high protein bread

High Protein Sandwich Bread (Oat Sandwich Rolls) made with oat flour and cottage cheese are high in fiber and easy to make with just five ingredients!

High Protein Bread (Oat Sandwich Rolls)

oat flour (plus more for dusting if needed*)

baking powder (make sure it's not expired

salt

low-fat classic cottage cheese (I

egg white (beaten (whole egg works fine too))

Everything bagel seasoning (sesame, etc for topping, optional)

Preheat oven to 375F. Place parchment paper or a silicone mat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.

In a medium bowl combine the flour, baking powder and salt and whisk well.

Add the cottage cheese, mix with a fork or spatula until well combined, it will look like small crumbles.

Knead in the bowl turning until completely smooth and has the texture of playdoh, about 20 turns.

Divide into 4 equal balls.

Flatten into rounds and transfer to the baking sheet.

Top with egg wash and seasoning. Bake on the top rack of the oven for 22 to 25 minutes.

Let cool at least 15 minutes before slicing open.

Preheat the air fryer 280F degrees. Transfer in batches without overcrowding and bake 15 to 16 minutes, or until golden. No need to turn. Let cool at least 15 minutes before cutting.

Air Fryer Method:

Whip up a batch of these quick and easy High Protein Bagels with Cottage Cheese for breakfast or lunch in less than 30 minutes – they come out perfect!

Protein Bagels with Cottage Cheese

unbleached all purpose flour (or whole wheat

2% cottage cheese (excess liquid strained well (I like Good Culture))

egg white

optional: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes

Egg white

In a large bowl combine the flour, baking powder and salt and whisk well.  Add the strained cottage cheese and mix with a fork or spatula until well combined, it will look like small crumbles.

Using your clean hands, working in the bowl, knead the dough until it comes together and is smooth, tacky, but not sticky, about 2 minutes (it should not leave dough on your hand when you pull away).

Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels. (or you can make a ball and poke a hole in the center then stretch it slightly)

Top with egg wash and sprinkle both sides with seasoning of your choice.

Spray air fryer basket with oil. Transfer the bagels to the air fryer basket in batches without overcrowding and air fry 280F 15 to 16 minutes, or until golden. No need to turn.

Let cool at least 15 minutes before cutting, this step is a must.

Preheat oven to 375F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.

Bake on the top rack of the oven for 25 minutes. Let cool at least 15 minutes before cutting, this step is a must.

Oven Method:

https://www.youtube.com/watch?v=e11q2ogSfVY

Cottage Cheese Protein Bagels are easy and delicious! Not an authentic bagel recipe, but we just can’t get enough of them!! 
See full recipe https://www.skinnytaste.com/protein-bagels/ #healthyrecipes #cottagecheeserecipes #highproteinrecipe

Cottage Cheese Protein Bagels 🥯

4-Ingredient Split Pea Bread made with uncooked split peas! It is easy to make, high in protein, and can be made into a loaf or rolls. It is flourless, oil-free, gluten-free, grain-free, and yeast-free, too.

Split Pea Bread (V, GF, Oil-Free)

oz (340 g) dried split peas (yellow

water

(150 mL) water

(15 mL) light-colored vinegar (or lemon juice)

(40 g) whole psyllium husks

baking soda

Place the dried split peas in a large...

Place the dried split peas in a large bowl. Cover with enough boiling water to cover the peas with 1 inch of water. Let soak for at least 45 minutes until the peas are plump and almost twice their size (see notes for soaking in cold water overnight).

Preheat the oven to 350F/180C. Line a large...

Preheat the oven to 350F/180C. Line a large baking sheet with parchment paper.

Drain the split peas through a colander or...

Drain the split peas through a colander or fine mesh sieve. Discard the soaking water.

Place the drained, soaked split peas, 2/3 cup...

Place the drained, soaked split peas, 2/3 cup (150 mL) water, and vinegar in the bowl of a food processor or a blender. Cover and process, stopping several times to scrape down the sides of the bowl, until smooth.

Add the psyllium husks, baking soda, and optonal...

