By These cinnamon crunch bagel twists use the exact same dough as our cottage cheese bagels, just rolled, folded and twisted, then packed with a crackly cinnamon sugar topping. 11g of protein per twist no powder, no supplements and take under an hour. Chewy in the middle, shattery on top, and they pull apart in strips!
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You all have been telling us for months what you do with the cottage cheese bagels: cinnamon sugar. Lauren made a double batch and did two cinnamon sugar, Morganne made six and split them between chocolate chip and cinnamon sugar. So it felt like time to give that version its own shape 🥯 If you like this one, our cottage cheese cinnamon rolls are the next stop, and there are plenty more high protein breakfast recipes where this came from.
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pinch the bottom!
This is the twist version of the seam situation from the original bagels. When the dough hits the boiling water it relaxes and puffs, so anywhere the two ends weren't really fused together is where it wants to come apart. After you fold and twist, press the ends firmly together at the bottom. If the dough tears instead of stretching when you try to seal it, give it another minute of kneading and try again.
key ingredients & swaps
All substitutions are a 1:1 substitute unless otherwise noted. See the recipe card for quantities.
- Warm water: This activates the yeast and the temperature really matters. Too cold and nothing happens, too hot and you kill the yeast before it gets going. You're looking for 105-110°F. Usually the hottest water from your tap is perfect!
- Honey: Used in two places: a little feeds the yeast at the start, and a tablespoon goes into the boiling water for that bagel shine and slightly sweet crust. Barley malt syrup is the classic bakery swap in the boil, either works.
- Active dry yeast: You can use instant yeast at the same amount, just mix it straight into the dry ingredients and skip the proofing step. If your yeast doesn't foam in 5-8 minutes, it's dead. Start over with a fresh packet!
- Low-fat cottage cheese, blended smooth: This is the protein anchor. Blend it before adding, but not so much that it goes super liquidy. Different fat levels react a little differently, so just add a bit more flour or egg whites accordingly.
- Egg whites: They add structure and a clean protein boost without the fat from whole eggs. Whole eggs can substitute, the dough will just be richer and slightly denser. Also used to brush on before the topping.
- Bread flour: Bread flour has more protein than all-purpose, which develops more gluten during kneading, and that's what gives these their chew. All-purpose will make a softer twist. It'll still taste great, the texture is just different. Do not use self-rising flour.
- Baking powder: A small amount alongside the yeast helps with lift since the rest time is short at just 20 minutes rather than a full rise.
- Brown sugar, granulated sugar, cinnamon and butter: This is the crunch topping. The melted butter is what pulls it into clumps rather than loose sand, and the clumps are what you want.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
high protein ingredient spotlight: cottage cheese
Cottage cheese is doing all the heavy lifting here. Blended smooth with egg whites, it disappears completely into the dough, and what you're left with is a bagel twist that eats like a bakery one but carries real protein from actual food. No powder, no supplements, nothing that tastes like a shortcut an I promise you can't taste the cottage cheese!
step by step: tips to nail this recipe every time
- Proof the yeast before adding anything else: Don't just assume your yeast is alive. Stir the warm water, honey and yeast together and give it 5-8 minutes. You should see foam. Starting over takes 5 minutes, salvaging a failed batch does not 😅
- Knead for the full 5 minutes: The dough will feel sticky and rough at first but that's normal! It transforms around the 3-minute mark into something smooth and elastic. If it's clinging to your hands the whole time, just keep adding flour as you knead. The amount you need depends on your cottage cheese.
- Pinch tight at the bottom: This is what keeps them together in the water. Really press those ends into each other.
- Boil in batches of 2-3, just until they float: About 30 seconds. Use a slotted spoon or a sieve to lower them in, and make sure they aren't sticking to the bottom of the pot. Then set them on a towel to dry while you do the rest.
quick recipe video
reader questions (optional)
Of course! That is our cottage cheese bagels recipe, and you can absolutely put this cinnamon crunch topping on those too. You will just get 4 bigger bagels or 8 smaller bagels instead of 8 twists.
Yes! Bread flour gives you more chew because it has more protein and develops more gluten, but all-purpose will make a softer twist that still tastes great. Just do not use self-rising flour.
