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Boost Your Snack Game with Delicious High-Protein Bagel Bites

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Learn how to make delicious High-Protein Bagel Bites. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 2 cups whole wheat flour (or white whole wheat flour for a milder taste)
  • 1 cup plain Greek yogurt (full-fat preferred for richness)
  • 1/2 cup cottage cheese (drained of excess liquid)
  • 2 tablespoons honey or maple syrup (optional, for a touch of sweetness)
  • 1 tablespoon active dry yeast
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 large egg (for brushing the tops)
  • Sesame seeds, poppy seeds, or everything seasoning (optional, for topping)
  • Substitution note: You can swap cottage cheese for ricotta if you prefer a creamier texture, and use a plant-based yogurt to keep it dairy-free, though the protein content will vary.

Instructions

  1. Begin by warming about 1/4 cup of water to roughly 110°F — warm to the touch but not hot. Sprinkle the yeast over the water and let it bloom for 5 to 7 minutes until foamy. This little step always reminds me of the mornings I’d watch Mama Lu’s yeast rise as she kneaded dough by the window, the sun catching the flour dust like magic.
  2. In a large mixing bowl, combine the whole wheat flour, baking powder, and salt. Stir to blend evenly.
  3. In a separate bowl, whisk together the Greek yogurt, drained cottage cheese, honey (if using), and the foamy yeast mixture. You’ll want this to be smooth but still thick — the cottage cheese adds a lovely texture and protein boost, much like how Mama Lu would fold in fresh ingredients to enrich her cornbread.
  4. Pour the wet ingredients into the dry and mix with a wooden spoon or your hands until a shaggy dough forms. It might feel sticky at first — don’t be shy about dusting your hands with flour as you knead gently right in the bowl for about 5 minutes until it comes together into a soft, slightly tacky dough.
  5. Cover the bowl with a damp cloth and let the dough rest in a warm spot for about 45 minutes, or until it’s puffed up and nearly doubled. This slow rising always takes me back to those quiet afternoons on the porch, waiting patiently as flavors and textures developed with time.
  6. Preheat your oven to 375°F and line a baking sheet with parchment paper.
  7. Once the dough has risen, turn it out onto a floured surface and divide it into 16 equal pieces — about the size of a golf ball. Roll each piece into a smooth ball, then poke a hole through the center with your finger, gently stretching it to form a mini bagel shape. If the dough resists, just let it rest a few minutes and try again.
  8. Place the shaped bagel bites on the baking sheet, leaving space between each. Beat the egg and brush it lightly over the tops to give them a lovely golden sheen once baked.
  9. Sprinkle with your choice of seeds or seasoning to add a little crunch and flavor — it’s a simple touch that feels like the finishing flourish Mama Lu would add to any dish.
  10. Bake for 18 to 20 minutes, or until the bagel bites are golden brown and sound hollow when tapped. Let them cool on a rack before enjoying.

Find it online: https://claracooking.com/high-protein-bagel-bites/