Boiled And Baked Protein Bagels

Name: Boiled And Baked Protein Bagels
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 bagels
Ingredients: 2 cups all-purpose flour; 1 cup Greek yogurt; 1 packet (2 1/4 tsp) active dry yeast; 1 tsp salt; 1 tbsp honey; 1/4 cup warm water; 1 egg (for egg wash); Toppings (sesame seeds, poppy seeds, or everything seasoning)

Highlighted under: Quick & Tasty

I absolutely love making boiled and baked protein bagels because they are a perfect blend of chewy texture and wholesome ingredients. I find that the process of boiling the bagels before baking enhances their flavor and gives them that authentic bagel experience. The addition of protein not only makes them more filling but also ensures I have a satisfying snack or breakfast option on hand. These bagels are easy to customize with your favorite toppings, making them suitable for any palate.

Created by

Harper Collins

Last updated on 2026-02-15T00:13:36.308Z

When I first set out to create boiled and baked protein bagels, I was determined to make something nutritious yet satisfying. After several trials, I discovered that incorporating Greek yogurt along with the flour not only boosted the protein content but also provided a delightful moistness. The yeast dough rises beautifully, and the boiling step is crucial—it ensures that they maintain their shape and develop that signature bagel crust.

One tip I learned along the way is to allow the dough to rest before shaping the bagels. This makes the dough easier to work with and enhances the texture. Don't rush this step! Trust me, the difference is noticeable in the final product. Now, I can't imagine my mornings without these tasty bagels!

You Will Love These Bagels Because
High in protein for a sustained energy boost
Deliciously chewy texture with a golden crust
Customizable toppings to suit any mood
Easy to make and perfect for meal prep

Understanding the Ingredients

The combination of Greek yogurt and all-purpose flour is pivotal in achieving that deliciously chewy bagel texture. Greek yogurt not only imparts moisture but also contributes to the protein content, enhancing the nutritional profile of your bagels. When selecting your flour, using a high-quality all-purpose flour will yield the best results; look for one with a higher protein content for an even chewier texture.

Active dry yeast is essential for the rise of your bagels. When activated correctly in warm water with honey, this yeast produces gases that expand the dough, creating those characteristic air pockets in bagels. Always allow your yeast mixture to become frothy before mixing it into your dough; this indicates that your yeast is alive and ready to work its magic.

Boiling for Texture

Boiling the bagels before baking is a crucial step that sets them apart from regular bread. This technique gelatinizes the starches on the surface of the bagels, resulting in a unique chewy crust that holds up well to toppings. To prevent them from sticking during boiling, make sure the water is at a rolling boil and avoid overcrowding the pot; boil only a few at a time for about one minute on each side.

After boiling, place the bagels back on the parchment-lined baking sheet. This step is also vital; it allows excess moisture to evaporate, which contributes to achieving the perfect crispy exterior in the oven. If the bagels feel too soft after boiling, they might need an additional minute in the water to ensure they hold their shape during baking.

Customization and Storage

One of my favorite aspects of these protein bagels is how easily they can be customized. Consider experimenting with different toppings like everything bagel seasoning, finely chopped herbs, or a sprinkle of cheese before baking. You can also mix in ingredients such as dried fruits or seeds directly into the dough for added flavor and texture. Don't shy away from creativity—your bagels will shine with personal touches.

These bagels can be made ahead of time and stored in the freezer for easy snacking. Once fully cooled, place them in a freezer-safe bag or container. They can be reheated directly from frozen in a toaster or oven, bringing back that golden crust and fresh bagel taste. Just make sure to allow a few minutes for the bagels to toast or bake to perfection.

Ingredients

For the Bagels

2 cups all-purpose flour
1 cup Greek yogurt
1 packet (2 1/4 tsp) active dry yeast
1 tsp salt
1 tbsp honey
1/4 cup warm water
1 egg (for egg wash)
Toppings (sesame seeds, poppy seeds, or everything seasoning)

Instructions

Prepare the Dough

In a bowl, mix the warm water, yeast, and honey. Let it sit for 5 minutes until frothy. In a separate bowl, combine flour and salt. Slowly add the yeast mixture and Greek yogurt to the flour. Mix until a dough forms, then knead for about 5 minutes.

Shape the Bagels

Divide the dough into 8 equal pieces. Roll each piece into a ball and then poke a hole through the center to form a bagel shape. Place them on a baking sheet lined with parchment paper.

Boil the Bagels

Bring a large pot of water to a boil. Carefully add the bagels, a few at a time, and boil for 1 minute on each side. Remove and place them back on the baking sheet.

Bake

Preheat the oven to 375°F (190°C). Brush each bagel with beaten egg and sprinkle your desired toppings. Bake for 25 minutes or until golden brown.

Pro Tips

For extra flavor, try adding minced garlic or onion powder to the dough. Also, these bagels freeze well! Just pop them in a toaster straight from the freezer when you’re ready to enjoy.

Troubleshooting Common Issues

If your bagels come out denser than expected, it could be due to improperly kneaded dough or not allowing enough resting time. Make sure to knead until the dough is smooth and elastic, which generally takes about five minutes. Additionally, allowing the shaped bagels to rest for a short period can help with the texture by relaxing the gluten.

Another common issue is bagels that don't hold their shape. This can happen if the dough is too wet or if you don't boil them long enough. Ensure you're accurately measuring your yogurt and water, as too much moisture can lead to a sticky dough. If the bagels end up spreading too much during baking, consider shaping them tighter to maintain their structure.

Serving Suggestions

These protein bagels offer a wonderful base for a variety of toppings and spreads. Try pairing them with cream cheese, avocado, or even smoked salmon for a delightful breakfast or brunch option. For a sweeter twist, spread on almond butter and drizzle with honey for an afternoon snack that’s rich in protein and flavor.

You can also slice these bagels and use them as the perfect vehicle for sandwiches. Fill them with eggs, turkey, or your favorite deli meats for a protein-packed lunch. When entertaining, consider serving mini bagels with an assortment of spreads as part of a brunch buffet; they’re sure to impress your guests with their homemade goodness.

Questions About Recipes

→ Can I use whole wheat flour instead?

Yes, you can substitute whole wheat flour, but it may change the texture slightly.

→ How long do these bagels stay fresh?

They are best eaten fresh but can be stored in an airtight container for up to 3 days.

→ Can I make these bagels gluten-free?

Yes, you can use a gluten-free flour blend, but ensure it has a binding agent.

→ What toppings do you recommend?

Some great options include sesame seeds, poppy seeds, or a mix of spices for an 'everything' bagel.