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You can make protein bagels right at home with just 3 simple main ingredients. These bagels have 10 grams of protein each and are made with cottage cheese, flour, and baking powder. They come together quickly and can be made in the air fryer or oven. Great for breakfast or lunch any day of the week! Customize the toppings or make them gluten-free!
If you liked the 3 ingredient Greek Yogurt Bagels or bagel bites then wait until you try these cottage cheese protein bagels. They are just as quick and easy to make and they come out golden on the outside and light and fluffy on the inside. We swapped the Greek yogurt with protein-rich cottage cheese and the results were amazing! Plus, these homemade bagels have 10 grams of protein per serving! A great way to increase your protein intake.
No baking experience is needed since we are just mixing, forming, and air-frying these bagels. So it is a great beginner recipe. You will be amazed that by combining cottage cheese, flour, and baking powder in a bowl, you can create your own homemade high-protein bagels in no time at all! Plus, they store great, making them ideal for meal prep.
Try these almond flour bagels for a lower-carb version of this recipe! Or this fun breakfast pizza or biscuits that use a similar method.
We like to brush the bagels with a little egg to add even more protein and to help the toppings stick to them. Of course, you can also leave them plain but adding a few sprinkles of everything seasoning, sesame seeds, or poppy seeds will enhance the flavor. Which my family loved! My kids especially enjoyed these bagels and devoured them!
I tested these cottage cheese bagels in the oven and the air fryer so pick your preferred cooking method and let’s make some healthy homemade bagels!
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Ingredients For Protein Bagels
- Flour – I used unbleached all-purpose flour but you can also use whole wheat flour or gluten-free Cup 4 Cup flour in this recipe.
- Cottage cheese – I like to use Good Culture 4% cottage cheese since it is thick and does not require any extra steps to drain or whip it before combining it with the flour.
- Baking powder – this helps the bagels become fluffy without the use of yeast. It is used to create self-rising flour.
- Salt – optional but will give the bagels a nice flavor.
- Egg – we whisked an egg with a splash of water to brush on the bagels before cooking them. This allowed the toppings to stick better and gave the bagels a nice golden outer layer – optional but recommended
- Toppings – everything seasoning, sesame seeds, poppy seeds, shredded asiago cheese – optional
Recommended Kitchen Tools
How To Make Protein Bagels With Cottage Cheese
Here is a summary with step-by-step photos of how to make these delicious protein bagels.
Make the bagel dough – Mix the flour with baking powder and salt in a medium bowl or the bowl of a stand mixer. Add the cottage cheese.
Mix well to combine. The dough will be crumbly at first and will then become smoother.
Knead the dough – Turn the dough onto a well-floured surface and knead it with well-floured hands for about 2 minutes. Alternatively, you can also use a stand mixer fitted with a dough hook to do this. You want a nice semi-smooth ball of dough.
Form the bagels – Divide the dough evenly into 4 sections.
Roll each section of dough out into a log that is about 6-7 inches long and ¾ inches thick. Then connect the ends of the dough to seal and form the bagels.
Top – Whisk the egg in a small bowl with a splash of water (egg wash) then brush the egg all over the bagels and add your toppings, if using.
Preheat the air fryer to 300°F and spray the air fryer basket with cooking spray or line it with parchment paper. Cook the bagels for 15-17 minutes until golden.
Once the bagels are done cooking, remove them from the air fryer and let them cool for at least 15 minutes before you slice and serve them. Enjoy! See the below for the oven method.
Make them in the oven
Don’t have an air fryer? You can also make these protein bagels with cottage cheese in the oven. Simply mix the dough and prepare the bagels as directed in this recipe. Preheat the oven to 375°F, place the bagels onto a parchment-lined baking sheet in an even layer, and bake them until golden, about 20-25 minutes. Let them cool for 15 minutes and enjoy!
Substitutions
- Gluten-Free – instead of regular all-purpose flour, use gluten-free flour like Cup 4 Cup gluten-free flour.
- 2 ingredients bagels – use self-rising flour
- Dairy-free – this protein bagel recipe was created specifically with the use of cottage cheese. You could try using dairy-free cottage cheese although I have not tested this variation.
Recipe Variations
Here are some variations to the recipe that you may want to try!
