High Protein Everything Bagels
Bagels are just one of those comfort foods I’ll never stop craving—but these High Protein Everything Bagels hit different. I started making these when I wanted something easy to meal prep for the week but still felt like I was treating myself every morning. There’s something about that salty, garlicky Everything Bagel seasoning that just pulls it all together and makes you feel like you’ve got it all figured out (even if you don’t). These bagels cover everything from taste to ease of preparation.
What I love most is how simple they are to make—no yeast, no rise time, just mix, shape, and bake. They’re soft on the inside, golden on the outside, and thanks to the cottage cheese and Greek yogurt, they pack a solid protein punch. Toast one, slather with cream cheese, and suddenly Monday morning feels a little more doable with everything-covered bagels.
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Recipe Tips
Let the dough rest: Giving the dough 10–15 minutes to rest helps it firm up, making it easier to shape and giving the bagels a softer texture, especially for everything bagel varieties.
Don’t overmix: Just fold everything together gently until combined—overmixing can make them tough. This is especially key when crafting these delicious everything variety bagels.
Double bake temp: That initial blast of 400°F helps them rise quickly, while lowering to 375°F finishes them off without burning, perfecting the texture of everything bagels.
Make them smaller: If you like mini bagels, divide into 10–12 pieces and shave off a couple of minutes on bake time. Smaller everything-flavored bagels are also a great choice for variety.
Ingredient Swaps: No cottage cheese ? Use more Greek yogurt in place of the cottage cheese, just reduce by ¼ cup to keep the dough from being too wet. No Greek yogurt ? Sub with any plain thick yogurt, or even blended cottage cheese for a smoother texture. Gluten-free ? Stick with a 1:1 gluten-free blend that works for baking—oat flour won’t work here. Dairy-free ? Use a dairy-free yogurt and skip the egg wash or brush with plant milk instead.
Room Temperature: Best eaten fresh, but everything bagel types can be left out for a day tightly wrapped.
Refrigerator: Store in an airtight container for up to 5 days. Reheat in the microwave for 20–30 seconds or toast until warmed through. Everything bagels stay tasty when stored this way.
Freezer: Wrap individually and freeze for up to 3 months. Let thaw at room temp or microwave 30 seconds OR bake at 350°F for 5–7 minutes. Freezing works well for everything-themed bagels.
More Breakfast Recipes:
High Protein Everything Bagels
Ingredients
- 1/2 cup cottage cheese blended until smooth
- 2 1/2 cups Greek yogurt
- 3 cups gluten free flour or regular flour
- 2 tbsp baking powder + 1 tsp
- 1 1/2 tsp salt
- 1 medium egg for egg wash
- 6 tbsp Everything Bagel Seasoning
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Blend cottage cheese in a food processor until smooth. Mix with Greek yogurt.
- In a large bowl, whisk flour, baking powder, and salt.
- Gently fold in the blended cottage cheese mixture; Mix until just combined (do not overmix).
- Cover and let the dough rest for 10-15 minutes. Place dough on a lightly floured surface and form into a ball.
- Divide into eight to twelve pieces (depending on the size you’d like to make), shape into bagels, and press ends together.
- Place on the baking sheet and brush with egg wash and sprinkle with Everything Bagel Seasoning.
- Bake at **400°F for 5 minutes**, then reduce to **375°F and bake for another 15-18 minutes** until golden brown and fluffy
- Allow to cool for 10 minutes before enjoying!
