Jalapeño Cheddar Cottage Cheese Bagels
Soft, chewy, packed with protein, and bursting with flavors. 10g of protein per bagel
Servings: 4 bagels
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
- 1/4 cup shredded cheddar cheese, well packed, plus 2 tablespoons for garnish
- 2 fresh jalapeño peppers sliced
For the egg wash:
- 1 egg
- 1 tablespoon olive oil
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 cheddar cheese and gently knead with your hands until it’s 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. Don't rush this step — it really makes a difference.
- While the dough rests, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Whisk together the egg and olive oil 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 with egg wash, then top with sliced jalapeño rounds and shredded cheddar cheese.
- 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.
Notes
How to store protein bagels?
Store in an airtight container at room temperature for up to 2 days. Freeze for up to 3 months — slice first, wrap individually, and place in a freezer-safe bag. Toast straight from frozen to reheat.