- Everything bagels – brush the bagels with egg wash and sprinkle them with everything seasoning.
- Sesame seed bagels – brush the bagels with egg wash and sprinkle them with sesame seeds.
- Poppy seed bagels – brush the bagels with egg wash and sprinkle them with poppy seeds.
- Asiago – brush the bagels with eggs wash and top them with shredded asiago cheese.
Expert Tips and Tricks
- Mix the flour with the baking powder and salt before you add the cottage cheese. This makes a self-rising flour that allows the bagels to puff up and become fluffy as they cook. Alternatively, you could also just use self-rising flour and make these 2 ingredient bagels.
- Knead the dough – this step is so important for a nice smooth finish on the bagels. It also allows the dough to form better. You can use your hands or a stand mixer fitted with a dough hook to do this. If the dough seems sticky then add a sprinkle of flour or flour to your hands.
- Use an egg wash – this extra step gets a nice golden color on the bagels and helps any toppings stick to them much better. If you want to skip the egg then you can also spray the bagels with olive oil spray to achieve a similar result.
- Watch the bagels as they cook – since air fryers vary, I recommend checking the bagels at around 10 minutes and then continuing cooking as needed. I tested this recipe in 2 different air fryers and it took 12 minutes in one and 15 minutes in the other air fryer.
- Let them cool – the bagels will continue to cook as they cool so the 15 minutes of cooling time is an essential part of this recipe. Do not skip this step!
Serving Suggestions
Here are some delicious ways to serve these protein bagels.
- Breakfast sandwich– slice the bagels, toast them, then add some cooked scrambled eggs and bacon between a sliced, toasted bagel. Yum!
- As a snack – slice the bagels and spread some cottage cheese or cream cheese on them topped with sliced tomatoes and a sprinkle of salt and pepper. So good!
- Bagel pizzas – slice the bagels, spread some pizza sauce on them, and top with your favorite toppings and shredded cheese. Pop them into the air fryer for a few minutes at 350°F until golden.
- Croutons – chop the bagels into 1-inch pieces, and toss them in a bowl with some olive oil, salt and pepper. Then air fry them at 350°F until golden and crunchy. Add them as a topping on soups and salads.
- Bagel chips – turn cooked bagels into delicious homemade bagel chips!
The use of cottage cheese in this recipe creates those yummy pockets of air that you typically would need yeast to achieve. It results in these incredibly fluffy bagels that you are going to love!
Storage
Leftover bagels should be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze these bagels in a freezer-safe container for up to 3 months. Defrost them overnight in the fridge and reheat them in the air fryer at 330°F, toaster, or microwave until warmed through.
FAQs
Are Protein Bagels Healthy?
This protein bagel recipe is healthy since it is made with wholesome ingredients like cottage cheese, flour, and baking powder. One bagel has 10 grams of protein per serving for only 170 calories per bagel, which is just AMAZING!
How Much Protein Is In A Bagel?
The amount of protein in a bagel can vary by the brand and recipe. These bagels have 10-11 grams of protein for 1 whole bagel. If you add a couple of eggs then you would get around 25 grams of protein for a delicious breakfast sandwich just under 300 calories.
Are These Bagels Gluten Free?
This recipe, as written is not gluten-free. To make these gluten-free protein bagels, swap the all-purpose flour with a gluten-free flour like Cup 4 Cup gluten-free flour.
Check out all of my healthy air fryer recipes here.
More Protein-Packed Recipes
Looking for other recipes like this? Try these:
Did you try this protein bagel recipe? If you did, then please leave a rating and comment below. I would love to hear how yours turned out!
Print
Air Fryer Protein Bagels
- Total Time: 25 minutes
- Yield: 4 bagels 1x
- Diet: Low Calorie
Description
You can make protein bagels right at home with just 3 simple ingredients. These bagels have 10 grams of protein each and are made with cottage cheese, flour, and baking powder. They come together quickly and can be made in the air fryer or the oven. Great for breakfast or lunch any day of the week! Customize the toppings or even make them gluten-free!
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- Pinch of salt – optional
- 1 cup + 2 tablespoons cottage cheese – 2% or 4%
- 1 egg – optional
- Toppings: everything seasoning, poppy seeds, sesame seeds
Instructions
- Add the flour to a medium bowl and combine it with the baking powder. Add a pinch of salt for extra flavor.
