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Protein Bagels: homemade protein bagels with Greek yogurt — Breakfast recipe | AfoodrinkBreakfast

Protein Bagels

These chewy homemade protein bagels get their extra staying power from nonfat Greek yogurt and vital wheat gluten. They are boiled like classic bagels, then baked until glossy and golden.

Total time
55 min
Yield
6 bagels
Difficulty
Medium

Prep 30mCook 25mAmericanBreakfast

Protein bagels are a smart weekend bake when you want something chewy, filling, and easy to toast during the week. This version uses yeast for real bagel flavor and texture, plus Greek yogurt and vital wheat gluten for a higher-protein dough.

Vital wheat gluten is the natural protein found in wheat flour. It makes the dough stretchy and helps the bagels bake up with a firm, chewy bite. You can find it in many grocery stores near the flour or in the baking aisle.

The dough needs time to rise, but the hands-on work is simple: mix, knead, shape, boil, and bake. Plan on about 2 hours from start to finish, including rising time.

01What you'll need

Ingredients

10 items · 6 bagels

  • 2 1/2 cups (300 g) bread flour, plus more for dusting
  • 1 cup (120 g) vital wheat gluten
  • 1 tablespoon (12 g) granulated sugar
  • 2 teaspoons (6 g) instant yeast
  • 1 1/2 teaspoons (9 g) fine salt
  • 1 cup (245 g) plain nonfat Greek yogurt, at room temperature
  • 1/2 cup (120 ml) warm water, about 100°F to 110°F
  • 1 large egg white, beaten with 1 teaspoon water
  • 1 tablespoon (9 g) sesame seeds
  • Water, for boiling

02How to make it

Step-by-step

  1. 1. Mix the dry ingredients

    In a large bowl, whisk together the bread flour, vital wheat gluten, sugar, instant yeast, and salt. Whisking first helps spread the yeast and salt evenly through the dough.

  2. 2. Add the yogurt and water

    Add the Greek yogurt and warm water. Stir with a sturdy spoon until a shaggy dough forms. Shaggy means the dough looks rough and uneven, with no dry flour sitting at the bottom of the bowl.

  3. 3. Knead until elastic

    Turn the dough onto a lightly floured surface. Knead for 8 to 10 minutes, pressing the dough away with the heel of your hand, folding it back, and turning it. The dough should feel firm, smooth, and stretchy. If it feels very dry, knead in 1 teaspoon water at a time. If it is sticky, dust lightly with flour.

  4. 4. Let the dough rise

    Place the dough in a lightly greased bowl and cover it with a clean towel or plastic wrap. Let it rise in a warm spot for 60 to 75 minutes, until puffy and about doubled in size.

  5. 5. Shape the bagels

    Line a baking sheet with parchment paper. Divide the dough into 6 equal pieces. Roll each piece into a ball, then poke a hole through the center with your thumb. Stretch the hole to about 1 1/2 inches wide, since it will shrink as the dough rests and bakes.

  6. 6. Rest and heat the oven

    Place the shaped bagels on the prepared baking sheet. Cover loosely and let them rest for 15 minutes. Meanwhile, heat the oven to 425°F and bring a large pot of water to a gentle boil.

  7. 7. Boil the bagels

    Boil the bagels 2 or 3 at a time for 45 seconds per side. Use a slotted spoon to lift them out and let excess water drain back into the pot. Return the boiled bagels to the parchment-lined baking sheet.

  8. 8. Brush, top, and bake

    Brush the tops with the beaten egg white mixture and sprinkle with sesame seeds. Bake for 18 to 22 minutes, until the bagels are deeply golden and sound slightly hollow when tapped. Cool on a rack for at least 15 minutes before slicing.

03From our kitchen

Cook's tips

  • Make ahead: Shape the bagels, place them on a parchment-lined sheet, cover tightly, and refrigerate overnight. Boil and bake straight from the fridge the next morning, adding a few extra minutes to the resting time while the water heats.
  • Storage: Keep cooled bagels in an airtight container at room temperature for up to 2 days. For longer storage, slice and freeze them in a freezer bag for up to 2 months.
  • To reheat: Toast from room temperature, or toast straight from frozen. Frozen slices usually need 1 to 2 extra minutes in the toaster.
  • Flour swap: All-purpose flour works if you do not have bread flour, but the bagels will be a little less chewy. Do not swap the vital wheat gluten for whey protein powder; whey can make yeast dough dense and dry.
  • Topping swaps: Use poppy seeds, everything bagel seasoning, dried onion, or coarse salt instead of sesame seeds. If your seasoning is salty, reduce the salt in the dough by 1/4 teaspoon.
  • Dough texture tip: Protein-rich dough can feel firmer than regular bread dough. It should not be wet, but it should be flexible. If it tears instead of stretching, cover it and let it rest for 10 minutes before kneading again.

Cook's note

The nutrition estimate includes the full egg white wash and sesame seed topping. Boiling water is not included because it does not add calories or nutrients to the finished bagels.

04Frequently asked

Questions & answers

Can I make these protein bagels without vital wheat gluten?

Not with the same result. Vital wheat gluten is what boosts the protein and gives the bagels their chewy structure. If you leave it out, you will need to replace it with more flour, and the protein will be much lower.

Can I use active dry yeast instead of instant yeast?

Yes. Use the same amount, but stir it into the warm water with the sugar first. Let it stand for 5 to 10 minutes, until it looks foamy, then mix it into the dry ingredients with the yogurt.

Why are my bagels wrinkled after baking?

Wrinkling can happen if the bagels overproof, which means they rested too long after shaping. It can also happen if they boil too aggressively. Keep the boil gentle and stick to about 45 seconds per side.

Can I add more protein powder to the dough?

It is better not to add whey or plant protein powder without testing, because they absorb water differently and can make bagels dry. For this recipe, vital wheat gluten is the protein booster that behaves most like bread dough.

How do I know when the bagels are fully baked?

They should be golden brown on top and firm around the sides. If you use a thermometer, the center should read about 200°F to 205°F.

05Per serving

Nutrition facts

Nutrition Facts

6 bagels

Amount per serving

Calories302

% Daily Value*

Total Fat2 g
3%
Saturated Fat0.4 g
2%
Cholesterol2 mg
1%
Sodium621 mg
27%
Total Carbohydrate43 g
16%
Dietary Fiber2 g
7%
Total Sugars4 g
Protein27 g
54%
Vitamin D0 mcg
0%
Calcium96 mg
7%
Iron3.6 mg
20%
Potassium153 mg
3%

* Percent Daily Values are based on a 2,000-calorie diet.

05Keep cooking

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