You only need three basic ingredients to make protein bagels at home. These bagels are created with cottage cheese, flour, and baking powder, and each one contains 10 grams of protein. They can be prepared in the oven or air fryer and come together quickly. Delicious for lunch or breakfast any day of the week! Alter the toppings or add gluten-free options!


  1. One cup of flour for all purposes
  2. two tsp powdered baking
  3. A pinch of salt, if desired 
  4. One cup plus two tablespoons of 2% or 4% cottage cheese
  5. One egg, optional
  6. Toppings: everything seasoning, poppy seeds, sesame seeds


  1. Place the flour and baking powder in a medium-sized bowl. To add more taste, sprinkle in a little salt.
  2. In the center of the flour, create a well and pour in the cottage cheese. Using a fork or small rubber spatula, mix the mixture until it starts to take on the texture of chunky dough. Another option is to use a stand mixer with a dough hook to combine the dough.
  3. Place the bagel dough on a lightly floured surface and use your hands to knead it for one to two minutes, or until a semi-smooth ball of dough forms. As you knead the dough, lightly dust your hands with flour or add more flour if it starts to get sticky. You may also use a stand mixer with a dough hook to accomplish this.
  4. Separate the bagel dough into four equal halves. Form the dough into 6-7 inch logs, each about ¾ inch thick, by rolling each portion, then join the ends to form the bagel. Continue until all four bagels are produced.
  5. In a small bowl, crack the egg, whisk it, and then add a splash of milk or water. Using a pastry or rubber brush, lightly brush each bagel with egg. Top with extras if you like.
  6. Set the air fryer’s temperature to 300°F. When the air fryer is ready, use cooking spray or line the basket with parchment paper. Arrange the bagels in the air fryer in a single layer. If you have a smaller air fryer, you might have to do this in batches. Bake the bagels until golden, 15 to 17 minutes. Since air fryers differ, check them after about 10 minutes and resume cooking as necessary.
  7. After the bagels are cooked—they should be light, fluffy, and golden brown—take them out of the air fryer and allow them to cool for at least fifteen minutes before slicing and serving.


  • Cottage cheese: 2% will do, but I used Good Culture’s 4% variety.
  • Flour: cup four cups gluten-free flour, whole wheat flour, or all-purpose flour can all work.
  • For up to five days, leftover bagels should be kept in the refrigerator in an airtight container. For up to three months, store them in a freezer-safe container.
  • Put frozen bagels in the fridge to defrost them over night. Warm them up again in the microwave, air fryer, or toaster until thoroughly heated.
  • For 20 to 25 minutes, bake these bagels at 375°F in the oven.


Leave a Comment