Cottage Cheese Protein Bagel Recipe: Simple and Nutritious
Let’s be honest—sometimes we just want something warm, chewy, satisfying, and actually good for us. My go-to Cottage Cheese Protein Bagels.
These beauties are quick, easy, and packed with protein, making them the perfect grab-and-go breakfast, snack, or post-workout bite. And the best part? No yeast. No weird ingredients. Just real food, made simply.
Why I’m Obsessed with These Bagels
You know those recipes that you make once and suddenly can’t live without? That’s this one. They’re soft and slightly dense in the best way, with a flavor that’s savory, a little tangy (thank you, cottage cheese!), and just begging for toppings. Plus, they come together in under 30 minutes. Hello, weekday hero.
Gather These Ingredients
Nothing fancy here—just a handful of wholesome ingredients:
- 1 cup cottage cheese – This is the secret sauce (okay, ingredient). It’s creamy, packed with protein, and keeps the bagels super moist.
- 1 large egg – Helps bind everything together and adds a little protein boost.
- 1 cup oat flour – I love oat flour for a mild, slightly nutty flavor. Almond flour works too if you’re going low-carb.
- 1 tsp baking powder – Gives these bagels that signature rise.
- 1/4 tsp salt – Because even healthy food should taste amazing.
- Optional toppings: Everything bagel seasoning (obsessed), sesame seeds, shredded cheese, or whatever your bagel-loving heart desires.
How to Make Them
Prep Time: 10 minutes
Cook Time: 20 minutes
Makes: 4 adorable, protein-packed bagels
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper to prevent sticking and make clean-up a breeze.
- Blend the cottage cheese – Add the cottage cheese to a blender or food processor and blend until it’s smooth and creamy. This helps give the bagels a better texture. If you don’t have a blender handy, you can mash the cottage cheese with a fork—just try to get it as smooth as possible.
- Make the dough – In a medium-sized bowl, combine the blended cottage cheese, egg, oat flour, baking powder, and salt. Mix everything together until a thick, slightly sticky dough forms. If the dough feels too wet, add an extra tablespoon of oat flour at a time until it’s workable.
- Shape the bagels – Lightly wet your hands to prevent sticking, then divide the dough into four equal pieces. Roll each piece into a log about 6 inches long, then bring the ends together to form a circle. Gently press the ends to seal and place each bagel on the prepared baking sheet.
- Bake them up – Pop them into your preheated oven and bake for 18-22 minutes, or until they’re puffed up and golden brown. Keep an eye on them toward the end—every oven is a little different. Once done, let them cool on the baking sheet for 5–10 minutes before digging in. The texture improves slightly as they rest.
- Add the toppings – Brush the tops with water or a quick egg wash (1 beaten egg + 1 tsp water) to help the toppings stick. Sprinkle generously with everything bagel seasoning, sesame seeds, poppy seeds, or your favorite blend.
A Few Tips & Fun Twists
- Dairy-Free? Totally doable with dairy-free cottage cheese.
- No blender? A good old fork works—just mash the cottage cheese until fairly smooth.
- Flavor it up: Add garlic powder, onion flakes, or herbs to the dough.
- Bulk batch: These freeze so well. Just toast to reheat!
How I Love to Serve These
- Sliced and toasted with smashed avocado + chili flakes
- As a mini sandwich with turkey, cheese, and spinach
- Topped with cream cheese and tomato slices (chef’s kiss)
- Sweet version? Try almond butter and banana. Trust me.
Mistakes I Made (So You Don’t Have To)
- Too wet dough: Some cottage cheeses are super creamy (bless), but that means you might need a bit more flour. Add a tablespoon at a time until it’s not sticky.
- Overbaking: They go from golden to too brown quickly—watch them in the last 5 minutes.
- Skipping the toppings: Don’t do it. The toppings make them next-level.
- Not letting them cool: I get it, they smell amazing. But letting them cool for a few minutes helps the texture settle and makes slicing way easier.
FAQs
Can I sub Greek yogurt for cottage cheese?
You can! The texture will be a bit different—less moist—but still delish.
Are these bagels low-carb?
Yes, if you use almond flour. Either way, they’re much lower in carbs than store-bought bagels.
Can I air fry them?
Yes! Air fry at 350°F (175°C) for 12-15 minutes. Keep an eye on them!
My dough feels sticky—help?
Add a little more oat or almond flour until it’s easy to work with. Some cottage cheeses are wetter than others.
The Bagel That Does It All
Whether you’re meal prepping for the week or just craving a cozy snack, these cottage cheese protein bagels have you covered. They’re versatile, nourishing, and way too easy to make. Go ahead—give them a try and thank me later.
Cottage Cheese Protein Bagel
Ingredients
- 1 cup cottage cheese blended smooth
- 1 large egg
- 1 cup oat flour or sub almond flour
- 1 tsp baking powder
- 1/4 tsp salt
- Optional toppings: Everything bagel seasoning sesame seeds, shredded cheese, etc.
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Blend cottage cheese until smooth. (Or mash with a fork!)
- Make the dough: Mix cottage cheese, egg, flour, baking powder, and salt in a bowl. Add more flour 1 tbsp at a time if dough feels too wet.
- Shape: Wet hands, divide dough into 4 pieces. Roll into logs (~6 inches) and form into bagels. Seal ends.
- Top: Brush with water or egg wash. Add your favorite toppings.
- Bake: 18–22 minutes until golden brown. Cool 5–10 minutes before slicing.
Notes
- Sticky dough? Add more flour.
- Dairy-free? Use plant-based cottage cheese.
- Flavor twist: Add garlic powder, onion flakes, or herbs.
- Air fryer? Try 350°F (175°C) for 12–15 mins.
- Freezer-friendly: Toast to reheat!
