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  • Writer's pictureCoach Kate

Protein Bagels

I had a taste for bagels this week and so I threw some together with my gluten-free flour. I’m gluten-free now because that keeps down the inflammation and bloat.

These bagels are great because they also pack in 9g of protein, helping to get my breakfast to 30g of protein. As we age we need more protein! If you can get it in bread form then why not!? I put my carbs at the top of my day because that’s when I need the most energy!

Bonus that my daughter loved them too! Here’s the easy recipe: 


  • 1 cup unbleached all purpose flour, or whole wheat or gluten-free 1:1 mix

  • 2 teaspoons baking powder, make sure it’s not expired or it won’t rise

  • 3/4 teaspoon kosher salt, use less if using table salt

  • 1 cup 2% cottage cheese, excess liquid strained well

  • 1 egg white, or 1 large egg, beaten

  • Optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes


  1. In a large bowl combine the flour, baking powder and salt and whisk well. Add the strained cottage cheese and mix with a fork or spatula until well combined, it will look like small crumbles.

  2. Using your clean hands, working in the bowl, knead the dough until it comes together and is smooth, tacky, but not sticky, about 2 minutes (it should not leave dough on your hand when you pull away).

  3. Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels. (or you can make a ball and poke a hole in the center then stretch it slightly)

  4. Top with egg wash and sprinkle both sides with seasoning of your choice.

Air Fryer Cooking: Spray air fryer basket with oil. Transfer the bagels to the air fryer basket in batches without overcrowding and air fry 280F 15 to 16 minutes, or until golden. No need to turn. Let cool at least 15 minutes before cutting, this step is a must.

Oven Cooking: Preheat oven to 375F. Place parchment paper or mat on a baking sheet. If using parchment paper, spray with oil to avoid sticking. Bake on the top rack of the oven for 25 minutes. Let cool at least 15 minutes before cutting, this step is a must.


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