pin it
Few things compare to the comfort of a warm, freshly baked bagel on a hectic morning. These cottage cheese protein bagels have become a staple in my kitchen, born from a happy accident when I ran out of yogurt mid-recipe. After years of tweaking, I’ve perfected a version that’s quick, protein-rich, and endlessly versatile. My grandchildren adore them sliced into mini “bagel bites,” while my husband insists they rival his favorite New York deli’s offerings. Whether you bake them in the oven or air fryer, they’re ready in under 30 minutes, no yeast, no fuss, just pure satisfaction.
When I first shared these at a family brunch, my niece, a self-proclaimed “carb skeptic,” asked for thirds. The cottage cheese adds a subtle tang and keeps the crumb tender, while the customizable toppings let everyone tailor their batch.
Ingredients & Their Roles
- All-purpose flour: The foundation of the dough. For a nutty twist, I often use half whole wheat.
- Baking powder: Freshness is key here. Test it by dropping a pinch in hot water. If it fizzes, you’re golden.
- Kosher salt: Balances flavors without overpowering. Reduce by half if using table salt.
- Cottage cheese: Full-fat and strained thoroughly. I use Good Culture; its thick texture prevents soggy dough.
- Egg wash: Creates a glossy finish. For egg-free, brush with olive oil and press toppings gently.
- Toppings: Everything seasoning is my favorite, but dried herbs or sunflower seeds work beautifully.
Step-by-Step Instructions
- Mix the dry ingredients
- In a large bowl, whisk together 1 ½ cups flour, 1 tablespoon baking powder, and 1 teaspoon kosher salt. Ensure no clumps remain; this guarantees an even rise.
- Prep the cottage cheese
- Press 1 cup of cottage cheese through a fine mesh sieve over the sink. Let it drain for 3 to 4 minutes until crumbly. Skipping this step? Your dough will cling to your hands like glue.
- Combine and knead
- Add the strained cottage cheese to the dry mix. Use a fork to mash until it resembles wet sand, then knead by hand for 2 minutes. The dough should feel tacky but not sticky; add a sprinkle of flour if needed.
- Shape the bagels
- Divide the dough into 4 equal balls. Roll each into a ¾-inch thick rope, then pinch the ends into a circle. Pro tip: Dip your fingers in water to smooth cracks.
- Add toppings
- Brush each bagel with beaten egg and sprinkle toppings generously. For extra crunch, press seeds into the sides.
- Bake or air fry
- Air fryer method: Cook at 280°F for 15 minutes until golden. Oven method: Bake at 375°F on the top rack for 25 minutes. Let cool for 15 minutes; slicing too soon crushes the crumb.
pin it
The cottage cheese adds a delicate richness I’ve grown to adore. My husband, a lifelong bagel purist, now requests these weekly, especially when toasted until crisp and paired with smoked salmon.
Serving & Storage Tips
These bagels shine brightest when served warm, but leftovers store beautifully. Wrap cooled bagels in foil and refrigerate for up to 5 days. For a quick weekday breakfast, split one open, toast until golden, and layer with avocado and a sprinkle of chili flakes. If meal-prepping, slice and freeze them individually; they thaw in minutes and retain their chew.
Dietary Adaptations
For gluten-free versions, swap all-purpose flour for Cup4Cup blend. Vegan? Skip the egg wash and use aquafaba or olive oil to bind toppings. I’ve tested almond flour for a low-carb option, but the texture becomes denser, perfect for open-faced sandwiches.
These cottage cheese protein bagels are more than a recipe; they’re a lifeline for busy mornings and a testament to how simple ingredients can create something extraordinary. As someone who’s baked for decades, I appreciate recipes that balance ease and nourishment, and this one delivers both. Give them a try, and you might just find your new breakfast obsession.
pin it
Frequently Asked Questions
- → Can I use gluten-free flour for these bagels?
- Yes, you can use a gluten-free flour mix like cup4cup for a gluten-free version.
- → How do I store these bagels?
- Freeze the cooked bagels wrapped tightly in plastic or foil. Reheat in the oven when ready to eat.
- → Can I make these bagels without an air fryer?
- Yes, you can bake them in the oven at 375°F for 25 minutes.
- → What can I use instead of cottage cheese?
- Cottage cheese is essential for the texture, but you can try Greek yogurt as a substitute.
- → How long do these bagels last?
- They stay fresh for 2–3 days at room temperature or up to a week in the fridge.