Pretzel sourdough bagels-- high protein

If you love the chew of a sourdough bagel but also want the deep golden crust and flavor of a soft pretzel—this recipe brings you the best of both worlds. These Pretzel Sourdough High-Protein Bagels are made with cottage cheese for a boost of protein, giving them a soft yet hearty texture. They’re perfect for breakfast sandwiches, dipping into hummus, or enjoying warm with butter straight from the oven.

The sourdough starter gives them that tangy depth, while a baking soda bath before baking creates the signature pretzel-style crust. It’s a wholesome twist on a classic bagel with an extra punch of protein.

Ingredients

• 150 g sourdough starter (active and bubbly)

• 200 g cottage cheese, blended smooth

• 500 g bread flour

• 227 g baking soda (for boiling water bath)

• 10–12 cups water (for boiling)

• Coarse salt, for topping

Instructions

Step 1: Mix the Dough

1. In a large bowl, combine sourdough starter, blended cottage cheese, and bread flour.

2. Mix until a shaggy dough forms, then knead for 8–10 minutes until smooth and elastic.

3. Cover and let rest at room temperature for 6–8 hours, or until doubled in size.

Step 2: Shape the Bagels

1. Turn dough onto a lightly floured surface.

2. Divide into 8 equal pieces and shape into balls.

3. Poke a hole through the center of each ball and gently stretch into a bagel shape.

4. Place shaped bagels on a parchment-lined baking sheet. Cover and let rest for 30–45 minutes.

Step 3: Pretzel Bath

1. Preheat oven to 425°F (220°C).

2. Bring a large pot of water to a boil. Carefully add the baking soda.

3. Boil bagels, 1–2 at a time, for 30 seconds per side. Remove with a slotted spoon and place back on the baking sheet.

Step 4: Bake

1. Sprinkle each bagel with coarse salt.

2. Bake for 20–25 minutes, until deep golden brown.

3. Let cool slightly before slicing—or enjoy warm with your favorite spread!

Tips & Variations

• For a sweeter twist, sprinkle with cinnamon sugar after boiling.

• Add seeds (sesame, poppy, or everything bagel seasoning) after the water bath for a fun topping variation.

• Use higher-protein cottage cheese (2% or 4%) for a more filling bagel.