High Protein Cottage Cheese Bagels Recipe

Ingredient Guide

• 1 cup cottage cheese: Brings moisture and protein, plus a mild tang that enriches the dough’s flavor.
• 1 cup all-purpose flour: Helps build structure; I’ve tried swapping half for whole wheat for a nuttier bite that’s still delicious.
• 1 egg: Adds binding and lends a golden glow to the bagels’ surface.
• 1 tsp baking powder: Leavens lightly for a tender, airy crumb without heaviness.
• 1/2 tsp salt: Enhances all the subtle flavors; essential, don’t skip!
• 1/2 tsp garlic powder (optional): Adds a savory depth—great if you love a flavor boost.
• 1/2 tsp onion powder (optional): Complements the garlic with a gentle aromatic flair.
• Sesame seeds or everything bagel seasoning: For that classic, lightly crisp, and flavorful topping you’ll savor in every bite.

Prep Before You Begin

Before diving in, you’ll want to gather your ingredients and have your oven preheated to 375°F (190°C), or if you’re using an air fryer, set it at 350°F (175°C). Having everything measured and ready — or a proper mise en place — makes shaping the dough feel effortless. Trust me, once you get that dough consistency just right, everything flows smoother and the bagels bake up beautifully golden and tender.

How to Make High Protein Cottage Cheese Bagels Recipe

Let’s walk through the magic step-by-step. You’ll find the process soothingly straightforward, and that fresh-baked aroma will fill your kitchen before you know it.

1. Preheat your oven to 375°F (190°C) or air fryer to 350°F (175°C). This ensures an even, golden bake that crisps the crust right.
2. Mix cottage cheese, flour, egg, baking powder, salt, garlic powder, and onion powder in a bowl. You’re aiming for a slightly sticky dough that holds together well—add flour sparingly if it’s too wet.
3. Divide the dough into equal portions—usually 6 to 8—and gently shape each into a round ball. Then, poke a hole through the center, widening it carefully to form a classic bagel ring.

4. Place the bagels on a parchment-lined baking sheet for the oven or directly in your air fryer basket. Aim for spacing so they don’t stick as they rise slightly.
5. Sprinkle your sesame seeds or everything bagel seasoning generously on top. This extra crunch and aroma elevate the flavor instantly.
6. Bake in the oven for 20-25 minutes or air fry for 10-12 minutes. You’re looking for a golden-brown crust that feels lightly crisp to the touch.
7. Cool the bagels slightly on a wire rack. I love this step because it helps keep the interior tender without steaming the crust.

Creative Variations for High Protein Cottage Cheese Bagels Recipe

• Swap garlic and onion powders for smoked paprika and rosemary for a subtly smoky herb twist.
• Incorporate chopped sun-dried tomatoes or olives into the dough for savory bursts.
• Top with poppy seeds or coarse sea salt instead of sesame for different crunch experiences.
• Try mixing in a splash of honey or cinnamon for a mildly sweet version you can pair with cream cheese and fruit.
• Add fresh chives or dill for a bright, aromatic lift.
• For a gluten-free adaptation, try a blend of almond and oat flours, though you’ll likely need to adjust the moisture levels.

Storage, Freezing & Reheating

• Store cooled bagels in an airtight container at room temperature for up to 2 days—you’ll enjoy their freshness best this way.
• For longer storage, freeze bagels individually wrapped in foil or plastic wrap, then transfer to a freezer bag; use within 3 months for optimal flavor.
• Reheat frozen bagels by toasting them straight from the freezer or warming in a 350°F (175°C) oven for 8-10 minutes to regain that toasty crust.
• If using an air fryer for reheating, 3-4 minutes at 350°F works wonders to crisp the outside without drying out the inside.

High Protein Cottage Cheese Bagels Recipe FAQs

• Can I use low-fat cottage cheese? Yes! Low-fat works fine but may yield slightly less rich bagels; you might want to use a little less flour if the dough feels dry.
• What if my dough is too sticky? Add flour gradually, a tablespoon at a time, until it’s manageable but still moist enough to shape nicely.
• Can I make these bagels dairy-free? Cottage cheese is central for texture and protein here, but you could experiment with firm tofu or dairy-free ricotta alternatives.
• Why do these bagels bake faster than traditional ones? They don’t require boiling beforehand and have less dense dough, which means shorter baking times and a lighter bite.
• Can I double the recipe? Absolutely—just mix ingredients thoroughly and divide your dough evenly to keep consistent shapes and cooking times.

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