COTTAGE CHEESE PROTEIN BAGELS | easy, healthy, homemade, recipe

Oven-baked cottage cheese protein bagels are an easy-to-make, healthy homemade bagel recipe packed with protein. Using just five main ingredients: flour, cottage cheese, baking powder, egg, and everything bagel seasoning, these high-protein (12 g!), no-boil bagels are light, fluffy, and delicious. Say hello to your new favorite high-protein breakfast (or lunch!).

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TIMESTAMPS
0:00 Intro
0:53 Getting started
1:03 Combining dry ingredients
1:32 Adding the cottage cheese
2:49 Kneading the dough
3:29 Forming the bagels
4:39 Seasoning the bagels – and baking
5:57 Why make cottage cheese bagels
7:51 How to enjoy them (breakfast + lunch sammie ideas)
8:43 How to store
9:12 Outro

COTTAGE CHEESE PROTEIN BAGELS
Ingredients

1 cup (120g) unbleached all-purpose flour
2 teaspoons 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. Set aside.

In a large bowl, whisk together flour and baking powder. Add the cottage cheese and mix with a fork or spatula until it resembles small crumbles.

Working in the bowl, use your hands (or a rubber spatula) to continue mixing the dough until it comes together into a ball. It will be smooth but a bit sticky and 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, dip each side into the seasoning mixture, and place on the prepared baking sheet.

Bake for 25-30 minutes until fluffy and puffed up on the outside and golden brown on top. Allow to cool for 15 minutes before slicing and serving. Enjoy!

NOTES
Flour your hands and board generously. This makes it easier to work with the dough.
You can blend the cottage cheese beforehand if you prefer, but I like the little craters created by the 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 it into a fine-mesh strainer and allowing the liquid to drip off.

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

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