Protein Bagels Boiled And Baked

Name: Protein Bagels Boiled And Baked
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 bagels
Ingredients: 2 cups all-purpose flour; 1 cup protein powder; 1 tablespoon sugar; 1 teaspoon salt; 1 tablespoon instant yeast; 1 cup warm water; 1 tablespoon olive oil; Toppings of your choice (e.g., everything bagel seasoning, sesame seeds)

Highlighted under: Dessert & Baking Essentials

I love starting my day off with a hearty breakfast, and these boiled and baked protein bagels are my go-to choice. The combination of high-protein ingredients and that satisfying chewy texture is simply unbeatable. I’ve experimented with this recipe countless times, and I've found that the key to achieving that perfect rise is all in the boiling process before baking. This not only enhances the bagels' texture but also gives them a beautiful golden color that’s hard to resist.

Created by

Ariana Brooks

Last updated on 2026-01-22T08:43:14.346Z

When I first discovered the idea of making protein-rich bagels at home, I was skeptical but excited. After several tries, I figured out the ideal balance of flour and protein powder that results in a delicious, chewy bagel. The process may seem intimidating, but trust me, the reward is worth it!

Boiling the bagels before baking them was a game-changer for me. This step not only gives them an authentic bagel texture but also helps them hold their shape beautifully. I usually sprinkle some everything bagel seasoning on top before baking for an extra burst of flavor.

Why You'll Love These Bagels
High in protein to fuel your day
Deliciously chewy and satisfying texture
Simple to make with common ingredients

Understanding the Ingredients

The backbone of these protein bagels lies in the combination of all-purpose flour and protein powder. The flour provides the necessary structure, while the protein powder enhances the overall protein content — crucial for a filling breakfast. When selecting the protein powder, opt for a flavorless variety to ensure it doesn't overpower the bagel's natural taste. Whey, casein, or pea protein can all work well, so feel free to experiment based on your dietary preferences.

Another essential ingredient is instant yeast, which brings life to your dough by creating those lovely air pockets during the rise. This not only contributes to the bagels' chewiness but also aids in the overall texture. If you're using active dry yeast instead, make sure to activate it in warm water for about 5-10 minutes before mixing it with the dry ingredients.

Perfecting the Boiling Process

Boiling the bagels before baking is a non-negotiable step that imparts a unique texture and flavor. When you drop the bagels into the boiling water, it should be bubbling actively; if the water doesn't boil vigorously, the bagels won't achieve that traditional chewy crust. Aim for a boil time of 1-2 minutes per side — keeping them just slightly firm and elastic when you take them out. Removing them once they've started to puff slightly is an indicator that they're ready for baking.

For an extra touch of flavor, you can add a tablespoon of honey or baking soda to the boiling water. Honey will provide a subtle sweetness, while baking soda will enhance the bagels' color and crispness. Just remember, a tight boil is key; fidgeting with the bagels too much can lead to a loss of shape.

Serving and Storage Tips

Once your bagels have cooled after baking, they can be enjoyed immediately or stored for later. To keep them fresh, wrap individual bagels in plastic wrap or aluminum foil and place them in an airtight container. They’ll stay fresh at room temperature for up to 2 days, and if you need to store them longer, freezing is your best bet. Just pop them in a freezer bag and they can last for up to a month. When you're ready to enjoy them, simply toast straight from the freezer for a warm, perfect bite.

These protein bagels are wonderfully versatile. You can enjoy them with cream cheese, avocado, or even as the base for a breakfast sandwich. To elevate your bagel experience, consider adding unique toppings like caramelized onions, sun-dried tomatoes, or smoked salmon. Experimenting with various toppings not only enhances flavor but also adds to the nutritional value of your meal.

Ingredients

Gather the ingredients for these nourishing bagels:

For the Bagels

2 cups all-purpose flour
1 cup protein powder
1 tablespoon sugar
1 teaspoon salt
1 tablespoon instant yeast
1 cup warm water
1 tablespoon olive oil
Toppings of your choice (e.g., everything bagel seasoning, sesame seeds)

Make sure everything is measured accurately for the best results!

Instructions

Follow these steps to create your protein bagels:

Prepare the Dough

In a large mixing bowl, combine the flour, protein powder, sugar, salt, and instant yeast. Gradually add the warm water and olive oil. Mix until a dough forms, then knead for about 5 minutes until smooth.

Let the Dough Rise

Cover the bowl with a clean cloth and let the dough rise in a warm place for 20 minutes, or until it has doubled in size.

Shape the Bagels

Once risen, punch down the dough and divide it into 8 equal pieces. Shape each piece into a ball and create a hole in the center with your thumb to form a bagel.

Boil the Bagels

Bring a large pot of water to a boil. Add the bagels, 2 or 3 at a time, and boil for about 1-2 minutes on each side. Remove and place them on a baking sheet.

Bake the Bagels

Preheat the oven to 375°F (190°C). Add your desired toppings to the boiled bagels. Bake for 15-20 minutes, or until golden brown.

Let the bagels cool for a few minutes before slicing and enjoying!

Pro Tips

For extra flavor, add herbs or spices to the dough before shaping, or try different toppings for variation.

Troubleshooting Common Issues

If your bagels don't rise adequately during the proving stage, it may be due to old yeast or not enough warmth. Ensure that the water you use is between 100-110°F (38-43°C) to activate the yeast effectively. If your kitchen is cool, try placing the dough in a slightly warm oven (turned off) or near a warm stovetop to encourage faster rising.

For bagels that spread out too much during boiling, this often indicates that the dough is too wet. If it feels sticky, consider adding a bit more flour during the initial mixing. On the other hand, if your bagels are too dense after baking, this may suggest they were over-kneaded; aim for a smooth but still slightly tacky dough.

Adapting to Dietary Needs

If you're looking to lower the carbs in this recipe, consider using almond flour or coconut flour as a substitute for all-purpose flour. However, you’ll need to adjust the liquid content since these flours absorb more moisture. It's a good idea to start with slightly less water and add as needed, mixing until you achieve a workable dough.

For a vegan-friendly version, simply substitute the honey with maple syrup and replace the protein powder with a plant-based option. As for the egg wash often used for bagels, you can brush them with a mix of almond milk and a touch of nutritional yeast for a lovely finish before baking.

Questions About Recipes

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

Yes, you can use whole wheat flour, but you may need to adjust the water quantity as it may absorb more moisture.

→ How do I store leftover bagels?

Once cooled, 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 gluten-free?

Yes, substituting with a gluten-free flour blend may work, but be mindful that the texture could differ.

→ What can I top my bagels with?

Feel free to experiment with toppings like sesame seeds, poppy seeds, or even cheese for a savory twist!