Protein Bagels with Cottage Cheese (Print Version)

Soft protein bagels topped with creamy cottage cheese for a nutritious breakfast.

# What You Need:

01 - 1 cup low-fat cottage cheese

02 - 1 cup plain Greek yogurt

03 - 2 cups whole wheat flour

04 - 2 tbsp unflavored whey protein powder

05 - 2 tsp baking powder

06 - ½ tsp fine sea salt

07 - 1 egg, beaten for egg wash

08 - 1 cup low-fat cottage cheese

09 - 2 tbsp chopped fresh chives

10 - Freshly ground black pepper to taste

01 - Preheat oven to 375°F and line a baking sheet with parchment paper.

02 - Combine cottage cheese and Greek yogurt in a large bowl, mixing until smooth and fully incorporated.

03 - Add flour, whey protein powder, baking powder, and salt to the bowl. Stir until a shaggy dough forms.

04 - Turn dough onto a floured surface and knead lightly for 2-3 minutes until just combined. Avoid overworking the dough.

05 - Divide dough into 4 equal portions. Roll each into a ball, poke a hole through the center, and gently stretch into a bagel shape.

06 - Place bagels on the prepared baking sheet. Brush the tops with beaten egg for a golden, shiny finish.

07 - Bake for 23-25 minutes until bagels are golden brown and firm to the touch.

08 - Allow bagels to cool slightly. Top each with a generous portion of cottage cheese, then sprinkle with fresh chives and black pepper.

01 -

You get 17 grams of protein per bagel without that dense, cardboard texture that usually screams healthy bread
The dough comes together in about five minutes with zero yeast proofing or waiting around

02 -

The dough will feel sticky and wrong when you first mix it, but resist adding more flour or you'll lose the chewy texture
Don't skip the egg wash unless you want pale, matte bagels that look sad compared to what you could have had

03 -

If your dough feels impossibly sticky, wet your hands slightly instead of adding more flour
Make sure your cottage cheese and yogurt are at room temperature so they incorporate evenly