- Make a well in the center of the flour and add the cottage cheese. Mix the dough using a fork or small rubber spatula until it begins to form a chunky dough. You can also mix the dough in a stand mixer fitted with a dough hook.
- Turn the bagel dough onto a well-floured surface and knead it with your hands for 1-2 minutes until it forms a semi-smooth ball of dough. If the dough becomes sticky add a sprinkle of flour or lightly coat your hands in flour as you knead it. This can also be done in a stand mixer fitted with a dough hook.
- Divide the bagel dough into 4 equal sections. Roll each section of dough into a 6-7 inch log that is about ¾ inch thick, then connect the ends of the dough to form the bagel. Continue until you have formed all 4 bagels.
- Crack and whisk the egg in a small bowl and add a splash of water or milk. Brush the egg lightly all over each bagel using a rubber brush or pastry brush. Add toppings if desired.
- Preheat the air fryer to 300°F. Once the air fryer is ready, spray or line the air fryer basket with cooking spray or parchment paper. Place the bagels in an even layer into the air fryer. You may need to do this in batches if you have a smaller air fryer. Cook the bagels for 15-17 minutes until golden. Check them at around 10 minutes and continue cooking as needed since air fryers vary.
- Once the bagels are done (they should be golden brown and light and fluffy), remove them from the air fryer and let them cool for at least 15 minutes before you slice and serve them.
Notes
- Cottage cheese – I used Good Culture 4% cottage cheese but 2% will also work.
- Flour – all-purpose flour, whole wheat flour, or cup 4 cup gluten-free flour will all work.
- Leftover bagels should be stored in an airtight container in the refrigerator for up to 5 days. Freeze them in a freezer-safe container for up to 3 months.
- Defrost frozen bagels overnight in the refrigerator. Reheat them in the air fryer at 330°F, in the toaster or microwave until warmed through.
- Bake these bagels in the oven at 375°F for 20-25 minutes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Healthy Breakfast Recipes
- Method: Air Fryer
- Cuisine: American
I made these lactose free with lactaid cottage cheese and they came perfectly!
Hi Tiana, that is great! I am so glad you liked them.
These bagels are excellent! I tried using freshly milled hard white wheat, but the dough was so unworkable. I ended up adding ~3/4C white flour. I had little faith for how much I was working with the dough, but they ended up being delicious! And bonus points…my kids loved them too! Thank you for the recipe!
That’s great to hear Erica! Thank you for trying it!
Has anyone made this with 1% cottage cheese? That’s all I have right now. Also, how do you think 1 scoop of protein powder work in this, I’ll probably just not add that
Hi Cindy, I tried this recipe with low fat cottage cheese and it worked great!
I made these and after baking for 27 minutes and cooling, they were way too gooey in the center to slice. Any idea what I may have done wrong?
Hi Brittany,
Ovens vary and so do air fryers so it could be that or that they needed to cool before slicing. I have made these many times with no issues but the cooling time is key. I hope you try them again.
I used 1% and didn’t have any issues!
I made these and they were delicious! I thought it was a bit strange that the recipe doesn’t call for time to let the dough rise, but they rose plenty in the air fryer. I love how soft they were and the taste was perfect. I did add 2 pinches of salt and the bagels were wonderful!
Thank you, Andi. It is pretty crazy that the bagel dough doesn’t need to rise but turns out perfectly fluffy. I am so glad you liked them!
Do these have to be refrigerated because they’re made with cottage cheese? Or can they be stored in a bread bag?
Hi Peyton, these bagels should be stored in an airtight container in the refrigerator for up to 5 days and can be easily reheated in the air fryer or the microwave.
Would almond flour work if I wanted lower carb?
Hi Cason, I actually just posted an almond flour version on the blog! I hope you check it out, it’s just as easy and delicious!
I was supposed at how much these rose while in the air fryer. I used bread flour and it turned out really well. I’ve made 2 batches. So fast and simple to make!
Hi Kylie, I am so glad you liked them. It’s crazy how much they rise right? But also really wonderful and delicious!
Could these be done in a conventional oven and come out the same way?
