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Protein Bagels Recipe

Protein Bagels Recipe

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.
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Prep Time 30 minutes
Cook Time 25 minutes
First Rise Time 1 hour
Total Time 2 hours
Servings: 6 bagels
Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour (or gluten-free all-purpose flour blend)
  • 1 scoop unflavored or vanilla protein powder (whey, plant-based, or casein)
  • 1 teaspoon salt
Wet Ingredients
  • ¾ cup warm water (105-115°F / 40-46°C)
  • 2 teaspoons active dry yeast
  • 1 tablespoon sugar (or maple syrup/honey)
  • 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

Equipment

  • Mixing bowls
  • Wooden spoon or spatula
  • Stand mixer (optional)
  • - Baking Sheet
  • - Parchment Paper
  • Large pot,
  • Slotted spoon
  • Wire rack

Method
 

  1. 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
  2. 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
  3. 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
  4. 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.
  5. 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.
  6. 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.
  7. Place shaped bagels on a parchment-lined baking sheet, leaving space between them. Cover loosely and let rest for another 20-30 minutes.
  8. 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
  9. 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.
  10. 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
  11. Bake for 18-25 minutes, or until deep golden brown and hollow when tapped.
  12. Remove from oven and let cool completely on a wire rack before slicing and enjoying.

Notes

Store cooled bagels in an airtight container at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 3 months.
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