These Protein Blueberry Bagels have become my go-to. I batch-make them before a trip, toss them in my bag, and I’m good to go whether I’m rushing through an airport or grabbing a quick bite between flights.
The best part? They’re made with just four simple ingredients and take under 20 minutes to throw together. Soft, chewy, packed with protein, and bursting with blueberries. They keep me full and fueled through long hauls and early wake-up calls without weighing me down.
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Why You’ll Love Protein Blueberry Bagels
These bagels aren’t your average bakery bagel. They skip the yeast, the long rising times, and the complicated technique. Instead, cottage cheese does all the heavy lifting, adding moisture, structure, and a serious protein boost. Each bagel is a satisfying blend of tender dough and juicy blueberries.
✔ High in protein – Cottage cheese delivers roughly 11–14g of protein per half cup.
✔ No yeast required – Just baking powder, so there’s no waiting around for the dough to rise.
✔ Great for the freezer – Make a batch ahead and enjoy fresh-tasting bagels all week long.
Tips for the Best Protein Blueberry Bagels
✔ Don’t skip the resting time – Letting the dough rest for 10 minutes allows the flour to fully hydrate and the gluten to relax. This makes the dough much easier to shape and gives the bagels a better texture when baked.
✔ Be gentle with the blueberries – When you knead the blueberries into the dough, work with a light touch. If you overwork them, they’ll burst and turn your dough purple…still delicious, but a bit messy.
✔ Flour your hands if the dough sticks – Cottage cheese dough can be a little tacky. If it’s sticking to your hands, lightly dust them with flour rather than adding extra flour directly to the dough. Too much flour can make the bagels dry and dense.
FAQs
Store in an airtight container at room temperature for up to 1–2 days. For longer storage, freeze them for up to 2–3 months by slicing first, wrapping individually, and placing them in a freezer-safe bag. To reheat, toast straight from frozen or warm in the oven for the best texture.
Yes! Fat-free, low-fat, or full-fat all work. Fat-free will give you slightly more protein and a lighter texture.
Yes, but do not thaw them first. Add them frozen to prevent excess moisture and color bleeding.
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Protein Blueberry Bagels (No Yeast!)
Ingredients
For the bagels:
- 1 cup cottage cheese Full-fat or low-fat both work.
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- A pinch of salt
- 1/2 cup blueberries fresh or frozen (do not thaw)
For the egg wash topping:
- 1 egg
- 1 Tablespoon olive oil
- A pinch of salt
Instructions
- In a large bowl, combine the cottage cheese, flour, baking powder, and salt. Knead until a dough begins to form. *It may take a few minutes for the dough to come together. At first, it might look like it won’t form into a dough, but keep folding and bringing in all the little pieces.
- Add the blueberries and gently knead with your hands until they’re evenly distributed and the dough comes together.
- Shape the dough into a ball, cover with a clean kitchen towel or plastic wrap, and let it rest for 10 minutes. This step really does make a difference; don't rush it.
- While the dough rests, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Whisk together the egg, olive oil, and salt to make the egg wash. Set aside.
- Roll the dough into 4 equal portions and shape each portion into a smooth ball. Using your thumb, gently press through the center of each ball to create a hole, then stretch and shape it into a bagel form. Place the shaped bagels on the prepared baking sheet. *Cottage cheese dough can be a little tacky. If it’s sticking to your hands, lightly dust them with flour rather than adding extra flour directly to the dough. Too much flour can make the bagels dry and dense.
- Brush each bagel generously with the egg wash.
- Bake for 20–25 minutes, until the bagels are golden on top and firm to the touch. Let them cool on the pan for at least 15 minutes before slicing.
Came out amazing!! Will double next time