Protein Bagels Boiled And Baked

Name: Protein Bagels Boiled And Baked
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 bagels
Ingredients: 2 cups of bread flour; 1 cup of protein powder; 1 tablespoon of sugar; 1 teaspoon of salt; 1 tablespoon of instant yeast; 3/4 cup of warm water; 2 tablespoons of baking soda; 1 egg (for egg wash)

Highlighted under: Sweet Traditions

I absolutely love making these Protein Bagels at home! There's something incredibly satisfying about the process—from boiling to baking—that not only fills the kitchen with a delightful aroma but also results in a nutritious snack. The high protein content makes these bagels a great option for breakfast or a post-workout treat. Plus, the chewy texture and flavorful toppings make them a favorite in my household. Trust me, once you try making these, you’ll never want to go back to store-bought bagels!

Created by

Daisy Webb

Last updated on 2026-01-22T07:43:12.374Z

My journey into making these Protein Bagels began when I wanted a healthier breakfast option without sacrificing flavor. After experimenting with various recipes, I found that boiling the bagels before baking them resulted in that classic chewy texture we all love. The key is to ensure the water is gently simmering, which helps create that glossy exterior.

One tip I learned along the way is to add a bit of baking soda to the boiling water; it enhances the color and flavor of the bagels. I often experiment with different toppings like sesame seeds and everything bagel seasoning to personalize each batch.

Why You'll Love This Recipe
High in protein for a satisfying snack
Chewy and fluffy texture without preservatives
Customizable with your favorite toppings

Understanding the Dough

The foundation of these Protein Bagels lies in the dough, which combines bread flour and protein powder for a nutritious boost. Bread flour is essential here because it has a higher gluten content than all-purpose flour, promoting a chewier texture that is characteristic of bagels. The protein powder not only enriches the nutritional value but also contributes to the structure, ensuring your bagels hold their shape after boiling and baking.

Kneading the dough is crucial; aim for a smooth, elastic consistency. If the dough feels too sticky, sprinkle a bit of additional flour (just a tablespoon at a time) until it becomes manageable. Conversely, if it's too dry, a few drops of warm water can help. This attention to dough texture sets the stage for perfectly chewy bagels.

Achieving the Perfect Boil

Boiling the bagels before baking is a traditional technique that gives them their distinctive texture. Adding baking soda to the boiling water increases the alkalinity, contributing to a shiny crust and slightly chewier bite. When boiling, be gentle; dropping the bagels too forcefully could result in misshapen or split edges. Allow them to float for about 1-2 minutes on each side, checking that they puff up slightly during this process.

If the bagels tend to stick to the pot, lightly grease the pot before boiling or boil in batches to prevent overcrowding. A slotted spoon is your best friend here, allowing you to easily remove the bagels while draining excess water before they head to the oven.

Topping and Baking Tips

The egg wash not only gives the bagels a beautiful golden color but also helps toppings adhere. Feel free to get creative with the toppings; everything from sesame seeds and poppy seeds to everything bagel seasoning can elevate the flavor. Be sure to apply the egg wash and toppings right after boiling, before baking, to ensure maximum adherence and flavor.

Baking at a high temperature of 425°F (220°C) is vital for achieving that signature crust—watching for golden-brown edges is a good indicator of doneness. If you’re looking to store or freeze these bagels, they can be kept in an airtight container at room temperature for up to three days or frozen for up to three months. Simply reheat in the oven for a quick, fresh snack.

Ingredients

Gather these ingredients to make your protein-packed bagels.

Ingredients for Protein Bagels

2 cups of bread flour
1 cup of protein powder
1 tablespoon of sugar
1 teaspoon of salt
1 tablespoon of instant yeast
3/4 cup of warm water
2 tablespoons of baking soda
1 egg (for egg wash)

Ensure all these ingredients are well measured for the best outcome.

Instructions

Follow these easy steps to create your delicious bagels.

Prepare the Dough

In a large bowl, combine the bread flour, protein powder, sugar, salt, and instant yeast. Gradually add the warm water, mixing until a dough forms. Knead for about 5-7 minutes until smooth and elastic.

Shape the Bagels

Divide the dough into 8 equal pieces. Roll each piece into a ball, then poke a hole in the center to form a bagel shape. Make sure the holes are wide enough, as they will close during cooking.

Boil the Bagels

In a large pot, bring water to a boil and add baking soda. Gently drop in the bagels, boiling for about 1-2 minutes on each side. Use a slotted spoon to remove them and let them drain.

Bake the Bagels

Preheat your oven to 425°F (220°C). Place boiled bagels on a baking sheet lined with parchment paper. Brush with an egg wash and sprinkle with your desired toppings. Bake for 20-25 minutes or until golden brown.

Let the bagels cool slightly before serving. Enjoy!

Pro Tips

For an extra flavor boost, consider adding herbs or spices into the dough mixture. If you want a sweeter bagel, you can incorporate some cinnamon or vanilla extract into the mix.

Ingredient Substitutions

If you're looking to cater to dietary restrictions, swapping out standard bread flour for a gluten-free blend can work, but be aware that the texture may vary. Glutinous rice flour can help maintain some chewiness, but a mixture with xanthan gum is generally recommended to replicate the elasticity of gluten. Additionally, soy or pea protein powder can be great alternatives to traditional whey protein, allowing for a vegan option.

For a lower-carb version, consider using almond flour mixed with vital wheat gluten. This swap will provide a richer flavor, though you may need to adjust the moisture content slightly by adding a bit more warm water or an egg to bind the ingredients together.

Storage and Serving Suggestions

Once baked, these bagels can be an excellent versatile option. They store well—just place them in a paper bag for a couple of days or freeze for longer keeping. When ready to enjoy, popping them in a toaster revives that fresh-baked taste, crispy on the outside and chewy on the inside.

For serving, these bagels are fantastic toasted with cream cheese, avocado, or even a protein-packed spread like hummus. Add slices of smoked salmon and capers for a luxurious breakfast or brunch option. They also make a great base for sandwiches—load them up with your favorite fillings for a healthy lunch option!

Questions About Recipes

→ Can I use other types of protein powder?

Yes, you can use whey, casein, or plant-based protein powders, but the texture may vary slightly.

→ How should I store the bagels?

Store them in an airtight container at room temperature for up to 3 days, or freeze them for longer shelf life.

→ Can I add toppings before boiling?

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

→ What can I serve with these bagels?

These bagels pair well with cream cheese, avocado spread, or even used for sandwiches!