Cottage Cheese Protein Bagels (Printable)

Soft, high-protein bagels made using cottage cheese and self-rising flour, perfect for breakfast or a snack.

# What You Need:

→ Dough

01 - 1 cup cottage cheese, full-fat or low-fat
02 - 1.5 cups self-rising flour

→ Toppings

03 - 1 egg, beaten for egg wash
04 - 2 tablespoons everything bagel seasoning, sesame seeds, or poppy seeds

# How To Make It:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - In a large bowl, mix cottage cheese and self-rising flour until a shaggy dough forms.
03 - Transfer dough to a lightly floured surface. Knead gently for 1 to 2 minutes until smooth, avoiding over-kneading.
04 - Divide dough into 4 equal pieces. Roll each piece into a rope, then form into a bagel shape and pinch ends to seal.
05 - Place bagels on prepared baking sheet. Brush tops with beaten egg and sprinkle with desired seasoning or seeds.
06 - Bake for 18 to 22 minutes until golden brown and cooked through.
07 - Let cool slightly before slicing and serving.

# Expert Suggestions:

01 -
  • These bagels are ready in 30 minutes flat—no yeast, no overnight proofing, just real food.
  • Each bagel packs 11 grams of protein, so you actually stay full until lunch instead of hunting for snacks by 10 a.m.
02 -
  • The dough wants to stick to your hands at first—dust your surface and hands lightly with flour, but resist the urge to add too much flour to the dough itself or they'll become dense.
  • If your self-rising flour is old (over 6 months), your bagels might not puff up properly, so check that expiration date.
03 -
  • If you don't have self-rising flour, make your own by whisking 1½ cups all-purpose flour with 2¼ teaspoons baking powder and ½ teaspoon salt—homemade is actually fresher and works better.
  • Use full-fat cottage cheese if possible; it creates a richer, more tender crumb than low-fat versions.
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