Protein Bagels with Cottage Cheese
Alright, so if you’d told me five years ago I’d be whipping out homemade bagels—packed with protein, no less—I probably would’ve snorted tea out my nose. Me and yeast, we’re not always on speaking terms. But then I got hooked on these protein bagels with cottage cheese. They’re not magic, but honestly, on some grumpy mornings when coffee just isn’t enough, these bagels absolutely save the day.
There’s this one Saturday when I tried to impress my brother-in-law (who, by the way, thinks carbs are evil). He raved about these so much that now, if I ever show up without a batch, I get the side-eye. Oh, and don’t get me started on the time I tried adding poppy seeds—half went everywhere, including the toaster. It was chaos, but worth it.
Why do I keep making these?
I make this when I want something that won’t leave me hungry again in, like, twenty minutes. My family goes a bit bonkers for them if I slice them and pile on eggs (or just a hunk of butter if we’re feeling wild). They’re surprisingly forgiving; once I swapped Greek yogurt for cottage cheese by accident (don’t ask), and it was a bit different, but still tasty! Also, if you grew up like me, endlessly told that baking needs to be exact, you’ll be pleased to know these are a tad more forgiving than your average bread recipe.
Stuff You’ll Need (With My Occasional Swaps)
- 1 cup (about 240g) cottage cheese (full-fat or low-fat both fine; I once ran out and used ricotta, and hey, it worked!)
- 1 large egg (my neighbour insists duck eggs are better, I can’t really tell the difference but you do you)
- 2 cups (250g) self-raising flour—or plain flour with a couple teaspoons of baking powder thrown in. Don’t stress it.
- 1-2 teaspoons salt (go easy if your cottage cheese is super salty, I learned this the hard way)
- Optional: drizzle of honey or sweetener for a slight twist
- Toppings: sesame seeds, everything seasoning, or dried onion flakes. Or nothing—totally your call.
How I Bake ‘Em (Sometimes With Interruptions!)
- Preheat your oven to 180°C (350°F) and line a baking tray with parchment. Unless you hate waste—in that case, oil the tray, though I find things CAN stick.
- Grab a big mixing bowl. Dump in your cottage cheese and egg. I like to mash them together with a fork until kinda smooth, but if you’re in a rush just don’t leave massive lumps.
- Add the flour and salt. Start mixing; honestly, I usually end up ditching the spoon halfway for my hands (it gets a bit sticky, but who minds?). If it’s really wet, sprinkle in a little more flour—just don’t go overboard or the bagels get tough.
- Tear off six lumps of dough. Roll into balls, flatten a little, then poke a hole with your finger. Don’t fuss if they look wonky, bagels are meant to be rustic (or at least that’s what I tell people).
- Pop those beauties on your tray. If you’re feeling fancy, brush with a bit of beaten egg, then sprinkle on whatever toppings haven’t fallen behind the stove.
- Bake for about 22 to 26 minutes. If the tops are starting to get golden and they feel sorta springy, they’re probably done. I sometimes forget and leave them in for 30; doesn’t ruin them.
What I’ve Learned Along the Way
- I used to think cottage cheese in bread sounded odd (and a bit suspect, honestly), but it actually makes things super moist.
- Don’t overmix. It gets tough. I say this from experience—bagels you can bounce off the wall are funny, but not especially edible.
- If you have leftover dough, you can make mini bagel “bites”—kids love them, adults pretend they don’t, but they’re always gone first.
Bagel Experiments (and one fail!)
I once swapped half the flour for oat flour—lovely and nutty, a bit denser though. Cinnamon and raisins worked alright, especially the next day. Oh, tried stuffing them with bits of cooked bacon—okay, but made them hard to shape, so now I just put bacon on top after baking. Not everything needs to be complicated, right?
Handy Gear—but improvise if you must
- A big mixing bowl (if you only have a saucepan, I won’t tattle)
- Baking tray, obviously
- A fork or spoon (but really, I use my hands half the time)
- Oven (microwaves won’t cut it for this one; trust me, tried that…just weird blobs)
How to Store Bagels (If There’s Any Left)
I keep them in a container on the counter. Maybe two days, tops, before they get a little dry. Though honestly, in my house they vanish by midnight. You can freeze ‘em—wrap tight, slice first if you want, so you can toast straight from the freezer. Sometimes they get a bit crumbly after defrosting, but nothing a good slather of butter can’t mend.
How We Like To Eat These Bagels
I slice mine, toast lightly, then load up with avocado and a good sprinkle of chili flakes. My kids think cream cheese and strawberry jam (yes, both) is a perfectly civilised combo—I don’t judge. Sometimes we make a little breakfast sandwich with scrambled eggs, but only if we’re feeling posh.
A Few Hard-Earned Pro Tips
- I once tried to shape the bagels after adding toppings (don’t do this—the toppings get everywhere and you end up with bare naked bagels).
- Rushing the mixing step makes them flatter. Actually, I find it works better if you just slow down and enjoy the mess a bit.
- Don’t skip preheating the oven. I’ve done this, and it makes for weird, uneven baking. Live and learn, ay?
Bagel Questions People Actually Asked Me
- Can I use Greek yogurt instead of cottage cheese?
Sure, I’ve done it when I ran out. Slightly tangier, a bit less moist, but still nice! - Do these come out chewy like regular bagels?
Nope—more bready and soft, but way less fussy (and no boiling water to dodge, thankfully). - What if I don’t have self-raising flour?
Just add about 2 teaspoons of baking powder per 2 cups plain flour. Roughly, anyway. It’s not rocket science. - Why didn’t my bagels rise?
Could be your flour, or maybe your baking powder’s tired and old. Or possibly you overmixed. Or, you know, sometimes things just misbehave. It happens. - Can I halve the recipe?
Absolutely. Or double it, if you’ve got a crowd. The dough doesn’t mind. - Do I have to use an egg wash before baking?
No, but it does make them shiny. I’ve skipped it plenty. (One friend uses milk instead, works too.)
Oh—and if anyone tells you bagels are just for breakfast, ignore them. I had these for dinner once with a big whack of hummus and a salad. Just saying.
Ingredients
- 1 cup low-fat cottage cheese
- 1 1/2 cups all-purpose flour
- 1/2 cup unflavored whey protein powder
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg (for dough)
- 1 egg white (for egg wash)
- 1 tablespoon everything bagel seasoning
Instructions
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1Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
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2In a large mixing bowl, combine the cottage cheese, all-purpose flour, whey protein powder, baking powder, salt, and 1 large egg. Mix until a dough forms.
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3Transfer the dough to a floured surface, knead lightly, and divide into 4 equal pieces.
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4Roll each piece into a log and shape into a bagel ring. Place the bagels on the prepared baking sheet.
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5Brush the tops of the bagels with egg white and sprinkle with everything bagel seasoning.
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6Bake for 18-20 minutes or until the bagels are golden and cooked through. Let cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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