Add the psyllium husks, baking soda, and optonal salt to the split peas. Cover and process, stopping once or twice to scrape down the sides of the bowl, until just blended into a soft dough.

Gather the dough into a ball and place...

Gather the dough into a ball and place on the prepared baking sheet. Shape the dough into a loaf or 8 rolls-- Loaf: Use damp hands to shape into a loaf (8x4x2 in / 20x10x5 cm). Rolls: Divide the dough into eight equal portions. Roll each piece into a ball. Flatten and smooth each ball into a 3-inch (7.5 cm) diameter round. Space 2 inches (5 cm) apart on baking sheet.

Bake the bread--Loaf: 50 to 55 minutes, or...

Bake the bread--Loaf: 50 to 55 minutes, or until risen and the surface of the loaf appears dry. The crust will be a deep golden brown color.  Rolls: 25 to 30 minutes until the rolls are risen, the surface is dry, and light golden brown.

Transfer the loaf or rolls to a cooling rack....

Transfer the loaf or rolls to a cooling rack. Let cool completely before slicing.

This High-Protein Egg Bagel recipe gets its yellow color from egg yolks, which also make them extra fluffy. They’re so easy, too—no boiling or yeast required. Simply mix with Greek yogurt and bake or air fry!

High-Protein Egg Bagel

unbleached all purpose flour (whole wheat

non-fat Greek yogurt (not regular yogurt, it

eggs

everything bagel seasoning, sesame seeds, brown sugar, onion flakes, garlic flakes, etc (optional toppings)

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and egg yolks (not the whites) and mix well with a fork until well combined, it will look like small crumbles.

Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is smooth and tacky, but not sticky, about 15 to 20 turns (it should not leave dough on your hand when you pull away).

Brush the top with egg whites and sprinkle both sides with seasoning of your choice.

Bake on the top rack of the oven for 25 minutes. Let cool at least 15 minutes before cutting.

Air fryer at 280°F for 15 to 16 minutes, or until golden. No need to turn. Let cool at least 15 minutes before cutting.

I love these bagels. I have made them quite a few times now and tend to freeze them to save for the weekend. I recently wanted to increase my protein even more and tried these with King Arthur Keto wheat flour and they tasted exactly the same and were just as amazing, but with 27g of protein per bagel! I will probably make these even more now!

How do you log these in the weight watchers app?

This is a great recipe for those on WW! It’s so easy and quick and heartier than sad keto bread in the morning. I like that it makes only 4 bagels too because it’s just the two of us.
Keep up the good work on these recipes!

Delicious! I’ve made your bagel balls before so I used this recipe and shaped them into 8 bagel balls with a dollop of cream cheese in the middle. They turned out airy and delicious and my girls were so excited to have them for snack. For the record I did use chobani, but made sure to stir it really well and added a bit more flour until it felt like the other doughs I’ve made. Will definitely be making these again!

Very yummy!  Easy to make and not time consuming. Love the high protein and short list of ingredients too

There is one thing I really miss since starting Weight Watchers - good bagels. When I saw your recipe for the High Protein Bagels I was kind of excited but worried that they would be hard to make. I can unequivocally tell you they are so simple and taste wonderful. I bought a bagel/donut baker to make the baking easier. Your recipes are by far the best.

These are delicious! I made in my air fryer, the temperature only goes down to 300 degrees, I cooked for 15 minutes &amp; waited 15 minutes before eating!  I was going to make to batches but these are easy enough to whip up same day.  I’ve been craving bagels and these definitely satisfied my craving!

I followed the exact recipe and these came out amazing! I’ll make them gluten free next time but they are much better with the yolk only versus other recipes that include the full egg in the mix. Nice &amp; moist, too.

In LOVE with this recipe! Mine were not dry *at all*; they were perfect. I used normal bleached, white flour and they still turned out perfectly. My husband's only critique was that they don't quite have the chew of a regular bagel, which is something he prefers, but he still thought they were good! This will be a staple in our house, I think!

