Baked Protein Bagels with Cottage Cheese (12g!)
Looking for an easy to make, healthy homemade bagel recipe that's packed with protein? These baked protein bagels with cottage cheese are the answer. Using just three main ingredients; flour, cottage cheese and baking powder, these high-protein (12 g!), no-boil bagels are light, fluffy and delicious. Say hello to your new favorite high-protein breakfast (or lunch!).
Servings: 4 bagels
Calories: 167kcal
Ingredients
- 1 cup (120g) unbleached all purpose flour
- 2 teaspoon baking powder
- 1.25 cups 2% cottage cheese, (I love Good Culture)
- 1 egg, beaten, (for egg wash)
- Optional toppings: everything bagel seasoning, poppy seeds, dried garlic flakes, dried onion flakes, sesame seeds, shredded asiago cheese
Instructions
- Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper.
- In a large bowl whisk together flour and baking powder. Add the cottage cheese and mix with a fork or spatula until it looks like small crumbles.
- Working in the bowl, use your hands (or a rubber spatula) and continue mixing the dough until it comes together into a ball. It will be smooth, a bit sticky, and will begin to pull away from the sides of the bowl - it will resemble fresh made pizza dough.
- Transfer the dough to a lightly floured work surface and knead a few more times until no longer sticky. If needed, add an extra sprinkle of flour as you work.Use a bench scraper or a sharp knife to divide the dough into four equal portions.
- With floured hands, shape each portion into a ball, then gently press your thumb through the center to form a bagel shape. Add more flour as needed to keep it workable. Place each bagel on parchment paper.
- Pour your seasoning of choice into a wide shallow bowl. Brush the top and bottom of each bagel with the egg wash and dip each side into the seasoning mixture and place on prepared baking sheet.
- Bake for 25-30 minutes until fluffy and puffed up on the outside and golden brown over the top. Allow to cool for 15 minutes before slicing and serving. Enjoy!
Video
Notes
- Flour your hands and board generously. This makes it easier to work with the dough.
- You can blend the cottage cheese beforehand if preferred. But I like the little craters created by the cottage cheese curds.
- Don't worry if your bagels are not perfectly shaped. They will look homemade and still taste delicious.
- If your cottage cheese is loose and liquid, strain the excess liquid by scooping the cottage cheese into a fine-mesh strainer and allowing the liquid to drip off.
Storage and freezing
Let the leftover bagels cool completely, then store them in an airtight container and refrigerate them for up to five days. I have read that some people prefer to store them at room temperature because they believe refrigerating them can cause them to become stale more quickly, but I disagree. I'd be curious to hear what you think?! For extended storage, you can individually wrap each bagel and then transfer them to a freezer-safe bag, placing them in the freezer for up to 4 months. I recommend slicing the bagels almost all the way through before freezing, so you can easily toast them directly from frozen.Nutrition
Serving: 1bagel | Calories: 167kcal | Carbohydrates: 27g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 4mg | Sodium: 290mg | Potassium: 297mg | Fiber: 1g | Sugar: 2g | Vitamin A: 31IU | Calcium: 135mg | Iron: 2mg