Strawberry Cheesecake Protein Bagels (Printable Version)

Soft, protein-rich bagels infused with strawberries and creamy cheesecake notes, finished with a sweet crumble topping.

# What You'll Need:

→ Bagels

01 - 1 cup (120g) all-purpose flour
02 - 1 cup (120g) white whole wheat flour
03 - 1/2 cup (60g) vanilla or unflavored whey protein powder
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon salt
06 - 1 cup (230g) nonfat Greek yogurt
07 - 1 large egg white
08 - 1/2 cup (70g) diced fresh strawberries

→ Cheesecake Filling

09 - 4 ounces (115g) light cream cheese, softened
10 - 1 1/2 tablespoons powdered sugar
11 - 1/2 teaspoon vanilla extract

→ Crumble Topping

12 - 1/4 cup (30g) all-purpose flour
13 - 2 tablespoons rolled oats
14 - 2 tablespoons light brown sugar
15 - 2 tablespoons unsalted butter, cold and diced

→ Egg Wash

16 - 1 large egg beaten with 1 tablespoon water

# Steps:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together both flours, protein powder, baking powder, and salt until evenly distributed.
03 - Add Greek yogurt and egg white to the dry mixture. Mix until a sticky dough forms, then gently fold in diced strawberries.
04 - Turn dough onto a lightly floured surface. Knead briefly, then divide into 6 equal pieces. Roll each piece into a rope and form into a bagel shape by pinching ends to seal.
05 - Arrange shaped bagels on the prepared baking sheet.
06 - In a small bowl, stir together softened cream cheese, powdered sugar, and vanilla extract until smooth. Transfer to a piping bag or zip-top bag with one corner snipped.
07 - Gently press a deep well into the center of each bagel without piercing the bottom. Pipe approximately 1 tablespoon of cheesecake filling into each well.
08 - In another bowl, combine flour, oats, and brown sugar. Cut in cold butter using a fork or fingertips until coarse crumbs form.
09 - Sprinkle crumble mixture evenly over the cheesecake centers. Brush exposed bagel dough with egg wash.
10 - Bake for 22 to 25 minutes or until bagels are golden and cooked through. Cool on a wire rack before serving.

# Expert Advice:

01 -
  • They taste like you're eating cheesecake for breakfast without any guilt creeping in afterward.
  • The protein powder makes these legitimately filling, so you're not hungry by 10 AM like you might be with regular bagels.
  • They're soft enough to bite into without wrestling with a bagel, yet sturdy enough that the filling stays put.
02 -
  • If your dough feels too sticky, you're tempted to add more flour, but resist; the yogurt needs time to hydrate, and 30 seconds of kneading helps it feel less impossible.
  • The well for the filling must be deep enough to hold the cream cheese but not so deep it creates a hole through the bottom, which I learned the hard way on my first attempt.
  • Don't skip the egg wash because that golden color is what makes people believe these are fancy, even though they're actually quite straightforward.
03 -
  • Softening your cream cheese is non-negotiable; pulling it out 15 minutes before you start cooking prevents lumpy filling and makes piping infinitely easier.
  • Keep everything cold except the Greek yogurt; cold butter makes better crumbles, and cold hands make the dough easier to work with.
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