Protein Packed Bagel Recipe

Mix dry ingredients

In a large bowl whisk together whole wheat flour, vital wheat gluten, whey protein isolate, instant yeast, and salt until evenly distributed.

Combine wet ingredients

In a separate small bowl whisk the warm water, Greek yogurt, 1 egg, and olive oil until smooth. If using chia or flax, stir them into the wet mixture to hydrate briefly.

Form dough

Pour the wet ingredients into the dry ingredients. Stir with a spatula until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 6–8 minutes until the dough is smooth, slightly tacky, and elastic. If dough is too dry add water 1 tsp at a time; if too sticky, dust with up to 1 tbs flour.

First rise

Place the dough in a lightly oiled bowl, turn to coat, cover with plastic wrap or a damp towel, and let rise in a warm spot for 45–60 minutes or until about doubled in size.

Divide and shape

Punch the dough down gently and divide into 4 equal pieces (for larger bagels divide into 3). Roll each piece into a tight ball, then either poke a hole through the center with your finger and stretch to form a bagel shape, or roll into a short rope and join ends. Aim for a 2–3 inch hole because it will shrink slightly during boiling and baking.

Rest

Place shaped bagels on a parchment-lined baking sheet, cover loosely with a damp towel or plastic wrap, and rest for 15–20 minutes while you preheat the oven and prepare the boiling liquid.

Preheat and prepare boiling liquid

Preheat oven to 425°F (220°C). In a wide shallow pan bring 4 cups of water to a gentle boil. Stir in baking soda and honey (or malt syrup) and reduce to a simmer — the liquid should be at a low rolling boil for poaching bagels.

Boil bagels

Using a slotted spoon, gently lower 2 bagels at a time into the simmering water. Boil for 45–60 seconds on the first side, then flip and boil 30–45 seconds on the second side. Longer boiling yields a chewier crust. Remove to a wire rack briefly to drain for 1 minute.

Egg wash and toppings

Beat the remaining egg in a small bowl for egg wash. Place bagels back on the parchment-lined baking sheet. Brush the top lightly with egg wash, then sprinkle sesame seeds or everything seasoning evenly. If using multiple toppings, do so immediately after brushing so they adhere.

Bake

Bake in the preheated oven for 16–20 minutes, rotating the sheet halfway through, until bagels are golden brown and sound hollow when tapped on the bottom. Baking time depends on size and oven; aim for an internal temperature of about 200°F (93°C) if you use a thermometer.

Cool

Transfer bagels to a wire rack and cool for at least 15 minutes before slicing. Cooling lets the crumb set and improves texture.

Serve

Slice and serve plain or with desired spreads (e.g., low-fat cream cheese, smoked salmon, extra Greek yogurt). Each bagel is protein-forward and holds up well toasted.