Boiled And Baked Protein Bagels

Name: Boiled And Baked Protein Bagels
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 bagels
Ingredients: 2 cups high-protein flour (like bread flour); 1 cup Greek yogurt; 1 tablespoon baking powder; 1 teaspoon salt; 1 tablespoon honey or maple syrup; Sesame seeds or everything bagel seasoning (for topping)

Highlighted under: Artisan Bakes

I absolutely love making these boiled and baked protein bagels! There’s something incredibly satisfying about transforming simple ingredients into a chewy, protein-packed delight. With a perfect balance of flavors and textures, these bagels have become my go-to recipe for breakfast or a snack. They're easy to customize and a wonderful way to kick off the day with a healthy twist. Plus, preparing them at home means I can enjoy them fresh out of the oven, making the effort totally worth it.

Created by

Lucy Price

Last updated on 2026-02-15T01:57:36.372Z

When I first tried making protein bagels, I was amazed at how versatile and delicious they could be. After several attempts, I learned that the boiling step is crucial for achieving the perfect texture. It not only gives them that classic bagel chew but also helps them rise in the oven, creating a lovely crust. Using a combination of high-protein flour and Greek yogurt really boosts the nutrition without compromising on taste.

One tip that changed the game for me was letting the dough rest before forming the bagels. This gives the gluten time to relax, resulting in a dough that's easier to shape and handle. I also love experimenting with toppings like sesame seeds or everything bagel seasoning, which add that extra bit of crunch and flavor. Each bite is a delightful experience that showcases the effort you've put in!

Why You'll Love These Bagels
High in protein to keep you satisfied longer
Chewy texture with a golden crust that rivals bakery bagels
Customizable toppings to suit your taste

Perfecting the Chewy Texture

Achieving that ideal chewy texture in bagels hinges on the right balance of ingredients and proper boiling technique. The high-protein flour helps develop gluten, contributing to the bagel's structure and chewiness. When you knead the dough, focus on creating a smooth and elastic texture; this not only prepares the dough for shaping but also enhances its ability to hold air, resulting in a light yet dense bagel. Don't skip the resting period after kneading—it allows the gluten to relax, making shaping easier.

Boiling the bagels is a critical step that distinguishes them from regular bread. Boiling briefly in water helps to set the outer layer, creating a crust that will develop a pleasing texture once baked. Keep the water at a gentle boil; too vigorous a boil can result in misshapen bagels. Boiling for 1-2 minutes on each side ensures your bagels will have that distinct chewy bite we all crave. For a unique flavor twist, consider adding a tablespoon of baking soda to the boiling water.

Customizing Your Bagels

One of the best parts about making your own bagels is the ability to customize flavors and toppings to suit your preference. While sprinkling sesame seeds or everything bagel seasoning is traditional, you could also try topping with shredded cheese, fresh herbs, or even a sprinkle of cinnamon sugar for a sweet option. Just make sure any toppings stick by giving the boiled bagels a quick brush with water before sprinkling, ensuring a uniform coating.

If you’re looking to make these bagels gluten-free, substitute high-protein flour with a good-quality gluten-free flour blend. However, add one additional tablespoon of Greek yogurt for moisture and stability. You might also consider using a waterproof silicone mat for those sticky doughs—this will help with kneading and transfer to the baking sheet without tugging the dough's surface.

Ingredients

Gather the following ingredients to make your protein-packed bagels:

Bagel Ingredients

2 cups high-protein flour (like bread flour)
1 cup Greek yogurt
1 tablespoon baking powder
1 teaspoon salt
1 tablespoon honey or maple syrup
Sesame seeds or everything bagel seasoning (for topping)

Ensure all your ingredients are fresh for the best results!

Instructions

Follow these steps to create your homemade protein bagels:

Mix the Dough

In a large bowl, combine the high-protein flour, baking powder, and salt. Stir in the Greek yogurt and honey until a cohesive dough forms.

Knead the Dough

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

Shape the Bagels

Divide the dough into 8 equal pieces. Roll each piece into a rope and form into a circle, pinching the ends together.

Boil the Bagels

In a large pot, bring water to a boil. Add the bagels, one or two at a time, and boil for 1-2 minutes on each side.

Prepare for Baking

Preheat your oven to 375°F (190°C). Place the boiled bagels on a baking sheet lined with parchment paper. Sprinkle with sesame seeds or seasoning.

Bake

Bake the bagels for 20-25 minutes until golden brown. Let them cool on a rack before serving.

Enjoy your freshly made protein bagels with your favorite spreads!

Pro Tips

Feel free to experiment with different toppings, like cheese or herbs, for added flavor and variety.

Storage and Freshness

To keep your bagels fresh, store them in an airtight container at room temperature for up to two days. For longer storage, freeze the bagels by wrapping each one in plastic wrap and sealing them in a freezer bag. When you want to enjoy a bagel, simply take one out and let it thaw at room temperature. If you prefer a warm bagel, pop it in the oven at 375°F (190°C) for about 5 to 10 minutes, and it will taste as if it just came fresh from the oven.

I recommend slicing the bagels before freezing them, which allows for quicker thawing and makes it easy to toast. This way, you'll always have a bagel ready for a quick meal, whether for breakfast topped with avocado or as a base for your favorite sandwich.

Troubleshooting Common Issues

If your bagels come out more bread-like than chewy, it could be due to over-mixing or under-kneading the dough. Ensure you knead until the dough is smooth and elastic to develop the gluten properly. If you find your bagels flattening during boiling, they may be too soft—try reducing the amount of yogurt slightly in your next batch or adding more flour to the mixture if the dough feels too sticky.

In case your bagels are too tough, it’s possible you’ve boiled them for too long or used flour with insufficient protein. Keep an eye on the boiling time, ensuring it remains between 1 to 2 minutes per side. Additionally, using high-protein bread flour enhances the texture, so be cautious with substitutions.

Questions About Recipes

→ Can I use regular all-purpose flour?

Yes, but using high-protein flour enhances the texture and protein content.

→ How should I store these bagels?

Store in an airtight container at room temperature for a couple of days or freeze for longer storage.

→ Can I make this dough in advance?

Yes, you can prepare the dough and refrigerate it overnight, but allow it to come to room temperature before shaping.

→ Is there a vegan option for this recipe?

You can substitute Greek yogurt with a vegan alternative like almond yogurt and use maple syrup instead of honey.