What Makes protein bagels recipe So Special
Chewy, golden, and packed with wholesome goodness, this protein bagels recipe is a game-changer for breakfast lovers. With a satisfying crunch from everything bagel seasoning and a tender interior thanks to vital wheat gluten, these homemade delights deliver twice the protein of store-bought versions. Whether toasted with cream cheese or stacked with turkey and avocado, they’re the kind of hearty comfort food that keeps you full all morning.
Now, I’ll confess—my first batch turned out denser than a doorstop! But after tweaking the kneading time (a full 10 minutes makes all the difference), I landed on these pillowy-soft rings of joy. If you’ve ever wondered whether homemade protein bagels could rival your favorite bakery’s, trust me—once you taste these, you’ll never go back to the freezer aisle. Ready to bake magic?
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What You’ll Find in This Article
Ingredients for protein bagels recipe
- 1 1/2 cups warm water (about 110°F)
- 1 tablespoon active dry yeast
- 2 tablespoons honey
- 3 1/2 cups bread flour
- 1 cup vital wheat gluten
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 egg white, lightly beaten
- 2 tablespoons everything bagel seasoning
Cook Time for Easy Bagel Recipe
When I first tried this protein bagel recipe, I was thrilled to discover it takes just about 90 minutes start-to-finish—including that heavenly rise time! Here’s the breakdown: 15 minutes active prep, 1 hour for the dough to double (perfect for sipping tea), and 25 minutes baking. If you’re craving more speedy breakfast ideas, my cottage cheese egg bites are another protein-packed favorite.
How to Make High Protein Bagels
Step 1: Activate the Yeast
In a large bowl, combine warm water, yeast, and honey. Let sit for 5 minutes until foamy.
Step 2: Create the Dough
Add bread flour, vital wheat gluten, and salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
Step 3: Knead to Perfection
Turn dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. Drizzle in olive oil while kneading to prevent sticking.
Step 4: Let It Rise
Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled in size.
Step 5: Shape the Bagels
Punch down dough and divide into 8 equal pieces. Roll each into a rope and form into a bagel shape, pinching ends together firmly.
Step 6: Boil & Bake
Preheat oven to 425°F and bring a large pot of water to a boil. Boil bagels for 1 minute per side, then transfer to a parchment-lined baking sheet.
Step 7: Add Toppings
Brush boiled bagels with egg white and sprinkle generously with everything bagel seasoning.
Step 8: Golden Finish
Bake for 20–22 minutes until deeply golden. Let cool on a wire rack before slicing.
Pro Tips & Tasty Tweaks
After testing this easy bagel recipe six ways to Sunday, here are my favorite kitchen-tested tricks:
- Flavor swap: Replace everything seasoning with cinnamon-sugar for a sweet twist (perfect with my cottage cheese strawberry mousse).
- Diet tweak: For lower carbs, swap half the bread flour for whole wheat—they’ll be denser but still delicious.
- Texture fix: If dough feels sticky, add 1 tbsp flour at a time during kneading.
- Storage tip: Freeze extras in a ziplock for up to 3 months—toast straight from frozen!
Homemade Protein Bagels
Ingredients
- 1.5 cups warm water (110°F)
- 1 tbsp active dry yeast
- 2 tbsp honey
- 3.5 cups bread flour
- 1 cup vital wheat gluten
- 1 tsp salt
- 1 tbsp olive oil
- 1 egg white lightly beaten
- 2 tbsp everything bagel seasoning
Method
- In a large bowl, combine warm water, yeast, and honey. Let sit for 5 minutes until foamy.
- Add bread flour, vital wheat gluten, and salt to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
- Turn dough onto a floured surface and knead for 8–10 minutes until smooth and elastic. Drizzle in olive oil while kneading to prevent sticking.
- Place dough in a greased bowl, cover with a damp towel, and let rise in a warm spot for 1 hour or until doubled in size.
- Punch down dough and divide into 8 equal pieces. Roll each into a rope and form into a bagel shape, pinching ends together firmly.
- Preheat oven to 425°F and bring a large pot of water to a boil. Boil bagels for 1 minute per side, then transfer to a parchment-lined baking sheet.
- Brush boiled bagels with egg white and sprinkle generously with everything bagel seasoning.
- Bake for 20–22 minutes until deeply golden. Let cool on a wire rack before slicing.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!Nutrition and Health Benefits
What I love most about this healthy bagel recipe is how it turns a breakfast splurge into a nourishing powerhouse! Each bagel packs about 15g protein thanks to the vital wheat gluten—that’s like eating two eggs’ worth. Compared to store-bought versions, you’re skipping preservatives and controlling sodium (just 290mg per serving). For more high-protein morning ideas, explore my high-protein breakfast roundup or this nutritionist’s take on protein-packed baking.
A Lighter Version of Homemade Protein Bagels
Craving all the chewiness with fewer calories? Here’s how I lighten up this protein bagel recipe for my waistline-watching weeks: Swap honey for sugar-free maple syrup (cuts 30 calories per bagel), and use just 1 tsp oil. For gluten-free friends, my gluten-free baking guide has adaptable tips. Experts like Skinnytaste and iFoodReal also swear by Greek yogurt for extra protein without heaviness!
