Strawberry Cheesecake Protein Bagels (Printable Version)

Soft bagels infused with strawberries and creamy cheesecake flavor, finished with a crunchy crumble topping.

# What You'll Need:

→ 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 bowl, whisk together all-purpose flour, white whole wheat flour, protein powder, baking powder, and salt.
03 - Add Greek yogurt and egg white to dry ingredients. Mix until sticky dough forms. Gently fold in diced strawberries.
04 - Turn dough onto lightly floured surface and knead briefly. Divide into 6 equal pieces. Roll each piece into a rope and form into bagel shape, pinching ends to seal. Arrange bagels on prepared baking sheet.
05 - In a small bowl, combine softened cream cheese, powdered sugar, and vanilla extract, stirring until smooth. Transfer to a piping bag or zip-top bag with corner snipped.
06 - 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.
07 - In a separate bowl, combine all-purpose flour, rolled oats, and light brown sugar. Cut in cold diced butter using a fork or fingertips until coarse crumbs form. Sprinkle evenly over cheesecake centers.
08 - Brush exposed bagel dough with egg wash mixture.
09 - Bake for 22 to 25 minutes until bagels are golden brown and cooked through.
10 - Transfer bagels to a wire rack to cool completely before serving.

# Additional Tips::

01 -
  • High in protein: Each bagel provides approximately 12 g of protein thanks to Greek yogurt and whey protein powder.
  • Dessert-meets-breakfast: The creamy cheesecake filling and crumble topping make every bite feel like a treat.
  • Fresh fruit inside: Diced strawberries folded right into the dough add natural sweetness and a pop of color.
  • No boiling required: Unlike traditional bagels, these bake straight in the oven — no water bath needed.
  • Meal-prep friendly: Store in the fridge for up to 3 days and reheat whenever hunger strikes.
  • Vegetarian and customizable: Easily swap strawberries for blueberries or raspberries to keep things fresh all season long.
02 -
  • Keep strawberries dry: Pat diced strawberries dry with a paper towel before folding them into the dough to prevent excess moisture from making the dough too sticky.
  • Don't over-knead: Knead just until the dough comes together — overworking it will result in tougher bagels.
  • Cold butter is key: Use butter straight from the fridge when making the crumble to achieve the best coarse, sandy texture.
  • Press wells carefully: When pressing the center well into each bagel, go deep but stop before reaching the bottom to keep the filling from leaking through during baking.
  • Use a piping bag for neatness: A piping bag or a zip-top bag with a corner snipped makes filling the wells much easier and more precise.
  • Check for doneness: Bagels should be golden brown and feel set when lightly pressed. If in doubt, a toothpick inserted into the dough (not the filling) should come out clean.
  • Reheat gently: Warm refrigerated bagels in a 300°F (150°C) oven for about 8 minutes to restore their texture without drying them out.
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