Protein Bagels with Cottage Cheese

The first time I told my gym friends I was making bagels with cottage cheese, they looked at me like I had lost my mind. But then they took a bite and suddenly everyone wanted the recipe. These have become my Sunday morning ritual, especially after a long run when something filling but not heavy hits the spot perfectly.

Last weekend my sister stayed over and I made these fresh. She watched me mix the cottage cheese and yogurt together, absolutely skeptical the whole time. But when she bit into that warm, golden bagel topped with cool creamy cottage cheese, she actually went quiet for a full minute. Now she texts me every Friday asking if Im making bagels.

Ingredients

• 1 cup low-fat cottage cheese: This creates the moist, tender crumb in the dough while keeping things light
• 1 cup plain Greek yogurt: The acidity here helps tenderize the dough and adds subtle tang
• 2 cups whole wheat flour: Gives structure and that classic bagel chew without being too dense
• 2 tbsp unflavored whey protein powder: Boosts the protein without interfering with the flavor profile
• 2 tsp baking powder: Essential for getting that nice lift and bagel-like texture
• ½ tsp fine sea salt: Enhances all the flavors and keeps the dough balanced
• 1 egg: The wash creates that beautiful glossy, golden finish we all want
• 1 cup low-fat cottage cheese for topping: Cool and creamy against the warm, chewy bagel
• 2 tbsp chopped fresh chives: Adds a bright, oniony pop of flavor and color
• Freshly ground black pepper: Just enough warmth to bring everything together

Instructions

Preheat your oven:

Get it to 375°F and line your baking sheet with parchment paper so nothing sticks later

Mix the wet base:

Combine cottage cheese and Greek yogurt in a large bowl until completely smooth and creamy

Build the dough:

Add flour, protein powder, baking powder, and salt, stirring until you have a shaggy, rough dough

Light kneading:

Turn onto a floured surface and knead gently for just 2 to 3 minutes until it comes together

Shape your bagels:

Divide into 4 pieces, roll each into a ball, poke a hole through the center, and stretch into bagel shapes

Egg wash time:

Brush the tops with beaten egg so they bake up gorgeously glossy and golden

Bake until perfect:

Pop them in for 23 to 25 minutes until deeply golden and firm to the touch

Add the toppings:

Let cool slightly, then generously dollop cottage cheese on each and sprinkle with chives and pepper

Save

These bagels have become my go-to when friends come over for brunch. Something about watching people realize that healthy food can actually taste incredible never gets old. The way the warm bagel meets the cool, creamy topping creates this perfect texture moment that makes people pause mid-bite.

Making Them Your Own

I have found that sprinkling seeds on top before baking adds such a lovely crunch. Sesame, poppy, or even everything bagel seasoning work beautifully here. The seeds toast in the oven and add another layer of flavor and texture that really elevates the whole experience.

Flour Choices

While whole wheat flour gives you that nutty depth and extra fiber, sometimes you just want something lighter. All-purpose flour creates a fluffier, more traditional bagel texture. Both work wonderfully so it really comes down to what you are craving that day.

Beyond The Basics

These bagels are incredibly versatile once you have the basic technique down. The cottage cheese topping is delicious on its own, but sometimes I like to switch things up depending on what I have in the fridge.

• Smoked salmon and capers make these feel extra fancy for weekend brunch
• Sliced tomatoes and a sprinkle of Everything seasoning keep things fresh and simple
• A drizzle of honey and some fresh berries transform them into a sweet treat

Save

There is something deeply satisfying about starting your day with food that fuels you properly and actually tastes incredible. These bagels have become my proof that healthy eating never has to mean sacrificing joy.

Common Recipe Questions

→ Can I make these bagels dairy-free?

Substitute the Greek yogurt with dairy-free yogurt alternative and use a plant-based cottage cheese. Replace the whey protein powder with pea or rice protein. The texture may vary slightly but will still be delicious.

→ How should I store these bagels?

Store cooled bagels in an airtight container at room temperature for up to 2 days. For longer storage, wrap individually and freeze for up to 3 months. Reheat frozen bagels in a 350°F oven for 5-7 minutes or toast until warmed through.

→ Can I skip the protein powder?

Yes, replace the whey protein powder with an additional 2 tablespoons of whole wheat flour or all-purpose flour. The protein content per bagel will decrease slightly but the texture remains similar.

→ Why did my dough turn out too sticky?

The dough should feel slightly tacky but manageable. If it's too sticky, add 1-2 tablespoons of flour gradually while kneading. Avoid adding too much flour as this can make the bagels dense rather than chewy.

→ What toppings work well beyond cottage cheese?

Try smashed avocado with everything bagel seasoning, cream cheese with smoked salmon, or almond butter with sliced bananas. The bagels also work great as sandwich bases for eggs, turkey, or veggie toppings.