These High Protein Bagels can be made with either greek yogurt and/or cottage cheese! They’re packed with 12 grams of protein, easy to make, totally customizable, and absolutely delicious.
Are these a classic New York bagel? No. But are these high protein bagels a more nutritious, way easier, homemade bagel that will completely satisfy your bagel craving? Yes! I mean. It’s still bread…you really can’t go wrong and I promise you, these are are absolutely fool-proof.
Why you’ll love these
- Nutritious and Delicious. Packed with 12 grams of protein without losing out on a great bagel flavor and chewy texture.
- Easy. The base of the dough is only 4 ingredients and comes together in 1 bowl. These don’t require yeast and there’s no boiling before baking!
- Kid Approved. My kids absolutely devour these toasted for breakfast with cream cheese or served as pizza bagels for lunch.
- Versatile. Play around with different flavors (cinnamon raisin or jalapeno cheddar are favorites around here) or different ways to serve these. The options are endless.
- Meal Prep Friendly. Make a double batch: one for now, one for the freezer!
Ingredient notes
- Flour – use bread flour if you have it. This will give you the chewiest texture to resemble a “true” bagel. All-purpose flour is also great! See “Alternate Flours” for more suggestions.
- Baking Powder – there are no substitutions. If you’re having trouble with these bagels rising, check the expiration date on your powder.
- Salt – again, there are no substitutions. Salt gives bread flavor. I use table salt, but kosher salt works as well.
- Cottage Cheese and/or Greek Yogurt – the choice is yours! Use all cottage cheese, all greek yogurt, or use a combination of the two. I have only tried these using “plain” greek yogurt, but you may have success using a flavor such as “blueberry” or “honey”.
- Egg Wash – this is optional, but helps promote a golden crust and also helps the optional toppings stick.
Pro tip
See Flavor Ideas for my topping suggestions!
How to make
- Mix together flour, baking powder, salt, and greek yogurt/cottage cheese until a shaggy dough forms.
- Knead into a ball.
- Divide into 6 even bagels.
- Brush with an egg wash.
- Top with optional toppings.
- Bake until golden brown, then cool slightly before slicing and enjoying!
How to shape bagels
There are two techniques to easily shape bagels:
- Roll into a ball, press your pointer finger or even better, the wooden end of a rubber spatula, into the center to create a hole, then gently circle around to create a larger hole.
- Roll into a ball, then on a clean work surface, roll into a long log (about 1 inch thick and 6 inches long) before pinching the ends together.
Tips
- Try bread flour. Although all-purpose is fine, bread flour will yield a chewier, more traditional bagel texture.
- Use a thick greek yogurt/cottage cheese. Trust me. I’ve tried using regular yogurt that’s a bit runny and it was a sticky, sloppy disaster.
Higher fat yogurt/cottage cheese will make these denser. I’ve used whole milk greek yogurt, whole milk cottage cheese, non-fat greek yogurt, and low fat cottage cheese. They all work! If using a whole milk variety, your dough may be a bit stickier and you may need to add additional flour. - Get the right consistency. The dough should be a little bit sticky, but still manageable, meaning, you should be able to shape the dough into bagels without too much sticking onto your fingers. That being said, I’ve made these too sticky (they’re just a little flat/don’t rise as much) AND too dry (a little breadier) and they still come out beautifully.
- Double toast. These are a bit “wetter” than your standard bagel, so I like double toasting for an extra crispy texture.
Flavor ideas
- Everything. Sprinkle your favorite “Everything, but the Bagel” blend onto the top.
- Cinnamon Raisin. Add 1 tablespoon granulated sugar, 2 teaspoons cinnamon, and 1/2 cup+ raisins into the batter before shaping. Optional: sprinkle with turbinado sugar before baking for an extra crunch.
- Asiago. Sprinkle the top of the bagel with a generous heap of shredded Asiago cheese before baking.
- Jalapeno Cheddar. De-seed and dice 2 jalapenos and knead into the dough along with 1/2 cup shredded cheddar cheese. Then top each bagel with a few slices of jalapenos and a generous heap of shredded cheddar cheese before baking.
Can i use an alternate flour?
- Whole wheat flour absorbs more moisture than all-purpose, so I’d recommend only replacing half the all-purpose or bread flour with whole wheat. If the dough is too dry, simply stir in a bit more cottage cheese or greek yogurt.
- If you’d like to use almond flour, I recommend finding a recipe that’s been specifically tested for that.
- Self-rising flour may be used, simply replace the all-purpose or bread flour listed and omit the baking powder and salt.
