Protein Bagels Boiled And Baked

Name: Protein Bagels Boiled And Baked
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 bagels
Ingredients: 2 cups whole wheat flour; 1 cup protein powder (unflavored or vanilla); 1 tablespoon sugar; 1 teaspoon salt; 1 tablespoon baking powder; 1 cup warm water; 2 tablespoons olive oil; 1 egg (for egg wash, optional); Toppings (sesame seeds, poppy seeds, etc.)

Highlighted under: From Batter to Bliss

I love making protein bagels because they not only satisfy my carb cravings but also pack a healthy punch. This recipe has become a staple in my kitchen as it combines the classic bagel method of boiling before baking, resulting in a beautifully chewy texture. Plus, incorporating protein boosts the nutritional value, making these bagels perfect for breakfast or a snack. With just a few ingredients and some careful technique, I can whip these up in no time and enjoy them fresh out of the oven!

Created by

Sabrina Holt

Last updated on 2026-01-22T08:28:11.974Z

During my journey to find healthier alternatives, I stumbled upon the idea of protein bagels, and it completely transformed how I enjoy this classic bread. The technique of boiling the bagels before baking them ensures the perfect texture, while the protein addition keeps me feeling full longer. I’ve experimented with different toppings, and the success of this recipe means I can always keep my pantry stocked with the essentials to whip up a batch!

One crucial tip I discovered is not to rush the boiling process. Allowing each bagel to sit for about 30 seconds in the boiling water gives that ideal chewiness, which is essential for a good bagel experience. Trust me, once you get the boiling down, you’ll have a new favorite go-to recipe that’s both satisfying and nutritious.

Why You'll Love This Recipe
High-protein content with a satisfying chewy texture
Easy to customize with various toppings or flavors
Perfectly baked for a wholesome breakfast or snack

Understanding the Ingredients

The choice of flour and protein powder is crucial in this bagel recipe. Whole wheat flour adds a nutty flavor and enhances the bagels' fiber content, making them more filling. When selecting a protein powder, I recommend using unflavored or vanilla to avoid overwhelming the bagel's natural taste. If you'd like to try other flours, rye flour can be a flavorful alternative, but you may need to adjust the water content slightly as it absorbs differently.

Each ingredient plays a role in the texture and flavor of the bagel. The sugar boosts fermentation and helps achieve a golden crust during baking. Meanwhile, baking powder provides an additional lift, especially important if you prefer your bagels on the lighter side. If you're looking to lower sugar, consider using a sugar substitute, but remember that certain substitutes may not brown as nicely.

Tips for Perfect Bagel Texture

Kneading the dough thoroughly is key to achieving that perfect chewy texture typical of bagels. Aim for at least 5 minutes of kneading until the dough feels smooth and slightly elastic. If the dough is too sticky, add a small amount of flour until you reach the desired consistency. A well-kneaded dough can significantly impact the bagels' final texture, so don’t rush this step.

When shaping the bagels, ensure the hole in the center is about two to three inches wide. This size reduces the risk of the hole disappearing entirely during boiling and baking, leading to an optimal bagel shape. After boiling, the bagels should feel slightly firm to the touch; this firmness indicates that they have been adequately gelatinized and will develop a delightful crust when baked.

Storing and Serving Suggestions

These protein bagels can be stored in an airtight container at room temperature for about 2-3 days. For longer storage, they freeze beautifully. Place the cooled bagels in a resealable freezer bag, ensuring as much air as possible is removed to prevent freezer burn. When you're ready to enjoy them, simply pop them in the toaster or oven for a few minutes to revive their texture.

For serving, I love spreading cream cheese or avocado on my bagels, but there are endless possibilities! Try topping them with fresh herbs or incorporating spices into the dough for an extra flavor boost. Keep in mind, if you want sweeter bagels, consider adding cinnamon or dried fruits like raisins into the dough before baking. The versatility of these bagels makes them suitable for any time of day!

