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Soft High Protein Cinnamon Sugar Bagels

These high-protein bagels are fluffy, delicious, and coated with cinnamon sugar, making them a perfect breakfast or snack option that bridges nostalgia and nutrition.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings: 4 bagels
Course: Breakfast, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1.25 cups self-rising flour Look for high-quality flour for the best texture; even gluten-free options work well!
  • 1 cup cottage cheese Opt for low-fat or full-fat according to your preference. For a dairy-free version, try a nut-based yogurt.
  • 1/4 teaspoon salt Balances the sweetness. Use fine sea salt for a subtler flavor.
  • 1 large egg Make sure it’s at room temperature for optimal mixing.
Cinnamon Sugar Topping
  • 3 tablespoons brown sugar Light or dark, both bring a delicious depth of flavor.
  • 1.5 tablespoons cinnamon Freshly ground cinnamon packs an aromatic punch!

Method
 

Preparation
  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In a food processor, blend the cottage cheese until it’s smooth and creamy.
  3. In a small bowl, whisk together brown sugar and cinnamon until well combined.
  4. In another bowl, beat the egg until it’s frothy.
  5. In a large mixing bowl, combine the self-rising flour and salt. Mix thoroughly.
  6. Add the blended cottage cheese to the flour mixture and stir until a shaggy dough forms.
Baking
  1. On a clean surface, knead the dough for 2-3 minutes until it’s smooth.
  2. Divide the dough into four equal pieces. Roll each piece into a rope about 8 to 10 inches long and connect the ends to create a bagel shape.
  3. Line a baking sheet with parchment paper, place bagels on the sheet, and brush with the beaten egg.
  4. Generously sprinkle the cinnamon sugar mixture over the bagels.
  5. Bake for 25-28 minutes until golden brown.
  6. Let the bagels cool for 5 minutes on the baking sheet, then transfer to a wire rack.

Notes

Store in an airtight container at room temperature for up to 2 days or freeze for up to a month. You can also prepare the dough the night before and bake them fresh in the morning.