Protein Bagels With Whole Wheat

Name: Protein Bagels With Whole Wheat
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 bagels
Ingredients: 1 1/2 cups whole wheat flour; 1 cup high-protein flour (such as bread or vital wheat gluten); 1 packet (2 1/4 tsp) instant yeast; 3/4 cup warm water; 1 tbsp honey or maple syrup; 1/2 tsp salt; 1/4 cup non-fat Greek yogurt; Toppings of choice (e.g., sesame seeds, everything seasoning)

Highlighted under: Wholesome Treats

I absolutely love making my own bagels, especially when they're packed with protein and whole grains. These Protein Bagels with Whole Wheat are not only delicious but incredibly satisfying. I've experimented with different flours and protein powders, and this combination yields the perfect chewy texture while still being light. Plus, they're an excellent choice for a breakfast or quick snack that keeps me full for hours, making it easier to resist unhealthy options throughout the day.

Created by

Felicity Grant

Last updated on 2026-02-10T20:17:36.605Z

When I first set out to make my own protein bagels, I wasn't sure how the texture would hold up, but I was pleasantly surprised by the results. The whole wheat flour adds a nutty flavor that complements the protein powder perfectly. I tinkered with the hydration level to ensure they were chewy without being dense, and the recipe turned out even better than I anticipated.

To enhance the flavor further, I like to add toppings like sesame seeds or everything bagel seasoning before baking. Not only do they look gorgeous, but they also contribute an extra layer of taste. One tip I learned on my journey is to boil the bagels briefly before baking, which helps them develop that traditional bagel crust. Give it a try!

Why You'll Love These Bagels
Packed with protein to keep you energized throughout the day
Nutty flavor from whole wheat for a delicious twist
Perfectly chewy texture reminiscent of your favorite bagel shop

Understanding the Ingredients

In this recipe, the combination of whole wheat flour and high-protein flour is crucial for achieving the desired chewy texture. Whole wheat flour adds a nutty flavor and a nutritional profile rich in fiber, while high-protein flour contributes to the bagels’ structure and elasticity. This blend not only enhances mouthfeel but also boosts the protein content, making these bagels a satisfying choice for any time of day.

Greek yogurt in the dough adds moisture while also increasing the protein content. If you're looking to switch things up, consider using a non-dairy yogurt alternative, but be mindful that this could slightly alter the flavor and texture. The honey or maple syrup not only provides sweetness but also acts as a natural yeast activator, helping the bagels rise properly.

Kneading and Shaping Techniques

Kneading is an essential step in developing the gluten structure, which gives bagels their characteristic chewiness. Aim for a smooth and elastic dough after kneading for about 5-7 minutes. If the dough feels too sticky, dust it lightly with more flour until it is manageable. A well-kneaded dough should spring back when pressed, indicating proper gluten development.

When shaping the bagels, ensuring the hole in the center is sufficiently large is crucial. The dough will expand during boiling and baking, so aim for a hole about 1.5 inches wide. This shape not only promotes even cooking but also contributes to the overall bagel texture that you’d expect from artisanal varieties.

Boiling and Baking for Perfection

Boiling the bagels is a vital step that impacts their chewy texture and shiny crust. Simmering them for 30 seconds on each side is generally enough to set the structure, so they don’t fall apart during baking. Use a slotted spoon to carefully add and remove the bagels, ensuring they don’t stick together. Be mindful not to overcrowd the pot, as this will decrease the boiling temperature, affecting the final texture.

When it comes to baking, preheat your oven to 375°F (190°C) and keep an eye on them towards the end of the baking time. You want them to turn a lovely golden brown, which typically takes around 20 minutes. If you like a crunchier crust, try leaving them in for an additional 2-3 minutes to achieve that perfect finish.

Ingredients

For the Bagels

1 1/2 cups whole wheat flour
1 cup high-protein flour (such as bread or vital wheat gluten)
1 packet (2 1/4 tsp) instant yeast
3/4 cup warm water
1 tbsp honey or maple syrup
1/2 tsp salt
1/4 cup non-fat Greek yogurt
Toppings of choice (e.g., sesame seeds, everything seasoning)

Instructions

Prepare the Dough

In a large mixing bowl, combine the whole wheat flour, high-protein flour, yeast, and salt. In a separate bowl, mix warm water, honey, and Greek yogurt. Pour the wet ingredients into the dry mixture and stir until a dough forms.

Knead and Rise

Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let rise in a warm area for 30 minutes.

Shape the Bagels

After rising, punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball and create a hole in the middle to form a bagel shape.

Boil the Bagels

Bring a large pot of water to a boil. Carefully add the bagels in batches and boil for 30 seconds on each side. Remove and place on a baking sheet lined with parchment paper.

Add Toppings and Bake

Sprinkle your desired toppings on each bagel before baking at 375°F (190°C) for 20 minutes or until golden brown.

Cool and Serve

Let the bagels cool on a wire rack before slicing and serving with your favorite toppings.

Pro Tips

For an extra kick of flavor, consider adding chopped herbs or spices into the dough. You can also substitute some of the whole wheat flour with oat flour for a different texture.

Storage and Freshness Tips

These protein bagels are best enjoyed on the same day they're made for optimal freshness and texture. However, if you have leftovers, store them in an airtight container at room temperature for up to two days. To keep them fresh for longer, consider freezing them. Wrap each bagel tightly in plastic wrap and place them in a freezer-safe bag. They can last for up to three months in the freezer.

When you're ready to enjoy a bagel after freezing, thaw it at room temperature, then lightly toast it to revive that chewy texture. You can also microwave them for about 15 seconds if you're in a hurry, but toasting is preferred to minimize a soggy exterior.

Serving Ideas and Variations

These protein bagels serve as a fantastic base for a variety of toppings and spreads. For a classic combo, spread some cream cheese or avocado on top. You can also get creative with flavored cream cheeses, hummus, or nut butter for a delectable twist. Adding smoked salmon or turkey can elevate them into a filling meal that’s just as perfect for lunch as it is for breakfast.

Feel free to customize the toppings on your bagels before baking. From everything seasoning to poppy seeds, the options are endless. You can even incorporate cheese into the dough and on top for a savory bagel option. Experiment with flavors to find your perfect pairing—this recipe is versatile enough to accommodate tons of delicious combinations!

Questions About Recipes

→ Can I use all-purpose flour instead?

Yes, but the protein content will be lower. Adjust the hydration accordingly.

→ How long do these bagels last?

They can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.

→ Can I add toppings before boiling?

It's best to add toppings after boiling and before baking for better adhesion and texture.

→ Is there a gluten-free option?

Yes, you can use a gluten-free baking mix to replace the flours, but the texture may vary.