Ingredients

Gather your ingredients before starting this exciting bagel-making adventure!

Ingredients for Protein Bagels

2 cups whole wheat flour
1 cup protein powder (unflavored or vanilla)
1 tablespoon sugar
1 teaspoon salt
1 tablespoon baking powder
1 cup warm water
2 tablespoons olive oil
1 egg (for egg wash, optional)
Toppings (sesame seeds, poppy seeds, etc.)

Now that you have everything organized, you’re all set to start mixing and shaping!

Instructions

Follow these simple steps to achieve the perfect bagels!

Prepare the Dough

In a large bowl, mix together the whole wheat flour, protein powder, sugar, salt, and baking powder. Gradually add the warm water and olive oil, stirring until a dough forms. Knead for about 5 minutes until smooth.

Shape the Bagels

Divide the dough into 6 equal pieces. Roll each piece into a ball, then poke a hole through the center to shape it into a bagel. Make sure the hole is large enough as it will shrink a bit during cooking.

Boil the Bagels

Bring a large pot of water to a boil. Carefully lower the bagels into the boiling water, a few at a time, for about 30 seconds on each side. Remove with a slotted spoon and set aside on a baking sheet.

Bake the Bagels

Preheat your oven to 375°F (190°C). If using, brush the tops of the bagels with beaten egg for a shiny finish and sprinkle with your choice of toppings. Bake for 25 minutes or until golden brown.

Cool and Enjoy

Allow the bagels to cool for a few minutes on a wire rack before serving. Enjoy them plain or with your favorite spread!

And there you have it! Freshly made protein bagels to serve warm or store for later.

Pro Tips

Feel free to add herbs or spices to the dough for an extra flavor boost. These bagels freeze well, so make a double batch and enjoy them anytime!

Troubleshooting Common Issues

If your bagels turn out too dense, it may be due to over-kneading the dough or not allowing it to rest adequately. Ensure you’re kneading just enough to incorporate the ingredients without overworking the gluten. For lighter bagels, consider letting the dough rise for 30 minutes before shaping them.

Should your bagels stick to the baking sheet, it’s often due to not using enough flour on the surface where you shape them. A light dusting with flour or parchment paper can ease this problem. Always keep an eye on their color during baking; if they darken too quickly, reduce the oven temperature by 25°F.

Customizing Your Bagels

The beauty of these protein bagels lies in their ability to be customized easily. Want a Mediterranean twist? Consider adding chopped olives or sun-dried tomatoes into the dough. If you prefer a sweet bagel for breakfast, mix in some chocolate chips or nuts for additional texture and flavor.

For added nutrition and crunch, try mixing seeds into your dough or as a topping. Flaxseeds, chia seeds, or sunflower seeds all pair well with the other ingredients and boost your bagels' health profile. Just remember to balance the mix-ins so the bagels maintain their structure and cook evenly.

Scaling the Recipe Up or Down

This recipe can easily be scaled to accommodate larger gatherings or meal prep. Simply double or halve the ingredients while keeping the ratios consistent. Remember that adjusting batch size may affect baking time slightly; keep an eye on your bagels as they cook, checking for that golden brown color.

If you find yourself making these bagels often, consider experimenting with larger dough sizes to create bagel sandwiches. Just ensure to allow extra time for baking and monitor their internal temperature, aiming for around 190°F for the perfect doneness.

Questions About Recipes

→ Can I use all-purpose flour instead of whole wheat?

Yes, all-purpose flour can be used, but it may alter the texture and nutritional content.

→ How do I store leftover bagels?

Store them in an airtight container at room temperature for up to 3 days or freeze for up to a month.

→ Can I make these bagels gluten-free?

Yes, substituting with a gluten-free flour blend may work, but the texture may differ.

→ What can I add for flavor enhancements?

Feel free to experiment with spices like garlic powder, onion powder, or even cheese for added flavor!