Protein Bagels With Whole Wheat Flour

Name: Protein Bagels With Whole Wheat Flour
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 bagels
Ingredients: 2 cups whole wheat flour; 1 cup vital wheat gluten; 1 tablespoon instant yeast; 1 tablespoon sugar; 1 teaspoon salt; 1 cup warm water; 1 tablespoon olive oil; Toppings of your choice (e.g., sesame seeds, poppy seeds, everything bagel seasoning)

Highlighted under: Favorite Baking Inspiration

I absolutely love making these protein bagels with whole wheat flour! The process is not only fun but also rewarding as I get to enjoy a nutritious and delicious breakfast. The whole wheat flour gives them a hearty texture, while the added protein makes them perfect for staying satiated throughout the morning. I often experiment with various toppings, from seeds to savory spreads, which adds a delightful twist to the classic bagel experience. If you love bagels and want a healthier option, you’ll adore this recipe!

Created by

Honoria Blake

Last updated on 2026-02-01T23:33:35.827Z

Making these protein bagels was an exciting adventure for me. I tweaked the traditional recipe by incorporating whole wheat flour to boost its nutritional value, and the results were incredible! I learned that kneading the dough just right is essential for achieving that perfect chewy texture you expect from a great bagel.

One of my favorite moments was when I tried baking a batch with a variety of toppings. This not only enhanced their flavor but also made breakfast fun and varied. Don’t shy away from experimenting with different seeds or toppings; it’s a simple way to add your personal touch and even more nutrients!

Why You'll Love These Bagels
Incredible protein boost to keep you energized all day
Rich, nutty flavor from whole wheat flour
Perfectly chewy texture with a crisp exterior
Easily customizable with your favorite toppings

Understanding Whole Wheat Flour

Whole wheat flour is a crucial ingredient in this protein bagel recipe, contributing both flavor and texture. Unlike all-purpose flour, whole wheat contains the entire grain, which retains its fiber and nutrients, making the bagels heartier and more filling. This fiber aids in digestion and can help keep you full longer, a perfect feature for busy mornings.

When using whole wheat flour, you may notice the dough feels denser than dough made with white flour. To ensure your bagels achieve the desired chewy texture, it’s essential to knead the dough sufficiently, allowing gluten to develop. Proper kneading typically takes about 8-10 minutes and should result in a smooth, elastic dough that springs back when pressed.

Mastering the Boiling Technique

Boiling the bagels before baking is a defining step that elevates their texture. This process creates a slight crust on the outside, resulting in that signature chewiness. For the best results, maintain a gentle boil—too vigorous, and the bagels may lose shape. A large pot is recommended to prevent overcrowding; boil 2-3 bagels at a time for 1-2 minutes on each side. Keep an eye on them for a glossy finish and slight puffing.

After boiling, you'll want to return the bagels to the baking tray promptly. This prevents them from getting too soggy. Ensure your oven is fully preheated to 425°F (220°C) for even baking, and watch for golden brown edges, which indicate they’re done. Perfectly baked bagels should feel firm to the touch yet have a slightly soft interior.

Customizing Your Bagels

One of the best parts about making these protein bagels is the opportunity to get creative with toppings. Classic choices like sesame seeds or poppy seeds add a delightful crunch, but you can also experiment with spices or even cheese. If you're looking for a savory option, consider mixing fresh herbs or garlic powder into your dough to infuse additional flavor right from the start.

For those with dietary restrictions, this recipe is flexible. You can substitute vital wheat gluten with a plant-based protein powder if you prefer a gluten-free option. Alternatively, using almond or coconut flour for a portion of the whole wheat flour can lend a different taste and texture. Just be mindful of adjusting the water content, as these flours may absorb liquid differently.

Ingredients

Gather the following ingredients to make delicious protein bagels:

For the Bagels

2 cups whole wheat flour
1 cup vital wheat gluten
1 tablespoon instant yeast
1 tablespoon sugar
1 teaspoon salt
1 cup warm water
1 tablespoon olive oil
Toppings of your choice (e.g., sesame seeds, poppy seeds, everything bagel seasoning)

Ensure all ingredients are at room temperature for the best results.

Instructions

Follow these steps to create your perfect protein bagels:

Prepare the Dough

In a large mixing bowl, combine whole wheat flour, vital wheat gluten, instant yeast, sugar, and salt. Add warm water and olive oil, then mix until a dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.

Shape the Bagels

Divide the dough into 8 equal portions. Roll each portion into a ball, then poke a hole in the center with your finger to form a bagel shape. Make sure the hole is large enough to prevent closing during baking.

Proof the Bagels

Place the shaped bagels on a baking tray lined with parchment paper. Cover them loosely with a damp cloth and let them rise for about 30 minutes until they puff up.

Boil the Bagels

Preheat your oven to 425°F (220°C). Boil a large pot of water, then drop in the bagels, cooking for about 1-2 minutes on each side. This step gives the bagels their classic chewy texture.

Add Toppings and Bake

Remove bagels from water and place them back on the baking tray. Sprinkle your choice of toppings generously. Bake for 20-25 minutes or until they are golden brown.

Let the bagels cool before serving for the best texture.

Pro Tips

For extra flavor, try adding spices like garlic powder or dried herbs to the dough before kneading.

Storage and Reheating Tips

Once the protein bagels have completely cooled, store them in an airtight container at room temperature for up to three days. If you want to keep them longer, consider freezing the bagels. Wrap each one in plastic wrap and store them in a freezer-safe bag or container. They can be frozen for up to three months without compromising their flavor or texture.

When ready to enjoy your frozen bagels, simply remove them from the freezer and let them thaw at room temperature for about 30 minutes. For a fresh-out-of-the-oven experience, pop them in a preheated oven at 350°F (175°C) for about 10-15 minutes until warmed through and slightly crispy on the outside.

Scaling the Recipe

This protein bagel recipe is great for meal prep. If you're hosting a brunch or want extras for the week, you can easily double the recipe. Just be sure to allow sufficient space on your baking tray to accommodate all the bagels during both the boiling and baking stages, so they don’t touch each other.

When scaling up, keep an eye on your mixing and kneading times—it might take a bit longer for the larger batch of dough to knead to the right consistency. Additionally, maintain the same boiling time: whether making eight or sixteen bagels, stick to 1-2 minutes per side to ensure they don't lose their characteristic chewiness.

Questions About Recipes

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

Yes, you can substitute all-purpose flour, but the texture and nutritional profile will change.

→ How do I store leftover bagels?

Store them in an airtight container at room temperature for 2-3 days or freeze them for longer storage.

→ What can I use instead of vital wheat gluten?

You can try using more whole wheat flour, but the bagels may be less chewy. Vital wheat gluten enhances the protein content.

→ Can I add other flavors to the dough?

Absolutely! Feel free to experiment with spices or herbs to customize your bagels.