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Nothing beats munching on a hot, just-baked bagel when your morning's going crazy. I stumbled onto these protein-packed cottage cheese bagels by accident when my yogurt ran out during baking. I've played with the recipe for years and now have a quick, protein-loaded version that works for everything. My grandkids go nuts for them cut into tiny "bagel chunks," and my hubby swears they're better than what he gets at his go-to New York spot. You can make them in your oven or air fryer, and they're done in under 30 minutes – no yeast needed, no waiting around, just pure yumminess.
I brought these to a family breakfast once, and my niece who usually avoids carbs asked for extra helpings. The cottage cheese gives them a nice zing and keeps them soft inside, plus everyone can add their own favorite toppings.
Tasty Components Breakdown
- All-purpose flour: This makes up your base. I sometimes swap half for whole wheat to add some nuttiness.
- Baking powder: Make sure it's fresh! Drop some in hot water - if it bubbles up, you're good to go.
- Kosher salt: Brings out the flavor without being too much. Cut it in half if you're using regular table salt.
- Cottage cheese: Get the full-fat kind and drain it well. I like Good Culture because it's thick and won't make your dough soggy.
- Egg wash: Gives that shiny top. If you don't do eggs, olive oil works too – just push the toppings in a bit.
- Toppings: Everything seasoning is what I grab most, but try dried herbs or sunflower seeds for something different.
Making It Happen
- Get your dry stuff ready
- Grab a big bowl and mix 1 ½ cups flour, 1 tablespoon baking powder, and 1 teaspoon kosher salt. Make sure there aren't any lumps so your bagels rise evenly.
- Fix the cottage cheese
- Push 1 cup of cottage cheese through a strainer over the sink for 3-4 minutes until it's crumbly. Skip this part and your dough will stick to everything like crazy glue.
- Mix and work the dough
- Dump the strained cottage cheese into your dry mix. Smash it all together with a fork until it looks like wet sand, then knead with your hands for 2 minutes. The dough should feel a bit tacky but not super sticky – add a tiny bit more flour if needed.
- Form your bagels
- Cut the dough into 4 equal chunks. Roll each piece into a ¾-inch thick rope, then connect the ends to make a circle. Wet your fingers to smooth out any cracks.
- Put on your toppings
- Brush beaten egg on each bagel and load up the toppings. For extra crunch, push the seeds into the sides too.
- Cook them up
- Air fryer way: Set it to 280°F for 15 minutes until they look golden. Oven way: Bake at 375°F on the top shelf for 25 minutes. Let them cool for 15 minutes before cutting or they'll get squished.
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The cottage cheese adds this lovely richness I can't get enough of. My husband, who used to only eat traditional bagels, now asks for these every week, especially when they're toasted crispy and topped with smoked salmon.
Enjoying & Keeping Fresh
These taste best right after making, but they store really well too. Wrap the cooled bagels in foil and keep in the fridge up to 5 days. For a quick breakfast, cut one open, toast it until it's crispy, and add avocado with a sprinkle of chili flakes. If you're planning ahead, slice and freeze them separately; they thaw quickly and still taste chewy.
Special Diet Options
Need gluten-free? Just use Cup4Cup blend instead of regular flour. Going vegan? Skip the egg wash and use aquafaba or olive oil to stick your toppings on. I've tried almond flour for low-carb and it works, but they come out denser, which is actually great for open sandwiches.
These protein bagels aren't just food; they're my secret weapon for crazy mornings and proof that simple ingredients can make something amazing. After baking for so many years, I really value recipes that are both easy and nutritious, and this one checks both boxes. Try them yourself, and you might find your new favorite breakfast.
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Frequently Asked Questions
- → Can I use gluten-free flour?
- Absolutely! A gluten-free mix, like cup4cup, works great for this.
- → What’s the best way to store them?
- Wrap them tightly in foil or plastic and freeze. Warm them in the oven when ready.
- → Can I skip the air fryer?
- Sure, just use your oven at 375°F and bake for about 25 minutes.
- → Can I swap out cottage cheese?
- Cottage cheese gives the best texture, but Greek yogurt could work in a pinch.
- → How long do they keep fresh?
- 2–3 days at room temp or up to a week in the fridge.