Homemade High-Protein Air Fryer Bagels: A Game Changer!
I don’t know about you, but I’ve noticed a serious lack of good bagel spots in our city. So, I decided to take matters into my own hands and try making them at home. Now, I should mention that I’ve been focusing on a high-protein diet, and lately, the "bagels made with cottage cheese" recipes have been popping up everywhere on my social media feed. Intrigued, I gave it a shot.
And let me tell you – I’m giving these bagels an A+! I was skeptical at first, but they turned out so good! Here’s the recipe I followed:
Ingredients:
1 cup all-purpose flour
1 cup + 2 tablespoons of full-fat cottage cheese (I used 4% fat)
2 teaspoons of baking soda
A pinch of salt (or more, depending on your love for salty things – I’m a fan of extra salt!)
Directions:
Mix It Up: Add all three ingredients to a bowl and stir until well combined. If the dough is sticky, dust your hands or your workspace with a little more flour to help shape it.
Shape the Dough: Once the dough is mixed, roll it into a ball. Cut it into 4 even sections. Roll each section into a long strip and shape it into a bagel ring.
Prep for Air Frying: Lightly brush the top of each bagel with egg white using a pastry brush. This is where you can get creative and add your favorite toppings – I went with everything but the bagel seasoning (a family favorite).
Preheat Your Air Fryer: Set the temperature to 300°F. I cut a piece of parchment paper to fit the air fryer basket, and then lightly sprayed both the basket and the parchment paper with non-stick spray before adding the bagels.
Cooking Time: The original recipe I followed recommended 15 minutes, but be sure to check on them at 10 minutes. Personally, I cooked mine for closer to 25 minutes (I have a tendency to undercook things, so my husband always encourages me to cook a bit longer). You’ll know they’re done when they turn a beautiful golden brown.
Let Them Rest: Once they’re out of the air fryer, let the bagels cool for about 15 minutes. Trust me, they’ll still be warm and delicious.
We served ours with a smear of plain cream cheese, and they were gone in no time!
A Few Notes for Next Time:
Flip Them Over: If you want a slightly crispier texture, I’d suggest flipping the bagels halfway through cooking – maybe around the 10-minute mark. I find that high-protein recipes with cottage cheese can sometimes get a little soggy, probably due to the moisture in the cheese. Flipping them could help with that!
Toast for That Traditional Bagel Texture: While these bagels are soft and fluffy, my husband mentioned that they reminded him more of biscuits. So, if you're looking for a more "traditional" bagel texture, cut them in half and toast them. You’ll get that perfect, crispy edge.
Overall, this was such a win! It’s a great, high-protein option for anyone craving bagels without the guilt. Even my husband, who’s not usually a fan of anything too healthy, devoured two of them and gave them a big thumbs up. 😄
I hope you give these a try – you won’t regret it!
