# Components:
→ For the Bagels
01 - 2 cups bread flour
02 - 1 cup unflavored whey protein powder
03 - 2 1/4 teaspoons instant yeast
04 - 1 tablespoon sugar
05 - 1 1/2 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 - 1/2 teaspoon lemon zest
18 - Salt and black pepper to taste
# Directions:
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. Mix until a shaggy dough forms.
03 - Knead the dough on a floured surface for about 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°F. 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 of each 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.
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.
