Erdbeer Cheesecake Bagels Crumble (Druckversion)

Weiche, proteinreiche Bagels mit fruchtiger Erdbeerfüllung und knusprigem Crumble-Topping für jeden Anlass.

# Zutaten:

→ Bagels

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

→ Cheesecake Filling

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

→ Crumble Topping

12 - 1/4 cup (30 g) 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

# Zubereitung:

01 - Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together both flours, protein powder, baking powder, and salt.
03 - Add the Greek yogurt and egg white. Mix until a sticky dough forms. Gently fold in diced strawberries.
04 - Turn the dough onto a lightly floured surface. Knead briefly, then divide into 6 equal pieces.
05 - Roll each piece into a rope and form into a bagel shape, pinching ends to seal. Place bagels on the prepared baking sheet.
06 - In a small bowl, stir together cream cheese, powdered sugar, and vanilla extract until smooth. Place in a piping bag or zip-top bag with a 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, mix flour, oats, and brown sugar. Cut in cold butter with a fork or fingers until coarse crumbs form. Sprinkle evenly over the cheesecake centers.
09 - Brush exposed bagel dough with egg wash.
10 - Bake for 22–25 minutes or until bagels are golden and cooked through. Cool on a wire rack before serving.

# Expertentipps:

01 -
  • They taste like cheesecake for breakfast but deliver serious protein without the guilt or crash.
  • The crumble topping stays crunchy even after cooling, which is honestly the small victory that made me keep making these.
  • Six bagels means you can freeze half and have a grab-and-go option that feels homemade on even your messiest mornings.
02 -
  • Don't skip the brief kneading step—it activates the baking powder's ability to create that tender bagel texture, and rushing it results in tough, heavy bagels.
  • The cream cheese filling needs to be soft enough to pipe but not warm; cold filling pipes more cleanly and holds its shape better on the bagels.
  • These bagels are best enjoyed fresh or reheated gently, as they firm up overnight in the fridge—a quick 20 seconds in the microwave or five minutes in a 300°F oven restores them beautifully.
03 -
  • Room-temperature cream cheese beats cold cream cheese every time for smooth, lump-free filling that pipes without effort or frustration.
  • If your dough feels too sticky after mixing, resist the urge to add flour—let it rest for two minutes and your hands will do the work instead, keeping the dough tender.
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