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: 2 cups whole wheat flour; 1 scoop protein powder; 1 tablespoon honey or maple syrup; 1 teaspoon salt; 1 tablespoon active dry yeast; ¾ cup warm water; 1 tablespoon olive oil; Optional toppings: sesame seeds, poppy seeds, garlic powder, or onion flakes

Highlighted under: Light Kitchen Classics

I love making my own bagels at home, especially when I can boost their nutritional value. These Protein Bagels with Whole Wheat Flour are packed with protein and fiber, making them a wholesome breakfast or snack option. The whole wheat flour gives them a delightful nutty flavor, while the protein ensures they keep me full for longer. Plus, I can customize the toppings based on my mood. Whether I’m in the mood for seeds, garlic, or something sweet, these bagels never disappoint!

Created by

Erin Wallace

Last updated on 2026-02-01T23:17:36.454Z

Making these Protein Bagels has been a delightful journey for me. I experimented with different flours and toppings until I landed on this winning combination of whole wheat flour and protein powder. The best part is that the dough is so forgiving; even if you’re new to bagel-making, it turns out remarkably well. I also discovered that letting the dough rise slightly longer enhances the texture, giving the bagels a chewy bite I love!

What makes these bagels stand out is how easily they can be customized. The last batch I made, I topped them with sesame seeds and a hint of sea salt, and they turned out to be a crowd favorite. I suggest trying different toppings based on your preferences—experimenting is half the fun! Whether for breakfast or a light snack, these bagels have a special place in my recipe repertoire.

Why You'll Love These Bagels
Protein-packed for sustained energy throughout the day
Nutty flavor from whole wheat that complements any topping
Easy to make at home, with customizable options

Mastering the Dough

Kneading the dough is essential for developing gluten, which gives bagels their signature chewy texture. When kneading, aim for a smooth and elastic consistency. If the dough feels sticky, sprinkle a little more whole wheat flour onto the surface, but avoid overdoing it; too much flour can create a dense bagel.

After kneading, letting the dough rise is critical. Place it in a warm spot away from drafts, as a cozy environment speeds up fermentation. Look for the dough to double in size, which typically takes about 30 minutes. If you’re in a cooler climate, consider using an oven with the light on to create a warm atmosphere.

Boiling for Perfection

Boiling the bagels before baking is a crucial step that enhances their texture. Aim for a rolling boil and gently add the bagels, ensuring not to overcrowd the pot. Boil each side for about 1 minute; this helps create a glossy exterior and chewy bite. If they float too quickly, they may not be sufficiently fermented, so double-check your dough's rise.

For added flavor during boiling, consider adding a teaspoon of baking soda or malt syrup to the water. This not only deepens the color of the bagels but also contributes to that classic bagel taste. Keep an eye on the bagels to avoid overcooking; you want them just firm enough to hold their shape when transferred to the baking sheet.

Customizing Your Bagels

The versatility of these bagels allows for endless customization, which is one of the reasons I adore this recipe. Beyond the traditional sesame or poppy seeds, consider experimenting with toppings like everything bagel seasoning or crushed nuts for a unique twist. Each topping can significantly change the flavor profile, offering both sweet and savory options.

If you're looking to reduce sugar in the recipe, omit the honey and use a sugar substitute appropriate for baking. In terms of protein powder, feel free to swap with any flavor of your choice—vanilla or chocolate can alter the taste without compromising the bagel's structure. Enjoy exploring different flavors as you find your ideal combination!

Ingredients

Gather the following ingredients to create your Protein Bagels:

Ingredients

2 cups whole wheat flour
1 scoop protein powder
1 tablespoon honey or maple syrup
1 teaspoon salt
1 tablespoon active dry yeast
¾ cup warm water
1 tablespoon olive oil
Optional toppings: sesame seeds, poppy seeds, garlic powder, or onion flakes

Make sure to have all your ingredients ready before you start kneading the dough.

Instructions

Follow these simple steps to make your Protein Bagels:

Prepare the Yeast

In a small bowl, combine warm water with honey and yeast. Let it sit for about 5 minutes until frothy.

Mix Dry Ingredients

In a large bowl, whisk together the whole wheat flour, protein powder, and salt.

Combine Mixtures

Add the frothy yeast mixture and olive oil to the dry ingredients, mixing until a dough forms.

Knead the Dough

Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic.

Let Dough Rise

Place the dough in an oiled bowl, cover it with a damp cloth, and allow it to rise in a warm spot for 30 minutes.

Shape the Bagels

After rising, divide the dough into 8 equal pieces, shape each piece into a ball, and then poke a hole in the center to form bagels.

Boil the Bagels

Bring a large pot of water to a boil. Boil each bagel for about 1 minute on each side. This step helps achieve that classic bagel texture.

Add Toppings and Bake

Place boiled bagels on a baking sheet lined with parchment paper. Sprinkle your desired toppings and bake in a preheated oven at 375°F (190°C) for 25 minutes, or until golden brown.

Once your bagels are baked, let them cool for a few minutes before slicing.

Pro Tips

For an extra touch of flavor, consider boiling the bagels in water mixed with honey for a slight sweetness or simmering spices in the water for a unique taste.

Storage and Reheating Tips

These protein bagels can be stored in an airtight container at room temperature for up to two days. After that, consider freezing them to preserve freshness. Wrap each bagel individually in plastic wrap followed by aluminum foil before placing them in a freezer bag. They will maintain their quality for up to three months in the freezer.

When you're ready to enjoy a bagel, simply remove it from the freezer and let it sit at room temperature for about 15-20 minutes. For a warm and fresh experience, pop it in a toaster or oven at 350°F (175°C) for 5-7 minutes until heated through. This will help revive that perfect texture and flavor.

Dietary Swaps

For gluten-free bagels, you can substitute whole wheat flour with a gluten-free flour blend that contains xanthan gum. This will mimic the elasticity needed. Additionally, ensure your protein powder is also gluten-free to keep the entire recipe suitable for a gluten-free diet.

If you're looking to lower carbs, consider reducing the amount of flour and replacing part of it with almond flour. This will change the texture slightly but can provide a deliciously nutty flavor that's still satisfying. Adjust the liquid as necessary, adding water gradually until the dough holds together.

Questions About Recipes

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

Yes, you can. However, whole wheat flour adds more fiber and nutrients to the bagels.

→ How can I store these bagels?

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

→ Can I add different toppings?

Absolutely! Feel free to get creative with toppings like everything bagel seasoning, herbs, or even a sweet glaze.

→ What can I serve with these bagels?

They pair wonderfully with cream cheese, avocado, or your favorite sandwich fillings.