international · worth-the-hype
High-Protein Cottage Cheese Bagels
Make easy cottage cheese bagels filled with whipped herby cottage cheese and scrambled egg. A simple high-protein breakfast with around 26 g protein.
Macros are per serving. If this recipe serves 4 people, the numbers above are for one portion. Nutritional values are estimated using recognised nutrition databases and calorie-tracking software to provide a practical guide, although they may vary depending on the exact ingredients and brands you use.
Ingredients
- For the bagels
- 225 g cottage cheese
- 125 g plain flour
- 1 tsp baking powder
- ½ tsp fine salt
- ½ egg, beaten (for brushing)
- 2 tbsp everything bagel seasoning
- For the filling (per bagel)
- 80 g cottage cheese
- 1 large egg
- 2–3 tomato slices
- 1 tsp chopped chives
- 1 tsp chopped dill or parsley
- ½ tsp lemon juice
- 1 tsp garlic (optional)
- Freshly ground black pepper
Recommended equipment
- · Blender or food processor
- · Mixing bowl
- · Baking tray
- · Baking paper
- · Pastry brush
Instructions
- 01
Preheat the oven to 200°C (180°C fan) and line a baking tray with baking paper.
- 02
Blend the cottage cheese until completely smooth.
- 03
In a large bowl, combine the flour, baking powder and salt.
- 04
Add the blended cottage cheese and mix until a shaggy dough forms.
- 05
Transfer to a lightly floured surface and knead for 2–3 minutes until smooth. If the dough feels sticky, sprinkle in a little extra flour, one teaspoon at a time.
- 06
Divide into four equal pieces. Roll each piece into a rope around 20 cm long and join the ends to form a bagel. Pinch the seam firmly.
- 07
Place on the prepared tray, brush with beaten egg and sprinkle generously with everything bagel seasoning.
- 08
Bake for 25 minutes, until golden brown and cooked through.
- 09
Cool on a wire rack for at least 10 minutes before slicing.
- 10
Prepare the filling: blend the cottage cheese with the herbs, lemon juice, garlic and black pepper until light and creamy. Taste and adjust the seasoning if needed.
- 11
Assemble: slice a bagel in half, spread with the whipped herby cottage cheese, spoon over the scrambled egg, top with sliced tomatoes and finish with extra herbs.
Cooking tips
- Do not overwork the dough or the bagels can become dense.
- Let the bagels cool slightly before slicing to avoid a gummy crumb.
- Store bagels in an airtight container for up to 3 days. Freeze for up to 2 months.
- Reheat bagels in a toaster or warm oven before serving.
You'll need
Origin
Cottage cheese bagels are a modern high-protein twist on the classic New York-style bagel. Popularised through home cooks and social media, they replace the traditional yeast-based dough with cottage cheese and baking powder, creating a quicker, protein-rich alternative. This version is filled with whipped herby cottage cheese, soft scrambled egg and fresh tomatoes for a balanced, satisfying breakfast using everyday ingredients.
