Comments on: High-Protein Cottage Cheese Bagels

By: Molly T

Molly T — Wed, 01 Apr 2026 17:10:07 +0000

In reply to ROSE BAUMAN. Thanks Rose!

By: ROSE BAUMAN

ROSE BAUMAN — Tue, 31 Mar 2026 18:34:33 +0000

In reply to Molly T.

Have made this several times in the oven and they’re fantastic. Just tried them in my air fryer and they were very brown but looked like they needed some additional heat for the interior so I just moved those to the oven for a few more minutes. Can’t wait to share this with friends.

By: Amber Marie Thompson

Amber Marie Thompson — Sun, 29 Mar 2026 18:54:47 +0000

Very happy to have stumbled upon this recipe, I had been looking for carnivore bagel recipes. I love this trend of using cottage cheese for soooo many things. Im going to try and combine 2 recipies; this one and carnivore bread, that one simple 2 ingridents; ground chicken and egg. Now my thoughts are what if I added cottage cheese to this, then make the bagles from that mix it now being completly 100% carnivore ? Im not sure but im going to give it a try !!! 😉

By: Michael

Michael — Thu, 26 Mar 2026 11:54:10 +0000

Overall pretty good.
I baked 28 min, golden but think I should have gone 2-3 more minutes as a bit doughy when I cut in half.
Easy enough to do; immersion blender works great for the 1 cup cottage cheese.

By: Therese

Therese — Wed, 25 Mar 2026 19:30:07 +0000

These are some of the best high protein bagels I have made. I am very picky about bagels and not only are these easy to make but they taste delicious. I quadrupled the recipe since the first batch if 8 was devoured. Since I didn’t have everything seasoning, I made a batch with an herb parm seasoning with hempseeds, garlic powder, granulated garlic, Italian seasoning, dried parsley and shredded parm cheese. Mine look more artisanal as I tend to be more of a creative baker but they still look and taste good. Thanks for including the measurements of the baking powder and salt. This was really helpful since I did not have self-rising flour.

By: Molly T

Molly T — Mon, 23 Mar 2026 20:22:17 +0000

In reply to Mary MacLeod. You're welcome!

By: Mary MacLeod

Mary MacLeod — Sun, 22 Mar 2026 20:28:18 +0000

Quick to whip up and delicious, warm right out of the oven or toasted with your favorite cream cheese! These will be made on repeat!

Thank you!

By: Molly T

Molly T — Fri, 20 Mar 2026 22:57:46 +0000

In reply to CJ. Hi there! I have not tried this with sourdough discard. But here is what I would try: Replace about 1/2 cup of the self-rising flour with 1/2 cup discard. Because discard adds moisture, you’ll likely need to mix in a little extra flour (a few tablespoons at a time) until the dough is no longer sticky and easy to handle. Also, since you’re reducing the self-rising flour, add about 1/2 teaspoon baking powder and a pinch of salt to keep the bagels light and fluffy. Let me know how it turns out!

By: CJ

CJ — Wed, 18 Mar 2026 23:13:02 +0000

How could I make these with sourdough discard as a substitute for some of the flour??

By: Molly T

Molly T — Wed, 18 Mar 2026 21:05:40 +0000

In reply to Sharon. You're welcome!!