Garlic Herb Protein Bagels (Printer View)

Soft, protein-rich garlic herb bagels served with creamy cottage cheese spread for a nutritious start.

# Components:

→ For the Bagels

01 - 2 cups bread flour
02 - 1 cup unflavored whey protein powder
03 - 2 1/4 teaspoons instant yeast
04 - 1 tablespoon sugar
05 - 1 1/2 teaspoons salt
06 - 1 tablespoon dried mixed herbs (oregano, basil, parsley)
07 - 2 teaspoons garlic powder
08 - 1 cup warm water at 110°F
09 - 1 tablespoon olive oil

→ For Boiling

10 - 2 quarts water
11 - 1 tablespoon honey or sugar
12 - 1 teaspoon baking soda

→ For the Cottage Cheese Spread

13 - 1 cup cottage cheese
14 - 2 tablespoons fresh chives, finely chopped
15 - 1 tablespoon fresh parsley, finely chopped
16 - 1 garlic clove, minced
17 - 1/2 teaspoon lemon zest
18 - Salt and black pepper to taste

# Method steps:

01 - In a large mixing bowl, combine bread flour, protein powder, yeast, sugar, salt, dried herbs, and garlic powder.
02 - Add warm water and olive oil. Mix until a shaggy dough forms.
03 - Knead the dough on a floured surface for about 8 minutes, until smooth and elastic.
04 - Place dough in a lightly oiled bowl, cover, and let rise in a warm place for 30 to 40 minutes, or until doubled in size.
05 - Preheat oven to 425°F. Line a baking tray with parchment paper.
06 - Punch down the dough and divide into 6 equal portions. Shape each into a ball, then poke a hole in the center of each to form bagel shapes.
07 - Bring 2 quarts of water to a gentle boil. Add honey or sugar and baking soda.
08 - Boil each bagel for 45 seconds per side, then transfer to the prepared baking sheet.
09 - Bake for 18 to 20 minutes, or until golden brown and cooked through. Cool on a wire rack.
10 - In a bowl, mix cottage cheese, chives, parsley, minced garlic, lemon zest, salt, and pepper until smooth.
11 - Slice bagels and serve with a generous layer of cottage cheese spread.

# Expert Advice:

01 -
  • Nearly 20 grams of protein per bagel means you're actually satisfied until lunch, not hunting for snacks by mid-morning.
  • The garlic and herb infusion tastes indulgent and gourmet, nothing like "health food" if that's a concern.
  • Cottage cheese spread is smoother and creamier than you'd expect, with fresh herbs that make each bite feel intentional.
  • You can prep and freeze the dough, then bake fresh bagels whenever the craving strikes.
02 -
  • If your water is too hot when you add the yeast, you'll kill it and end up with dense, bagel-shaped bread instead of actual bagels—test it on your wrist like you're checking a baby's bottle.
  • Don't skip the boiling step thinking you can just bake them; that water bath is what gives you the chewy texture that separates bagels from regular bread rolls.
  • The cottage cheese spread can be blended smooth in a food processor if you want something more refined, but I prefer it chunky so you get little bursts of herb flavor.
03 -
  • Don't skip cooling the bagels before slicing—I learned this the hard way when one fell apart in my hands, but 10 minutes of patience gives the interior time to set properly.
  • Make the cottage cheese spread the night before so the flavors meld and the fresh herbs infuse into the cheese; it actually tastes better the next day.
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