Do i have to blend the cottage cheese?
No! Even if you’re not a fan of the cottage cheese texture, the chunks “melt” into the dough, making it completely unnoticeable. However, some have noted that not blending the cottage cheese may yield a gummier texture. I personally, have not noticed that, but the choice is yours!
Can i make protein bagels in the air fryer?
Yes! Preheat air fryer to 350 degrees F, grease basket with nonstick spray, then air fry for 10-15 minutes, or until golden brown and cooked through.
How to serve high protein bagels
- With cream cheese and other spreads. Slice and toast your bagel, then spread with your favorite flavor of cream cheese, a scoop of cottage cheese, or a generous smear of peanut butter and honey/jam.
- As a sandwich. Make eggs your way (scrambled or over-easy are my favorite), protein of choice (sausage or crispy bacon, please), avocado, and a dash of hot sauce for a hearty and filling breakfast. I also love a turkey, mayo, smashed avocado, and cheese melt for lunch. Again, the options are truly endless. Chicken salad, egg salad, and tuna salad would also be good.
- In an egg bake. Check out my Bacon, Egg, and Cheese Bagel Casserole!
- As a pizza bagel. Slice, spread with pizza sauce, top with cheese and other pizza toppings, then bake until the cheese has melted.
- Make into bagel chips. Check out my Homemade Bagel Chips and serve with your favorite high protein dip!
How to store
These bagels are best served immediately or thrown in the freezer if you’re not planning on toasting them. These will keep at room temperature in an airtight container for up 2-3 days or in the freezer for up to 3 months.
To enjoy again, microwave (if frozen) to thaw, then toast until desired crispness is reached.
– Jennifer
High Protein Bagels
These High Protein Bagels can be made with either greek yogurt and/or cottage cheese! They're packed with 12 grams of protein, easy to make, totally customizable, and absolutely delicious.
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 6 bagels
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
Bagel Base
- 2-3 cups flour bread flour or all-purpose*, plus more if the dough is too sticky
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups plain greek yogurt spoon and leveled or 1 (16 oz) container cottage cheese**
Egg Wash
- 1 large egg whisked together with 1 tablespoon water
Topping Ideas***
- Everything Bagel Seasoning
- Asiago Cheese
- Jalapeno Cheddar
- Cinnamon Raisin
Instructions
- Preheat oven to 400 degrees F and line a rimmed baking sheet with a silicone baking mat. Set aside.
- Place 2 cups flour, baking powder, and salt into a large bowl, stir to combine, then mix in greek yogurt/cottage cheese with a rubber spatula until a shaggy dough forms.
- Use your hands to knead the dough (add any mix-ins at this point) for about 3 minutes, or until a smooth dough is created. It’s ok if it’s a little tacky, but it should still be manageable (meaning you should be able to knead the dough without it really sticking to your hands). Add additional flour, if necessary.
- Divide into 6 balls, then shape into bagels**** on the prepared baking sheet.
- Brush with egg wash, sprinkle with toppings, if using, then bake in preheated oven for 15 minutes.
- Keeping the bagels in the oven, reduce heat to 350 degrees F and bake for an additional 10 minutes or until cooked through (the internal temperature should be 190-210 degrees F).
- Remove from the oven and cool for 15 minutes before slicing and enjoying!
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STORING
Room Temp:3-4 Days
Refrigerator:N/A
Freezer:3 Months
Reheat:Microwave, if frozen, then slice and toast until desired texture is reached
*Storage times may vary based on temperature and conditions
Notes
*Bread flour will yield a chewier texture. Amount will vary depending on the fat level of the yogurt/cottage cheese used as well as the brand as some brands are thicker than others. **Full fat varieties of yogurt/cottage cheese (vs non fat or lower fat) will yield a heavier texture with a slightly stickier dough that may require more flour. ***See Flavor Variations above for suggestions. ****See How to Shape Bagels Because these are a denser bagel, these are best served fresh if you’re not planning on toasting, but can be frozen for up to 3 months. If toasting, you may need a double toast or a “dark” setting to get these crispy, because they are so moist. Nutritional information has been calculated using non-fat plain greek yogurt.
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Nutrition Information
Nutrition Facts
High Protein Bagels
Amount Per Serving (1 bagel)
Calories 206 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.4g3%
Trans Fat 0.01g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 0.4g
Cholesterol 34mg11%
Sodium 426mg19%
Potassium 352mg10%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 2g2%
Protein 12g24%
Vitamin A 48IU1%
Calcium 172mg17%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
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