High Protein Cottage Cheese Bagels
Enjoy homemade bagels without the fuss! This easy, no-yeast recipe uses cottage cheese for a protein-packed breakfast that's chewy, satisfying, and ready in under 30 minutes.
Equipment
- Large Mixing Bowl
- Baking sheet or Air Fryer
- Wire rack
Ingredients
- 1 cup unbleached all purpose flour, or whole wheat or gluten-free mix like cup4cup, (5 oz total in weight)
- 2 teaspoons baking powder make sure it’s not expired or it won’t rise
- 3/4 teaspoon kosher salt use less if using table salt
- 1 cup 2% cottage cheese, excess liquid strained well I like Good Culture
- 1 egg white, or 1 large egg, beaten
- optional: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes
Instructions
Mix and Knead the Dough
- In a large mixing bowl, whisk together the flour, baking powder, and kosher salt until well combined.
- Add the well-strained cottage cheese. Stir with a spatula until a shaggy, crumbly dough forms.
- Using your hands, knead the dough in the bowl for about 2 minutes until it forms a smooth, tacky ball. It should not be overly sticky.
Shape and Season
- Divide the dough into 4 equal pieces. Roll each piece into a 3/4-inch thick rope and pinch the ends together to form a circle.
- Brush the tops of the bagels with the beaten egg white. Sprinkle generously with everything bagel seasoning or your desired toppings.
Air Fryer Method
- Lightly spray the air fryer basket with oil. Arrange the bagels in a single layer, ensuring they don't touch.
- Air fry at 280°F (140°C) for 15-16 minutes, or until golden brown and firm. No flipping is needed.
Oven Method
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Place the bagels on the prepared baking sheet and bake for 25 minutes, or until golden brown and cooked through.
Cooling
- Transfer the baked bagels to a wire rack and let them cool for at least 15 minutes before slicing. This is crucial to allow the crumb to set and prevent a gummy texture.
Notes
Strain the Cheese: For the best dough consistency, make sure to strain any excess liquid from your cottage cheese before measuring. A fine-mesh sieve works well.
Tacky is Good: The dough should feel tacky, not dry. Only use a light dusting of flour on your hands and surface to prevent the bagels from becoming dense.
Cool Before Slicing: Let the bagels cool on a wire rack for at least 15 minutes before cutting into them. This allows the interior crumb to set properly and prevents a gummy texture.
Storage: Store cooled bagels in an airtight container at room temperature for up to 3 days. They also freeze well for up to 3 months; reheat in a toaster or oven.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.