Are you on the hunt for a healthier way to enjoy your morning bagel? The Protein Bagels Recipe is your answer, offering a high-protein twist on a classic breakfast staple that’s both incredibly satisfying and simple to make. This recipe transforms your ordinary bagel into a powerhouse of nutrition, perfect for fueling your day.
Key Ingredients for Protein Bagels Recipe
To craft these delightful Protein Bagels Recipe, gather the following:
- 1 cup (120g) whole wheat flour
- 1 cup (120g) all-purpose flour (or gluten-free all-purpose flour blend)
- 1 scoop (about 30g) unflavored or vanilla protein powder (whey, plant-based, or casein)
- 2 teaspoons active dry yeast
- 1 tablespoon sugar (or maple syrup/honey)
- 1 teaspoon salt
- ¾ cup (180ml) warm water (105-115°F / 40-46°C)
- 1 tablespoon olive oil (plus extra for greasing)
- For Boiling: 1 tablespoon sugar or honey, 1 teaspoon baking soda
- Optional Toppings: Sesame seeds, poppy seeds, everything bagel seasoning, coarse salt, dried onion flakes, garlic flakes, dried herbs.
How to Make Protein Bagels Recipe
This Protein Bagels Recipe is surprisingly simple, proving that healthy eating doesn’t have to be complicated. In just about 2 hours, you’ll transform basic pantry staples into fluffy, chewy, and protein-packed bagels that are perfect for toasting and slathering with your favorite spreads. The secret lies in the combination of flours and protein powder, creating a tender crumb with an irresistible bite.
Step-by-Step Instructions
Activate the Yeast: In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy and bubbly. This indicates the yeast is alive and ready to work its magic.
Combine Dry Ingredients: In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, protein powder, and salt. Ensure everything is well combined to distribute the protein evenly.
Form the Dough: Pour the foamy yeast mixture and the olive oil into the bowl with the dry ingredients. Mix with a wooden spoon or a sturdy spatula until a shaggy dough forms.
Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for about 8-10 minutes, or until the dough is smooth, elastic, and no longer sticky. If using a stand mixer, knead with a dough hook on medium speed for about 6-8 minutes. The dough should spring back when lightly pressed.
First Rise: Lightly grease the mixing bowl with a little olive oil. Place the kneaded dough in the bowl, turning it to coat. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Let the dough rise in a warm place for 60-90 minutes, or until it has doubled in size.
Shape the Bagels: Once the dough has risen, punch it down gently to release the air. Divide the dough into 6-8 equal portions. Roll each portion into a ball, then use your thumb to create a hole in the center of each. Gently stretch the hole to about 1-1.5 inches. You can also roll each piece into a rope and then join the ends to form a ring.
Second Rise: Place the shaped bagels on a baking sheet lined with parchment paper, leaving about 1-2 inches between them. Cover them loosely with plastic wrap or a damp towel and let them rest for another 20-30 minutes. They will puff up slightly.
Prepare for Boiling: Preheat your oven to 400°F (200°C). Bring a large pot of water to a rolling boil. Add the 1 tablespoon of sugar or honey and 1 teaspoon of baking soda to the boiling water. This helps create that classic chewy bagel crust.
Boil the Bagels: Carefully slide 2-3 bagels at a time into the boiling water. Boil for 30-60 seconds per side, until they puff up and float. Use a slotted spoon to remove them from the water, letting any excess water drip off.
Add Toppings: Place the boiled bagels back on the parchment-lined baking sheet. If desired, generously sprinkle them with your chosen toppings before they dry out. For everything bagel seasoning, ensure each surface is well coated.
Bake the Bagels: Bake for 18-25 minutes, or until the bagels are a deep golden brown and sound hollow when tapped on the bottom. The exact time will depend on your oven and the size of your bagels.
Cool Down: Remove the bagels from the oven and let them cool completely on a wire rack before slicing and enjoying. This step is crucial for achieving the perfect chewy texture.
