High Protein Everything Bagels
Bagels are just one of those comfort foods I’ll never stop craving, but this high protein bagels recipe hits 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.
Listen, I’ll never turn down blueberry cottage cheese bagels, carrot cake bagels, chocolate chip cottage cheese bagels, or jalapeño cheddar cottage cheese bagels. However, there’s something about salty, garlicky Everything Bagel seasoning that’s impossible to resist. It 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 for a breakfast or snack you’ll look forward to eating.
What I love most about these cottage cheese protein bagels is how simple they are to make. There’s no active dry yeast and no rise time. Just mix, shape, and bake!
The bagels are soft on the inside, golden on the outside, and thanks to the cottage cheese and Greek yogurt, they pack a solid protein punch with 13 grams of protein per serving. Toast one, slather with cream cheese, and suddenly, Monday morning feels a little more doable with everything-covered bagels.
What Makes These Bagels High Protein?
These are a no-yeast bagel made with cottage cheese and Greek yogurt instead of the usual flour-and-water dough. That one swap is what turns a regular bagel into a high protein bagel, because both ingredients are loaded with protein and give the dough a soft, slightly chewy texture without any waiting around. You get the bagel you actually want, with enough protein to keep you full well past 10 a.m. No protein powder anywhere in sight.
Ingredients You’ll Need
- Cottage cheese: blended until smooth, cottage cheese helps add protein and moisture to the dough without making the bagels taste cheesy. Save leftover cottage cheese to make cottage cheese cinnamon rolls, too!
- Greek yogurt: gives the dough its soft, tender texture while adding even more protein. Plain Greek yogurt works best.
- Flour: gluten-free flour or regular all-purpose flour both work for this recipe. If making gluten-free bagels, a 1:1 baking blend will give the best results. Oat flour won’t work here.
- Baking powder: this helps the bagels rise and become fluffy without yeast. Make sure it’s fresh!
- Salt: balances the flavor and keeps the bagels from tasting bland.
- Egg: brushed over the tops of the bagels, this helps the tops turn golden brown and the seasoning stick.
- Everything bagel seasoning: adds the classic savory, garlicky, oniony flavor that takes this protein bagel recipe to the next level!
Possible Variations
- 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.
- Dairy-free? Use a dairy-free yogurt and skip the egg wash or brush with plant milk instead.
- Not a fan of Everything seasoning? Use sesame seeds, poppy seeds, shredded cheddar cheese, asiago cheese, or cinnamon sugar.
- Love mix-ins? Fold chocolate chips, raisins, cinnamon sugar, or blueberries into the dough.
How to Make These Bagels
Step 1: Blend the cottage cheese in a food processor. Don’t skip this, or your batter will be lumpy! Then, whisk the dry ingredients in a large bowl, and fold in the wet ingredients. Be careful not to overmix!
Step 2: Cover the bowl, and let the dough rest at room temperature. This allows the flour to rehydrate, keeping the bagels soft and fluffy.
Step 3: Transfer the bagel dough to a lightly floured surface, and roll it into a ball. Then, divide the dough into equal-sized pieces. I usually make 8 large bagels, but you can also make 12 smaller protein bagels.
Step 4: Roll each piece of dough into a log, and create a circular bagel shape, pinching the ends together. Make sure to leave the center open. I like to pull them apart slightly, because the holes tend to shrink as the dough rises in the oven.
Step 5: Arrange the bagels on a parchment paper-lined baking sheet, and brush the tops with beaten eggs. Then, add a generous sprinkle of Everything Bagel seasoning.
Step 6: Transfer the bagels to the oven, and bake for a few minutes. Then, reduce the oven temp and continue to bake until the bagels are golden brown and fluffy. This helps us achieve a shiny exterior without burning the centers! Cool completely at room temperature, slice, and enjoy!
Tips for Success
- 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 the bagels tough.
- 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.
Topping Ideas and Serving Suggestions
The best part of any bagel is the toppings, if you ask me! To serve, I always warm my bagels in the toaster. Then, some of my favorite ways to serve them include:
- With cream cheese: Plain, chive, or whipped
- Avocado toast style: Top with mashed avocado, a sprinkle of sea salt, and red pepper flakes.
- Breakfast sandwich: Layer eggs, turkey bacon, sausage, cheese, or sliced avocado for a filling, protein-packed breakfast. Or, I use these bagels in place of English muffins in my high protein breakfast sandwich recipe.
- Smoked salmon bagel: Add cream cheese, smoked salmon, sliced cucumber, capers, and red onion.
- Nut butter and fruit: Spread the bagels with peanut butter, almond butter, or cashew butter and top them with raspberry jam, sliced banana, or fresh berries.
- Turkey and veggie sandwich: Fill with turkey, lettuce, tomato, cucumber, and your favorite spread for an easy lunch.
- Pizza bagel: Toast and top with marinara sauce, mozzarella cheese, and your favorite toppings before broiling until bubbly.
Storage and Reheating
Room temperature. Best eaten fresh, but they’ll keep for a day tightly wrapped.
Refrigerator. Store in an airtight container for up to 5 days. Reheat in the microwave for 20 to 30 seconds or toast until warmed through.
Freezer. Wrap individually and freeze for up to 3 months. Thaw at room temp, microwave for 30 seconds, or bake at 350°F for 5 to 7 minutes.
frequently Asked Questions
Yes. Regular all-purpose flour works great and gives you a slightly chewier bite. Swap it 1:1 for the gluten free blend.
You can. Air fry at 350°F for about 10 to 12 minutes, checking around the 8 minute mark since air fryers run hot. They won’t get quite as golden as the oven version, but they’re great when you only want one or two.
Nope, and that’s the best part. These skip the boiling step completely. You just shape and bake, which is exactly what makes them so fast on a busy morning.
Once the dough has rested, divide the dough into 8 to 12 equal pieces, roll each into a rope, and press the ends together into a ring. Smaller pieces make mini bagels.
Stick with full-fat cottage cheese and a high protein Greek yogurt, and don’t shrink them down too small. You can also stir in a couple tablespoons of unflavored protein powder, but reduce the flour slightly so the dough doesn’t dry out.
Yes. They’re soft, mild, and easy to hold, which makes them a great high protein option for little hands. Leave the seasoning off a few of them if your kids like things plain.
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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
Enable step-by-step mode- 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!
