Garlic Herb Protein Bagels (Printable)

Soft garlic and herb bagels paired with a creamy cottage cheese spread for a savory, protein-packed treat.

# What You'll Need:

→ For the Bagels

01 - 2 cups bread flour
02 - 1 cup unflavored whey protein powder
03 - 2.25 teaspoons instant yeast
04 - 1 tablespoon sugar
05 - 1.5 teaspoons salt
06 - 1 tablespoon dried mixed herbs (oregano, basil, parsley)
07 - 2 teaspoons garlic powder
08 - 1 cup warm water
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 - 0.5 teaspoon lemon zest
18 - Salt and black pepper to taste

# How to Cook:

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 to the dry ingredients. 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, or until doubled in size.
05 - Preheat oven to 425 degrees Fahrenheit. 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 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 using a slotted spoon.
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 -
  • High protein without compromise: These bagels pack real staying power without tasting like a fitness experiment.
  • Homemade bagels are easier than you think: Once you nail the boil-and-bake technique, you'll never go back to store-bought.
  • The spread transforms everything: Fresh herbs and lemon zest make cottage cheese taste like something you'd order at a nice brunch spot.
02 -
  • Don't skip the boiling step: I tried baking-only bagels once, thinking I was being clever, and they came out dense and bread-like instead of chewy—the boil is what makes a bagel a bagel.
  • Water temperature matters more than you'd think: If your water is too hot, you'll kill the yeast; too cool, and nothing happens—110°F feels almost like bathwater to your wrist.
  • The spread tastes better if it sits: Make it 15 minutes before serving so the flavors have time to mingle and the garlic mellows slightly.
03 -
  • Make them ahead: These bagels freeze beautifully—wrap them individually in plastic wrap, freeze for up to a month, and toast from frozen whenever you want one.
  • The spread stays fresh: Keep it in an airtight container in the fridge for up to 5 days, and it actually tastes better as the flavors meld together overnight.
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