Easy recipe. A bit dry to eat even with cream cheese. Will make again and experiment with moisture and toppings. First tried onion bagels and then maple sugar bagels- both had good flavors.

White bean protein bagels (13 grams each!) are your new favorite breakfast! They&#39;re vegan, grain-free, gluten-free, oil-free &amp; yeast-free. Flavor them in countless ways to suit your tastes.

White Bean Protein Bagels (13 grams each!)

dried white beans

lemon juice ((or light colored vinegar))

flaxseed meal

whole psyllium husks ((see notes regarding psyllium powder))

soak

Place the beans in a large bowl. Cover with enough boiling water to cover the beans with 1 inch (2.5 cm) of water. Let soak for at least 45 minutes until the beans are plump and almost twice their size (see notes for soaking in cold water overnight).

preheat

drain

Drain the beans through a colander or fine mesh sieve. Discard the soaking water.

blend

Place the drained, soaked beans, 1/2 cup (118 mL) water, and lemon juice in the bowl of a food processor, bullet blender or blender. Cover and process, stopping many times to scrape down the sides of the bowl, until the texture of smooth hummus (this takes a bit of time, 3 to 5 minutes).

combine

Add the psyllium husks, flaxseed meal, baking soda, and optional salt to the pureed beans. Cover and process, stopping once or twice to scrape down the sides of the bowl, until just blended into a soft dough.

shape into rounds

Gather the dough into a ball. Divide the dough into four equal portions. Roll each piece into a ball. Flatten and smooth each ball into a 4-inch (10 cm) diameter round. Space 2 inches (5 cm) apart on baking sheet.

make holes

Use your thumb to poke a hole into the middle of each round. Make it about 1 inch in diameter. Use damp fingers to smooth out any cracks in the dough.If desired, brush a little bit of water onto each bagel and sprinkle with toppings (see suggestions

bake

Bake for 33 to 38 minutes until the bagels are risen and golden brown.

cool

Transfer the bagels to a cooling rack. Let cool completely before slicing.

This Cottage Cheese Flatbread is soft, flexible, and packed with protein. Made with just a few ingredients, it’s an excellent alternative to traditional flatbreads, offering a nutritious, high-protein, and gluten-free option. Perfect for wraps, pizzas, or as a side for dips, it’s a game-changer for anyone looking for a healthy, homemade bread alternative.

Cottage Cheese Flatbread

cottage cheese (full-fat

oat flour almond flour

baking powder

olive oil (optional,

garlic powder

Line a baking sheet with parchment paper and lightly grease it with oil or cooking spray.

In a food processor or blender, blend the cottage cheese until smooth. This helps create a uniform texture in the dough.

In a mixing bowl, whisk together the eggs, blended cottage cheese, and olive oil.

Add in the oat flour, baking powder, salt, and seasonings. Stir until well combined. The dough should be soft but not too sticky—if needed, add a little more flour.

Divide the dough into 2-3 portions (depending on the size you want).

Place a piece of parchment paper on a clean surface, sprinkle with a little flour, and roll each portion into a thin, oval shape.

Bake for 15-18 minutes, or until the edges turn golden brown.

Remove from the oven and let it cool for a few minutes before serving.

Serve warm as a wrap, pizza base, or dipper for hummus or soups.

Store leftovers in an airtight container for later use.

This incredibly soft and satisfying cottage cheese bread is low-carb, high-protein, and gluten-free! With just 3g net carbs per slice, it's the perfect keto-friendly bread for toast, sandwiches, and more.

Fluffy Cottage Cheese Bread: Your New Low-Carb, High-Protein Staple

cottage cheese

almond flour (blanched, super-fine)

tbsp baking powder

tsp salt

olive oil

Preheat your oven to 350°F (175°C). Lightly grease a standard 8&#215;4 inch loaf pan or line it with parchment paper.

In a blender or food processor, combine the cottage cheese, eggs, and 1 tablespoon of olive oil. Blend on high until the mixture is completely smooth.

