Garlic Herb Protein Bagels (Print Version)

Chewy garlic herb bagels boosted with protein, served alongside a smooth 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

# How to Make It:

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, then mix until a shaggy dough forms.
03 - Knead the dough on a floured surface for approximately 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 until doubled in size.
05 - Preheat oven to 425°F and 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 a bagel shape.
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 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 Tips:

01 -
  • You get 19 grams of protein per bagel without the gym-bro aftertaste that usually comes with it.
  • These stay chewy for days and actually taste better the next morning toasted with that herb-flecked crust.
  • The cottage cheese spread feels fancy enough for company but takes maybe three minutes to throw together.
02 -
  • The water temperature for boiling matters—too hot and your bagels burst open, too cool and they get dense instead of chewy inside.
  • Don't skip the cooling rack step; bagels that sit on a regular surface steam themselves back into dough and lose that perfect crust.
  • The dough will feel different than bread dough because the protein powder makes it slightly less elastic, so don't keep adding flour trying to fix it.
03 -
  • If your dough feels too sticky while kneading, resist the urge to add a ton of flour—wet protein dough is normal, and a little olive oil on your hands works better than flour.
  • The bagels rise better in a warm spot; if your kitchen is cold, set them on top of your oven if it's preheating, or use a proofing box if you have one.
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