Protein Bagels Boiled And Baked

Name: Protein Bagels Boiled And Baked
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 bagels
Ingredients: 2 cups of whole wheat flour; 1/2 cup of vital wheat gluten; 1 tbsp of baking powder; 1 tsp of salt; 1 tbsp of sugar; 1 cup of warm water; 1 tbsp of apple cider vinegar; 1/4 cup of Greek yogurt; Water; 1 tbsp of baking soda

Highlighted under: Simple Recipes

I love starting my day with these homemade protein bagels. They're quick to prepare and a fantastic way to boost my protein intake while enjoying a classic breakfast favorite. By boiling the bagels before baking, I ensure they have that perfect chewy texture, reminiscent of a traditional bagel shop. You can customize them with your choice of toppings or enjoy them plain, which makes them versatile for any meal. Trust me, once you make these, you'll want them on repeat in your morning routine.

Created by

Gillian Sykes

Last updated on 2026-02-01T17:49:35.888Z

When I first decided to make protein bagels at home, I was excited yet skeptical. I tried various recipes but nothing quite met my expectations until I experimented with boiling them before baking. The boiling process not only gives them that authentic bagel texture but also helps to achieve that beautiful golden crust. It's a game changer!

I also discovered that adding a bit of vital wheat gluten made all the difference in texture and protein content. Not only did it enhance the chewiness, but it also packed in extra nutrition which helps fuel my mornings. They keep well too; you can easily freeze a batch for later!

Why You'll Love These Bagels
High in protein to keep you full and energized
Chewy texture with a crisp crust from boiling
Easily customizable with your favorite toppings

Understanding the Ingredients

Each ingredient in these protein bagels plays a vital role in achieving the perfect texture and flavor. Whole wheat flour provides not only a wholesome flavor but also a rich source of fiber and nutrients. Vital wheat gluten is essential for enhancing the protein content while ensuring that the bagels develop a satisfyingly chewy texture. To balance the flavors, the sugar interacts with the yeast during fermentation, while the salt enhances the overall taste, making every bite more enjoyable.

Greek yogurt contributes to the moistness of the dough and adds a subtle tang that complements the flavors. The apple cider vinegar not only aids in rising but also helps to create a slightly softer crumb. If you prefer a dairy-free version, you can substitute Greek yogurt with unsweetened almond yogurt or a similar non-dairy option without compromising the bagel’s structure and taste.

Boiling for Chewy Perfection

The boiling step is crucial for achieving that classic bagel texture. By immersing the bagels in boiling water mixed with baking soda, you create an alkaline environment, which helps develop a glossy crust while keeping the inside chewy. Make sure the water is at a rolling boil before adding the bagels, and don't overcrowd the pot—cooking them in batches ensures even cooking. A minute on each side is generally perfect, but watch for a slight puffing as they cook, indicating they're ready to be pulled out.

If you find that your bagels aren’t quite as chewy as you’d like, consider increasing the boiling time slightly to one and a half minutes on each side. This additional time allows for more starch to gelatinize on the surface, enhancing that commercial bagel bite you'll crave. Remember to lift them out carefully, as they'll be hot and delicate right after boiling.

Baking and Storing for Freshness

Baking at the right temperature—375°F (190°C)—is key to achieving a golden crust while maintaining a soft, fluffy interior. Keep an eye on your bagels during the last few minutes of baking; they should develop a lovely golden brown color with a crisp exterior. If you notice they’re browning too fast, you can tent them with aluminum foil to prevent burning while they finish cooking.

To store your protein bagels, let them cool completely before placing them in an airtight container. They can be stored at room temperature for up to two days or in the refrigerator for up to a week. For longer storage, freeze the bagels in a freezer-safe bag with the air removed. When you're ready to enjoy them, simply pop them in the toaster or let them thaw at room temperature for a delightful treat any time.

Ingredients

Gather the following ingredients for a delicious batch of protein bagels.

Dry Ingredients

2 cups of whole wheat flour
1/2 cup of vital wheat gluten
1 tbsp of baking powder
1 tsp of salt
1 tbsp of sugar

Wet Ingredients

1 cup of warm water
1 tbsp of apple cider vinegar
1/4 cup of Greek yogurt

For Boiling

Water
1 tbsp of baking soda

Feel free to add toppings such as sesame seeds or everything bagel seasoning for extra flavor!

Instructions

Follow these simple steps to create your protein-packed bagels.

Prepare the Dough

In a mixing bowl, combine whole wheat flour, vital wheat gluten, baking powder, salt, and sugar. In a separate bowl, mix warm water, apple cider vinegar, and Greek yogurt. Gradually add the wet mixture to the dry ingredients, stirring until a dough forms.

Knead and Shape

Turn the dough onto a floured surface and knead for about 5 minutes until smooth. Divide the dough into 8 equal portions and shape each portion into a bagel by forming a ring.

Boil the Bagels

In a large pot, bring water to a boil and add baking soda. Carefully drop each bagel into the boiling water and cook for about 1 minute on each side.

Bake the Bagels

Preheat your oven to 375°F (190°C). Place the boiled bagels on a baking sheet lined with parchment paper. Bake for 20 minutes or until golden brown. Let them cool before enjoying!

Enjoy your fresh protein bagels with cream cheese, avocado, or your favorite spread!

Pro Tips

For an extra boost of flavor, consider adding spices like garlic powder or onion powder to the dough. This adds an exciting taste and pairs well with different toppings.

Serving Suggestions

These protein bagels are incredibly versatile and can be enjoyed in numerous ways. Try toasting them and topping with cream cheese and smoked salmon for a classic, savory breakfast, or spread avocado and sprinkle with chili flakes for a healthy twist. You can also make mini bagel sandwiches with turkey, cheese, and fresh vegetables for a hearty lunch option.

For a sweet option, slather them with peanut butter or almond butter and top with banana slices or honey. You can customize the toppings based on your dietary preferences, making them suitable for various meal occasions, from breakfast to lunch or even as a snack.

Variations and Customizations

Feel free to mix in your favorite flavors into the dough! Incorporating ingredients such as chopped herbs, sun-dried tomatoes, or even cheese can elevate the flavor profile. Don't shy away from experimenting with different seasonings such as garlic powder or onion flakes to create savory variations. Additionally, before baking, sprinkle sesame seeds, poppy seeds, or everything bagel seasoning on top to enhance the outer layer.

If you're looking to reduce carbs, consider substituting half of the whole wheat flour with almond flour or oat flour; just be mindful that this will alter the texture slightly. You might also want to adjust the amount of vital wheat gluten accordingly to maintain structure.

Troubleshooting Your Bagels

If your bagels turn out too dense, check that you've accurately measured the ingredients, especially the flour and vital wheat gluten. Spoon and level your flour when measuring to avoid unnecessary heaviness. Additionally, ensure you've kneaded the dough until smooth, achieving elasticity that aids in proper rising and structure.

Should your bagels deflate during boiling, it could indicate that the dough was either too wet or too weak. Ensure the dough is well-kneaded and holds its shape before shaping. Remember, shaping correctly into a tight ring is also crucial—ensure there's no excess slack when forming your bagels to avoid deflation.

Questions About Recipes

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

Yes, you can substitute all-purpose flour, but the protein content and texture may vary.

→ How should I store leftover bagels?

Store them in an airtight container in the refrigerator for up to a week or freeze them for longer storage.

→ Can I make these bagels gluten-free?

Yes, you can use a gluten-free flour blend along with a gluten-free baking powder.

→ What toppings do you recommend for these bagels?

Sesame seeds, poppy seeds, or everything bagel seasoning are all delicious options!