Garlic Herb Protein Bagels (Printable)

Soft, savory bagels flavored with garlic and herbs, topped with a rich cottage cheese spread.

# Ingredient List:

→ 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, whisk together bread flour, protein powder, yeast, sugar, salt, dried herbs, and garlic powder until evenly distributed.
02 - Add warm water and olive oil to the dry mixture, stirring until a shaggy dough forms.
03 - Turn dough onto a floured surface and knead for approximately 8 minutes until the mixture 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 30-40 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. Shape 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, then add honey and baking soda, stirring to combine.
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 for 18-20 minutes until the bagels achieve a golden brown color and are cooked through. Transfer to a cooling rack.
10 - In a mixing bowl, combine cottage cheese, chives, parsley, minced garlic, lemon zest, salt, and pepper, stirring until the mixture reaches desired consistency.
11 - Slice cooled bagels in half and spread generously with the cottage cheese mixture before serving.

# Expert Tips:

01 -
  • You get nearly 20 grams of protein per bagel without any weird texture or aftertaste.
  • The garlic and herb flavors make these taste homemade and cared for, not like something from a box.
  • Making your own bagels is honestly easier than you'd think, and the boiling step is where the magic happens—it only takes a few minutes.
02 -
  • The boiling step is non-negotiable—it's what separates a real bagel from a round roll with a hole, so don't skip it or rush through it.
  • Your water temperature for mixing matters more than you'd think; use a kitchen thermometer if you have one, because cold water won't activate the yeast and hot water will kill it.
03 -
  • If your dough seems too sticky after mixing, resist the urge to add more flour—sometimes it just needs 30 seconds of kneading before it firms up.
  • The cottage cheese spread tastes better if you let it sit in the fridge for 15 minutes before serving; cold spread on a warm bagel is the perfect contrast.
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