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These high-protein cottage cheese bagels are soft, chewy, super easy, and easy to whip up for a quick breakfast. If you are looking for a no-yeast bagel recipe that’s easy, protein-packed, and made with just a few ingredients, this is your go-to. Make homemade bagels in less than 30 minutes and with over 10 grams of protein in each bagel, they are a great way to start your day!
I am super excited to share this recipe with you! I have been recipe testing protein bagels for the past few months to figure out what combination of ingredients makes the best homemade protein bagel. I even tried Bethenny Frankel’s version of cottage cheese bagel on TikTok too. What I love about these bagels is they are perfectly chewy with the right amount of tang!
Our youngest daughter started her Senior Year of high school today. Yes, it is July 16th and she is already going back to school. Craziness! But, she is a bagel lover and as I was preparing some make-ahead breakfast ideas for her, I wanted to make something that had a balance of protein and carbs to start her day off right. We love these bagels!
If you’re looking for a high-protein, easy-to-make bagel recipe that skips the yeast and kneading, these Cottage Cheese Bagels are for you! Made with simple ingredients — cottage cheese, flour, baking powder, and salt — these bagels are soft, chewy, golden on the outside, and packed with protein. With no rise time, they’re perfect for busy mornings or a post-workout breakfast.
The beautiful thing about these Cottage Cheese Bagels, they have over 10 grams of protein per bagel! You can also substitute unflavored plain greek yogurt for the cottage cheese.
Protein Bagels Ingredients:
Protein-Packed Cottage Cheese Bagels (Easy, High-Protein, No Yeast!)
- Flour: I use all-purpose flour and you can use whole wheat flour for added fiber, but it may make the bagels slightly denser. I buy my Italian flour from Whole Foods since it is imported from Italy. There’s more protein in flour than you might think. 1 cup of flour has 12 grams of protein.
- Cottage Cheese: This is your protein powerhouse. 1 cup of Good Culture cottage cheese has 28 grams of protein. It gives the dough moisture, richness, and a slight tang while boosting the protein content significantly. It also keeps the texture light and chewy without adding fat. I use Good Culture cottage cheese and can usually find it in stock at my local Target.
- Baking Powder: Helps the bagels rise and puff up without yeast. I suggest using aluminum-free baking powder.
- Salt: Enhances flavor and balances the tang of the cottage cheese.
- Egg (for egg wash): Helps toppings stick and gives a glossy, golden crust.
- Optional Topping Ideas: Everything Bagel Seasoning, Sesame Seeds, Poppy seeds, Cheddar Cheese, Jalapenos, Cinnamon Sugar.
Cottage Cheese vs Greek Yogurt in Protein Bagels:
You can substitute Greek yogurt for cottage cheese using a 1:1 ratio. Greek yogurt bagels have a slightly tangier flavor. Cottage cheese gives more bite and extra protein. I recipe tested these bagels both ways and they were both delicious! The bagels with greek yogurt have more of a tang. When you use cottage cheese, I suggest blending it for the smoothest texture.
How to make Cottage Cheese Bagels:
- Make the Bagel Dough. For a smoother bagel, I suggest blending the cottage cheese in a blender or food processor before mixing together. In a bowl or food processor, stir together cottage cheese, flour, baking powder, and salt. Stir until combined. The dough will be slightly sticky so I suggest placing flour on your hands or a little bit on extra-virgin olive oil.
- Divide the dough into 4 equal pieces. There are two ways to shape these easy baked bagels. The first method is to roll each piece into a rope. Roll the dough back and forth under your palms into a rope about 7 to 8 inches long. Bring the two ends of the rope together to form a circle. Overlap the ends slightly and pinch them firmly to seal. Flip the seam side down onto your baking sheet so the bagel keeps its shape during baking. The second method is easier and more rustic. Roll each dough piece into a ball. Roll the dough until smooth and round. Create a hole by using your index finger or thumb to press down into the center of the dough ball until it pokes through. Wiggle your finger in a circular motion to widen the hole to about 1 to 1 1/2 inches. Gently stretch the bagel with your fingers to the hole stays open as it bakes.
- Place on a parchment paper-lined baking sheet. Here are my favorite parchment paper sheets and baking sheet. In a bowl, whisk egg with fork. Generoulsy brush each bagel with egg wash. Sprinkle with toppings — everything bagel seasoning, sesame seeds, poppy seeds, cheddar cheese, jalapenos, cinnamon sugar, etc. My favorite is everything bagel seasoning or freshly grated cheddar cheese.
- Bake at 375 degrees for 20-25 minutes. Let cool for 5-10 minutes before slicing.
Bagel Topping Ideas:
Cheddar Jalapeno: Add 1/4 cup shredded cheddar + diced jalapeños to the dough.
Sweet Cinnamon: Omit salt, add 1 tsp cinnamon + 1 Tablespoon of brown sugar together in a bowl and sprinkle on the top of the bagel before baking.
Garlic Herb: Mix in dried oregano, garlic powder, and parsley into the dough.
Frequently Asked Questions:
Can I use whole wheat or gluten-free flour?
Yes. Whole wheat works well but may need slightly more moisture. For gluten-free, use a 1:1 gluten-free baking flour with xanthan gum. Texture may be slightly different when using gluten-free flour.
Do baked bagels freeze well?
Absolutely! Let them cool, slice in half, and freeze in a zip-top bag. Toast straight from frozen.
