Garlic Herb Protein Bagels (Print)

Chewy bagels with garlic and herbs, enriched with protein and paired with a creamy cottage cheese spread.

# What You'll Need:

→ For the Bagels

01 - 2 cups bread flour
02 - 1 cup unflavored whey protein powder
03 - 2¼ teaspoons instant yeast
04 - 1 tablespoon sugar
05 - 1½ 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 - ½ teaspoon lemon zest
18 - Salt and black pepper to taste

# Directions:

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 bagels.
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 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 -
  • These bagels deliver nearly 20 grams of protein per serving without tasting like a protein shake.
  • The garlic-herb combination feels fancy enough for impressing houseguests but takes no extra effort beyond using dried herbs from your spice rack.
  • You can make a batch and freeze them, turning a meal-prep Sunday into weekday wins.
02 -
  • Don't skip the boiling step thinking you can just bake them—that water bath is what gives bagels their distinctive chew, and it's non-negotiable.
  • If your protein powder has any flavor, even vanilla, it will come through in ways you might not want; I once used vanilla protein and regretted it immediately.
03 -
  • Don't rush the rise—bagel dough needs time to develop flavor, and you can even let it rise slowly in the fridge overnight for even better taste.
  • If your bagels seem dense after baking, your water might have been too cool or your yeast might be dead; always taste a tiny pinch of yeast mixed with warm water to confirm it fizzes.
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