Boiled And Baked Protein Bagels

Name: Boiled And Baked Protein Bagels
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 bagels
Ingredients: 2 cups whole wheat flour; 1/2 cup protein powder; 1 teaspoon salt; 1 tablespoon sugar; 1 tablespoon active dry yeast; 3/4 cup warm water; 1 tablespoon olive oil; Sesame seeds; Poppy seeds; Everything bagel seasoning; Sea salt

Highlighted under: The Baking Corner

I discovered the joy of making my own bagels when I wanted a healthier alternative to store-bought options. These boiled and baked protein bagels are not only easy to make but also packed with nutrients that keep my energy levels high. The process of boiling before baking gives them that perfect chewy texture while adding protein makes them a great post-workout snack. I love customizing them with various toppings, creating a delicious bagel experience that satisfies my cravings without the guilt.

Created by

Sophia Lane

Last updated on 2026-02-10T17:13:36.513Z

When I first tried making bagels at home, I was amazed at the difference in taste compared to what I used to buy. The secret is in the boiling step, which not only helps achieve that sought-after texture but also locks in moisture. I remember the first time I pulled them from the oven, the aroma wafted through my kitchen, making it hard to resist tasting one immediately.

Over time, I perfected the balance of protein and flavor, ensuring these bagels are not just filling but also nutritious. Experimenting with toppings like seeds and spices has turned bagel-making into a fun culinary journey that I look forward to every week.

Why You'll Love These Bagels
High in protein to fuel your day
Chewy texture with a crisp exterior
Customizable with your favorite toppings
Perfect for breakfast or snacks

Understanding the Dough

The dough for these protein bagels is a crucial element that sets them apart from store-bought versions. Whole wheat flour not only adds a nuttier flavor but also contributes fiber and nutrients. Mixing in protein powder boosts the nutritional value, making them a filling choice for breakfast or post-workout. When mixing the ingredients, ensure that your yeast is active by checking that it bubbles once dissolved in warm water; this is essential for achieving the desired rise during baking.

Kneading your dough for about five minutes creates the right gluten structure for bagels. Gluten helps in achieving that iconic chewy texture. When kneading, look for a smooth and elastic consistency. If the dough is too sticky, sprinkle a tiny bit of flour at a time until you reach that perfect balance. If over-kneaded, the bagels can become tough, so stop as soon as the dough is smooth and pliable.

The Boiling Process

Boiling the bagels serves more than just a traditional role; it is essential for achieving that classic chewy texture. When you drop them into boiling water, consider adding a tablespoon of sugar to the water, which can create a slightly sweeter crust and enhance browning. Keep an eye on the bagels as they boil; they should float to the top of the water in about a minute. Boil for two minutes on each side to ensure they are cooked adequately before baking.

After boiling, you'll notice that the exterior of the bagels should look glossy and slightly plump. This is a key visual cue that indicates they are ready for the oven. Make sure to place them gently on a parchment-lined baking sheet to avoid any sticking. If you're using wet toppings like seeds, press them down gently to ensure they adhere well during the baking process.

Customization and Storage

One of the best aspects of these protein bagels is their versatility. Feel free to experiment with different protein powders, such as unflavored whey or plant-based options, which can alter the flavor and nutritional profile. Additionally, adding finely chopped herbs or spices into the dough before mixing can create exciting flavor variations. For a fun twist, try using sweet toppings like cinnamon sugar for a breakfast treat or even a herb mix for a savory option.

If you’re thinking ahead, these bagels freeze beautifully. After baking, allow them to cool completely before wrapping individually in plastic wrap and placing them in a freezer-safe bag. They can be stored in the freezer for up to three months. To reheat, simply toast them straight from the freezer, achieving a crisp exterior and warm interior that’s reminiscent of freshly baked bagels.

Ingredients

Bagel Ingredients

2 cups whole wheat flour
1/2 cup protein powder
1 teaspoon salt
1 tablespoon sugar
1 tablespoon active dry yeast
3/4 cup warm water
1 tablespoon olive oil

Topping Ideas

Sesame seeds
Poppy seeds
Everything bagel seasoning
Sea salt

Make sure all ingredients are fresh for the best results!

Instructions

Prepare the Dough

In a large mixing bowl, combine the whole wheat flour, protein powder, salt, and sugar. In a separate bowl, dissolve the yeast in warm water and let it sit for 5 minutes. Add the yeast mixture and olive oil to the dry ingredients and mix until a dough forms.

Knead and Let Rise

Transfer the dough to a floured surface and knead for about 5 minutes until smooth. Place it in a greased bowl, cover with a towel, and let it rise in a warm place for 15 minutes.

Shape the Bagels

After the dough has risen, divide it into four equal pieces. Shape each piece into a ball and poke a hole in the center to form bagels. Ensure the hole is about 1-2 inches wide.

Boil the Bagels

Bring a large pot of water to a boil. Carefully drop in the bagels, boiling them for about 2 minutes on each side. This step is crucial for achieving that classic bagel texture.

Bake the Bagels

Preheat your oven to 425°F (220°C). After boiling, place the bagels on a baking sheet lined with parchment paper. Sprinkle your chosen toppings on top and bake for 20 minutes until golden brown.

Let the bagels cool slightly before slicing and enjoy!

Pro Tips

For an extra flavor boost, try adding herbs like rosemary or garlic powder into the dough. You can also experiment with different flours for various textures and flavors.

Troubleshooting Common Issues

If your bagels come out denser than expected, it could be due to the dough being over-kneaded or the yeast not being active. Always check the yeast’s viability before starting. If troubleshooting the dough, consider reducing kneading time slightly or double-checking the water temperature when dissolving the yeast; it should be warm, not hot, to prevent killing the yeast.

Another common issue is uneven baking, where some bagels may brown faster than others. This can occur if the bagels are placed too closely together on the baking sheet. Ensure there's ample space between each bagel for even airflow. Additionally, rotating the baking sheet halfway through the baking process can help promote even cooking and browning.

Serving Suggestions

These protein bagels can be enjoyed in various ways. For a hearty breakfast, top them with avocado and a sprinkle of sea salt or cream cheese and smoked salmon for a classic combination. If you're feeling adventurous, try adding a poached egg on top for extra protein and richness. The customizable aspect allows you to switch your toppings based on what you love or have on hand.

For a quick snack option, slice the bagel horizontally and spread nut butter or yogurt on top, then add sliced fruits for a nutritious treat. The chewy texture of the bagel combined with creamy toppings makes for a delightful, satisfying snack that keeps energy levels up throughout the day.

Questions About Recipes

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

Yes, although using all-purpose flour will reduce the fiber content.

→ How do I store the bagels?

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

→ Can I add other ingredients to the dough?

Absolutely! Ingredients like chopped onions, cheese, or spices can add great flavor.

→ Is the boiling step necessary?

Yes, boiling is essential for achieving that chewy, classic bagel texture that baked dough alone won't give.