Garlic Herb Protein Bagels (Printer-friendly)

Chewy bagels enriched with garlic, herbs, and extra protein, complemented by a creamy cheese spread.

# Required Ingredients:

→ 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

# How-To Steps:

01 - In a large mixing bowl, combine bread flour, protein powder, instant yeast, sugar, salt, dried herbs, and garlic powder.
02 - Add warm water and olive oil to the dry mixture and stir until a shaggy dough forms.
03 - Transfer dough to a floured surface and knead for approximately 8 minutes until the dough becomes smooth and elastic.
04 - Place the kneaded dough in a lightly oiled bowl, cover with a cloth, and allow to rise in a warm location for 30 to 40 minutes until doubled in volume.
05 - Preheat oven to 425°F and line a baking tray with parchment paper.
06 - Punch down the risen dough and divide into 6 equal portions. Roll each portion into a ball, then create a hole in the center of each to form bagel shapes.
07 - Bring 2 quarts of water to a gentle boil in a saucepan. Add honey and baking soda to the water.
08 - Carefully place each bagel into the boiling water and cook for 45 seconds on each side, then transfer to the prepared baking sheet using a slotted spoon.
09 - Bake the bagels for 18 to 20 minutes until golden brown and fully cooked through. Transfer to a cooling rack.
10 - In a mixing bowl, combine cottage cheese, chives, parsley, minced garlic, lemon zest, salt, and black pepper, stirring until well combined.
11 - Slice cooled bagels horizontally and serve with a generous layer of cottage cheese spread.

# Expert Suggestions:

01 -
  • They're packed with protein from both the whey powder and cottage cheese spread, so you'll actually stay full until lunch.
  • That savory garlic and herb flavor proves bagels don't have to be sweet to be craveable.
  • You can make a batch on Sunday and have breakfast sorted for days without feeling like you're eating the same thing twice.
02 -
  • The boiling step is non-negotiable if you want actual bagels and not just shaped bread—it's what creates that chewy exterior that makes bagels special.
  • If your dough feels too wet or sticky during kneading, it's better to add flour gradually rather than dump it all at once, which is an easy way to end up with dense bagels.
  • The protein powder can sometimes make dough behave slightly differently than all-flour bagels, so watch the rising time closely and don't overproof.
03 -
  • Don't skip cooling your bagels completely before slicing—cutting into them warm will squish them and trap steam inside, making them gummy.
  • If your water gets too cool during boiling multiple bagels, refresh it so the final ones get the same treatment as the first ones you boiled.
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