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 whole wheat flour; 1 cup protein powder; 1 tablespoon baking powder; 1 teaspoon salt; 1 tablespoon honey or sugar; 1 cup warm water; 1 tablespoon olive oil

Highlighted under: Wholesome Recipes

I absolutely love making these protein bagels at home! They are not only delicious but also packed with protein, making them a perfect breakfast option. Boiling the bagels before baking gives them that classic chewy texture that we all adore. Plus, it's a great way to control the ingredients and customize the flavors to suit your taste. Whether you enjoy them plain or topped with your favorite spread, these bagels will keep you satisfied and energized throughout the day.

Created by

Quincy Harper

Last updated on 2026-02-01T22:41:36.300Z

When I first tried making protein bagels at home, I was amazed at how simple the process was. The boiling step is crucial because it creates that perfect crust that everyone loves in a bagel. I experimented with different types of flour and found that a blend of whole wheat and protein powder gave the best results, enhancing both texture and flavor.

Throughout my baking journey, I learned that letting the dough rest before shaping the bagels allows the gluten to relax, making it easier to shape them. This small tip significantly improved the final product, resulting in bagels that were both fluffy and chewy. I can’t wait for you to try making them!

Why You'll Love These Bagels
High protein content to keep you full longer
Chewy texture with a crisp exterior
Customizable with your favorite toppings

Understanding the Ingredients

The choice of whole wheat flour in this recipe not only adds a nutty flavor but also increases the nutritional value by providing fiber. This can enhance the bagels' health benefits, making them a heartier option for breakfast. If you're looking for a gluten-free version, you can substitute whole wheat flour with an appropriate gluten-free all-purpose flour blend. Just ensure it contains a binding agent like xanthan gum for proper texture.

Protein powder is key to these bagels, giving them their satisfying density while also enhancing their protein content. You can use whey or plant-based protein powder depending on your dietary preference. Keep in mind that different protein powders absorb water differently, so you may need to adjust the liquid content slightly to achieve the right dough consistency.

Perfecting the Cooking Technique

Boiling the bagels is essential for achieving that coveted chewy exterior. Make sure the water is at a rolling boil before adding the bagels. If they’re too crowded in the pot, they may not cook evenly. Consider boiling in batches if necessary, and flipping them halfway through ensures they cook evenly on both sides. You'll know they're ready to come out when they look puffy and slightly glossy.

When baking, keep an eye on the color of the bagels. They should bake until they are golden brown, which typically takes about 20 minutes at 425°F (220°C). If they're browning too quickly, you can reduce the oven temperature by 25°F (approximately 15°C) after the first 10 minutes to prevent burning while ensuring they cook through.

Storage and Serving Suggestions

These protein bagels can be stored at room temperature in an airtight container for up to two days. For longer storage, consider freezing them. Allow the bagels to cool completely, then wrap them tightly in plastic wrap and place them in a freezer bag. They can be frozen for up to three months. To reheat, simply pop them in the toaster or oven until they are warmed through and regain their chewy texture.

Try varying your toppings to keep things interesting! From a light spread of cream cheese or hummus to avocado slices topped with red pepper flakes, the possibilities are endless. You could even sprinkle the bagels with sesame seeds or everything bagel seasoning before baking for added flavor and texture.

Ingredients

Gather the following ingredients to get started:

Ingredients

2 cups whole wheat flour
1 cup protein powder
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon honey or sugar
1 cup warm water
1 tablespoon olive oil

Mix everything well and get ready to shape your bagels!

Instructions

Follow these steps to create your protein bagels:

Prepare the Dough

In a large bowl, combine the whole wheat flour, protein powder, baking powder, and salt. In a separate bowl, mix the warm water and honey. Slowly add the liquid to the dry ingredients, followed by olive oil. Stir until a dough forms.

Knead the Dough

Turn the dough onto a floured surface and knead it for about 5 minutes until smooth. Cover the dough with a towel and let it rest for 10 minutes.

Shape the Bagels

Divide the dough into 8 equal portions. Roll each portion into a ball, then poke a hole in the center to form a bagel shape. Ensure the hole is large enough, as it will shrink during cooking.

Boil the Bagels

Preheat your oven to 425°F (220°C). Bring a large pot of water to a boil. Carefully drop the bagels into the boiling water, cooking for about 1 minute on each side. Remove and place on a baking sheet.

Bake the Bagels

Bake the boiled bagels in the preheated oven for 20 minutes or until golden brown. Allow them to cool slightly before serving.

Enjoy your freshly made protein bagels!

Pro Tips

For added flavor, consider topping the bagels with sesame seeds or everything seasoning before baking.

Troubleshooting Common Issues

If your bagels turn out dense, it may be due to over-mixing the dough or not allowing it to rest properly. Aim for a smooth, elastic dough, and make sure to let it sit covered for at least 10 minutes. This resting period allows the gluten to relax, which helps achieve that ideal chewy texture.

Another common issue is bagels that lose their shape during boiling. Make sure to poke a sufficiently large hole in each bagel before boiling; a hole that’s too small can close up during cooking. If the dough seems too wet and sticky, dust your work surface with a little extra flour while shaping the bagels.

Scaling the Recipe

This recipe yields eight bagels, which is great for meal prep. If you're hosting a brunch or want to make a larger batch, you can easily double the ingredients. Just be cautious with the mixing process; you may need a larger mixing bowl or do it in batches to maintain even consistency.

Alternatively, if you only want to make a smaller batch, you can halve the recipe. Just be mindful to adjust the boiling time slightly since smaller bagels may require less cooking time. Always check for that golden brown exterior as your cooking cue.

Flavor Variations

Feel free to customize your bagels with additional ingredients. Chopped herbs like rosemary or garlic powder mixed into the dough can give a wonderful aromatic flavor. For a sweeter twist, consider folding in raisins or chocolate chips into the dough before shaping the bagels.

You could also experiment with different toppings after boiling but before baking. Consider using a mix of seeds such as poppy, flax, or sunflower for added crunch and nutritional benefits. The key is to sprinkle the toppings generously while the bagels are still moist from the boiling.

Questions About Recipes

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

Yes, you can use all-purpose flour, but it may alter the flavor and nutritional content.

→ How long can I store these bagels?

You can store the bagels in an airtight container for up to 3 days at room temperature or freeze them for up to a month.

→ Can I make these bagels vegan?

Yes, by replacing the honey with maple syrup and using a plant-based protein powder.

→ What are some good toppings for these bagels?

Cream cheese, avocado, or even a simple spread of butter work wonderfully with these bagels.