I used to think homemade bagels were way too fussy until I discovered these protein bagels with cottage cheese. They’re a total game-changer! With just five ingredients and less than 30 minutes, you get chewy, golden bagels packed with protein and none of the hassle of yeast or long rising times. Whether it’s breakfast on the go or a hearty lunch, these bagels are my new obsession. Plus, they’re perfect for the air fryer or oven. Let’s dive into why these are about to become your kitchen staple!
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Why These Bagels Are a Must-Try
These protein bagels with cottage cheese are my kind of magic. They’re quick—no yeast, no waiting around. They’re beginner-friendly; I’m no baker, but these come out perfect every time. And the flavor? Warm, chewy, and way better than store-bought. With about 9 grams of protein per bagel, they keep you full for hours. You can make them gluten-free, freeze them for later, and customize with your favorite toppings.
Ingredients You’ll Need
Here’s the short list for these bagels:
- Flour (1 cup): I use unbleached all-purpose, but whole wheat or gluten-free (like Cup4Cup) works great too.
- Baking Powder (2 tsp): Makes them rise—check it’s fresh!
- Kosher Salt (¾ tsp): Boosts flavor and helps the rise. Use half if you’re grabbing table salt.
- 2% Cottage Cheese (1 cup): I love Good Culture for this. Strain it well in a mesh sieve for thick, creamy results.
- Egg (1): Use a whole egg or just the white, beaten, for topping adhesion. Skip it if eggs aren’t your thing.
- Optional Toppings: Everything bagel seasoning, sesame seeds, poppy seeds, or dried garlic/onion flakes.
How to Make Protein Bagels with Cottage Cheese
I’m all about simple, and this recipe delivers:
- Mix the Dry Stuff: In a big bowl, whisk flour, baking powder, and salt.
- Add Cottage Cheese: Toss in the strained cottage cheese and stir with a fork or spatula until it looks crumbly but combined. Straining is key to avoid sticky dough!
- Knead It: Use clean hands to knead in the bowl for about 2 minutes until the dough’s smooth and tacky, not sticky.
- Shape Bagels: Split into 4 equal balls. Roll each into a ¾-inch thick rope and pinch the ends to form a bagel. Or, make a ball, poke a hole, and stretch it slightly.
- Add Toppings: Brush with beaten egg and sprinkle on your favorite seasonings.
Air Fryer vs. Oven: What’s Best?
- Air Fryer: My go-to! Spray the basket with oil, place bagels without crowding, and air fry at 280°F for 15-16 minutes until golden. No flipping needed. Let cool 15 minutes before cutting.
- Oven: Preheat to 375°F. Use parchment or a silpat on a baking sheet (spray parchment with oil). Bake on the top rack for 25 minutes. Cool 15 minutes before slicing.
The air fryer’s faster, but both give you that chewy, golden crust. Cooling is non-negotiable for the best texture.
Serving Ideas to Mix It Up
These protein bagels with cottage cheese are so versatile:
- Breakfast Classic: Slather with cream cheese or make a bacon, egg, and cheese sandwich. Try our Cottage Cheese Scrambled Eggs for extra protein.
- Lunch Vibes: Top with egg salad or chicken salad for a filling meal.
- Snack Attack: Slice and toast with avocado or peanut butter.
- Fancy It Up: Pair with a fresh salad for a light lunch.
Tips for Perfect Bagels
- Strain Well: Soggy cottage cheese makes sticky dough. Drain it thoroughly.
- Fresh Baking Powder: Expired stuff won’t let your bagels rise.
- Don’t Skip Cooling: Cutting too soon messes with the texture.
- Gluten-Free? Use Cup4Cup for seamless results.
Storing and Reheating
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Wrap cooled bagels tightly in foil and freeze for up to 3 months.
- Reheat: Oven (350°F, 10-15 minutes in foil) or microwave (30-60 seconds).
Common Questions About Protein Bagels
Can I make them gluten-free?
Yes! Swap flour for a gluten-free mix like Cup4Cup.
What if I don’t have an air fryer?
The oven works great at 375°F for 25 minutes.
Can I skip the egg wash?
Sure, just press toppings into the dough firmly.
How much protein is in these?
About 9 grams per bagel, thanks to the cottage cheese.
For more baking tips, visit Gevav.
