These Cinnamon High Protein Bagels are a simple, make-ahead breakfast that feels a little special without adding extra work to your week. They’re soft, lightly sweet, and packed with protein to help keep you satisfied through busy mornings.
As a meal-prep focused site, I spend a lot of time testing recipes that hold up well beyond the first day. These bagels check all the right boxes. Even better, they’re made with just a few everyday ingredients like flour, cottage cheese, and cinnamon. They store and reheat beautifully making them a great meal prep breakfast option.
We tested this recipe multiple ways, including gluten free all-purpose flour. I’ve been experimenting with gluten free recipes for 20 years, since my husband was diagnosed Celiac disease, making it important for me to find recipes that work just as well with gluten free ingredients.
I also used cottage cheese to add moisture and protein, while an egg white helps create the golden texture you expect from a good bagel. Whether you enjoy them plain, toasted, or topped with your favorite spread, these bagels are practical and delicious!
Why You’ll Love These Gluten Free Bagels
- High Protein. Each bagel has nearly 10g of protein.
- Minimal Ingredients. You only need 5 common ingredients for this recipe.
- Simple Meal Prep. These cinnamon bagels only take a couple simple steps, store well, and are great for a grab-and-go breakfast.
Cinnamon Bagel Ingredients
- Flour: you’ll need all-purpose flour. This recipe also works well with gluten free all-purpose flour which I have tested. See the notes in the recipe card for additional instructions if using gluten free flour.
- Cottage Cheese: full fat cottage cheese (blend well before measuring)
- Egg: you’ll use an egg white which helps create the golden brown crust
- Flavor Makers: cinnamon, brown sugar
- Optional: a pinch of salt for that sweet and salty flavor combo
If making gluten free, you’ll need some additional baking powder and salt. Further instructions provided in the recipe card below.
How to Make Cinnamon High Protein Bagels
- Preheat the oven to 375 degrees F. Meanwhile, blend the cottage cheese until completely smooth.
- Then measure out 1 cup of whipped cottage cheese. Combine with 1 cup of all purpose flour and 2 tablespoon ground cinnamon. (if using gluten free all purpose flour also add the additional baking powder and salt). Stir until a thick, smooth dough forms.
- Next, go ahead and combine the brown sugar, remaining tablespoon of cinnamon and pinch of salt. Then set aside.
- Now, lightly flour a work surface, then pat out the dough and divide it into four pieces. Flatten each piece and sprinkle ¼ of the cinnamon sugar mixture on. Then fold it over. Next, roll each piece into a rope and shape it into a circle (you may need to slightly dampen fingers to pinch the ends together).
- Next, brush the top of bagel dough lightly with the beaten egg white. Then place dough on a greased or parchment lined baking sheet and bake at 375 degrees F for 25-30 minutes until golden and set.
How to Store Cinnamon Bagels
- Room Temperature: these bagels can be stored in an airtight container for up to 2 days. They will mold relatively quickly because they are so moist. I recommend storing in the refrigerator.
- Fridge: can be stored in an airtight container for up to 5 days.
- Freezer: I recommend slicing first, then freeze in a freezer bag for up to 3 months; you can toast straight from frozen.
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Cinnamon Protein Bagel Recipe
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Ingredients
- 1 cup all purpose flour
- 1 cup whipped cottage cheese you need to measure out 1 cup of cottage cheese after it has been blended and it is completely smooth
- 1 beaten egg white for brushing
- 2 tablespoons cinnamon divided
- 2 tablespoons brown sugar
- pinch of salt
Instructions
-
Preheat the oven to 375 degrees F. Then blend the cottage cheese until completely smooth.
-
Measure out 1 cup of whipped cottage cheese. Combine with 1 cup of all purpose flour and 2 tablespoon ground cinnamon. (if using gluten free all purpose flour add the additional baking powder and salt). Stir until a thick, smooth dough forms.
-
Combine the brown sugar, remaining tablespoon of cinnamon and pinch of salt and set aside.
-
Lightly flour a work surface, then pat out the dough and divide it into four pieces. Flatten each piece and sprinkle ¼ of the cinnamon sugar mixture on it and fold it over. Roll each piece into a rope and shape it into a circle, using slightly damp fingers to pinch the ends together if needed. (there is no right or wrap way to add the cinnamon sugar, you are just incorporating it like this so you have nice little pockets of sweetness throughout the bagel. Don't overthink it.
-
Brush the tops lightly with the beaten egg white. Then place on a greased or parchment lined baking sheet and bake at 375 degrees F for 25-30 minutes until golden and set.
Notes
- 1 teaspoon baking powder
- ½ teaspoon salt