Cottage Cheese Protein Bagels
The viral 3-ingredient bagel, done properly: blended cottage cheese and flour, no yeast, no boiling, no rise. Chewy, golden, 10 grams of protein each, and faster than the queue at the bagel shop. The everything-seasoned batch disappears first.
Method
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Preheat the oven to 190C / 375F and line a tray. Blend the cottage cheese until completely smooth.
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Mix the blended cottage cheese with the flour, baking powder, and salt into a shaggy dough, then knead 3 to 4 minutes on a floured surface until smooth.
💡 Tip: Sticky is normal. Resist adding much extra flour or they bake up dense. -
Divide into 6, roll each into a rope, and pinch into a bagel ring.
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Brush with the egg wash and top generously with the seasoning.
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Bake 22 to 25 minutes until deep golden. Cool at least 15 minutes before slicing.
Notes
Blend the cottage cheese completely smooth. Visible curds make gummy patches.
The dough is slightly sticky by design. Flour your hands, not the dough.
They must cool 15 minutes before slicing or the middle reads doughy.
Double the batch and freeze sliced. Toaster-ready protein breakfast for two weeks.
Nutrition Information
| Calories | 205kcal |
| Total Fat | 3g |
| Total Carbohydrates | 35g |
| Protein | 10g |
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Frequently Asked Questions
Are these really like bagels?
They are their own thing: chewy, tangy, closer to a proper bagel than any 200-calorie option has a right to be, but without the boiled-crust snap of the real deal. Toasted, the gap nearly disappears.
Can I use fat-free cottage cheese or Greek yogurt?
Both work. Fat-free cottage cheese shaves a little fat, and Greek yogurt makes the original viral version — slightly less protein, slightly more tang. Strain either if it looks watery.
What do the macros look like as a sandwich?
The bagel itself is 205 calories and 10g protein, so a filled version stays reasonable: add 2 eggs and it is a 350-calorie, 23g-protein breakfast sandwich that beats anything from a drive-through.
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