagels, I was on the fence about what flour to use (besides the protein ingredients, of course). I usually make low carb bagels with almond flour, but this time I wanted bagels that are virtually indistinguishable from regular ones. So after half a dozen tests, I actually chose a different flour here. Here’s why the final version of these cottage cheese bagels turned out even better than I imagined:
- Unbelievably identical to regular bagels – Think soft, dense, and chewy inside with air pockets, a lightly crisp, shiny crust, and a mild, neutral flavor that goes with anything. I truly can’t tell the difference from a traditional bagel.
- Easy to make, with no boiling required – Many protein bagel recipes have you boil the dough, but my version doesn’t need it. In my experience, baking alone gives them the perfect texture without the extra step.
- High protein – This cottage cheese bagel recipe packs over 14 grams of protein each, plus the flour I use is less processed than regular (although not gluten free). And a high protein bagel that actually tastes like a regular one — instead of a high protein substitute? Major win in my book.
- Lighter than regular bagels – The average bagel has around 250-300 calories and 40-60 grams of carbohydrates. Mine are only 177 calories and 20 grams of net carbs, so they don’t give me that heavy feeling but are still so satisfying.
- Just 4 ingredients – Plus salt. And you can find them at most grocery stores.
If you want high protein bagels that truly taste like the real thing without the extra steps, these are going to be your new favorite healthy breakfast. Make them with me!
Ingredients & Substitutions
Here I explain the best ingredients for my cottage cheese bagel recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Cottage Cheese – Gives these bagels their protein boost and soft, dense texture. I tested this recipe using 1%, 2%, and whole milk cottage cheese, so feel free to use any of those. You can probably use farmer’s cheese, too.
- Einkorn Flour – Einkorn is an ancient wheat that tastes and acts almost identical to white flour, but less processed and with gluten that’s easier to digest for some people (like me) compared to modern wheat. You can probably use a gluten-free flour blend if you need that option. I really wanted this to work with my almond flour, but it’s not the same — your protein bagels will be a lot more dense and the dough acts different.
- Whey Protein Powder – My go-to protein powder for baking because it genuinely improves the texture of everything. Other types might work, but I can’t guarantee the texture will turn out well. Let me know how it goes if you try a different kind for this protein bagel recipe.
- Baking Powder (for lift) & Sea Salt (for balance)
How To Make Protein Bagels
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Blend the cottage cheese. Add it to a high-powered blender and process until completely smooth.
- Mix the dough. In a large bowl, whisk together the dry ingredients: einkorn flour, protein powder, baking powder, and sea salt. Add the blended cottage cheese and mix until a uniform dough forms.
- Knead until smooth. Use a hand mixer fitted with a dough attachment until the dough is smooth and elastic.
- Chill. Cover the bowl with plastic wrap and refrigerate until the dough is cold and less sticky.
- Shape the bagels. Line a baking sheet with parchment paper and coat your hands in a thin layer of avocado oil. Divide the dough into sections and roll each into a long log, then connect into a circle with a hole in the center.
- Bake the cottage cheese bagels. Brush with an egg wash (only if you want to) and add any toppings (if using). I did a mix of plain, sesame seeds, and everything seasoning! Bake until firm and lightly golden brown on top.
My Recipe Tips
- Use a hand mixer with a dough hook attachment for kneading. I don’t have a stand mixer because I don’t want a big appliance taking up counter space, but my hand mixer is plenty powerful enough, even with this thick protein bagel dough. If you do have a stand mixer, feel free to use that instead.
- Make sure you knead the dough for long enough. If you don’t, it’ll be even stickier, and your cottage cheese bagels will be less fluffy. I look for the dough to start looking smoother and to stretch a few inches when pulled apart, instead of ripping right away.
- This dough is super sticky. Like, extremely sticky. Chilling does help, but it’s still sticky even when cold. Oiling my hands took care of that and I had no problem rolling the bagels that way.
- Make your bagel holes larger than you think you need, or they’ll completely close during baking. I usually make a hole about 1.5 inches in diameter and it turns out much smaller after baking.
- Leave plenty of space between bagels on the baking sheet. They both rise and spread as they bake, so if they’re too close together, they’ll run into each other. I used this baking sheet, and it was the perfect size for 6 bagels.
- If adding toppings, I recommend either oil spray or an egg wash to help them stick. I love this glass sprayer to make this quick without aerosols. I also press any seeds into the top lightly.
- Try other toppings. Aside from the sesame seeds or everything bagel seasoning I have pictured here, you can also opt for a sprinkle of Asiago cheese, poppy seeds, or a mix of cinnamon and Besti.
Protein Bagels (4-Ingredient Cottage Cheese Bagels)
My cottage cheese protein bagels recipe is soft and chewy, with a shiny crust and 14 grams of protein! Easy to make with just 4 ingredients.
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Ingredients
Tap underlined ingredients to see the ones I use.
Instructions
Tap on the times in the instructions to start a kitchen timer.
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Scoop the cottage cheese into a blender and blend until completely smooth.
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In a large bowl, whisk together the einkorn flour, protein powder, baking powder, and sea salt.
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Add the cottage cheese. Mix until a uniform dough forms.
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Using a hand mixer with the dough attachments, knead the dough for 3-5 minutes, until it becomes smoother and more elastic. (You can also try to knead by hand, but it's extremely sticky, so it's not easy.)
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Cover the bowl with plastic wrap and refrigerate the dough for 30-60 minutes, until cold and less sticky.
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Preheat the oven to 375 degrees F (191 degrees C). Line a baking sheet with parchment paper.
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Divide the dough into 6 sections. Coat your hands in a thin layer of neutral oil (like avocado oil). Roll each section into a log, about 8-9 inches long and 1/2 inch in diameter. Connect the ends of the log to form a bagel shape and place it on the baking sheet. Repeat with the remaining sections, making 6 cottage cheese bagels total.
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If you’d like to add an egg wash (for more golden bagels) or toppings (such as sesame seeds or everything bagel seasoning), you can do that now.
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Bake the protein bagels for about 20 minutes, until they are firm on the outside and a little golden on top. An inserted toothpick should come out clean.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 protein bagel
- Tips: Check out my recipe tips above to help you work with the sticky dough and get the best texture in these cottage cheese bagels.
- Storage & meal prep: These are okay on the counter for maybe a day or two, but are best refrigerated since they have dairy. They keep in the fridge for at least a week, so I love them for meal prep!
- Reheat: Slice in half and toast in a toaster or toaster oven, until warm and toasted to your liking.
- Freeze: They keep well in the freezer for at least 3 months. You can pop them straight into the toaster from frozen.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Protein Bagels
Serving Ideas
These cottage cheese bagels go with just about anything. Here are some of my favorite ways to enjoy them:
- Classic Spreads – Cream cheese is always my first choice, but they’re also amazing with butter, peanut butter, or a layer of sugar-free Nutella or sugar-free jelly.
- Bagel & Lox – I especially love these protein bagels topped with a smear of cream cheese, homemade lox, capers, and red onions. Feels like a bagel shop!
- Breakfast Sandwiches – Slice one open and stuff it with eggs, bacon or sausage, and cheese for a protein-packed morning meal. You can also replace the pancake layers in my breakfast sandwich with these cottage cheese bagels instead.
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