Easy Homemade Protein Bagels

These protein-packed cottage cheese bagels offer all the chewy satisfaction of traditional bagels without the lengthy preparation typically required. With just five simple ingredients and less than 30 minutes, you can enjoy fresh, warm bagels with a nutritional boost from protein-rich cottage cheese. Whether baked in the oven or air fryer, these versatile bagels provide the perfect canvas for your favorite toppings while supporting your protein goals.

I first tried these bagels during a protein-focused meal prep day and was stunned by how well the cottage cheese worked—not just as a protein boost but as a flavor enhancer. The slight tanginess and moisture from the cottage cheese creates an interior texture that's more tender than traditional bagels while maintaining that essential chewy exterior.

Ingredients That Make All The Difference

• Strained cottage cheese: The key to success is properly straining the cottage cheese to remove excess moisture. This creates the right dough consistency while adding protein and a subtle richness.
• All-purpose flour: Creates the classic bagel texture. Whole wheat or gluten-free flour blends like Cup4Cup work beautifully as substitutes.
• Baking powder: Provides immediate leavening without the need for yeast and rising time. Make sure it's fresh for proper lift.
• Kosher salt: Enhances flavor and helps with the rising process. Its larger crystals distribute more evenly throughout the dough.
• Egg wash: Creates that characteristic shiny bagel exterior and helps toppings adhere. The egg also adds additional protein to the final product.

Step-by-Step Instructions

Begin by properly straining your cottage cheese:

which is crucial for achieving the right dough consistency. Place 1 cup of 2% cottage cheese in a fine-mesh sieve and let it drain for about 10 minutes, occasionally pressing gently with a spoon to help release moisture. The cottage cheese should be thick and relatively dry before adding it to your dough.

While the cottage cheese drains:

combine 1 cup of flour, 2 teaspoons of baking powder, and ¾ teaspoon of kosher salt in a large bowl. Whisk these dry ingredients thoroughly to ensure even distribution of the leavening agent, which is essential for proper rising and texture.

Add the strained cottage cheese:

to the dry ingredients and mix with a fork or silicone spatula. The mixture will initially appear crumbly, which is expected. Continue mixing until the cottage cheese is incorporated throughout the flour mixture.

Once the mixture forms crumbles:

use clean hands to knead the dough directly in the bowl. Work the dough for about 2 minutes until it comes together into a smooth, slightly tacky (but not sticky) ball. The dough should pull away cleanly from your hands without leaving residue. If the dough seems too dry, add a teaspoon of water; if too wet, sprinkle in a small amount of additional flour.

Divide the dough into 4 equal portions:

either by eye or using a kitchen scale for precision. Roll each portion into a ball, then either roll each ball into a ¾-inch thick rope and join the ends to form a bagel shape, or poke a hole in the center of each ball and gently stretch to create the classic bagel ring.

Beat one egg or egg white:

in a small bowl. Using a pastry brush, coat the top and sides of each bagel with the egg wash. This creates a shiny exterior and helps toppings adhere. If using toppings like everything bagel seasoning, sesame seeds, or poppy seeds, sprinkle them generously over the egg-washed bagels, pressing lightly to secure them.

For air fryer cooking:

Preheat your air fryer to 280°F. Lightly spray the basket with oil to prevent sticking. Place the bagels in the basket without overcrowding, cooking in batches if necessary. Air fry for 15-16 minutes until golden brown. No turning is necessary.

For oven baking:

Preheat your oven to 375°F. Line a baking sheet with parchment paper and lightly spray with oil. Place the bagels on the sheet and bake on the top rack for 25 minutes until golden brown.

Regardless of cooking method:

allow the bagels to cool for at least 15 minutes before slicing. This critical step allows the interior to set properly, preventing a gummy texture. The bagels will continue to firm up as they cool.

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I learned the importance of the cooling step through impatient experimentation. Cutting into a warm bagel immediately after baking resulted in a disappointingly dense, slightly sticky interior. Now I always allow the full cooling time, which allows the starches to set properly for that perfect chewy bagel texture.

Topping Ideas and Variations

These versatile bagels welcome endless customization. For a sweet version, add a tablespoon of honey to the dough and top with cinnamon sugar. Create Mediterranean-inspired bagels by mixing dried oregano and basil into the dough and topping with za'atar seasoning. For extra protein, incorporate 2 tablespoons of unflavored protein powder into the flour mixture. Mini bagels make perfect snack portions—divide the dough into 6 or 8 pieces instead of 4 and reduce cooking time by 2-3 minutes.

Serving Suggestions

While delicious simply toasted with a spread of cream cheese or butter, these protein bagels truly shine as the foundation for heartier options. Create a protein-packed breakfast sandwich with scrambled eggs, turkey bacon, and avocado. For lunch, try tuna salad with sliced cucumbers and sprouts. A shmear of hummus topped with sliced vegetables makes a satisfying plant-based option. For a sweet variation, top with peanut butter and sliced banana or berries.

Storage and Make-Ahead Tips

These bagels maintain their freshness in an airtight container at room temperature for 2 days or refrigerated for up to 5 days. For longer storage, cool completely, wrap individually in aluminum foil, and freeze for up to 3 months. Thaw at room temperature or defrost in the microwave for 20-30 seconds before toasting. For meal prep, make a double batch over the weekend to enjoy throughout the week.

These protein bagels represent the perfect intersection of nutrition, convenience, and satisfaction. They prove that health-conscious eating doesn't require sacrificing the foods we love—just reimagining them with smarter ingredients. Whether you're looking to increase your protein intake, reduce your reliance on store-bought options, or simply enjoy the pleasure of fresh-baked bagels without the traditional fuss, this recipe delivers on all fronts. The fact that they come together so quickly makes them even more valuable in our busy lives.

Frequently Asked Questions

→ Can I use fat-free cottage cheese?

Yes, fat-free cottage cheese works fine in this recipe. Just make sure it's well strained to remove excess moisture.

→ How do I store these bagels?

Store in an airtight container at room temperature for 2 days, in the refrigerator for up to 5 days, or freeze for up to 3 months.

→ Why do I need to let them cool before cutting?

The 15-minute cooling time allows the interior to set properly. Cutting too soon can make them gummy inside.

→ Can I make these without an air fryer?

Absolutely! Bake in a preheated 375°F oven for 25 minutes on the top rack as described in the recipe.

→ How do I know when the bagels are done?

The bagels should be golden brown on the outside and sound hollow when tapped on the bottom.

→ Can I add flavors to the dough?

Yes! Mix in herbs, spices, or cheese to the flour mixture before adding cottage cheese for different flavor variations.