Go ahead and use whole eggs, just measure by weight or volume, probably about 3 whole eggs. The texture will be a bit denser, higher in calories, and a bit lower in protein.
troubleshooting & testing notes
My twists came apart in the water.
Most likely the pinch at the bottom, or they were in the water a little too long. 30 seconds is really all they need, the second they float you can pull them out.
My dough is really sticky.
This is usually because your cottage cheese is just more liquidy than mine. Sprinkle on more flour while you knead, it will come together. This dough is stickier at the start than you'd expect and then turns quite stiff, so don't panic in the middle of it!
how to store & meal prep it
These keep really well, and they freeze beautifully so I'd make a double batch if you have the time!
- Fridge: Up to 5 days in an airtight container after they cool though.
- Freezer: Up to 3 months. They freeze great - this is my preffered storage method!
- Room temperature: An airtight bag for 2 days after they cool.
- Reheating: Toaster oven or air fryer so the cinnamon crunch topping crisps back up.
Recipe
cinnamon crunch bagel twists (11g and no protein powder)
Ingredients
the dough
- 2 tablespoon (2 tablespoon) warm water (105-110°F)
- 1 teaspoon (1 teaspoon) honey
- 2 teaspoon (2 teaspoon) active dry rapid rise or instant yeast
- 1 cup (210 g) low-fat cottage cheese (blended smooth)
- ½ cup (121.5 g) egg whites (see notes for using whole eggs)
- 2.5 cups (250 g) bread flour (plus more for kneading)
- 1 ½ teaspoon (1.5 teaspoon) baking powder
- 1 teaspoon (1 teaspoon) fine sea salt
the boil
- 2 quarts (1.89 l) water
- 1 tablespoon (1 tablespoon) honey (or barley malt syrup)
- 1 teaspoon (1 teaspoon) baking soda
cinnamon crunch topping
- 2 tablespoon (2 tablespoon) egg whites (for brushing)
- 4 tablespoon (4 tablespoon) brown sugar
- 4 tablespoon (4 tablespoon) granulated sugar
- 2 tablespoon (2 tablespoon) bread flour
- 1 ½ teaspoon (1.5 teaspoon) ground cinnamon
- 2 tablespoon (2 tablespoon) melted salted butter
Before you start!
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Instructions
- Stir together 2 tbsp warm water, 1 tsp honey, and 2 tsp active dry rapid rise or instant yeast in your big bowl. Rest 5-8 minutes until foamy. If it doesn't foam, start over with fresh yeast. After it blooms, add the 1 cup low-fat cottage cheese ½ cup egg whites, 2 of the 2.5 cups bread flour, 1 ½ tsp baking powder, and the 1 tsp fine sea salt.
- Stir until a shaggy ball forms. Turn onto a lightly floured surface and knead 5 minutes until smooth and elastic, adding the rest of your flour as you knead and as needed. It's sticky to start with but will become smooth and elastic as you knead and add flour. This can also be done in a stand mixer. Cover with a clean towel and rest 20 minutes at room temperature.
- Preheat oven to 425°F. Line a baking sheet with parchment paper. Bring 2 quarts water1 tbsp honey, and 1 tsp baking soda to a rolling boil.
- Divide the dough into 8 equal pieces. Roll each into a rope about ½ to 1 inch thick, fold it in half, and twist. Pinch tightly at the bottom so they stay together in the boil.
- Working in batches of 2-3, lower the twists into the boiling water with a slotted spoon or sieve, making sure they aren't sticking to the bottom. Boil about 30 seconds, just until they float. Set on a towel to dry while you do the rest.
- Mix the 4 tbsp brown sugar, 4 tbsp granulated sugar, 2 tbsp bread flour, 1 ½ tsp ground cinnamon, and 2 tbsp melted salted butter together. Brush each twist with 2 tbsp egg whites, then pat the cinnamon crunch topping on. Really press it on so it stays!
- Bake 15-17 minutes. Let cool slightly and enjoy! Optional to enjoy with honey walnut cream cheese. Make it by blending 1 part cream cheese with 1 part cottage cheese and a splash of milk as needed. Add honey to taste and stir in chopped walnuts.
Video
Notes
Looking for more information?
Additional substitution information can be found above in the substitution section of this post.
Nutrition Disclaimer
Nutritional information is an estimate and for informational purposes only.
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