Can I use only whey protein powder instead of vital wheat gluten?

No, vital wheat gluten provides the structure needed for authentic bagel texture. Using only whey protein would result in dense, crumbly bagels that lack the characteristic chew.

How do these compare to store-bought protein bagels?

Homemade protein bagels contain fewer preservatives and additives while providing comparable protein content. Most commercial protein bagels contain 12-15g protein, while this recipe delivers 18g per bagel.

Can I make these bagels vegan?

Yes! Substitute whey protein with pea protein isolate or soy protein powder and use maple syrup instead of honey in the water bath for completely plant-based protein bagels.

Why are my bagels wrinkled after baking?

Wrinkled bagels usually result from insufficient boiling time or over-proofing. Ensure you boil for exactly 1 minute per side and don't let the shaped bagels rise for more than 15 minutes before boiling.

How many calories do I save compared to commercial bagels with cream cheese?

A traditional bagel with 2 tablespoons of cream cheese contains approximately 380-420 calories. These protein bagels with 2 tablespoons of Greek yogurt cream cheese provide similar satisfaction with only 260-280 calories—a reduction of nearly 35%.

Can children eat these protein bagels?

Absolutely! These bagels are perfect for growing children, providing high-quality protein for development without artificial ingredients. They make excellent breakfasts or after-school snacks.

What's the best way to reheat frozen protein bagels?

For best results, thaw frozen bagels at room temperature for 30 minutes, then toast. For an immediate option, microwave a frozen bagel for 20 seconds, then finish in the toaster for the perfect combination of soft interior and crisp exterior.

Protein Bagels: How to Make Amazing High-Protein Breakfasts

Description

Learn how to make protein bagels at home with 18g of protein per serving. Discover our step-by-step recipe for chewy, delicious high-protein breakfasts that fuel your day.

Ingredients

Scale

Bagel Dough

2 cups bread flour
1 cup vital wheat gluten
½ cup unflavored whey protein powder
2 tablespoons granulated sugar
1 teaspoon salt
2¼ teaspoons active dry yeast (1 packet)
1¼ cups warm water (110-115°F)
1 tablespoon olive oil

Water Bath

8 cups water
1 tablespoon honey or barley malt syrup

Optional Toppings

Everything bagel seasoning
Sesame seeds
Poppy seeds
Dried onion flakes

Instructions

Activate the yeast: In a large bowl, combine warm water with sugar and sprinkle yeast over the top. Let sit for 5-10 minutes until foamy.
Prepare the dry ingredients: In a separate bowl, whisk together flour, vital wheat gluten, protein powder, and salt.
Form the dough: Gradually add the dry mixture to the yeast solution, stirring until a shaggy dough forms. Add olive oil and continue mixing.
Knead the dough: Transfer to a floured surface and knead for 8-10 minutes until smooth and elastic. The dough should feel firm and slightly tacky but not sticky.
First rise: Place the dough in an oiled bowl, cover with a damp cloth, and let rise in a warm spot for 45 minutes or until doubled in size.
Shape the bagels: Punch down the risen dough and divide into 8 equal portions (approximately 115g each). Roll each portion into a smooth ball, then press your thumb through the center to create a hole. Gently stretch the hole to about 2 inches in diameter.
Second rise: Place shaped bagels on a parchment-lined baking sheet, cover lightly with a kitchen towel, and let rest for 15 minutes.
Prepare water bath: Preheat oven to 425°F and bring a large pot of water to a boil. Add honey or barley malt syrup to the water.
Boil the bagels: Working in batches of 2-3, boil bagels for 1 minute per side. Use a slotted spoon to flip them carefully.
Add toppings: After boiling, immediately sprinkle your chosen toppings onto the wet bagels so they stick.
Bake: Arrange the boiled and topped bagels on a parchment-lined baking sheet and bake for 20-25 minutes until golden brown. Rotate the pan halfway through baking.
Cool: Allow bagels to cool on a wire rack for at least 20 minutes before slicing.

Notes

For vegan protein bagels, substitute whey protein with pea protein isolate and use maple syrup instead of honey in the water bath.
Pre-slice bagels before freezing for easier toasting.
Store in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.
For best results, use bread flour rather than all-purpose flour to achieve that authentic chewy bagel texture.
Water temperature is crucial for proper yeast activation – too hot will kill the yeast, too cool will prevent proper rising.

Prep Time: 30 minutes
Rising Time: 60 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 Bagel
Calories: 220
Sugar: 2g
Sodium: 280mg
Fat: 3g
Saturated Fat: 0.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 18g
Cholesterol: 5mg

Keywords: protein bagels, high-protein breakfast, homemade bagels, fitness breakfast