Protein Bagels With Whole Wheat Flour

Name: Protein Bagels With Whole Wheat Flour
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 bagels
Ingredients: 2 cups whole wheat flour; 1/2 cup protein powder; 1 tablespoon honey; 1 teaspoon salt; 1 tablespoon baking powder; 1 cup warm water; 1 tablespoon olive oil; 1 egg (optional, for egg wash)

Highlighted under: Fresh & Fit

I absolutely love making protein bagels with whole wheat flour at home! There’s something satisfying about creating these chewy, hearty bagels from scratch. The addition of protein powder not only enhances the nutritional value but also gives them a great texture. I’ve experimented with various toppings and flavors, and I’m excited to share my go-to recipe. Whether enjoyed toasted with cream cheese or topped with avocado, these bagels are a delicious way to boost your breakfast. Let's dive into this wholesome recipe that you can easily whip up in your own kitchen!

Created by

Hayley Morton

Last updated on 2026-02-01T18:19:36.299Z

When I first started making these protein bagels, I was curious whether I could keep the chewiness while boosting the nutritional content. Through trial and error, I discovered that incorporating whole wheat flour with protein powder gave them the perfect balance of texture and flavor. The whole wheat adds a nutty note, which pairs beautifully with just about any topping!

One of my favorite details is this simple twist of adding a touch of honey to the dough—it enhances the bagels' flavor while giving them a slight sweetness that contrasts nicely with savory spreads. I've found that baking them directly on a hot baking stone yields the best crust!

Why You Will Love These Bagels
High in protein and fiber for a satisfying breakfast
Nutty flavor from whole wheat flour enhances every bite
Easy to customize with your favorite toppings
Perfect for meal prep or a quick snack

Perfecting Your Bagel Texture

The key to achieving that characteristic chewy texture in bagels lies in the combination of whole wheat flour and protein powder. Whole wheat flour not only adds nutty flavor but also contributes to the chewiness due to its gluten content. To enhance this even further, make sure to knead the dough adequately. Aim for about 5 minutes of kneading until the dough feels smooth and elastic. This step is crucial, as under-kneaded dough may yield a denser bagel, lacking the desired lightness.

When boiling the bagels, ensure the water is at a rolling boil. This process is essential for developing the bagel’s outer crust, giving it that signature glossy finish. Boil each bagel for about 1 minute on each side; this time allows the bagel to set its shape. If you prefer an even heartier bagel, consider adding a tablespoon of malt syrup to the boiling water. It enhances flavor and helps achieve a deeper golden color on the crust.

Flavor and Topping Variations

These protein bagels are incredibly versatile when it comes to toppings and flavor additions. Feel free to mix in spices, such as garlic powder or onion powder, directly into the dough for a savory kick. Alternatively, you can add in seeds like sesame or poppy seeds for texture and flavor. If sweet is more your style, try incorporating cinnamon or raisins into the dough, offering a delightful twist that pairs well with a smear of cream cheese.

When it comes to toppings, the options are endless. After egg washing the bagels, experiment with different toppings like everything seasoning, dried herbs, or even shredded cheese for a more indulgent bagel experience. Just remember that moist toppings should be applied sparingly to avoid sogginess, which can occur during the baking process.

Ingredients

For the Bagels

2 cups whole wheat flour
1/2 cup protein powder
1 tablespoon honey
1 teaspoon salt
1 tablespoon baking powder
1 cup warm water
1 tablespoon olive oil
1 egg (optional, for egg wash)

Toppings (Optional)

Sesame seeds
Poppy seeds
Everything bagel seasoning

Instructions

Preheat the Oven

Preheat your oven to 375°F (190°C) and if you have a baking stone, place it in the oven to heat up.

Mix Dry Ingredients

In a large bowl, combine the whole wheat flour, protein powder, baking powder, and salt. Mix well.

Combine Wet Ingredients

In a separate bowl, mix warm water, honey, and olive oil until well combined.

Form the Dough

Gradually add the wet mixture to the dry ingredients, stirring until a dough forms. Knead the dough for about 5 minutes until smooth.

Shape the Bagels

Divide the dough into 8 equal pieces, rolling each piece into a ball. Use your finger to poke a hole in the center, shaping it into a bagel.

Boil the Bagels

Bring a large pot of water to a boil. Carefully drop in the bagels, and boil for about 1 minute on each side. Remove and place them on a parchment-lined baking sheet.

Egg Wash and Bake

If using, brush the tops of the bagels with beaten egg for a shiny crust. Sprinkle with desired toppings. Bake for 20-25 minutes until golden brown.

Cool and Enjoy

Let the bagels cool on a wire rack before slicing and enjoying your fresh protein-packed bagels!

Serve toasted or fresh, and enjoy them with your favorite spreads!

Pro Tips

For an even nuttier flavor, try adding in some chopped nuts or seeds to the dough. Feel free to experiment with different flavors of protein powder to switch things up!

Storage and Make-Ahead Tips

These protein bagels can be made ahead of time, making them a convenient option for meal prep. Once the bagels have cooled completely, you can store them in an airtight container at room temperature for up to 3 days. For longer storage, consider freezing them. Place the cooled bagels in a freezer-safe bag, ensuring to remove as much air as possible. They will stay fresh for up to 3 months. To enjoy, simply reheat them in a toaster or a lightly heated oven until warmed through.

If you're batching your bagels, you can easily double or triple the recipe. Just ensure to adjust your boiling pot's size and baking sheets accordingly. Scaling up can often lead to slight variations in baking time, so keep a close eye on your bagels and adjust the timing as needed.

Troubleshooting Common Issues

If you find that your bagels are too dense, it often indicates they weren't kneaded enough or the water for boiling was not at a proper boil. Make sure to knead until the dough feels smooth and remember that boiling is critical to achieve the right texture. Additionally, they should emerge from the water firm but not falling apart; if they do, you may have overworked the dough.

Another common issue could be toppings not adhering well. If you're seeing toppings sliding off during baking, try applying the egg wash more generously, ensuring a sticky surface that can better hold your toppings. If you prefer a thicker crust, consider increasing your baking time slightly or lowering the temperature to prevent burning while ensuring a thorough bake.

Questions About Recipes

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

Yes, but the texture and flavor will be different. Whole wheat adds more fiber and a nuttier taste.

→ How can I store the bagels?

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

→ Can I make these bagels vegan?

Yes! Replace the egg wash with a plant-based milk or water for a golden-like finish.

→ How do I make different flavored bagels?

You can add herbs, garlic powder, or cheese into the dough for unique flavors!