Thoughtful Tips for Special Diets
When my dear friend Margie—who manages her blood sugar carefully—first asked if she could enjoy these homemade protein bagels, I rolled up my sleeves and got experimenting. The good news? With a few simple swaps, this protein bagel recipe can be just as delightful for sugar-conscious folks! For a lower glycemic version, I’ve had great success replacing honey with sugar-free maple syrup (it still helps activate the yeast beautifully). If you’re watching carbs, try blending half bread flour with almond flour—just add an extra tablespoon of vital wheat gluten to keep that signature chew. And for my gluten-free friends, my gluten-free baking tips work wonders with this dough when using a 1:1 gluten-free flour blend.
How to Serve protein bagels recipe
Oh, how I adore Saturday mornings when the scent of these high protein bagels fills my kitchen! My grandmother always said “a bagel without toppings is like a hug without arms,” and she was right. For a classic touch, schmear them with whipped cream cheese and smoked salmon—just like my cottage cheese egg bites, they pair beautifully with fresh dill. Feeling adventurous? Try them toasted with mashed avocado, a sprinkle of chili flakes, and a soft-boiled egg—it’s the protein-packed breakfast I crave after yoga class. For sweet lovers, a dollop of my strawberry mousse makes them taste like dessert!
One of my favorite memories? The year my book club surprised me with a “bagel bar” birthday brunch—they arranged these golden rings with every topping imaginable, from roasted red pepper hummus to cinnamon honey butter. That’s the magic of this easy bagel recipe—it becomes whatever celebration or quiet morning moment you need it to be.
Mistakes to Avoid
Bless your heart, I’ve made every mistake possible with this protein bagels recipe so you don’t have to! First time I tried it, I used water that was too hot and killed my yeast—now I always test it on my wrist like baby’s milk (110°F is perfect). Another common hiccup? Under-kneading. These need a full 8–10 minutes of love to develop that perfect texture—when the dough springs back slowly from a finger poke, it’s ready. And oh mercy, don’t skip the boiling step like I once did in a hurry! That quick bath is what gives these healthy bagel recipe creations their shiny crust. For more foolproof tips, my baking guide covers all the basics, and Little Spice Jar’s tutorial has brilliant visual cues.
Here’s what else to watch for:
- Over-flouring the surface: Use just enough to prevent sticking—too much makes dry bagels
- Rushing the rise: Let dough double fully (about 1 hour in a warm spot)
- Overcrowding the pan: Leave 2 inches between bagels for even browning
Trust me, once you’ve nailed these details, you’ll be turning out bakery-worthy batches like my Aunt Edna used to—may she rest in peace with a cream cheese schmear in heaven.
How to Store protein bagels recipe
Nothing beats a fresh-from-the-oven protein bagel recipe, but these freeze like a dream! I always double the batch and tuck extras away—just like my grandmother’s cottage cheese bread, they’re perfect for busy mornings. Once cooled completely, wrap them individually in foil (that crust stays crisp!) and pop into freezer bags for up to 3 months. To revive, unwrap and toast straight from frozen—the steam inside keeps them miraculously fresh. For short-term storage, an airtight container at room temperature keeps them happy for 2 days, though I doubt they’ll last that long! Pinch Me Good has clever tricks for refreshing day-old bagels too.
Try This protein bagels recipe Yourself
Darling, if my story about the doorstop-dense first batch didn’t scare you off, you’re ready to bake magic! There’s something profoundly satisfying about pulling these golden rings from your own oven—the pride of creation, the scent of yeast and honey, the way they make even Tuesday mornings feel special. For more protein-packed inspiration, explore my lunch recipes, sweet treats, or that quinoa chickpea salad I serve at book club. But first—preheat that oven, dust off your apron, and let’s make some homemade protein bagels memories together!
Frequently Asked Questions
Are protein bagels actually healthy?
Absolutely! Compared to traditional bagels, this healthy bagel recipe packs nearly 15g protein per serving from vital wheat gluten, with no artificial additives. For balanced nutrition, pair them with veggies and healthy fats like avocado—just like I do with my Greek chickpea salad.
How do you add protein to bagels?
The secret’s in the vital wheat gluten—it gives these high protein bagels their chew while boosting protein content. Some bakers add unflavored protein powder too, but I find it can make them dry (stick with wheat gluten for foolproof results!).
Can I make 3-ingredient protein bagels?
While simpler recipes exist (like Greek yogurt versions), this protein bagel recipe uses a few more ingredients for authentic texture. The vital wheat gluten, bread flour, and yeast combo creates that classic bagel chew we all love!
What makes these bagels high in protein?
Vital wheat gluten is the MVP here—it’s pure plant protein that gives these homemade protein bagels their structure and nutrition. Combined with the natural protein in bread flour, each bite delivers sustained energy without heaviness.
