High-Protein Cheese Bagel Sandwich (360 Cal)
Nutrition
These homemade cheese bagels are a protein powerhouse — the dough itself packs nearly 20g protein per bagel thanks to farmer's cheese and cheddar baked right in. No yeast, no rising time, no kneading. Just mix, shape, and bake.
The secret is farmer's cheese (tvorog), a pressed curd cheese common in Eastern European baking. It gives the bagels a tender, slightly dense crumb while keeping them moist inside with a golden, cheesy crust outside. Low-fat ricotta works as a substitute if you can't find farmer's cheese.
Stuffed with sliced chicken breast, fresh tomato, and a swipe of Greek yogurt, each sandwich delivers 39g of protein for just 360 calories. Use our macro calculator to see how that fits into your daily targets, or pair it with our Air Fryer Chocolate Protein Brownies for a 461-cal meal with dessert.
Ingredients
- 8.8 oz (250g) farmer's cheese (tvorog), 5% fat
- 2 large eggs (1 for dough, 1 for egg wash)
- 3/4 cup (90g) all-purpose flour
- 2 oz (55g) cheddar cheese, shredded
- 3/4 tsp baking powder
- Pinch of salt
- 2 oz (57g) cooked chicken breast, sliced (per sandwich)
- 2 slices tomato, about 1.4 oz / 40g (per sandwich)
- 1 tbsp (15g) plain Greek yogurt (per sandwich)
Instructions
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Step 1: Mix the dough
Combine farmer's cheese, 1 egg, shredded cheddar, salt, and baking powder in a bowl. Add flour gradually until the dough is soft and just barely sticky.
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Step 2: Shape the bagels
Divide dough into 4 equal pieces. Roll each into a rope and join the ends to form a ring. Place on a parchment-lined baking sheet.
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Step 3: Brush and bake
Beat the remaining egg and brush over each bagel. Bake at 350°F (180°C) for 20–25 minutes until golden brown and firm to the touch.
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Step 4: Cool
Let the bagels cool for 5 minutes on the sheet before slicing.
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Step 5: Assemble the sandwich
Slice a bagel in half. Spread Greek yogurt on the bottom half, layer with chicken and tomato slices, and close.
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