Pour the blended mixture into a large mixing bowl. Add the almond flour, baking powder, and salt. Gently fold everything together with a spatula until just combined. Be careful not to overmix.

Transfer the batter to the prepared loaf pan and smooth the top with the spatula.

Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This is crucial for easy slicing!

This easy red lentil bread requires just six simple ingredients and a food processor. Naturally gluten-free, high in protein, and nut-free, it's a nourishing homemade bread perfect for toast, sandwiches, or snacking. No kneading required.

Easiest Red Lentil Bread

red lentils

tbsp whole psyllium husk

tsp baking powder

tsp sea salt

tbsp seeds (optional)

Soak the lentils: Rinse the lentils, then soak in a large volume of water for 4 hours to overnight (I recommend keeping them in the fridge). Drain, then rinse very well.

Preheat the oven: Preheat oven to 375°F (190°C), fan-forced.

Blend the batter: Add the drained lentils, psyllium husk, water, olive oil, baking powder, and salt to a food processor. Process until a homogeneous paste forms.

Bake: Line a loaf pan with baking paper (about 9 x 5 inches (22.8 x 12.5 cm)). Pour the batter in and smooth the top. Rest 10 minutes to thicken, then sprinkle with seeds, if using. Bake for 1 hour on the middle rack of the oven.

Cool completely: Remove from the pan and transfer to a cooling rack if you have one. Cool completely before slicing (about 1 hour). Slicing too early will alter the texture.

Great recipe. Came out perfectly. Stayed fresh 3 days. Sliced thin for tea sandwiches. Crowd was stunned at it being lentils. My gf, vegan friends were grateful

This was absolutely delicious, thank you!

Happy to help
Greetings from Holland 🐄

OK, I have already reviewed this recipe before but I’m here again because it is so good. And I started baking it in two small loaf pans so it cuts down on the cooking time and I also like the height of it. (I don’t have a fan forced oven. So I cooked it at 400 for about 32 minutes.)

https://www.youtube.com/watch?v=a_eD07ZErno

The easiest gluten-free bread you'll ever make. Only 6 ingredients, no kneading, no yeast, and packed with 70 g of protein and 45 g of fiber per loaf. Perfect for meal prep, toast, or sandwiches.

Check out this recipe and many more on our blog at http://plantbaes.com (simply Google plantbaes Red Lentil Bread) 💕

Recipe:
Ingredients
- 1½ cups (280 g) dried red lentils
- 2 tbsp (16 g) whole psyllium husk
- 3/4 cup (180 ml) water
- 2 tbsp (30 ml) olive oil
- 2 tsp (8 g) baking powder
- 1 tsp (6 g) sea salt
- 1 tbsp seeds (optional)

Instructions
1. Preheat oven to 375°F (190°C), fan-forced.
2. Rinse the lentils, then soak in a large volume of water for 4 hours to overnight (keep them in the fridge). Drain, then rinse very well.
3. Add the drained lentils, psyllium husk, water, olive oil, baking powder, and salt to a food processor. Process until a homogeneous paste forms.
4. Line a loaf pan with baking paper (about 9 x 5 inches (22.8 x 12.5 cm)). Pour the batter in and smooth the top. Rest 10 minutes to thicken, then sprinkle with seeds, if using. Bake for 1 hour on the middle rack.
5. Remove from the pan and cool completely before slicing (about 1 hour). Slicing too early will alter the texture.

Notes
- Topping ideas: pumpkin seeds, sunflower seeds, sesame seeds, or a mix.
- Rinse your food processor and spatula straight away, dried lentil mixture is tedious to wash otherwise.
- If using a conventional oven (not fan-forced), increase the temperature by about 36°F (20°C) and rotate the tray halfway through.

Nutrition (per slice, 15 slices)
- Calories: 89 kcal
- Carbohydrates: 13 g
- Protein: 5 g
- Fat: 2 g
- Sodium: 223 mg
- Fiber: 3 g
- Calcium: 45 mg
- Iron: 1.5 mg

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Top 8 high protein bread recipes from across the web

The most viewed high protein bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed high protein bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine