Carefully separate the egg whites from the yolks. Place the whites in a large, completely clean and dry mixing bowl. Put the yolks in a small bowl and set aside.

Whip egg whites

Using an electric mixer, beat the egg whites on medium speed until foamy (soft peaks begin to form). Add the salt and baking powder, then increase speed to medium-high and continue to beat until stiff, glossy peaks form (the peaks should hold shape and not collapse). This usually takes 3–5 minutes depending on the mixer.

Fold in flavor

In a separate bowl, combine the softened cream cheese, grated Parmesan, and black pepper. Mix until smooth and slightly fluffy. Gently fold a small scoop (about 2 tablespoons) of the whipped egg whites into the cream cheese mixture to lighten it. Then fold the cream cheese mixture back into the rest of the whipped whites in 2 additions, folding gently with a spatula using an under-and-over motion to keep as much air as possible.

Form bagel shapes

Spoon the mixture onto the prepared baking sheet in 2 equal portions for 2 bagels (or 4 for smaller bagels). Use the back of a spoon to create a ring shape like a bagel, smoothing the tops and forming a shallow well in the center to hold the reserved yolks later. The rings should be about 3–4 cm high. Work gently to keep the structure airy.

Bake initial set

Place the tray in the preheated oven and bake for 18 minutes, or until the outside is lightly golden and the meringue-like shells feel set to the touch.

Add yolks

Remove the tray from the oven. Carefully make a deeper well in the center of each ring if needed and gently place one reserved yolk into the well of each bagel (if making 4 smaller bagels, use 1 yolk per two bagels or omit yolks as desired). Return to the oven and bake for an additional 5–7 minutes for slightly runny yolks, or 8–10 minutes for fully set yolks.

Final quick broil (optional)

If you want a lightly browned top, switch the oven to broil/grill on low for 1–2 minutes while watching closely so the tops don't burn.

Cool briefly

Remove from the oven and let the cloud bagels cool on the baking sheet for 2–3 minutes. They will deflate slightly — this is normal and makes them easier to handle.

Topping & Finish

Add seeds and herbs: While still warm, gently brush the tops with a tiny amount of melted butter or olive oil and sprinkle sesame seeds or everything bagel seasoning and chopped chives over each bagel.

Serve: Transfer cloud bagels to plates. Spread the reserved softened cream cheese on the base or serve alongside. Enjoy immediately — cloud bagels are best the day they are baked as they soften over time.

Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat briefly in a low oven (120–150°C / 250–300°F) for 5–8 minutes to refresh texture; avoid microwaving as they will become rubbery.