But first!

 

I know what it’s like to feel pulled in a million directions—school drop-offs, work deadlines, and everything else life throws at you. When it’s finally time to think about dinner, you’re exhausted, and the last thing you want to do is argue over what everyone will eat.

That’s why I created Her Nourished Table. It’s designed to make mealtime simple and stress-free, with recipes that are quick to prepare, kid-approved, and actually good for you. Whether you’re feeding a family of five or just need something for yourself, it’s all laid out—meal plans, shopping lists, and recipes that work for real life.

No separate meals for picky eaters, no hours in the kitchen—just balanced, delicious food that makes life easier. Trust me, it’s a game-changer.

🥯 High-Protein Cream Cheese Bagel Bombs (Large Batch) 🥯

 

A high-protein, delicious twist on bagel bombs—made with cottage cheese, Greek yogurt, and bread flour, stuffed with a rich cream cheese center, and topped with Everything but the Bagel seasoning. Perfect for batch baking, meal prep, or sharing! 

 

Note: Sprinkle the seasoning conservatively 

 

• Calories: ~130 kcal

• Protein: ~7 g

• Carbohydrates: ~19 g

• Fat: ~3 g

 

⸻

 

 

• 3 cups full-fat cottage cheese

• 1 ½ cups full-fat Greek yogurt

• 4 ½ cups bread flour

• 6 tsp baking powder

• 1 ½ tsp salt

 

• 12 oz cream cheese, cubed into 18 small portions

 

• 3 eggs, beaten (for egg wash)

• 3 tbsp Everything but the Bagel seasoning

 

⸻

 

 

1️⃣ Preheat oven to 375°F (190°C). Line two large baking sheets with parchment paper. If using a smaller oven, bake in two separate batches to ensure even cooking.

 

2️⃣ Blend cottage cheese in a food processor until smooth. Work in batches if necessary to avoid overloading your processor.

 

3️⃣ Make the dough: In a large mixing bowl, combine blended cottage cheese, Greek yogurt, bread flour, baking powder, and salt. Stir until a dough forms. If it feels too sticky, add a bit more flour, one tablespoon at a time.

 

4️⃣ Knead dough: Transfer to a well-floured surface and knead for 3-5 minutes until smooth and elastic.

 

5️⃣ Divide and fill: Split dough into 30 equal portions. Flatten each, brush eggwash on the inside, place a cube of cream cheese in the center, and pinch edges tightly to seal into a ball.

 

6️⃣ Egg wash & season: Place bagel bombs on the baking sheets, spacing them at least 1 inch apart. Roll each ball in beaten egg yolk and sprinkle with Everything but the Bagel seasoning. (Note: I rolled mine in the seasoning and found it was over-seasoned. I recommend sprinkling on top!)

 

7️⃣ Bake for 22-25 minutes, rotating the trays halfway through for even browning. The tops should be golden brown, and the dough should be firm to the touch.

 

8️⃣ Cool & enjoy: Let them rest for 5-10 minutes before serving, as the cream cheese filling will be very hot.

 

⸻

 

• Refrigerate leftovers in an airtight container for up to 5 days.

• Freeze bagel bombs for up to 3 months. To freeze, place them on a tray to freeze individually before transferring to a freezer bag.

• Reheat from the fridge in the microwave for 20-30 seconds, or from frozen for about 1 minute, until warm. Avoid overheating to prevent the filling from becoming too runny.