16 February 2025

High-Protein Bagels

You won’t believe how easy these High-Protein Bagels are! These healthy little buns are made with just three ingredients and promise to take your sandwiches to the next level. You won’t be able to resist the comforting flavor of fresh, warm little buns right out of the oven, ready to be stuffed with delicious fillings.

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Bagels are not very common in Italian and French cuisines, which are the ones I know best due to my family origins. Instead, we use regular bread or flatbread whenever we need to prepare an easy and quick meal. Nevertheless, I’ve always known about them because of my strong interest in U.S. habits. For many years, I thought bagels were hard and time-consuming to make, but that was until I discovered you just need a few simple ingredients. These High-Protein Bagels with cottage cheese and eggs are perfect for those following a low carb diet. The only big difference with traditional bagels is that these don’t require boiling in water before going into the oven.

Bagels’ origins date back to the 17th century when Jewish communities in Poland created these little buns. In particular, in the city of Kraków, women used to receive bagels after giving birth as a sign of good luck and a smooth delivery. The word “bagel” comes from the German word meaning”bracelet” or “ring”, referring to its circular shape. Later, Jewish migration in the late 19th and early 20th centuries brought bagels to major U.S. cities like New York, were they became very popular.

You can keep these High-Protein Bagels at room temperature for 1-2 days, stored in a paper bag or wrapped in a kitchen towel to preserve their freshness. Plastic bags can make bagels lose their crispiness and become more chewy. If, like me, you don’t plan to eat all the bagels in the following days, I recommend freezing them and reheating in the oven for 5-10 minutes to restore their original, pleasant texture.

Ingredients for healthy low carb buns

All-purpose flour: this type of flour contains the gluten required to give the bagels their chewy texture, along with their signature density and elasticity. When baked, it creates a soft yet crispy exterior while keeping the inside tender. Moreover, the flour absorbs the moisture released from the other ingredients, such as the cottage cheese and eggs, helping the dough maintain its shape throughout the process. Finally, all-purpose flour ensures the High-Protein Bagels don’t become too heavy.

Eggs: they act as binding agent that helps keep the ingredients together and hold their shape during mixing and baking. Moreover, eggs provide the dough with softness and richness, creating a more cohesive texture. They can also contribute a slight lift to the dough, giving the High-Protein Bagels a light and airy texture. Finally, when brushed on the surface before baking, eggs give a glossy and golden-brown finish that makes them even more appetizing.

Cottage cheese: it adds moisture to the dough, preventing it from being too dry. Additionally, it is a high-protein ingredient that makes these High-Protein Bagels a great option for those looking to increase their protein intake or follow a low-carb diet. Cottage cheese has a slightly tangy flavor, which complements the richness of the eggs and gives the bagels a more complex taste.

Find the complete recipe with measurements below.

How to prepare high-protein bagels

Add the flour and baking powder to a large bowl, then season with 1 tsp of salt.

Incorporate the cottage cheese and 1 egg, then mix using a fork or spatula until a thick dough forms.

cottage cheese and eggs high protein bagels

Transfer the dough onto a surface dusted with flour. Lightly flour your hands to make kneading easier, then shape the dough into a ball.

Cut the dough into equal parts and roll each piece in your hands until smooth. Using a finger, hollow out the center of each ball to form a bagel shape.

Place the bagels on a lined baking sheet, brush with egg wash (a mixture of egg and milk) and sprinkle with sesame seeds.

Bake at 190°C (375°F) for 20-30 minutes, or until golden brown.

My tips for soft and crispy buns

You can substitute the cottage cheese with Greek Yogurt or Skyr, both of which are higher in protein.

This is optional, but you can briefly boil the dough before baking to give the bagels a classic chewy texture. Simply simmer them for about 1-2 minutes on each side.

Feel free to experiment with toppings, such as seeds like poppy or sunflower, along with some dried herbs for added flavor.

Let the dough rest for 10-15 minutes before shaping and baking. This allows the gluten to relax, making the dough easier to work with.

Did you try this recipe? Don’t forget to share it with me tagging @nutritiouslysofia on Instagram!