High Protein Bagels (Gluten-Free Friendly)

These bagels are quick to make, packed with protein, and delicious toasted. Perfect for meal prep or just a healthier take on a morning favorite.

Ingredients

• 1 cup self-rising flour
  (I use King Arthur gluten-free bread flour + 1 tsp baking powder + ½ tsp kosher salt)

• 1 cup full-fat cottage cheese
  (don’t skip the full-fat, it really makes a difference!)

• 1 large egg, beaten (for egg wash)

• Everything bagel seasoning (or your favorite topping)

Instructions

1. Preheat your oven to 375°F. Position the rack in the top third and line a large baking sheet with parchment paper.

2. Blend the cottage cheese in a food processor or blender on high until completely smooth.

3. Make the dough: Transfer the blended cottage cheese to a medium bowl. Add the flour and mix until a dough forms and begins pulling away from the sides of the bowl.

4. Knead the dough on a generously floured surface about 10 times, until smooth. Add more flour as needed to keep it from sticking.

5. Shape the bagels:

   • Divide dough into 4 equal portions (weigh them if you want exact sizes).

   • Roll each piece into a 6–7-inch rope (about 1 inch thick).

   • Shape into a circle and pinch the ends tightly to seal.

6. Add toppings: Brush each bagel with the beaten egg and sprinkle generously with everything bagel seasoning.

7. Bake for 25–30 minutes, until puffed and golden brown.

8. Cool for at least 15 minutes before slicing or serving.

Notes

• Makes 4 bagels (I usually double or quadruple the recipe!)

• These are amazing sliced and toasted.

• Store in an airtight container at room temp for up to 4 days.