Soft bagels with strawberry notes, creamy filling, and a crunchy crumble topping for a nutritious treat.
# 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 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, pinching ends to seal. Place bagels on the prepared baking sheet.
05 - In a small bowl, stir together cream cheese, powdered sugar, and vanilla extract until smooth. Transfer to a piping bag or zip-top bag with a 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 another bowl, mix all-purpose flour, rolled oats, and light brown sugar. Cut in cold butter with a fork or fingertips until coarse crumbs form. Sprinkle evenly over the cheesecake centers.
08 - Brush exposed bagel dough with egg wash.
09 - Bake for 22 to 25 minutes or until bagels are golden and cooked through. Cool on a wire rack before serving.
