Protein Bagels Boiled And Baked

Name: Protein Bagels Boiled And Baked
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 bagels
Ingredients: 1 cup all-purpose flour; 1 cup whole wheat flour; 1/2 cup protein powder (unflavored or vanilla); 2 teaspoons baking powder; 1 teaspoon salt; 1 tablespoon honey; 3/4 cup warm water; 1 tablespoon olive oil; Toppings (sesame seeds, poppy seeds, etc.)

Highlighted under: Bakes & Treats

I absolutely love how versatile and satisfying these Protein Bagels are! They’re not just your ordinary bagels; they pack a powerful protein punch that keeps me full and energized throughout the day. With the right balance of ingredients, these bagels have an irresistible texture and taste that makes them perfect for breakfast or a quick snack. Plus, boiling before baking gives them that delightful chewy crust we all crave. Trust me, once you try making these at home, you'll never go back to store-bought again!

Created by

Madeline Archer

Last updated on 2026-01-22T09:40:22.228Z

When I first tried making protein bagels at home, I was pleasantly surprised by how simple and rewarding the process was. The key is in balancing the protein powder with flour to ensure the bagels have the right structure. I experimented with different types of flour and found that using a mix of whole wheat and all-purpose flour gives the best flavor and texture.

One technique that made all the difference was boiling the bagels before baking. This not only enhances their chewiness but also creates that signature shiny crust on top. I love topping my bagels with seeds or everything bagel seasoning for an extra flavor boost!

Why You'll Love These Protein Bagels
Packed with protein to keep you feeling full longer
A chewy texture that rivals your favorite bakery bagels
Customizable with various toppings and flavors

Understanding the Ingredients

Each ingredient in these protein bagels serves a specific purpose. The combination of all-purpose and whole wheat flour gives the bagels structure and a hearty texture, while the protein powder adds muscle-building power without overwhelming the flavor. If you're gluten-sensitive, you can substitute the all-purpose flour with a gluten-free blend, but be aware that the texture may vary.

Honey not only sweetens the bagels but also aids in the browning process during baking. If you're looking for a vegan option, agave syrup could be a good substitute. Additionally, adjusting the amount of honey can produce a less sweet bagel if desired, allowing the savory toppings to shine.

Boiling for Perfect Texture

Boiling the bagels is a crucial step that contributes to their chewy texture and shiny crust. Ensure your water is at a rolling boil before adding the bagels; this helps them maintain their shape. If the bagels start to deflate, they may have been boiled for too long. One minute on each side is typically ideal, yielding a desirable balance between chewy and fluffy.

For an added flavor boost, consider adding a tablespoon of baking soda to the boiling water. This enhances the crust's texture and imparts a subtle savory note. It's a simple trick, but it makes a noticeable difference in the bagel’s final flavor profile.

Topping Variations and Storage Tips

The versatility of these bagels extends beyond the dough itself; you can customize your toppings to suit your taste. Popular toppings include sesame seeds and poppy seeds, but feel free to experiment with everything bagel seasoning or even shredded cheese for a savory twist. Whatever you choose, sprinkle the toppings on immediately after boiling for better adhesion.

If you plan to store the bagels, wait until they cool completely before wrapping them tightly in plastic wrap and storing them in an airtight container. They can be stored at room temperature for a couple of days or frozen for up to three months. To reheat, simply pop them in a toaster or oven until warmed through and crisp.

Ingredients

For the Protein Bagels

1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup protein powder (unflavored or vanilla)
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon honey
3/4 cup warm water
1 tablespoon olive oil
Toppings (sesame seeds, poppy seeds, etc.)

Mix all the dry ingredients well before adding the wet ingredients.

Instructions

Prepare the Dough

In a large bowl, mix together the all-purpose flour, whole wheat flour, protein powder, baking powder, and salt. In a separate bowl, combine honey, warm water, and olive oil. Gradually add the wet ingredients to the dry ingredients until a dough forms.

Knead the Dough

Transfer the dough onto a floured surface and knead for about 5 minutes until smooth. Let it rest for 10 minutes.

Shape the Bagels

Divide the dough into four equal pieces. Roll each piece into a ball, then make a hole in the center with your finger to form a bagel shape. Ensure the hole is large enough, as it will shrink during cooking.

Boil the Bagels

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 them on a baking sheet lined with parchment paper.

Bake the Bagels

Preheat your oven to 375°F (190°C). If desired, sprinkle your favorite toppings on the bagels. Bake in the preheated oven for 20 minutes or until golden brown.

Allow the bagels to cool on a wire rack before enjoying.

Pro Tips

You can customize these bagels by adding herbs, garlic powder, or even cheese to the dough before shaping. For a sweeter version, consider adding cinnamon and a touch of sugar.

Troubleshooting Common Issues

If your bagels don’t rise as expected during baking, it could be that the dough was not kneaded enough. Kneading develops gluten, which provides structure. Ensure you're kneading for the full five minutes or until the dough is smooth and elastic. If over-kneaded, the dough might become tough, so keep an eye on the texture.

Another common issue is bagels that are too dense. This can happen if the flour was packed too tightly. When measuring flour, it's best to spoon it into the measuring cup and level it off with a knife to avoid excess weight that can result in denser bagels.

Scaling the Recipe

Want to make a larger batch? This recipe scales up beautifully! Simply multiply the ingredient quantities by the number of bagels you want to produce. Just remember to adjust your mixing and boiling times accordingly. If you’re doubling the recipe, plan on boiling the bagels in batches to avoid crowding, which can affect cooking time and texture.

Additionally, consider military or holiday gatherings where you might need a larger batch. These bagels can easily be made ahead of time; prepare and bake them the day before and simply reheat in the oven to maintain their texture when serving.

Serving Suggestions

Protein bagels are delicious on their own but can be enhanced with various spreads. Cream cheese adds a classic touch, but for a healthier option, avocado or hummus are fantastic spreads rich in healthy fats and protein. You can even make a breakfast sandwich using eggs and spinach for a protein-packed morning meal.

For something sweet, consider spreading almond butter or a light layer of Nutella, especially if you’ve opted for unflavored protein powder to keep the taste balanced. Pair your bagels with fresh fruits or a smoothie for a complete, nourishing breakfast or snack.

Questions About Recipes

→ Can I use gluten-free flour?

Yes, but the texture may vary. Look for a gluten-free baking blend that includes xanthan gum.

→ How do I store the bagels?

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

→ Can I make these bagels in advance?

Absolutely! You can prepare the dough, shape the bagels, and refrigerate them before boiling and baking.

→ What can I add to the dough?

Feel free to experiment with spices, cheese, or seeds in the dough for added flavor.