How to Make Protein Bagels

cottage cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt adds protein while being lower in calories.

whole wheat flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is lower in carbs, while all-purpose flour is more budget-friendly.

In a large bowl, mix flour, yeast, and salt.

Blend the cottage cheese very well in a blender or food processor, until it becomes creamy.

Add the blended cottage cheese to the bowl and mix well until a shaggy dough is formed.

Knead your dough for about 3-5 minutes. Don't worry if your dough isn't nice and fluffy - this is a dryer dough and it might still look a little shaggy, even after kneading for a few minutes.

Cover the bowl with plastic wrap and let the dough rest for 45 minutes to 1 hour in a warm place. It will not double in size, but the gluten and the yeasty flavour will develop.

Line a baking sheet with parchment paper and preheat your oven to 375℉ (190℃).

Turn out your dough onto your work surface adding a little bit of flour the work surface. Keep in mind that this dough is a bit on the dry side, so to don't add too much flour!

Divide the dough into 6 pieces (for 6 large bagels) or into 12 pieces for smaller bagels. Roll each piece into a ball with a smooth surface.

To form a bagel shape, press your middle and ring finger (together) into the centre of one ball to make a hole right through the middle. Move your fingers gently in a circular motion to make the hole a little bit bigger.

Then, holding the bagel with your thumbs inside the hole, pick it up off the work surface and stretch it gently to make the hole bigger. The goal is to make the hole a little bigger than you actually want it, as the dough will shrink back slightly during baking.

Place the bagels you've formed onto the baking sheet and let them sit for about 10 minutes.

In a small bowl, mix together the egg and water with a fork.

Brush the bagels with the egg wash and sprinkle bagel seasoning on them generously, or simply sprinkle a little bit of salt.

Bake them for 15-20 mins at 375℉ (190℃).

Let them cool, then slice and serve with your favourite protein-packed toppings.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens