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Whip up a batch of those quick and straightforward Protein Bagels with Cottage Cheese for breakfast or lunch in lower than half-hour – they arrive out perfect!

Protein Bagels with Cottage Cheese

Remember my Greek yogurt bagels? They’re so last yr! What’s latest? Cottage cheese all the things and anything! Cottage cheese is trending this yr, and I’ve been using it in all the things from my cottage cheese scrambled eggs, cottage cheese lasagna roll ups to savory cottage cheese bowls. These protein bagels are made with just 5 ingredients, plus toppings! You’ll be able to make them within the oven or air fryer (my favorite way!). I principally swapped the yogurt in my bagel recipe for cottage cheese and it’s worked out beautifully. For extra protein, serve this with egg salad, chicken salad or turn it right into a bacon egg and cheese breakfast bagel!

Why These Protein Bagels Work

• Quick! No have to add yeast or wait for them to rise.
• Easy! No fancy mixers needed, perfect for beginners.
• Delicious! Nothing’s higher than a warm, fresh baked bagel right out of the oven.
• Can easily be made gluten-free! Just swap flour for Cup4Cup.
• Make ahead and freeze! Let the bagels cool, then freeze wrapped tightly with foil. You’ll be able to reheat within the oven or microwave.
• Clean ingredients! No artificial ingredients added, just healthful ingredients.

Protein Bagel Ingredients

• Flour: This recipe works with unbleached all purpose flour, whole wheat flour or gluten-free flour mix equivalent to Cup4Cup.
• Baking Powder: For rising, ensure that it’s not expired.
• Kosher Salt: Also helps flour rise, I exploit kosher salt, should you use table salt you make need to cut in half.
• Cottage Cheese: Use 1 cup 2% cottage cheese (I like Good Culture) and strain it in a mesh sieve so it’s thick.
• Egg: 1 large egg or egg white, beaten (to assist the toppings stick) Should you can’t eat eggs, you possibly can omit and just press them into the dough.
• Optional toppings: Should you like a plain bagel, no toppings needed. But should you like seasonings, do that with all the things bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes, etc.

How To Make Protein Bagels

1. Mix Dry Ingredients: In a big bowl mix the flour, baking powder and salt and whisk well.
2. Strain Cottage Cheese so it’s Thick: Add the strained cottage cheese and blend with a fork or spatula until well combined, it can appear like small crumbles. Should you don’t strain it well, the dough will probably be sticky.
3. Knead: Using your clean hands, working within the bowl, knead the dough until it comes together and is smooth, tacky, but not sticky, about 2 minutes (it mustn’t leave dough in your hand while you draw back).
4. Form Into Bagels: Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels. (or you possibly can make a ball and poke a hole in the middle then stretch it barely)
5. Egg Wash: Brush with egg wash and sprinkle each side with seasoning of your selection. 
6. Air Fryer Method: Spray air fryer basket with oil. Transfer the bagels to the air fryer basket in batches without overcrowding and air fry 280F 15 to 16 minutes, or until golden. No have to turn. Let cool no less than quarter-hour before cutting, this step is a must.
7. Oven Method: Preheat oven to 375F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.
   Bake on the highest rack of the oven for 25 minutes. Let cool no less than quarter-hour before cutting, this step is a must.

How Much Protein is in a Bagel?

The protein content of a bagel can vary depending on its size, ingredients, and preparation method. A plain, medium-sized protein bagel accommodates about 9 grams of protein. Specialty bagels with sesame seeds, poppy seed, or whole wheat, may contain a rather higher protein content.

More Cottage Cheese Recipes:

Prep: 10 minutes mins

Cook: 12 minutes mins

rest time: 15 minutes mins

Total: 37 minutes mins

Yield: 4 servings

Serving Size: 1 bagel

• ▢ 1 cup unbleached all purpose flour, or whole wheat or gluten-free mix like cup4cup, (5 oz total in weight)
• ▢ 2 teaspoons baking powder, ensure that it’s not expired or it won’t rise
• ▢ 3/4 teaspoon kosher salt, use less if using table salt
• ▢ 1 cup 2% cottage cheese, excess liquid strained well (I like Good Culture)
• ▢ 1 egg white, or 1 large egg, beaten
• ▢ optional: all the things bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes

• In a big bowl mix the flour, baking powder and salt and whisk well. Add the strained cottage cheese and blend with a fork or spatula until well combined, it can appear like small crumbles.

• Using your clean hands, working within the bowl, knead the dough until it comes together and is smooth, tacky, but not sticky, about 2 minutes (it mustn’t leave dough in your hand while you draw back).

• Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels. (or you possibly can make a ball and poke a hole in the middle then stretch it barely)

• Top with egg wash and sprinkle each side with seasoning of your selection.

Air Fryer Method:

• Spray air fryer basket with oil. Transfer the bagels to the air fryer basket in batches without overcrowding and air fry 280F 15 to 16 minutes, or until golden. No have to turn.

• Let cool no less than quarter-hour before cutting, this step is a must.

Oven Method:

• Preheat oven to 375F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.

• Bake on the highest rack of the oven for 25 minutes. Let cool no less than quarter-hour before cutting, this step is a must.

Last Step:

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If the cottage cheese isn’t strained well, the dough could also be sticky. In that case, add somewhat more flour.

Serving: 1 bagel, Calories: 164 kcal, Carbohydrates: 28.5 g, Protein: 9 g, Fat: 1 g, Saturated Fat: 0.5 g, Cholesterol: 5 mg, Sodium: 583 mg, Fiber: 1 g, Sugar: 1 g