Main Course
Air Fryer Protein Bagels
Easy, high-protein Air Fryer Bagels made with cottage cheese, flour, and seeds. Fluffy inside, golden outside 13g protein per bagel and ready in under 20 minutes.
Ingredients
- 150 g Odlums self-raising flour
- 1/2 tsp baking powder
- 300 g cottage cheese (full-fat or low-fat)
- 1 egg (for egg wash)
- 1 tsp or my super seed mix or an “All About the Bagel” seasoning (or mix of sesame seeds, poppy seeds, onion flakes, garlic granules, and salt)
Method
- Preheat your air fryer to 180°C. Spritz with spray oil before putting the bagels in
- Make the dough. In a bowl, combine the flour and baking powder. Add the cottage cheese and mix until a soft dough forms. You can do this with a spoon or your hands. The dough should be soft but not too sticky; if needed, lightly flour your hands.
- Shape the bagels: Divide the dough into 4 equal portions. Roll each into a ball, then poke a hole through the centre with your thumb and gently stretch into a bagel shape. Keep them thick, as they’ll puff up nicely, but do make sure the hole is wider than you think it needs to be. As they bake and rise, the hole gets smaller.
- Egg wash & topping: Beat the egg and brush it over the top of each bagel. Sprinkle generously with your super seed mix or an “All About the Bagel” seasoning.
- Air fry: Place the bagels in the air fryer basket, lined with parchment paper (or lightly greased). Cook at 180°C for 15–17 minutes, or until golden brown and cooked through. They should feel firm on the outside and fluffy inside.
- Cool slightly before serving: Let them rest for 5 minutes before slicing or enjoying warm.
- I love to serve them with scrambled eggs in the morning or with cream cheese and smoked salmon at lunch, or a weekend Italian sandwich filled with mayonaisse, lettuce, tomato and mortadella. Delicious.
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