Protein Bagels with Cottage Cheese (Printable)

Soft, chewy bagels packed with protein, topped with creamy cottage cheese for a nutritious breakfast.

# Ingredient List:

→ Bagel Dough

01 - 1 cup low-fat cottage cheese
02 - 1 cup plain Greek yogurt
03 - 2 cups whole wheat flour
04 - 2 tbsp unflavored whey protein powder
05 - 2 tsp baking powder
06 - ½ tsp fine sea salt
07 - 1 egg, beaten (for egg wash)

→ Topping

08 - 1 cup low-fat cottage cheese
09 - 2 tbsp chopped fresh chives
10 - Freshly ground black pepper to taste

# How to Make:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
02 - Combine cottage cheese and Greek yogurt in a large mixing bowl. Stir until mixture is completely smooth and homogeneous.
03 - Add whole wheat flour, whey protein powder, baking powder, and sea salt to the wet mixture. Stir until a shaggy, sticky dough forms.
04 - Lightly flour a clean work surface. Turn dough out and knead gently for 2 to 3 minutes until just combined. Avoid overworking the dough to prevent toughness.
05 - Divide dough into 4 equal portions. Roll each portion into a smooth ball. Press a finger through the center of each ball and gently stretch to form a 2-inch hole, creating classic bagel shape.
06 - Transfer bagels to the prepared baking sheet. Brush the tops generously with beaten egg to achieve a glossy, golden finish.
07 - Bake for 23 to 25 minutes until bagels are deeply golden brown and firm to the touch. Rotate the baking sheet halfway through for even browning.
08 - Let bagels cool for 5 minutes. Spread each bagel with cottage cheese topping. Garnish with fresh chives and black pepper. Serve warm or at room temperature.

# Expert Tips:

01 -
  • You get that genuine bagel experience without the usual carb crash that hits by midmorning
  • The ingredient list is basically five things you can pick up during any grocery run
  • These keep beautifully in the freezer, so Sunday baking means breakfast is sorted for the whole week
02 -
  • Overworking the dough makes tough bagels, so stop kneading as soon as everything comes together
  • The dough will feel sticky and strange compared to regular bread dough, this is completely normal
  • Egg wash is optional but makes such a difference in how professional they look
03 -
  • Room temperature ingredients mix more smoothly, so pull everything out about 20 minutes before starting
  • If dough feels impossibly sticky, dust your hands with flour instead of adding more to the dough
  • The bagels continue cooking slightly on the hot pan, so let them cool at least 10 minutes before cutting

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