Can I make these in an air fryer?
Yes! Air fry at 350 degrees for 10–13 minutes, checking for doneness and rotating if needed.
Baking Tips:
Use blended cottage cheese if you don’t like curds in the dough. I suggest blending in a food processor or blender before mixing it with the flour.
Don’t overmix the dough…just until combined.
If dough is sticky, add a tablespoon of flour at a time until manageable.
Want more chew? Chill dough for 15 minutes before shaping.
These are best the same day, but toast well the next day too!
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Cottage Cheese Protein Bagels
Ingredients
- 1 cup Cottage Cheese (or Plain Greek Yogurt)
- 1 cup All-Purpose Flour
- 2 teaspoons Baking Powder
- 1/4 teaspoon Salt
- 1 Egg (for egg wash)
Topping Ideas:
- Everything Bagel Seasoning, Sesame Seeds, Poppy seeds, Cheddar Cheese, Parmesan Cheese, Jalapenos, Cinnamon Sugar
Instructions
- Make the Bagel Dough. For a smoother bagel, I suggest blending the cottage cheese in a blender or food processor before mixing together. In a bowl or food processor, stir together cottage cheese, flour, baking powder, and salt. Stir until combined. The dough will be slightly sticky so I suggest placing flour on your hands or a little bit on extra-virgin olive oil.Divide the dough into 4 equal pieces. There are two ways to shape these easy baked bagels. The first method is to roll each piece into a rope. Roll the dough back and forth under your palms into a rope about 7 to 8 inches long. Bring the two ends of the rope together to form a circle. Overlap the ends slightly and pinch them firmly to seal. Flip the seam side down onto your baking sheet so the bagel keeps its shape during baking. The second method is easier and more rustic. Roll each dough piece into a ball. Roll the dough until smooth and round. Create a hole by using your index finger or thumb to press down into the center of the dough ball until it pokes through. Wiggle your finger in a circular motion to widen the hole to about 1 to 1 1/2 inches. Gently stretch the bagel with your fingers to the hole stays open as it bakes.Place on a parchment paper-lined baking sheet. Here are my favorite parchment paper sheets and baking sheet. In a bowl, whisk egg with fork. Generouly brush each bagel with egg wash. Sprinkle with toppings — everything bagel seasoning, sesame seeds, poppy seeds, cheddar cheese, jalapenos, cinnamon sugar, etc. My favorite is everything bagel seasoning or freshly grated cheddar cheese.Bake at 375 degrees for 20-25 minutes. Let cool for 5-10 minutes before slicing.
- Divide the dough into 4 equal pieces. There are two ways to shape these easy baked bagels. The first method is to roll each piece into a rope. Roll the dough back and forth under your palms into a rope about 7 to 8 inches long. Bring the two ends of the rope together to form a circle. Overlap the ends slightly and pinch them firmly to seal. Flip the seam side down onto your baking sheet so the bagel keeps its shape during baking.
- The second method is easier and more rustic. Roll each dough piece into a ball. Roll the dough until smooth and round. Create a hole by using your index finger or thumb to press down into the center of the dough ball until it pokes through. Wiggle your finger in a circular motion to widen the hole to about 1 to 1 1/2 inches. Gently stretch the bagel with your fingers to the hole stays open as it bakes
- Place on a parchment paper-lined baking sheet. Here are my favorite parchment paper sheets and baking sheet. In a bowl, whisk the egg with fork. Generously brush each bagel with egg wash. Sprinkle with toppings — everything bagel seasoning, sesame seeds, poppy seeds, cheddar cheese, jalapenos, cinnamon sugar, etc. My favorite is everything bagel seasoning or freshly grated cheddar cheese.
- Bake at 375 degrees for 20-25 minutes. Let cool for 5-10 minutes before slicing. Store in a ziploc bag at room temperature or they freeze beautifully.
Notes
-
- Flour: I use all-purpose flour and you can use whole wheat flour for added fiber, but it may make the bagels slightly denser. I buy my Italian flour from Whole Foods since it is imported from Italy.
-
- Cottage Cheese: 1 cup of Good Culture cottage cheese has 28 grams of protein.
-
- Baking Powder: Helps the bagels rise and puff up without yeast. I suggest using aluminum-free baking powder.
- Salt: Since cottage cheese has a lot of salt in it, you can start with 1/8 to 1/4 teaspoon of salt. I add everything bagel seasoning so that has salt in it as well.
-
- Optional Topping Ideas: Everything Bagel Seasoning, Sesame Seeds, Poppy seeds, Cheddar Cheese, Jalapenos, Cinnamon Sugar.
- Can I use Greek Yogurt instead of cottage cheese?
- You can substitute Greek yogurt for cottage cheese using a 1:1 ratio. Greek yogurt bagels have a slightly tangier flavor. Cottage cheese gives more bite and extra protein. I recipe tested these bagels both ways and they were both delicious! The bagels with greek yogurt have more of a tang. When you use cottage cheese, I suggest blending it for the smoothest texture.
- Recipe inspiration: I found these on TikTok through Bethenny Frankel. I tried her recipe and enjoyed it but the dough was a tad too sticky so I cut back on the cottage cheese slightly. SkinnyTaste may be the original maker of this type of bagel recipe.
Nutrition information is automatically calculated, so should only be used as an approximation.
My favorite breakfast recipe! These bagels are truly delicious and such a great protein replacement!
I am so glad you loved this recipe, Oliver!