Description
This High Protein Bagels recipe combines the classic chewiness of traditional bagels with a nutritious boost of protein, making it a perfect choice for a healthy breakfast or snack. These bagels are dense, flavorful, and filling, ideal for those looking to increase their protein intake without compromising on taste or texture.
Ingredients
Dry Ingredients
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 ½ cups warm water (110°F/43°C)
- 1 tablespoon granulated sugar
- 3 ½ cups bread flour
- ½ cup vital wheat gluten
- 1 teaspoon salt
Additional Ingredients
- 1 cup unflavored whey protein isolate powder
- 1 tablespoon honey or maple syrup
- 1 tablespoon vegetable oil
- 1 egg white (for egg wash)
- Coarse salt or sesame seeds for topping (optional)
Instructions
- Activate Yeast: In a small bowl, combine the warm water, active dry yeast, and honey. Let it sit for about 5 minutes until the mixture becomes frothy, indicating the yeast is active.
- Prepare Dry Mix: In a large mixing bowl, whisk together bread flour, vital wheat gluten, whey protein isolate, and salt until thoroughly combined.
- Mix Dough: Pour the yeast mixture and vegetable oil into the dry ingredients. Mix until a rough dough forms, then knead by hand or with a dough hook on a stand mixer for about 8-10 minutes until the dough becomes smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover it with a damp towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- Shape Bagels: Punch down the risen dough and divide it into 8 equal portions. Roll each piece into a ball, then poke a hole through the center with your finger, gently stretching the hole to about 2 inches in diameter to form bagel shapes.
- Second Rise: Place the shaped bagels on a parchment-lined baking sheet, cover loosely, and let them rest for 20 minutes to rise slightly.
- Preheat Oven and Prepare Boiling Water: Preheat the oven to 425°F (220°C). Bring a large pot of water to a boil and have a slotted spoon or spatula ready.
- Boil Bagels: Carefully drop the bagels into the boiling water, 2-3 at a time, and boil for 1 minute on each side. Remove them with a slotted spoon and place back on the baking sheet.
- Apply Egg Wash and Add Toppings: Brush the top of each bagel with egg white and sprinkle with coarse salt or sesame seeds if desired.
- Bake: Bake the bagels in the preheated oven for 20-25 minutes, turning the sheet halfway through to ensure even browning, until the bagels are golden brown and sound hollow when tapped.
- Cool and Serve: Remove from the oven and let the bagels cool on a wire rack for at least 15 minutes before slicing and serving.
Notes
- Using vital wheat gluten is important to achieve a chewy texture typical of bagels and to boost protein content.
- Boiling the bagels before baking creates the classic chewy crust, so don’t skip this step.
- You can substitute unflavored plant-based protein powder for whey protein to make it vegetarian/vegan, but the texture may differ.
- Store leftover bagels in an airtight container or freeze for up to a month. Reheat by toasting for best results.
- Feel free to customize toppings with seeds like poppy or everything bagel seasoning for extra flavor.
