Sourdough Pretzel Bagels-- Higher Protein

These high-protein sourdough pretzel bagels are soft, chewy, and packed with flavor. Naturally leavened for gut-friendly benefits and enriched with cottage cheese for a protein boost, they’re the perfect balance of tasty and nourishing—pretzel goodness you can feel good about for breakfast!

Why These High-Protein Sourdough Pretzel Bagels are a Must-Try

This recipe uses only sourdough—no yeast. Sourdough offers many benefits, like improved digestion, steadier blood sugar, better nutrient absorption, and natural prebiotics, making it a healthier choice overall.

These high-protein sourdough pretzel bagels take all the benefits of sourdough and add a natural protein boost with cottage cheese. The cottage cheese not only increases protein for a more balanced breakfast, but it also supports gut health, muscle building, and blood sugar control.

And of course, pretzels are just incredibly tasty—so these bagels give you the best of both worlds: balanced and delicious.

Chewy sourdough pretzel bagels baked and ready to enjoy

Example Baking schedule

8am mix dough and bulk ferment

6pm shape

6:30pm boil and bake

2

Feeding your starter

If you plan on baking in 6-8 hours:

Feed 25g starter, 50g flour, 50g water

If you plan to use in 10-12 hours

Feed 10g starter, 50g flour, 50g water

This will vary based on the temperature of your home, but this is a general guide

3

Variation

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.

4

Freezing

After your bagels have cooled, place them in a freezer bag and freeze for up to 3 months! You can also freeze the dough right after shaping, and bake the bagels on a different day.Sourdough Pretzel Bagel Steps: Simple and Straightforward

Let’s walk through the sourdough pretzel bagel baking steps together. I promise it’s easier than you think, and the results are so worth it.

Ingredients You’ll Need

• Active sourdough starter

• cottage cheese

• water

• bread flour

• baking soda

• Coarse salt

Instructions

Mix the dough

In a large bowl, combine sourdough starter, blended cottage cheese, and 110g water.

Add bread flour

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

Cover and let rest at room temperature for 6–8 hours (72F), or until increased 75% in size.

Shaping

Turn dough onto a lightly floured surface and divide into 8 equal pieces and shape into balls.

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

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

Boiling

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

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

 Baking

Bake at 425F for 20-25 minutes, or until you achieve a deep golden brown color.

Let cool slightly, and enjoy with your favorite toppings!

Watch the Recipe in Action

Sometimes seeing a recipe come together makes all the difference. Watch this quick video to follow along and get tips on making the dish perfectly every time.

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Recipe

Servings: 8 bagels Prep time: 7-8 hours (including rising) Baking time: 25 mins

Dough

• 150 g sourdough starter

• 200g cottage cheese

• 110g water

• 500g bread flour

Boiling

• 8 cups of water

• 227g baking soda

Topping

• Coarse salt

Instructions

1. Blend Cottage Cheese

In a blender, add your cottage cheese and 110g of water. Blend until smooth.

2. Make Dough

In a large bowl, combine sourdough starter, and blended cottage cheese. Add bread flour. Mix until a shaggy dough forms, then knead for 8–10 minutes on low until smooth and elastic. (If you are kneading by hand this will take 15-20 minutes)

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

3. Shape Bagels

   Turn dough onto a lightly floured surface.

   Divide into 8 equal pieces and shape into balls.

   
   

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

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

4. Boil bagels

Preheat oven to 425°F (220°C).

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

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

5. Bake

Sprinkle each bagel with coarse salt.

Bake for 20–25 minutes at 425F (220C), until deep golden brown.

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