These high protein bagels are a tasty way to start your day! Packed with goodness, they are chewy and satisfying, making them perfect for breakfast or a snack.
Just imagine enjoying a warm bagel topped with cream cheese or your favorite spread—yum! I love how they keep me full longer, so I can conquer the day without the mid-morning snack attack!
Key Ingredients & Substitutions
Whole Wheat Flour: This adds fiber and a nutty flavor. If you don’t have it, try spelt flour or all-purpose flour, but keep in mind, the protein content will be lower.
High Protein Flour: Vital wheat gluten is my favorite for its high protein content, but you can also use chickpea or almond flour if you’re looking for gluten-free alternatives.
Honey or Maple Syrup: These are sweeteners that help activate the yeast. You can substitute with agave syrup or brown sugar if needed!
Dried Red Bell Peppers: They give a nice burst of flavor. You can replace them with sun-dried tomatoes or just skip them for a classic bagel.
Everything Bagel Seasoning: A must for that classic topping! If you don’t have it, you can make your own blend with sesame seeds, poppy seeds, and garlic powder.
What’s the Best Way to Knead Dough for Bagels?
Kneading dough is key for developing the bagels’ chewy texture. Here’s how to do it right:
- Lightly flour your work surface to avoid sticking.
- Use your palm to push the dough away, then fold it back over itself.
- Repeat this process for about 8-10 minutes until the dough is smooth. It should bounce back when poked.
Don’t worry if the dough feels sticky at first—just add flour gradually as you knead. Patience is key here!
Happy baking! These bagels are not only high in protein, they’re also delicious and fun to make.
How to Make High Protein Bagels
Ingredients You’ll Need:
- 1 ½ cups warm water (about 110°F / 43°C)
- 2 tablespoons active dry yeast
- 1 tablespoon honey or maple syrup
- 1 ½ cups whole wheat flour
- 1 ½ cups high protein flour (such as vital wheat gluten, chickpea flour, or a protein-enriched flour)
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon dried red bell peppers (finely chopped or crushed dried flakes)
- 1 tablespoon everything bagel seasoning (poppy seeds, sesame seeds, dried garlic, dried onion, salt) for topping
- Optional: 1/4 cup flaxseeds or chia seeds for added texture and protein
How Much Time Will You Need?
This recipe takes about 15-20 minutes of prep time and around 1 hour to rise. You’ll also need about 25 minutes in the oven, bringing the total time to approximately 1 hour and 45 minutes. It’s worth the wait for these delicious bagels!
Step-by-Step Instructions:
1. Activate the Yeast:
Start by warming the water to about 110°F (43°C). In a large mixing bowl, combine the warm water, yeast, and honey. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy. This means your yeast is activated and ready to go!
2. Mix the Ingredients:
Next, add the olive oil, garlic powder, onion powder, dried red bell pepper, and salt to the yeast mixture. Stir everything together until well combined.
3. Add the Flour:
Gradually mix in the whole wheat flour and the high protein flour. Stir until everything is combined. If you’re using flaxseeds or chia seeds, add them in now as well!
4. Knead the Dough:
Sprinkle some flour on your work surface and knead the dough for about 8-10 minutes until it’s smooth and elastic. If the dough is feeling too sticky, add a little more flour as you knead.
5. Let the Dough Rise:
Place the dough in a lightly oiled bowl. Cover it with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour, or until it doubles in size.
6. Shape the Bagels:
Once the dough has risen, punch it down to release the air. Divide the dough into 8 equal pieces. Shape each piece into a smooth ball and poke a hole in the center of each with your finger. Stretch the hole to about 2 inches wide to form the bagel shape.
7. Prepare for Boiling:
Place the shaped bagels on a parchment-lined baking sheet. Preheat your oven to 425°F (220°C) while you prepare the water for boiling.
8. Boil the Bagels:
Bring a large pot of water to a boil, then reduce it to a simmer. Boil the bagels in batches of 2-3 for 1 minute on each side. Use a slotted spoon to remove them and place them back on the baking sheet.
9. Add Toppings and Bake:
While they’re still wet, quickly sprinkle the bagels with everything bagel seasoning. Bake them in the oven for 20-25 minutes, or until they are golden brown on top.
10. Cool and Enjoy:
Once baked, remove the bagels from the oven and let them cool on a wire rack. Then, they’re ready to enjoy! Serve them with cream cheese, smoked salmon, or your favorite savory spread for a tasty treat.
These high protein bagels promise a delightful chewiness and a boost of energy—perfect for any time of the day! Enjoy baking and savoring them!
Can I Use Instant Yeast Instead of Active Dry Yeast?
Yes, you can! If using instant yeast, simply mix it directly into the dry ingredients without needing to activate it in water first. Adjust the measurements slightly if needed on the package instructions.
What Can I Substitute for High Protein Flour?
If you don’t have high protein flour, you can use all-purpose flour, but your bagels might not be as chewy. Alternatively, consider mixing a smaller amount of vital wheat gluten into regular flour to boost the protein content.
How to Store Leftover Bagels?
Store leftover bagels in an airtight container at room temperature for up to 2 days. If you need to keep them longer, freeze them in a freezer bag. To reheat, just pop them in a toaster or oven until warmed through!
Can I Add Other Ingredients to the Bagels?
Absolutely! Feel free to customize your bagels by adding ingredients like cheese, seeds, or herbs. Just remember to adjust the amount of flour slightly if you’re adding moist ingredients like diced vegetables.
