Strawberry Cheesecake Protein Bagels (Print Version)

Soft, high-protein bagels infused with strawberries and creamy cheesecake flavor, topped with crumble.

# Components:

→ Bagels

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

→ Cheesecake Filling

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

→ Crumble Topping

12 - 1/4 cup 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

# Directions:

01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, whisk together all-purpose flour, white whole wheat flour, whey protein powder, baking powder, and salt until evenly distributed.
03 - Add Greek yogurt and egg white to the dry mixture. Stir until a sticky dough forms. Gently fold in diced strawberries, being careful not to crush the fruit.
04 - Transfer dough to a lightly floured surface. Knead briefly, then divide into 6 equal portions. Roll each portion into a rope approximately 8 inches long, then form into a bagel shape by connecting the ends and pinching to seal. Place on prepared baking sheet.
05 - In a small bowl, combine softened cream cheese, powdered sugar, and vanilla extract. Stir until completely smooth. Transfer to a piping bag or a zip-top bag with one corner snipped.
06 - Using your thumb or a small spoon, gently press a deep well into the center of each bagel without penetrating the bottom. Pipe approximately 1 tablespoon of cheesecake filling into each well.
07 - In a separate bowl, combine all-purpose flour, rolled oats, and light brown sugar. Cut in cold diced butter using a fork or your fingertips until mixture resembles coarse crumbs. Sprinkle evenly over the cheesecake-filled centers.
08 - Using a pastry brush, lightly coat the exposed bagel dough with the egg wash mixture, avoiding the crumble topping.
09 - Bake for 22 to 25 minutes or until bagels achieve a golden-brown exterior and are cooked through. Transfer to a wire rack to cool before serving.

# Expert Advice:

01 -
  • High in protein: With whey protein powder and nonfat Greek yogurt baked right into the dough, each bagel delivers approximately 12 g of protein to keep you full and energized.
  • Bursting with fresh strawberry flavor: Diced fresh strawberries are folded directly into the dough, giving every bite a naturally sweet, fruity brightness.
  • Indulgent yet wholesome: A creamy cheesecake filling and buttery crumble topping make these feel like a dessert, while the nutritious ingredients keep them firmly in breakfast territory.
  • Quick to make: With only 20 minutes of prep and 22 minutes of baking, you can have a batch of stunning bagels on the table in under 45 minutes.
  • Versatile and meal-prep friendly: Store them in the fridge for up to 3 days and enjoy a grab-and-go breakfast all week long.
02 -
  • Keep the butter cold for the crumble: Cold, diced butter is essential for achieving those satisfying coarse crumbs. Work quickly with your fingers to prevent the butter from warming up and melting into the dry ingredients.
  • Don't overmix the dough: Once the Greek yogurt and egg white are incorporated and the strawberries folded in, stop mixing. Overworking the dough can make your bagels tough rather than tender.
  • Press the well carefully: When creating the well for the cheesecake filling, use your thumb or the back of a spoon and press firmly but gently — deep enough to hold the filling without puncturing the bottom of the bagel.
  • Use a piping bag for neat filling: A piping bag or a zip-top bag with a corner snipped gives you precise control when filling each bagel, keeping the cheesecake center tidy and the surrounding dough clean for the egg wash.
  • Check for doneness: Bagels are ready when they are golden brown and a skewer inserted into the dough (not the filling) comes out clean. If the tops are browning too quickly, tent loosely with foil for the last few minutes of baking.
  • Cool before eating: Allow the bagels to cool on a wire rack for at least 10 minutes — the cheesecake filling will be very hot straight from the oven and needs time to set slightly before serving.
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