Get ready for a game-changer in healthy, high-protein baking with these Simple 3-Ingredient Cottage Cheese Protein Bagels! Forget complicated recipes and long rise times; these bagels are incredibly easy to whip up and deliver a satisfying chew with a protein punch, perfect for breakfast, lunch, or a healthy snack. The magic lies in the combination of cottage cheese, self-rising flour, and an egg for shine and binding. Whether you choose the air fryer for speed and crispness or the oven for a more traditional bake, you’ll be amazed at how quickly you can create delicious, guilt-free bagels. I love how versatile they are – enjoy them plain, toasted with your favorite spreads, or loaded with toppings. This recipe proves that healthy eating can be both simple and incredibly delicious!
Ingredients
- 1 cup (226g) cottage cheese (full-fat or low-fat, blends better if smoothed)
- 1 ½ cups (180g) self-rising flour, plus extra for dusting
- 1 large egg, beaten (for egg wash)
- Optional: Everything bagel seasoning, sesame seeds, poppy seeds, or coarse salt for topping
Instructions
Option 1: Air Fryer Method
- Prepare Cottage Cheese: If your cottage cheese has large curds and you prefer a smoother texture, place it in a food processor or blender and blend until mostly smooth. (This step is optional but recommended for a less lumpy dough.)
- Make the Dough: In a medium bowl, combine the cottage cheese and self-rising flour. Mix with a spoon or your hands until a shaggy dough forms.
- Knead Briefly: Turn the dough out onto a lightly floured surface. Knead for 1-2 minutes until the dough comes together and is smooth enough to handle. It will be slightly sticky but manageable. Do not over-knead.
- Form Bagels: Divide the dough into 4 equal pieces. Roll each piece into a rope about 6-8 inches long. Bring the ends together to form a circle, pinching firmly to seal the seam. Alternatively, form a ball and poke a hole in the center, then gently stretch to create the bagel shape.
- Preheat Air Fryer & Prep: Preheat your air fryer to 325°F (160°C) for 5 minutes. Lightly spray the air fryer basket with non-stick cooking spray or line with parchment paper designed for air fryers.
- Egg Wash & Top: Place the formed bagels in the air fryer basket (work in batches if necessary, don’t overcrowd). Brush each bagel generously with the beaten egg wash. Sprinkle with your desired toppings (everything bagel seasoning, sesame seeds, etc.).
- Air Fry: Air fry for 10-15 minutes, flipping halfway through, until golden brown and cooked through. Cooking time can vary depending on your air fryer model.
Option 2: Oven Method
- Prepare Cottage Cheese & Dough: Follow steps 1-3 from the Air Fryer method to prepare the cottage cheese and dough.
- Form Bagels: Follow step 4 from the Air Fryer method to form the bagel shapes.
- Preheat Oven & Prep: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Egg Wash & Top: Place the formed bagels on the prepared baking sheet. Brush each bagel generously with the beaten egg wash. Sprinkle with your desired toppings.
- Bake: Bake for 20-25 minutes, or until the bagels are golden brown and cooked through. Cooking time may vary depending on your oven.
Nutrition Facts
These bagels are designed to be high in protein. Nutritional values are approximate and will vary based on the specific brand and fat content of cottage cheese, precise measurements, and any toppings added. This estimate is for one bagel without extra toppings.
- Servings: 4 bagels
- Calories per bagel: 200-250 kcal (approximate)
- Total Fat: 3-8g
- Saturated Fat: 1-4g
- Cholesterol: 40-60mg
- Sodium: 300-450mg (primarily from cottage cheese and self-rising flour)
- Total Carbohydrates: 25-35g
- Dietary Fiber: 1-2g
- Sugars: 3-5g
- Protein: 15-20g
Preparation Time
This recipe is incredibly fast, making it perfect for a quick breakfast or snack.
- Prep time: 10-15 minutes (including forming bagels)
- Cook time (Air Fryer): 10-15 minutes
- Cook time (Oven): 20-25 minutes
- Total time: 20-40 minutes (depending on method)
How to Serve
- Toasted: Slice and toast like traditional bagels.
- With Spreads: Top with cream cheese, butter, peanut butter, or jam.
- Sandwich Style: Use them as a base for egg sandwiches, deli meat, or veggie sandwiches.
- Savory: Great with avocado and a sprinkle of chili flakes.
Additional Tips
- Self-Rising Flour: This is key! It contains baking powder and salt, which provide the necessary leavening. If you don’t have self-rising flour, you can make your own: For every 1 cup of all-purpose flour, add 1 ½ teaspoons baking powder and ¼ teaspoon fine salt.
- Smoother Cottage Cheese: For the best, most uniform bagel texture, blending the cottage cheese until smooth is highly recommended. You won’t taste the curds!
- Don’t Over-Knead: Over-kneading can make the bagels tough. Just knead until the dough comes together.
- Variations:
- **Sweet:** Add a tablespoon of sugar or sweetener to the dough, and a dash of cinnamon.
- **Savory:** Mix in dried herbs, garlic powder, or a little grated cheese into the dough.
- Storage: Store leftover bagels in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. They also freeze well for up to 2 months. Reheat in a toaster or air fryer.
- Parchment Paper in Air Fryer: If using parchment paper in the air fryer, ensure it’s cut to fit the basket and doesn’t block airflow.
Budgeting the Recipe
These 3-ingredient bagels are incredibly budget-friendly! Cottage cheese is a relatively inexpensive source of protein, especially when compared to protein powders or specialty flours. Self-rising flour is a common and cheap pantry staple. Eggs are also very affordable. The optional toppings are usually low-cost additions as well.
Making these bagels at home is significantly more economical than buying pre-made protein bagels or even regular bagels from a bakery or grocery store. It’s an excellent way to get a high-protein, satisfying breakfast or snack without breaking the bank, perfect for those on a tight grocery budget or looking to eat healthier without high costs.
Frequently Asked Questions
Q: Can I use Greek yogurt instead of cottage cheese?
A: While Greek yogurt is often used in similar 2-ingredient dough recipes (with self-rising flour), cottage cheese provides a different texture and often more protein per serving. If you use Greek yogurt, ensure it’s thick, plain, and unsweetened. The dough consistency might be slightly different.
Q: Why did my bagels not rise much?
A: Several factors could contribute:
- Old or inactive self-rising flour (the baking powder loses potency over time).
- Over-kneading the dough, which can develop too much gluten and make it tough.
- Not enough liquid or too much flour, making the dough too stiff.
Q: Can I make these ahead of time?
A: Yes, you can prepare the dough and form the bagels. Store them unbaked on a parchment-lined plate, covered tightly with plastic wrap, in the refrigerator for up to 24 hours. Brush with egg wash and bake/air fry right before serving.
Q: Are these bagels exactly like traditional bagels?
A: No, they are not. Traditional bagels undergo a boiling step and a longer fermentation process, which gives them their unique chewy texture and crust. These cottage cheese bagels are a fantastic, quick, high-protein alternative that mimic the shape and satisfy the craving, but will have a softer, slightly more cake-like crumb compared to a true New York-style bagel.
Q: Can I skip the egg wash?
A: The egg wash gives the bagels a beautiful golden-brown color and helps toppings adhere. You can skip it for a paler bagel, or brush with a little milk or water for some shine (though not as much as egg). The texture of the crust will also be less shiny and slightly softer.
