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Cinnamon Raisin Bagels with Cottage Cheese on a platter.
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4.84 from 6 votes

Cinnamon Raisin Bagels with Cottage Cheese

These cinnamon raisin bagels with cottage cheese are light, fluffy, protein-packed, and easy to make with simple two-ingredient dough.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: American
Keyword: cinnamon and raisin bagels, cinnamon raisin bagels, cinnamon raisin protein bagels
Servings: 4 servings
Author: Shawna Clark

Ingredients

  • 1 cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 tablespoon brown sugar or brown monk fruit
  • 2 tablespoons raisins roughly chopped
  • 1/4 teaspoon vanilla extract
  • 3/4 cup cottage cheese fat-free, low-fat, or full-fat
  • 1 egg (for the egg wash)

Instructions

  • Roughly chop the raisins. It helps ensure they are evenly distributed in the bagels.
  • Add the all-purpose flour, baking powder, salt, ground cinnamon, and brown sugar to a large bowl. Then, thoroughly mix these ingredients.
  • Add the roughly chopped raisins, vanilla extract, and cottage cheese to the bowl.
  • Thoroughly mix the ingredients in the bowl. Then, use your hands to thoroughly knead the dough until all the ingredients are combined, about 2 minutes.
  • Lightly flour a work surface. Next, transfer the dough to the work surface. Cut the dough into four even pieces. Roll the pieces into balls and lightly press them down. From there, press a hole through the center of each portion to form the bagels.
  • Add the formed bagels to a sheet pan lined with parchment paper.
  • Crack the egg in a bowl and whisk it. Then, brush egg wash over the bagels.
  • Bake the bagels at 350°F for 22-25 minutes.
  • Once done, let the bagels cool for at least 20 minutes before slicing and serving, this step is a must for the cottage cheese in the bagels to set.

Video

Notes

  • Space Evenly: Leave at least an inch of space between each bagel on the sheet pan. The bagels need some room to rise and spread in the oven.
  • Flour the Work Surface: To prevent the dough from sticking as you form the bagels, lightly flour the work surface and dough ball.
  • Raisins: We used regular raisins, but you could swap them with golden raisins.
  • Self-Rising Flour: We added baking powder and salt to all-purpose flour to turn it into self-rising flour. If you have self-rising flour, you can just use it instead.
  • Make More Bagels: You can double or triple this recipe to make more bagels! However, you will still only need one egg for the egg wash as it will be enough.
  • Air Fryer Method: Instead of baking, you can air fry these bagels at 300°F for about 14-16 minutes, until cooked through and lightly browned. Let them cool for at least 20 minutes before serving.
  • Cottage Cheese Substitution: If you don’t have cottage cheese, substitute it with 2/3 cup of plain 0-fat Greek yogurt.
  • Storage: Store leftover cinnamon raisin bagels in an airtight container or bag. These bagels will last 3-4 days in the refrigerator. Or, freeze these bagels for 1-2 months.
 
WW Points: 4 points per bagel if you use a sugar-free sweetener
To see your WW Points in the WW app for this recipe click here! Or, please manually add the ingredients to the recipe builder.

Nutrition

Calories: 142kcal | Carbohydrates: 28.2g | Protein: 6.2g | Fat: 0.5g | Saturated Fat: 0.1g | Cholesterol: 8mg | Sodium: 229mg | Fiber: 1.3g | Sugar: 2.4g