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Sweet and blueberry-infused bagels made with protein-rich cottage cheese. These are a great and delicious, high-protein breakfast option.
My high protein bagels have been getting so many lovely comments, I thought I’d make an upgraded version of the recipe.
What’s a better way to give bagels some color than to use some berries. So, I did just that.
They’re packing 11g of protein and taste amazing with some cream cheese or butter by themselves.
These were a hit with my friends. As they cut through the bagel, they were surprised by the purple color inside. That’s the shock factor you need sometimes, haha!
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Pin ItThe blueberries also add natural sweetness to the bagel, making it a little more special and thus very popular with the little ones. They’ll eat them just for the color and stay full longer thanks to all the protein.
I absolutely love meal prepping these and freezing them up but they taste the best fresh out of the oven.
Ingredients and Substitutes
Blueberries (½ cup) – You can use fresh or frozen blueberries. But if you only have frozen blueberries, make sure you thaw them beforehand.
Cottage cheese (1 cup) – You can substitute with Greek yogurt for a lighter texture or a dairy-free yogurt for a vegan twist.
All-purpose flour (1 cup) – For a gluten-free option, use 1-to-1 gluten-free baking flour.
Baking powder (2 tsp)
Sea salt (1/2 tsp)
TOPPING
Egg, beaten (1) – replace with plant-based egg wash for a plant-based option.
Mixed seeds – Think sesame seeds, flaxseeds, or sunflower seeds for extra texture and crunch.
How to Make
Step 1. Preheat your oven to 375°F. Prepare a baking sheet by lining it with parchment paper.
Wash the blueberries and place them in a saucepan over medium-high heat, they’ll have some water on them.
Step 2. Heat up the saucepan and let the blueberries cook in the water for 5 minutes or so. Once they soften, start mashing them with a fork.
Cook the blueberries for an additional 2 minutes to allow the water to evaporate slightly. Take the saucepan off the stove and leave the blueberries to cool down.
Step 3. Grab a large bowl and add the cottage cheese, flour, baking powder, and sea salt.
Step 4. Mix everything using a spatula until you create a thick dough. Once it’s thick enough, start kneading with your hands.
Step 5. Add the blueberries to the dough.
Step 6. Knead the dough using your hands and fold in the blueberries. Add some flour to your surface and place the dough on it.
Flour the dough and knead it until the dough is ready (meaning it’s a bit sticky but you can still form it into bagel shapes).
Step 7. Form the dough into a flat ball and cut it into 4 quarters.
Step 8. Take each quarter and roll it into a flat ball. Poke a hole in each of them.
Roll them until the hole is around 2 inches in diameter.
Step 9. Place the bagels on the baking sheet.
Step 10. Coat the bagels with the egg mix using a brush. Sprinkle with the mixed seeds.
Step 11. Place the bagels in the oven and cook them for 25 minutes or until the bagels are brown and golden.
Step 12. When they are ready, take them out of the oven and let them cool down before serving.
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Pin ItHow I Modify This Recipe
- Make it Sweeter: If you prefer sweeter bagels, add a bit of honey, maple syrup, or agave when mixing the wet ingredients.
- Boost the Flavor: Add cinnamon, nutmeg, or vanilla extract to add more flavor.
My Tips & Tricks
- Don’t Overwork the Dough: it will feel sticky, but over-kneading can lead to a dense texture. Make sure you flour your hands and work surface to help manage that stickiness.
- Add Some Citrus Flavor: If you want a tangy flavor, mix in a teaspoon of lemon zest or replace half of the blueberries with tart cranberries.
Perfect Pairings
- Nut butters
- Cream cheese
- Cottage cheese (blend the cottage cheese to create a low-fat and high-protein cream cheese)
- Honey
- Yogurt
My Storage Tips
You can keep the bagels in a container at room temperature for up to 2-3 days. If you want to keep them for longer, place them in the fridge for up to 5-6 days, or in the freezer for up to 3 months.
If you are storing them in the freezer, make sure you wrap each one in plastic wrap.
My Similar Recipes
High Protein Bagels with Blueberries
Cals: 197 Protein: 11 Carbs: 29 Fat: 3.9
Recipe Video
Ingredients
- ½ cup blueberries
- 1 cup cottage cheese
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/2 tsp sea salt
Topping
- 1 egg beaten
- Mixed seeds
Instructions
- Preheat the oven to 375F and line a baking sheet with parchment paper.
- Wash blueberries and place a saucepan over medium-high heat. Add in the blueberries and let the small amount of water from washing heat up.
- 5 minutes in, the blueberries will start softening, take out your fork and squish them. Cook for another 2 minutes to let the water evaporate. Now, take the saucepan off the stove and leave the blueberries to cool down.
- In a large bowl, add cottage cheese, flour, baking powder, and sea salt. Mix with a spatula or spoon until the mixture forms a thick dough.
- Then, knead the dough with your hands and add in the blueberries. Knead them into the dough.
- Flour the surface and place the dough on it, flour it, and knead until the dough is possible to work with, it will be sticky though.
- Form the dough into a ball and cut into 4 quarters. Now roll each quarter into a flat ball and poke a hole in each of them. Roll them until the hole is around 2 inches in diameter.
- Place on the baking sheet.
- Using a brush, cover the bagels with egg and sprinkle with mixed seeds.
- Bake in the oven for 25 minutes until the bagels rise and golden on the top. Let them cool down before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can we sub the cottage cheese with greek yogurt as I currently do not have cottage cheese on hand?
Hello Nic, yes you can use Greek yogurt. Just use the thicker kind.