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One of my absolute favorite breakfasts is a simple bagel with cream cheese. Maybe a bagel breakfast sandwich here and there. While these are not a traditional bagel recipe by any means, they’re absolutely delicious and a fantastic way to start the morning. Slice them in half, then toast and top with a generous spread of cream cheese.
Each bagel has 23 grams of protein thanks to the unflavored protein powder and cottage cheese I use in the dough. There’s no yeast in this recipe, so it takes just over 30 minutes to have fresh, soft on the inside and a little crispy on the outside bagels.
The dough is a bit sticky to work with. That’s because protein powder absorbs a lot of liquid, so there needs to be a lot of moisture in the dough for them to come out soft and tender instead of dry. When handling the dough, just wet your hands and you won’t have any problem shaping these.
Quick and Easy Herb and Cheese Protein Bagels
Equipment
Ingredients
- 1 ½ cups all purpose flour (I use unbleached)
- 1 tbsp baking powder
- 1 tsp salt
- â…” cup unflavored protein powder (I use Canadian Protein)
- 1 tsp dried parsley
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp garlic powder
- 1 cup low fat cheddar cheese, shredded (regular cheddar works too)
- 1 ¼ cups 2 % cottage cheese, blended until smooth
Instructions
- Preheat oven to 325℉ and line a large baking sheet with parchment paper
- In a large bowl, whisk the flour, protein powder, baking powder, salt, parsley, oregano, thyme, garlic powder and half the shredded cheddar until combined
- Add the cottage cheese and mix until a sticky dough forms
- Divide the dough into 6 equal portions
- Wet your hands and shape the dough portions into a ball then twist around your fingers to make a hole in the center
- Arrange on the prepared baking sheet and top with the remaining cheddar cheese
- Bake for 25-30 minutes until lightly golden
- Serve with cream cheese or any other toppings of choice
Notes
Nutrition
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