Boiled And Baked Protein Bagels

Name: Boiled And Baked Protein Bagels
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 bagels
Ingredients: 2 cups of high-protein flour; 1 cup of warm water; 1 tablespoon of sugar; 1 teaspoon of salt; 1 tablespoon of active dry yeast; 1 tablespoon of olive oil; Toppings of choice (sesame seeds, everything seasoning, etc.)

Highlighted under: Easy Bites Co.

I love making bagels at home, and these Boiled And Baked Protein Bagels have quickly become a staple in my kitchen. The process of boiling the bagels before baking gives them that iconic chewy texture while infusing them with protein-packed goodness. I've experimented with various flavors and toppings, and each batch has exceeded my expectations. Pair them with some cream cheese or your favorite spread for a delicious breakfast or snack that will keep you energized throughout the day.

Created by

Adeline Morris

Last updated on 2026-02-15T05:25:36.005Z

When I first tried making bagels at home, I was surprised at how simple the process could be! The key to a great bagel lies in the boiling step, which not only helps achieve the perfect texture but also allows the bagels to rise beautifully when baked.

Experimenting with different toppings like sesame seeds and everything bagel seasoning has made it even more fun. I love serving them fresh out of the oven; their aroma is simply irresistible!

Why You'll Love These Bagels
High in protein to keep you full and energized
Chewy on the outside, soft on the inside
Customizable with your favorite flavors and toppings

Mastering the Dough

The dough is the heart of your bagels, and achieving the right consistency is crucial for that perfect chewy texture. When you mix the high-protein flour with the wet ingredients, look for a dough that is slightly tacky but holds together well. If it feels too sticky after mixing, dust in a little more flour, a tablespoon at a time, until it pulls away from the sides of the bowl.

Once you've kneaded the dough for about 5 to 7 minutes, it should be smooth and elastic. This means that the gluten has developed properly, which is key for the structure and texture of your bagels. A common pitfall is under-kneading; if you find that your bagels turn out dense, it might be worth spending an extra minute or two kneading next time.

Perfecting the Boiling Step

Boiling your bagels is an essential step that distinguishes them from other bread types. This brief boil—30 seconds on each side—not only sets the crust but also contributes to that desirable chewiness. Make sure the water is at a rolling boil before adding the bagels, as this will help them puff up. If the water is not hot enough, your bagels may end up flat, so adjust your burner temperature accordingly if you see them sinking instead of rising.

For variety, consider adding a tablespoon of baking soda or malt syrup to the boiling water. This subtle addition can enhance the flavor and color of the crust, creating a slightly different taste profile that complements the toppings beautifully. Another tip is to boil in batches; overcrowding the pot can lower the water temperature and yield uneven results.

Storing and Serving Your Bagels

If you find yourself with leftover bagels, they can be stored in an airtight container at room temperature for up to 2 days, or frozen for longer freshness. To freeze, ensure they are completely cooled, and then place them in a resealable plastic bag with as much air removed as possible. When ready to eat, you can pop them directly from the freezer into a toaster or oven for a quick refresh.

Pairing these protein bagels with a variety of spreads can elevate your breakfast or snack game. Cream cheese is classic, but try avocado, hummus, or even a peanut butter banana spread for a nutrient boost. For a savory twist, a spread of whipped feta topped with herbs can change the flavor profile entirely. Experimenting with different topping combinations can keep your bagel game exciting throughout the week!

Ingredients

Gather these ingredients to make your protein-packed bagels:

Bagel Ingredients

2 cups of high-protein flour
1 cup of warm water
1 tablespoon of sugar
1 teaspoon of salt
1 tablespoon of active dry yeast
1 tablespoon of olive oil
Toppings of choice (sesame seeds, everything seasoning, etc.)

Make sure all ingredients are at room temperature for the best results.

Instructions

Follow these steps to create the perfect protein bagels:

Prepare the Dough

In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until frothy. Stir in the olive oil and salt, then gradually add the high-protein flour, mixing until a dough forms.

Knead and Rise

Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth. Place it in an oiled bowl, cover with a damp cloth, and let it rise in a warm place for 15-20 minutes.

Shape the Bagels

Once risen, punch down the dough and divide it into 8 equal portions. Roll each portion into a ball and poke a hole in the center with your fingers, then stretch it to form a bagel shape.

Boil the Bagels

Bring a large pot of water to a boil. Boil each bagel for about 30 seconds on each side. This step is crucial for achieving that chewy texture! Remove them from the water and let them drain.

Bake the Bagels

Preheat your oven to 425°F (220°C). Place the boiled bagels on a baking sheet lined with parchment paper, top with your desired toppings, and bake for 20-25 minutes until golden brown.

Enjoy your freshly baked protein bagels warm!

Pro Tips

For added flavor, consider incorporating herbs or spices directly into the dough. Also, experimenting with different types of flour can further enhance the nutritional profile of your bagels.

Customization Options

The beauty of these protein bagels lies in their versatility. While the base is savory and protein-packed, you can easily incorporate flavors by adding herbs, spices, or even grated cheese into the dough. For example, mixing in garlic powder or dried onion can yield an irresistible bagel that pairs effortlessly with cream cheese.

For a sweet version, consider folding in cinnamon and a touch of honey or maple syrup, which will sweeten your dough without compromising the protein content. Rolling them in cinnamon sugar before baking can also add a delightful crunchy sweetness to your bagels—perfect for a brunch treat!

Troubleshooting Common Issues

If your bagels aren’t rising as expected, double-check the freshness of your yeast. Yeast that has expired will not provide the lift that’s crucial for a good bagel. To troubleshoot under-risen dough, allow it extra time in a warm place, or rehydrate your yeast in warm water before mixing to ensure it’s active.

Another common issue is bagels that are too tough or not chewy enough. This can happen if you over-knead the dough or skip the boiling step. If your bagels are hard, try reducing the kneading time, and always ensure they go directly from boiling to baking without letting them cool down too much in between.

Questions About Recipes

→ Can I use regular flour instead of high-protein flour?

Yes, but the texture might not be as chewy and the protein content will be lower.

→ How do I know when my bagels are done boiling?

When they float to the top and are slightly firm to the touch, they are ready.

→ Can I freeze the bagels?

Absolutely! Just let them cool completely before wrapping them tightly and storing them in the freezer.

→ What other toppings can I use?

Feel free to get creative! You can use poppy seeds, garlic powder, dried herbs, or even cheese for extra flavor.