Air Fryer Protein Bagels

You can make these protein bagels right at home with just three simple main ingredients. They have 10 grams of protein each and are made with cottage cheese, flour, and baking powder, coming together quickly and cooking in either the air fryer or the oven.

They come out golden on the outside and light and fluffy on the inside, all without a single gram of yeast or any rise time. My kids especially enjoyed these and devoured them, which is honestly the highest compliment a homemade bagel can get.

Why You’ll Love This Recipe

A few reasons this recipe is worth keeping around.

No baking experience needed: just mixing, forming, and air-frying.
Genuinely high protein: 10 grams per bagel from the cottage cheese alone.
No yeast required: the baking powder does all the lifting.
Freezer friendly: stores beautifully for future breakfasts.

Why This Works

Mixing the flour with baking powder and salt before adding the cottage cheese is what creates a self-rising flour effect that allows the bagels to puff up and become fluffy as they cook. Don’t skip kneading the dough afterward either, that step is what allows it to come together into a proper, workable ball rather than staying crumbly.

Step-by-Step

Mix the flour with baking powder and salt in a medium bowl. Add the cottage cheese and mix well to combine, the dough will be crumbly at first and then become smoother as you work it.

Turn the dough onto a well-floured surface and knead it with well-floured hands for about 2 minutes, until you have a nice, semi-smooth ball of dough. If it’s sticky, add a sprinkle of flour as needed.

Divide the dough evenly into 4 sections. Roll each section into a log about 6 to 7 inches long and 3/4 inch thick, then connect the ends of the dough to seal and form the bagel shape.

Whisk an egg with a splash of water and brush it all over each bagel, then add toppings if using, everything seasoning, sesame seeds, or poppy seeds all work well. Preheat the air fryer to 300 degrees, line the basket, and cook for 15 to 17 minutes until golden. Let them cool for at least 15 minutes before slicing, don’t skip this, the bagels continue cooking as they cool.

 

Tips

• Mix the flour with baking powder and salt before adding cottage cheese, this creates a self-rising effect.
• Knead the dough for a nice smooth finish, using floured hands if it feels sticky.
• Use an egg wash for a golden color and to help toppings stick.
• Watch the bagels as they cook since air fryers vary, check around 10 minutes.
• Let them cool for at least 15 minutes, this step is essential, not optional.

Variations

• Try gluten-free flour like Cup 4 Cup for a gluten-free version.
• Use self-rising flour for a genuine 2-ingredient bagel.
• Top with everything seasoning, sesame seeds, poppy seeds, or shredded asiago.
• Chop the finished bagels into croutons for soups and salads.

What to Serve With

• Cream cheese and sliced tomato.
• Scrambled eggs and bacon for a breakfast sandwich.
• Cottage cheese spread on top with salt and pepper.
• A cup of coffee to round out breakfast.

Storage

Refrigerator: store in an airtight container for up to 5 days.

Freezer: freeze in a freezer-safe container for up to 3 months.

Reheating: defrost overnight in the fridge, then reheat in the air fryer at 330 degrees, the toaster, or the microwave until warmed through.

Make Ahead

These bagels store and freeze so well that making a double batch on a slower day sets you up with breakfast for weeks, just thaw and reheat as needed.

Frequently Asked Questions

Are protein bagels healthy?

Yes, this recipe is made with wholesome ingredients like cottage cheese, flour, and baking powder, delivering 10 grams of protein for only around 170 calories per bagel.

Are these bagels gluten-free?

Not as written, but swapping the all-purpose flour for a gluten-free blend like Cup 4 Cup makes them gluten-free.

Can I make them in the oven instead of the air fryer?

Yes, bake at 375 degrees on a parchment-lined baking sheet for about 20 to 25 minutes until golden.

Final Thoughts

These bagels prove that homemade doesn’t have to mean complicated. Give them a try this weekend, and I doubt you’ll go back to store-bought.