Not a Fan of Cottage Cheese? These High-Protein Bagels Use Shredded Cheese Instead

Cottage cheese has taken over the high-protein baking trend — it’s in nearly every “protein bagel” recipe published in the last year. But not everyone likes its texture, even blended smooth. These high-protein cheese bagels skip cottage cheese entirely, using shredded cheese worked directly into a simple flour dough instead, baked until golden at 160°C (320°F) fan for about 20–30 minutes.

They’re just as protein-forward as the cottage cheese versions, without needing to blend anything or hunt down a specific tub of cheese.

Why Skip Cottage Cheese

Cottage cheese bagels work by blending the cheese smooth and mixing it into a flour-based dough, which is what gives them their protein boost. It’s an effective method, but it has two drawbacks: you need a blender or food processor to get the cottage cheese fully smooth, and the tangy, slightly lumpy starting texture isn’t for everyone, even after blending.

Using shredded cheese instead solves both issues. There’s no blending step — the cheese gets worked straight into the dough — and the flavor is more like a classic cheese bread than a tangy dairy product. You still get a real protein bump from the cheese itself, and you can boost it further with a protein-rich ingredient swap if you want to push the numbers higher.

Can you make high-protein bagels without cottage cheese? Yes. Shredded cheese can be worked directly into a flour dough instead of blended cottage cheese, giving a similar protein boost with a firmer, less tangy texture. Bake at 160°C (320°F) fan for 20–30 minutes until golden.

Ingredients (Makes 4–5 Bagels)

• 100g (1 cup) self-rising flour (or all-purpose flour + 1 tsp baking powder + a pinch of salt)
• 100g (1 cup) shredded cheese, light/reduced-fat if preferred
• 1 egg (plus extra for egg wash)
• Pinch of salt
• Optional toppings: sesame seeds, poppy seeds, everything bagel seasoning

Ingredient notes: Any melting cheese works — a light or reduced-fat shredded cheese keeps the calorie count down while still delivering protein and flavor. The egg helps bind the dough into a workable texture; without it, the dough can be crumbly and difficult to shape into a ring.

Optional protein boost: For an extra protein bump, swap 50g of the flour for 50g of a high-protein cream or protein powder blend (mixed to a similar consistency as flour). This increases the total protein content of the batch noticeably without changing the bake time or method.

Step-by-Step Instructions

1. Preheat and prep. Preheat the oven to 160°C (320°F) fan (or 180°C/350°F conventional). Line a baking sheet with parchment paper.
2. Mix the dough. In a bowl, combine the flour, shredded cheese, egg, and a pinch of salt. Mix and knead by hand until it forms a cohesive dough — it should hold together without being overly sticky.

3. Shape the bagels. Divide the dough into 4–5 equal portions. Roll each into a ball, then use your finger to poke a hole through the center and gently stretch it into a bagel shape.
4. Add egg wash and toppings. Brush each bagel lightly with beaten egg, then sprinkle with sesame seeds, poppy seeds, or everything bagel seasoning if using.
5. Bake. Bake for 20–30 minutes, until golden brown on top and firm to the touch.
6. Cool slightly before slicing. Let the bagels cool for a few minutes on a wire rack before slicing — they firm up further as they cool.

Getting the Texture Right

• Don’t skip the egg. It’s what holds the cheese-and-flour dough together; without it, the dough tends to crumble when shaped.
• Knead just until combined. Overworking the dough can make the bagels denser than they need to be — mix until it holds together, then stop.
• Watch for doneness by color, not just time. Ovens vary, so check at the 20-minute mark and continue in a few-minute increments until golden.
• Let them cool before cutting. Slicing immediately out of the oven can cause the inside to feel gummy; a few minutes of cooling firms up the crumb.

Serving Ideas

These work well toasted with cream cheese, a smear of avocado, or a fried egg on top for a heartier breakfast. They also hold up well as a sandwich base for a light lunch, given their firmer, less crumbly texture compared to a traditional bakery bagel.

Storage

Store in an airtight container or bag at room temperature for up to 2 days, or in the fridge for up to a week. They also freeze well — slice before freezing so you can toast individual halves straight from frozen.

Easy Variations

• Add herbs: Mix chopped chives or dried Italian herbs into the dough for extra flavor.
• Spice it up: A pinch of chili flakes or smoked paprika in the dough gives a subtle kick.
• Try different cheese: Sharp cheddar gives a stronger flavor, while mozzarella keeps things milder and a bit stretchier.
• Make it savory-sweet: A light drizzle of honey after baking pairs surprisingly well with a sharper cheese.
• Mini bagel bites: Divide the dough into smaller portions for bite-sized versions, adjusting the bake time down by several minutes.

Key Takeaways

• These bagels use shredded cheese worked directly into the dough instead of blended cottage cheese.
• No blender or food processor needed — just mix, knead, and shape by hand.
• Bake at 160°C (320°F) fan for 20–30 minutes, until golden.
• The egg is essential for holding the dough together.
• Swapping part of the flour for a high-protein cream or powder can boost the protein content further.

FAQ

Can you make high-protein bagels without cottage cheese?

Yes. Shredded cheese can be worked directly into a flour dough instead of blended cottage cheese, giving a similar protein boost with a firmer, less tangy texture.

What’s the best cheese for cheese bagels?

Any good melting cheese works — mozzarella gives a milder, stretchier result, while cheddar gives a sharper, more pronounced flavor. A light or reduced-fat shredded cheese keeps the calorie count lower.

How can I increase the protein content even further?

Swapping part of the flour (around 50g) for a high-protein cream or protein powder blend boosts the overall protein content of the batch without changing the method or bake time significantly.

Why is my dough too crumbly to shape?

This usually means the dough needs the egg fully worked in, or it needs another minute of kneading to bring it together. If it’s still too dry, a small splash of water or milk can help it come together.

Can I freeze these bagels?

Yes. Slice them before freezing so you can toast individual halves directly from frozen without needing to thaw the whole bagel first.

Are these bagels keto or low-carb friendly?

They’re lower in carbohydrates than a traditional flour bagel because cheese replaces some of the bulk, though the exact carb count depends on how much flour is used and whether a protein-cream swap is included.