High Protein Cottage Cheese Bagels (No Yeast)
These high protein cottage cheese bagels are easy, oven-baked, and made without yeast or boiling. Blended cottage cheese creates a tender, chewy crumb while baking powder gives a quick rise. Perfect for a protein-packed breakfast, meal prep, or sandwich-style bagels with your favorite toppings.
Ingredients
Bagel Dough
- 1 cup cottage cheese blended until completely smooth
- 1 ¼ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp fine salt
Optional Topping
- ½ egg beaten with 1 tbsp water (for egg wash, optional)
- everything bagel seasoning, sesame seeds, or coarse salt optional, for topping
Instructions
Make the Dough
- Preheat the oven to 350°F (175°C). Line a baking tray with parchment paper.
- In a large bowl, whisk together the flour, baking powder, and salt.
- Add the blended cottage cheese and mix with a wooden spoon until a shaggy dough forms. Finish mixing with your hands until it comes together.
- Transfer the dough to a lightly floured surface. Rest the dough for 10 minutes, then knead for 3–5 minutes until the dough is cohesive and somewhat smooth (it may still look slightly textured).
- Shape the dough into a ball, then divide into 4 equal pieces.
Shape and Bake
- Shape each piece into a ball. Poke a hole through the center and gently stretch to form a bagel shape. Make the hole larger than you think, since it will shrink slightly as the bagels bake.
- Place the bagels on the prepared baking tray. Brush with egg wash if using, then sprinkle with your preferred seasoning.
- Bake for 25–30 minutes, or until golden brown.
- Cool for 10 minutes before slicing. Serve warm or toasted with your favorite spread or filling.
Notes
- Blend the cottage cheese until smooth for the best texture and even rise.
- If the dough feels sticky, dust the work surface lightly with flour, but avoid adding too much or the bagels can turn dense.
- Make the center holes larger than you think—bagels puff in the oven and the holes shrink as they bake.
- Let the bagels cool for about 10 minutes before slicing to prevent a gummy texture.