Protein Bagels With Whole Wheat Flour

Name: Protein Bagels With Whole Wheat Flour
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 bagels
Ingredients: 3 cups whole wheat flour; 1 tablespoon active dry yeast; 1 teaspoon salt; 1 tablespoon honey; 1 cup warm water; 1/4 cup plain Greek yogurt; 1/4 cup protein powder; 1 tablespoon olive oil; 1 tablespoon baking soda; 1 tablespoon honey; Sesame seeds; Poppy seeds; Everything bagel seasoning

Highlighted under: Smart Planning

When I first set out to make bagels at home, I wanted a recipe that not only filled my carb cravings but also packed a protein punch. These Protein Bagels with Whole Wheat Flour have become a staple in my kitchen. The nutty flavor from the whole wheat flour combined with the high-protein content makes them a perfect choice for breakfast or a quick snack. Plus, they're surprisingly easy to make, and you can customize them with your favorite seeds or toppings. I can't wait for you to try them!

Created by

Violet Kingsley

Last updated on 2026-01-24T11:02:36.589Z

During my first attempt at making bagels, I was pleasantly surprised by how simple the process was! I experimented with whole wheat flour for added texture and health benefits, which not only enhanced the flavor but also gave me a satisfying chew. My friends loved these bagels, and I topped some with various seeds while leaving others plain, providing delightful variety.

A crucial tip I learned is that boiling the bagels before baking is essential; it creates that classic chewy crust that defines a great bagel. When they came out of the oven, the aroma was heavenly, and I loved the golden-brown finish!

        Why You Will Love These Bagels
        High in protein to keep you full longer
Nutty flavor from whole wheat flour adds depth
Great for meal prep; freeze well for a quick breakfast option

      

Mastering the Dough

Creating the perfect bagel dough requires a balance of ingredients to achieve the desired texture and flavor. The combination of whole wheat flour and protein powder not only increases the nutritional value but also impacts the dough's elasticity. Whole wheat flour has a higher absorption rate than all-purpose flour, so be sure to knead until the dough is smooth and elastic, which usually takes about 5-7 minutes. If the dough feels too sticky, you can sprinkle in a little more whole wheat flour, one tablespoon at a time.

Letting the dough rise properly is crucial for achieving that classic bagel chewiness. By covering the dough with a damp cloth and placing it in a warm environment for about 30 minutes, you allow it to double in size, which enhances the flavor and texture. If you live in a cooler climate, you can place the dough in your oven with just the light on to warm it up a bit without actually turning the oven on.

Boiling for the Perfect Bite

Boiling the bagels before baking is what sets them apart from other bread. This step creates that signature chewy outer crust. Be sure to bring your water to a rolling boil and add the baking soda and honey—this addition helps to achieve a darker, shinier crust. Each bagel should be boiled for about one minute per side, but keep an eye on them. A perfect bagel will float to the top and look glossy when you remove it from the water.

If you prefer a softer bagel, reduce the boiling time to 30 seconds on each side. This adjustment can yield a more tender texture, but be mindful that they may not have the same level of chewiness that traditional bagels offer. Experiment with your boiling time based on your preference to find your ideal balance.

Storage and Serving Suggestions

These protein bagels are excellent for meal prep and can be stored in several ways. If you plan to enjoy them throughout the week, slice them in half and store them in an airtight container in the refrigerator for up to 5 days. For longer storage, they freeze exceptionally well. Place the bagels in a single layer on a baking sheet to freeze them individually, then transfer to a freezer bag for up to 3 months. Simply toast them directly from frozen for a quick breakfast option.

Serving these bagels can be as versatile as your toppings. Spread some cream cheese or avocado for a delicious breakfast, or add smoked salmon for a gourmet touch. You can also provide various topping options, like sesame seeds or everything bagel seasoning, to accommodate everyone’s tastes. Adding different toppings not only enhances flavor but also boosts the aesthetic appeal of your homemade bagels.

Ingredients

For the Bagels

3 cups whole wheat flour
1 tablespoon active dry yeast
1 teaspoon salt
1 tablespoon honey
1 cup warm water
1/4 cup plain Greek yogurt
1/4 cup protein powder
1 tablespoon olive oil

For Boiling

1 tablespoon baking soda
1 tablespoon honey

For Topping (Optional)

Sesame seeds
Poppy seeds
Everything bagel seasoning

Feel free to customize the toppings based on your preference!

Instructions

Prepare the Dough

In a bowl, combine warm water and yeast. Let it sit for about 5 minutes until frothy. Then mix in honey, yogurt, olive oil, and salt. Slowly add whole wheat flour and protein powder, stirring until a dough forms.

Knead the Dough

Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Place it in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm location for 30 minutes.

Shape the Bagels

After rising, punch down the dough and divide it into 8 equal pieces. Roll each piece into a ball, then poke a hole in the middle and stretch into a bagel shape.

Boil the Bagels

In a large pot, bring water to a boil and add baking soda and honey. Boil each bagel for about 1 minute on each side, then remove and place on a baking sheet lined with parchment paper.

Bake the Bagels

Preheat your oven to 375°F (190°C). Top bagels with seeds if desired, then bake for 20-25 minutes or until golden brown. Let cool before slicing.

Enjoy your freshly baked protein bagels!

Pro Tips

For added texture, try using a mixture of flours such as spelt or rye. Experiment with different toppings to find your favorite flavor combination!

Ingredient Insights

The choice of whole wheat flour gives these bagels a nutty flavor while increasing their fiber and protein levels. If you’re seeking a gluten-free version, consider using almond flour or a gluten-free flour blend; however, you may need to adjust the liquid ratios, as these flours behave differently during baking. If texture is a concern, mixing in a bit of vital wheat gluten can help mimic the chewiness that whole wheat flour provides.

Greek yogurt is not just a binding agent here; it also contributes additional protein and moisture to the bagels. If you don't have Greek yogurt, you can substitute it with unsweetened applesauce or a dairy-free yogurt alternative, but be prepared for slight changes in flavor and texture.

Troubleshooting Tips

If your bagels fail to rise well, check the freshness of your yeast. Properly activated yeast should be bubbly and frothy after mixing with warm water and honey. If it's sluggish, it’s likely too old. Always keep your yeast stored in a cool, dry place, and consider doing a test by adding a pinch of sugar to warm water to see if it bubbles – if not, it’s time to get a new packet.

Another common issue is dough that feels too dry. If your dough isn’t coming together, gradually add a tablespoon of warm water to the mixture until the desired consistency is achieved. The right balance of moisture is key to making sure your bagels rise nicely and have a pleasant, chewy texture after baking.

Creative Variations

Feel free to experiment with additional flavorings in the dough to suit your taste preferences. You could add cinnamon and raisins for a sweet breakfast option, or incorporate herbs like rosemary or garlic powder to infuse a savory twist. The base recipe is versatile, so don’t hesitate to make it your own.

For a colorful and nutritious touch, try mixing in finely chopped vegetables such as spinach or roasted red peppers into the dough. Just be cautious not to add too much moisture when doing so; pressing out excess moisture from cooked veggies can help maintain the proper dough texture.

Questions About Recipes

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

Yes, you can substitute all-purpose flour, but the bagels may be less nutritious.

→ How do I store leftover bagels?

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

→ Can I make these bagels vegan?

Yes, you can replace yogurt with a non-dairy yogurt and omit the honey to make them fully vegan.

→ What should I serve with these bagels?

These bagels are delicious with cream cheese, butter, or your favorite spreads. They are also great for sandwiches!