Protein bagels with cottage cheese – easy, filling and packed with protein.
These protein bagels are nothing short of brilliant. Made with just four ingredients – cottage cheese, plain flour, baking powder and salt – they come out light, airy and high in protein, keep you full for hours and are perfect for lunch, the lunchbox or a quick meal on the go.
I blend the cottage cheese to get a completely smooth, creamy dough that is easy to work with – but you can easily skip that step if you prefer. The dough just needs to be brought together by hand and shaped into bagels, and then it is straight into the oven with them. Brush them with egg (or water or milk) and top them with whatever you love – sesame seeds, poppy seeds or perhaps a few dried herbs.
They stay fresh for a couple of days, and if you toast them, they are still excellent on day 3 and 4. I often make a double batch and put half in the freezer – that way there is always an easy, healthy meal ready to go.
Fill them with anything from egg and avocado to chicken, tuna salad or something green and spicy – the possibilities are endless, and they never disappoint.
Protein bagels – Cottage cheese bagels
Ingredients
- 250 g cottage cheese
- 200 g plain flour
- 2 tsp baking powder
- 1/2 tsp salt
- Beaten egg for brushing + optional topping
Method
- Blend the cottage cheese until smooth in a mini chopper or similar.
- Combine the flour, baking powder, salt and cottage cheese in a bowl and stir together with a spatula until the dough comes together in small clumps.
- Tip it out onto the worktop, bring the dough together with your hands and knead it briefly until all the clumps are worked into the dough.
- Divide the dough into 4 equal pieces. Roll each piece into a ball, press it gently flat, make a hole in the centre and shape into bagels. If needed, dampen your hands with a little water – it makes the dough easier to work with.
- Place them on a sheet of baking paper, brush with beaten egg and sprinkle with sesame seeds, poppy seeds or bagel seasoning, if you like.
- Bake in a preheated conventional oven (top and bottom heat) at 200°C for about 20-22 minutes – or until golden and baked through.
- Store them in an airtight bag at room temperature and they will stay soft and moist for a couple of days. Feel free to bag them while they are still warm.
Nutrition
Premium
Jeg kan desværre ikke få mine til at blive luftige. Jeg blender også hytteosten, fordi jeg håbede, det ville gøre dem lettere, men de bliver stadig lidt for kompakte.
Er der et godt råd til, hvad jeg kan gøre anderledes? Smagen er rigtig god – de mangler bare at blive lidt mere luftige.
Hej Sarah
Det er mærkeligt, for det oplever jeg ingen problemer med.
prøv evt. med en smule ekstra bagepulver 🙂
Warm wishes, Dianna
Var meget skeptisk da dejen virkede tør, men hold op jeg tog fejl, De smager virkelig godt. Mon de kan laves som chokoladeboller?
Hej Linda
Hvor dejligt at høre de smagte dig – var selv meget skeptisk da jeg stod med det i hænderne første gang, men har lavet dem vanvittig mange gange siden.
Ja for søren da, du kan sagtens tilføje chokoladestykker – har jeg også selv prøvet, med lidt honning for sødme.
Har også prøvet med soltørrede tomater og feta – så lækkert 🙂
Warm wishes, Dianna
Ps. Mon de kunne laves med lidt grovere mel blandet i og stadig bevare det luftige – eller vil de blive for “tunge”?
Super enkle, lækre og lynhurtige.
Sindssygt nemme sandwichbrød, der kan laves med kort varsel med ting, man i forvejen har hjemme
Hej Lotte
Ej hvor er det bare dejlig feedback – tusind tak 🙂
Warm wishes, Dianna
Shit hvor er de nemme og lækre. Kæmpe hit ✨