Cottage Cheese Protein Bagel is soft, satisfying, and packed with protein—perfect for a healthier spin on your favorite carb-loaded breakfast.
Made with cottage cheese, eggs, and simple pantry ingredients, it’s easy to blend, bake, and enjoy. No yeast or kneading required.
Whether you’re layering it with eggs, avocado, or using it as a snack on the go, this bagel fits into busy mornings or high-protein meal plans with ease. It’s low in carbs, gluten-free, and still gives you that chewy, classic bagel feel.
Why You’ll Love This Recipe
This cottage cheese protein bagel has all the elements of a traditional bagel—with a healthy, high-protein twist.
The cottage cheese provides creaminess and structure while keeping carbs lower and protein levels high. It’s perfect for meal prep, easy to freeze, and totally customizable.
Enjoy it toasted with avocado, eggs, or a smear of peanut butter. It’s quick to make, satisfying to eat, and works great for both savory and sweet toppings. Bonus: your kids will love it too, especially when they get to help make them!
What You’ll Need
- 1 cup cottage cheese (full-fat or 2%)
- 2 large eggs
- 1 cup almond flour
- 1 tablespoon coconut flour (optional, for added structure)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon apple cider vinegar
- Optional toppings: everything bagel seasoning, sesame seeds, or shredded cheese
Pro Tips
- Use a high-speed blender to ensure the cottage cheese and eggs are completely smooth.
- Don’t overbake—check for golden edges and a firm top to avoid drying out.
- Silicone bagel molds help keep shape and make cleanup easier.
- Customize your toppings before baking—press seeds or seasoning gently into the batter.
- Toast before serving for the perfect crisp edge and warm center.
Tools You’ll Need
- Blender or food processor
- Silicone or nonstick bagel mold (or shape freehand)
- Mixing bowl
- Measuring cups and spoons
- Spatula
- Oven
Substitutions & Variations
Dairy-Free: Use dairy-free cottage cheese (texture may vary slightly).
Nut-Free: Replace almond flour with oat flour or sunflower seed flour.
More Flavor: Add garlic powder, herbs, or shredded cheese to the batter.
Sweet Option: Skip the salt and add cinnamon, vanilla, and a touch of maple syrup.
Toppings: Swap everything seasoning for sesame seeds, poppy seeds, or even raisins and walnuts for a sweeter version.
Make-Ahead Tips
- Bake ahead and store in the fridge for up to 4 days.
- Freeze cooled bagels in an airtight container for up to 3 months. Toast straight from frozen!
- Batch prep the batter and refrigerate for up to 24 hours before baking.
- Toast to reheat for a crispy outside every time.
How to Make a Cottage Cheese Protein Bagel
Step 1: Blend the Batter
Add cottage cheese, eggs, almond flour, coconut flour (if using), baking powder, salt, and apple cider vinegar to a blender. Blend until smooth and creamy.
Step 2: Fill the Molds
Spoon the batter into greased or silicone bagel molds, smoothing the tops. Sprinkle with desired toppings like sesame seeds or everything bagel seasoning.
Step 3: Bake
Bake in a preheated oven at 375°F (190°C) for 22–25 minutes or until golden brown and firm to the touch.
Step 4: Cool and Serve
Let the bagels cool in the mold for 5 minutes before transferring to a rack. Slice and serve toasted with your favorite spreads or toppings.
Leftovers & Storage
- Store cooled bagels in an airtight container in the fridge for up to 4 days.
- Freeze for up to 3 months; reheat directly in the toaster or toaster oven.
- Slice before freezing for quicker toasting.
- Avoid storing in a sealed container while warm to prevent sogginess.
Recipe FAQ
1. Can I use fat-free or low-fat cottage cheese?
Yes, but full-fat or 2% cottage cheese gives better texture and richness. Fat-free versions can make the bagels a little rubbery or watery, so you may need to adjust flour slightly.
2. Do I need a bagel mold to make this recipe?
No, you can shape the batter into rings by hand on a parchment-lined baking sheet. However, silicone bagel molds help keep a uniform shape and make cleanup easier.
3. Can I make these bagels ahead and freeze them?
Absolutely. Let them cool completely, slice if desired, and store in a freezer-safe bag for up to 3 months. Toast straight from frozen for a quick, protein-rich breakfast.
4. Are these bagels suitable for keto or low-carb diets?
Yes! Made with almond flour and cottage cheese, these bagels are naturally low in carbs and high in protein, making them a great fit for many keto or low-carb eating plans.
5. Why do my bagels turn out too soft or undercooked?
Make sure you bake until golden and firm—usually 22–25 minutes. Also, avoid overfilling molds, and let them cool before slicing. If needed, bake an extra 2–3 minutes for firmer results.
Creamy, Chewy, and Protein-Packed
This Cottage Cheese Protein Bagel is a smart and satisfying twist on a breakfast staple. It’s full of flavor, naturally gluten-free, and gives you the fuel you need without the blood sugar crash.
Whether you’re layering on lox and cream cheese or going sweet with almond butter and banana, this bagel is the base you’ll want to build on again and again.
Try it and tag your creations or leave a comment with your favorite topping combos—I’d love to see how you make these protein bagels your own!