Protein Bagels With Whole Wheat Flour

Name: Protein Bagels With Whole Wheat Flour
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 bagels
Ingredients: 2 cups whole wheat flour; 1 cup Greek yogurt; 1 egg white; 2 teaspoons baking powder; 1 teaspoon salt; 1 tablespoon honey (optional); Sesame seeds; Poppy seeds; Everything bagel seasoning; Coarse sea salt

Highlighted under: Fresh Recipes

I absolutely love making my own bagels at home, especially when they're as nutritious as these Protein Bagels with Whole Wheat Flour. The combination of whole wheat flour and protein-rich ingredients not only boosts the health factor but also gives these bagels a wonderful texture. Each bite is chewy, yet satisfying, and I enjoy customizing them with my favorite toppings. Whether you slather them with cream cheese or pile on avocado, they make for a perfect breakfast or snack option that's filling and delicious.

Created by

Greer Montgomery

Last updated on 2026-01-24T11:11:35.034Z

When I first experimented with making protein bagels, I was pleasantly surprised by how well whole wheat flour worked in terms of flavor and texture. I typically use a blend of Greek yogurt and egg white for an added protein punch, making them not only delicious but also satisfying. I love to bake them until golden brown; the key is in the boiling step before baking, which gives them that classic bagel gloss and chewiness.

Testing variations with different toppings has been a fun adventure. I’ve found that everything seasoning is especially delightful, but I also enjoy a simple sprinkle of sea salt for a minimalist touch. Making these bagels in bulk and freezing them for later has been a game changer. When I need a quick protein-packed breakfast, I just pop one in the toaster and I'm ready to go!

Why You'll Love This Recipe
High in protein to keep you energized throughout the day
Whole wheat flour adds fiber for a healthier choice
Customizable toppings to suit every taste preference

Understanding Whole Wheat Flour

Whole wheat flour is not just a healthier alternative to all-purpose flour; it also contributes a nutty flavor and a denser texture to these bagels. The higher fiber content of whole wheat flour helps keep you feeling full longer, making these protein bagels a satisfying option for breakfast or a snack. If you find whole wheat flour too heavy for your taste, you can do a 50/50 mix with all-purpose flour to achieve a lighter texture while still reaping some of the health benefits.

In this recipe, the moisture from Greek yogurt balances the dryness of whole wheat flour. This combination provides not only structure but also a rich, creamy mouthfeel. Be sure to use plain Greek yogurt with no added sugars to keep the flavor authentic and nutritious. You can experiment with non-dairy yogurt options as well, but keep in mind that this may alter the texture and taste of the final bagel.

Perfectly Shaped Bagels

Shaping the bagels correctly is crucial for achieving that traditional bagel appearance. When dividing the dough, ensure that each piece is uniform in size to promote even cooking and consistent texture. Rolling each piece into a rope about 12 inches long is key—if you struggle with this, let the dough rest for a few minutes before rolling to allow the gluten to relax.

Once shaped, remember to pinch the ends of the dough together firmly. This step is essential; if the ends are not secured well, the bagels may open up during boiling, affecting their shape. After forming, place the bagels on a floured surface, allowing them a brief rest. This rest can help the gluten develop further and yield a chewier bagel.

Ingredients

Gather these ingredients for your protein bagels:

For the Bagels

2 cups whole wheat flour
1 cup Greek yogurt
1 egg white
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon honey (optional)

For Topping (Optional)

Sesame seeds
Poppy seeds
Everything bagel seasoning
Coarse sea salt

Make sure to measure your ingredients accurately for the best results.

Instructions

Here’s how to make your protein bagels:

Prepare the Dough

In a large bowl, combine the whole wheat flour, Greek yogurt, baking powder, salt, and honey. Mix until it forms a dough, then knead on a floured surface for about 5 minutes until smooth.

Shape the Bagels

Divide the dough into 8 equal pieces. Roll each piece into a rope about 12 inches long, then form a circle by overlapping the ends and pinching them together.

Boil the Bagels

In a large pot, bring water to a boil and gently add the bagels, a few at a time. Boil for 1-2 minutes on each side, then remove and let them drain.

Bake the Bagels

Preheat your oven to 375°F (190°C). Place the boiled bagels on a baking sheet lined with parchment paper. Brush with egg white and sprinkle with your desired toppings. Bake for 20 minutes until golden.

Cool and Enjoy

Let the bagels cool on a wire rack before serving. Enjoy them fresh or store them in an airtight container.

These bagels can be stored in the freezer for later enjoyment.

Pro Tips

For an extra boost of flavor, try adding your choice of spices or herbs while mixing the dough. You can also experiment with different types of yogurt for varying flavor profiles.

Troubleshooting Common Issues

If your bagels turn out too dense, it might be due to over-kneading the dough. While you want to develop some gluten for chewiness, excessive kneading can lead to a tough texture. Aim for about 5 minutes of kneading until the dough is smooth, but don't go beyond that. If you suspect your baking powder is old, conduct a freshness test before mixing; a simple way to do this is to add a teaspoon of baking powder to hot water. It should fizz vigorously.

Another common issue is bagels losing their shape during the boiling phase. To prevent this, make sure your water is at a rolling boil before adding the bagels, and handle them gently. Also, avoid overcrowding the pot; boiling a few at a time will allow them to maintain their form and cook evenly.

Storage and Make-Ahead Tips

These protein bagels store well, making them a great option for meal prep. After baking, allow them to cool completely on a wire rack before placing them in an airtight container. They can be stored at room temperature for 1-2 days, but for longer freshness, freeze them. Wrap each bagel individually in plastic wrap and place them in a freezer bag. They will keep well for up to 3 months in the freezer.

When you’re ready to enjoy a frozen bagel, simply take one out and let it thaw at room temperature for about 30 minutes. For a fresh-from-the-oven experience, you can reheat it in the toaster, or if you prefer, warm it in an oven preheated to 375°F (190°C) for about 10 minutes. This will restore its chewiness and warmth perfectly.

Questions About Recipes

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

Yes, you can substitute all-purpose flour, but the nutrition and texture will differ.

→ How should I store the bagels?

Store them in an airtight container in the fridge for up to a week or freeze them for longer storage.

→ Can I make these bagels vegan?

Yes, you can replace Greek yogurt with a plant-based yogurt and omit the egg white.

→ How can I customize the flavors of these bagels?

You can add herbs, spices, or even chopped vegetables to the dough for unique flavor combinations.