cinnamon crunch bagel twists (11g and no protein powder)

A cinnamon twist protein bagel being held.

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cinnamon crunch bagel twists (11g and no protein powder)

The cottage cheese bagel dough, twisted and packed with a crackly cinnamon crunch topping. Chewy in the middle, 11g of protein per twist, no protein powder.

Prep Time20

Cook Time17

Total Time1

Servings: twists

Calories: 269kcal

Author: Mika Kinney

Ingredients

the dough

2 tablespoon warm water 105-110°F
1 teaspoon honey
2 teaspoon active dry rapid rise or instant yeast
1 cup low-fat cottage cheese blended smooth
½ cup egg whites see notes for using whole eggs
2.5 cups bread flour plus more for kneading
1 ½ teaspoon baking powder
1 teaspoon fine sea salt

the boil

2 quarts water
1 tablespoon honey or barley malt syrup
1 teaspoon baking soda

cinnamon crunch topping

2 tablespoon egg whites for brushing
4 tablespoon brown sugar
4 tablespoon granulated sugar
2 tablespoon bread flour
1 ½ teaspoon ground cinnamon
2 tablespoon melted salted butter

US Customary - Metric

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

Bread flour preferred: All-purpose works but the chew won't be the same. Do not use self-rising flour.

Pat the topping on: Brush with egg whites first, then pat rather than sprinkle.

Storage: Room temp in an airtight bag for 2 days. Fridge up to 5 days. Freeze up to 3 months, reheat in a toaster oven or air fryer.

Using whole eggs: 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.

Nutrition