Why You’ll Love This Protein Bagels Recipe
You’ll absolutely adore this Protein Bagels Recipe for so many reasons! Firstly, the star of the show is its incredible protein boost, making your breakfast not just delicious but also incredibly filling and satisfying, keeping those mid-morning hunger pangs at bay. Unlike traditional bagels that can leave you feeling sluggish, these are packed with the goodness your body craves.
Secondly, this recipe is a fantastic cost-saver compared to buying specialty protein bagels from bakeries or cafes, which can be quite pricey. You get all that gourmet goodness right in your own kitchen for a fraction of the price, making healthy indulgence accessible. Finally, the versatility of toppings allows you to customize your bagel experience, from savory everything bagel seasoning to sweet cinnamon sugar. Get ready to transform your breakfast routine – give this Protein Bagels Recipe a try today!
Storing and Reheating Tips
Properly storing your delicious Protein Bagels Recipe will ensure they stay fresh and enjoyable for longer.
- Room Temperature: Once fully cooled, store leftover bagels in an airtight container or a resealable plastic bag at room temperature for up to 2 days. For optimal freshness, consider placing a paper towel in the container to absorb any excess moisture.
- Refrigeration: For longer storage, refrigerate your bagels in a sealed container or bag for up to 5 days. Refrigerated bagels may become slightly denser.
- Freezing: To freeze your Protein Bagels Recipe for future enjoyment, wrap each cooled bagel individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months.
- Reheating: To reheat, toast your bagels from room temperature or directly from the freezer in a toaster, toaster oven, or under the broiler until golden brown and warmed through. If reheated from frozen, you may need to increase the toasting time slightly. For a softer bagel, you can lightly steam them after toasting.
Final Thoughts
This Protein Bagels Recipe is a game-changer for anyone seeking a nutritious and delicious breakfast option. Whip up a batch of these protein-packed delights and enjoy a satisfying start to your day that’s both wholesome and incredibly tasty. Give them a try and discover your new favorite breakfast!
Protein Bagels Recipe
Ingredients
Equipment
Method
- In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy and bubbly.¾ cup warm water, 1 tablespoon sugar, 2 teaspoons active dry yeast
- In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, protein powder, and salt. Ensure everything is well combined.1 cup whole wheat flour, 1 cup all-purpose flour, 1 scoop unflavored or vanilla protein powder, 1 teaspoon salt
- Pour the foamy yeast mixture and the olive oil into the bowl with the dry ingredients. Mix until a shaggy dough forms.1 tablespoon olive oil
- Turn the dough out onto a lightly floured surface. Knead for about 8-10 minutes, or until the dough is smooth, elastic, and no longer sticky. If using a stand mixer, knead on medium speed for 6-8 minutes.
- Lightly grease the mixing bowl with olive oil. Place the dough in the bowl, turning to coat. Cover tightly. Let the dough rise in a warm place for 60-90 minutes, or until doubled in size.
- Punch down the dough gently. Divide into 6-8 equal portions. Roll each into a ball, then use your thumb to create a hole in the center, stretching it to about 1-1.5 inches. Alternatively, roll into a rope and join ends to form a ring.
- Place shaped bagels on a parchment-lined baking sheet, leaving space between them. Cover loosely and let rest for another 20-30 minutes.
- Preheat oven to 400°F (200°C). Bring a large pot of water to a rolling boil. Add the sugar or honey and baking soda to the water.1 tablespoon sugar, 1 teaspoon baking soda
- Carefully slide 2-3 bagels at a time into the boiling water. Boil for 30-60 seconds per side until they puff up and float. Remove with a slotted spoon.
- Place the boiled bagels back on the parchment-lined baking sheet. Sprinkle with desired toppings before they dry out.sesame seeds, poppy seeds, everything bagel seasoning, coarse salt, dried onion flakes, garlic flakes, dried herbs
- Bake for 18-25 minutes, or until deep golden brown and hollow when tapped.
- Remove from oven and let cool completely on a wire rack before slicing and enjoying.