High Protein Cottage Cheese Bagels
Make simple, high-protein bagels using cottage cheese and self-rising flour. These are quick to prepare for a satisfying breakfast.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup low-fat cottage cheese, drained
- 1 cup self-rising flour, plus extra for dusting
- 1 large egg white
- 1 teaspoon everything bagel seasoning (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine the drained cottage cheese and the egg white. Mix until mostly smooth.
- Gradually add the self-rising flour to the cottage cheese mixture. Mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Knead briefly, about 1 to 2 minutes, until the dough comes together into a smooth ball. Do not over-knead.
- Divide the dough into four equal pieces. Roll each piece into a rope shape about 8 inches long.
- Form each rope into a circle by pinching the ends together firmly to create a bagel shape.
- Place the bagels on the prepared baking sheet. Brush the tops lightly with water or a small amount of beaten egg.
- Sprinkle with everything bagel seasoning, if using.
- Bake for 20 to 25 minutes, or until the bagels are golden brown and sound hollow when tapped.
- Let the bagels cool on a wire rack before slicing and serving.
Notes
- Drain the cottage cheese well; excess moisture will make the dough sticky.
- If you do not have self-rising flour, substitute with 1 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/4 teaspoon salt.
- These bagels are best eaten the day they are made for the softest texture.
Nutrition
- Serving Size: 1 bagel
- Calories: 180
- Sugar: 2
- Sodium: 350
- Fat: 2
- Saturated Fat: 1
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 12
- Cholesterol: 5