Hi Michelle! Yes, you can make them in the oven. Cook them at 375°F for 20-25 minutes until golden. Enjoy!!
I’m excited to try these. Do you think they could be done with almond flour? Not sure what the ratio difference would be. Thanks!
Hi Daphne! I am actually testing an almond flour version now and will be posting it next week. The ratios are a bit different since almond flour is very absorbent and the bagels will need to cook longer. Be on the look out for my new version!
Hello! Do you have tips / tricks to make cinnamon raisin or blueberry? I’ve made so many batches of the everything flavor, my family can’t get enough of them but I am eager to try other flavors
Hi Samantha, I actually have a blueberry version that I will post in a couple weeks. But you can fold in some raisins and some cinnamon for a cinnamon raisin version. I bet it would work fine. Glad everyone enjoys them!
Have you posted the blueberry bagel recipe? I’d love to give it a try!
Hi Renee, I am actually still working on it since it just did not work consistently. Look for it sometime in March. It is on the list to post.
Perfect healthy bagel recipe! I used almond flour for additional health benefits. Quick & easy!
Thank you Hannah! I am so glad you liked it!
As a Health Coach myself I am constantly trying new recipes and and “healthy” swaps. I have made thousands of recipes and this might be my favorite. They are literally PERFECT. I used self rising flour so 2 ingredients. I am so grateful to have this to share with my clients. I will be using your website as a reference for sure. Do you have an Instagram post of this recipe? Would love to share it on my story with my bagel pictures. THANK YOU!
Thank you Aimee, I am so glad you liked it. You can follow me on instagram @pinchmegoodfood. I have a reel in my feed for this recipe. Thank you for sharing it with your clients.
Is the recipe supposed to be 1 cup of flour? I didn’t find it to be remotely enough and my bagels came out so small and were so difficult to work with.
Hi Courtney the ratio’s for the ingredients are correct, I have made this recipe many times. Although sometimes you may need to add a bit more flour if the dough is too sticky to roll since ingredients and temperature where you are making the bagels will vary. It should make 3 decent size bagels. I hope you try them again!
I made these bagels and they were great! I was able to enjoy a bagel without as much guilt and with extra protein! I did have to adjust the time and temperature of my air fryer because after 15 minutes at 300 degrees they were still very doughy. But otherwise a great recipe!
So glad you liked them!
Hi there! Made these today for the first time and I love them! I have a few questions though since I’ve never attempted bagels before 😅. Mine were not as fluffy and still a little doughy on the inside. Do I just air fry longer? I live in the PNW and it’s always cold/rainy. My dough was also very sticky so I kept adding more flour. Also my cottage cheese was more wet maybe that made it sticky? Just want to perfect these because even a little doughy they are amazing! Thanks! 😊
Hi Stephanie, It is a bit of a test since cottage cheese and air fryers vary. I used Good Culture 4% cottage cheese. Also, it sounds like you just need to air fry the bagels for longer and allow them to cool at least 15 minutes before slicing them. That should do the trick. I am so glad you enjoyed them!
These came out delicious. I baked in the oven. It did take a few more minutes. I followed the recipe exactly…I wanted to eat them all!
Hi Tina! I am so glad you liked them. Sometimes they do take a bit longer to cook since ovens vary.
Hello, if they aren’t all the way done from the air fryer and cooking, could I put them in the oven for some time to finish cooking?
Hi Ann, yes you can cook them in the oven even if just to finish them. Keep in mind they do continue cooking a bit as they cool.
Love this recipe. I am going to try some mix ins next time. Maybe cheddar jalapeño.
Love this recipe!!! We add cheddar cheese and jalapeños to the mix and sprinkle on top also!!! They are sooo good!
Thank you Jessica! Love the idea of adding cheddar and jalapeños.
These are amazing! Have made the “2 ingredient” kind in the past that were “ok.” These were so so much better!! I made a 3x batch, 4oz dough each, 13 bagels total. (Though no one here will know because I ate that extra one piping hot from the oven!). Baked in the oven just for the volume of them. Some everything, some just salt & pepper and used for sausage egg and cheese sandwiches. SO good. Will never make the other kind again. Thank you!!
Thank you Julie! I am so glad you liked them!