The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
These high protein cottage cheese bagels are soft, savory, and easy to make without yeast. Cottage cheese, shredded cheese, eggs, dill, and flour come together into a simple dough that bakes into fluffy homemade bagels for breakfast, meal prep, or a protein-rich snack.
High Protein Cottage Cheese Bagels
Course: Breakfast, Snack, Meal PrepCuisine: AmericanDifficulty: EasyServings
8
bagelsPrep time
15
minutesCooking time
45
minutesCalories
230
kcalRest time
10
minutesTotal time
1
hour10
minutesSoft no-yeast cottage cheese bagels with shredded cheese, dill, paprika, and a golden seed topping.
Ingredients
500 g cottage cheese
140 g shredded cheese
125 g rice flour or all-purpose flour
3 eggs
20-25 g fresh dill, finely chopped
1-1 1/2 teaspoons paprika
1 teaspoon salt
Sunflower seeds or sesame seeds, optional
1 egg or 1 egg yolk, for brushing
Instructions
- Finely chop the fresh dill.
- Add cottage cheese, shredded cheese, flour, eggs, dill, paprika, and salt to a large mixing bowl.
- Mix until the dough is evenly combined.
- Let the dough rest for 5-10 minutes so the flour can hydrate and the mixture becomes easier to shape.
- Divide the dough into 8 equal portions.
- Shape each portion into a ball, then make a hole in the center to form a bagel.
- Place the bagels on a parchment-lined baking tray.
- Brush the tops with beaten egg or egg yolk.
- Sprinkle with sunflower seeds or sesame seeds, if using.
- Bake at 175-180°C (350-355°F) for 40-45 minutes, until golden brown and set.
- Let the bagels cool for a few minutes before serving.
Notes
- Protein will vary by cottage cheese and shredded cheese brand; each bagel is approximately 18-20 g protein when made with high-protein dairy.
- If the dough feels too wet to shape, let it rest a few extra minutes or add a small spoonful of flour.
- Rice flour keeps the texture tender, while all-purpose flour gives a slightly more bread-like bite.
- These bagels are best warm, but they also work well for meal prep. Reheat gently before serving.
Tips for Soft Cottage Cheese Bagels
Use a fairly thick cottage cheese if possible, because very watery cottage cheese can make the dough harder to shape. Letting the dough rest before forming the bagels helps the flour absorb moisture and keeps the texture soft instead of dense. For the best golden top, brush the bagels well with egg wash and bake until the edges are lightly browned.
