# Ingredients:
→ 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 tsp baking powder
05 - 1/2 tsp 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 oz (115 g) light cream cheese, softened
10 - 1 1/2 tbsp powdered sugar
11 - 1/2 tsp vanilla extract
→ Crumble Topping
12 - 1/4 cup (30 g) all-purpose flour
13 - 2 tbsp rolled oats
14 - 2 tbsp light brown sugar
15 - 2 tbsp unsalted butter, cold and diced
→ Egg Wash
16 - 1 large egg, beaten with 1 tbsp water
# Instructions:
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 Greek yogurt and egg white to dry ingredients. Mix until a sticky dough forms. 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 prepared baking sheet.
05 - 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.
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 flour, oats, and brown sugar. Cut in cold butter with a fork or fingers until coarse crumbs form. Sprinkle evenly over the cheesecake centers.
08 - Brush exposed bagel dough with egg wash.
09 - Bake for 22-25 minutes or until bagels are golden and cooked through. Cool on a wire rack before serving.
