why make this recipe
This recipe makes soft bagels high in protein. It uses cottage cheese and one egg. You get a quick, simple bread you can eat for breakfast or a snack.
introduction
These protein bagels use cottage cheese and self-rising flour. The dough is easy to mix and shape. If you like quick protein snacks, try a similar treat like blueberry cheesecake protein balls for another idea.
how to make Protein Bagels with Cottage Cheese
Follow the simple steps below to make four bagels. Mix the cottage cheese, flour, and egg, then shape and bake. The bagels bake in about 20–25 minutes.
Ingredients :
- 1 cup cottage cheese
- 1 cup self-rising flour
- 1 egg
- 1 tablespoon garlic powder (optional)
- 1 teaspoon salt
- 1 tablespoon sesame seeds (optional)
Directions :
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine cottage cheese, self-rising flour, egg, garlic powder, and salt until well blended.
- Knead the dough for a few minutes until smooth.
- Divide the dough into 4 equal pieces and shape each piece into a bagel.
- Place bagels on a baking sheet lined with parchment paper.
- Sprinkle sesame seeds on top if desired.
- Bake for 20-25 minutes or until golden brown.
- Allow to cool slightly before serving.
how to serve Protein Bagels with Cottage Cheese
Slice the bagel and toast if you like. Add cream cheese, smoked salmon, avocado, or a boiled egg. Serve warm for best texture.
how to store Protein Bagels with Cottage Cheese
Cool completely before storing. Keep in an airtight container for up to 2 days at room temperature. For longer storage, freeze the bagels in a sealed bag for up to 1 month. Thaw and warm before serving.
tips to make Protein Bagels with Cottage Cheese
- Use full-fat cottage cheese for richer taste and better texture.
- If dough is sticky, dust your hands with a little flour while shaping.
- Press a finger to make the hole in the middle to form a bagel shape.
- Watch the oven after 18 minutes so they do not overbake.
variation (if any)
- Add grated cheese to the dough for a cheesy bagel.
- Mix in chopped herbs like chives or parsley for fresh flavor.
- Replace sesame seeds with poppy seeds or everything bagel seasoning.
FAQs
Q: Can I use low-fat cottage cheese?
A: Yes. Low-fat cottage cheese works, but the bagels may be slightly drier.
Q: Can I make more than four bagels?
A: Yes. Use the same dough and divide into more pieces. Bake time may change if pieces are smaller.
Q: Do I need self-rising flour?
A: Self-rising flour gives a light texture. If you only have plain flour, add 1 1/2 teaspoons baking powder and 1/2 teaspoon salt per cup of flour.
Q: Can I freeze the dough before baking?
A: It is best to shape and freeze baked bagels. If you freeze raw dough, thaw fully and check texture before baking.
Q: How do I reheat frozen bagels?
A: Thaw at room temperature, then warm in a toaster or oven for a few minutes until heated through.
Protein Bagels with Cottage Cheese
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A quick and simple recipe for high-protein bagels made with cottage cheese and self-rising flour, perfect for breakfast or a snack.
Ingredients
- 1 cup cottage cheese
- 1 cup self-rising flour
- 1 egg
- 1 tablespoon garlic powder (optional)
- 1 teaspoon salt
- 1 tablespoon sesame seeds (optional)
Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine cottage cheese, self-rising flour, egg, garlic powder, and salt until well blended.
- Knead the dough for a few minutes until smooth.
- Divide the dough into 4 equal pieces and shape each piece into a bagel.
- Place bagels on a baking sheet lined with parchment paper.
- Sprinkle sesame seeds on top if desired.
- Bake for 20-25 minutes or until golden brown.
- Allow to cool slightly before serving.
Notes
Use full-fat cottage cheese for richer taste. If dough is sticky, dust your hands with a little flour while shaping.
Nutrition
- Serving Size: 1 bagel
- Calories: 180
- Sugar: 3g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 40mg
