High Protein Bagels With Egg Wash Shine

Name: High Protein Bagels With Egg Wash Shine
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 bagels
Ingredients: 3 cups all-purpose flour; 1/4 cup protein powder (vanilla or unflavored); 1 tablespoon sugar; 1 tablespoon instant yeast; 1 teaspoon salt; 1 cup warm water; 1 egg; 1 tablespoon water

Highlighted under: Feel-Good Healthy Eats

I love starting my day with a delicious bagel, and this recipe for High Protein Bagels With Egg Wash Shine has become a favorite in my household. The combination of protein-rich ingredients and the glossy finish from the egg wash gives these bagels a delightful texture and flavor. They are perfect for morning toasts or as a flavorful sandwich base. Plus, they are surprisingly easy to make, allowing me to whip them up in no time. Join me in baking a batch that will keep you energized and satisfied!

Created by

Harper Collins

Last updated on 2026-01-22T07:52:18.634Z

When I first tried making bagels at home, I was amazed at the difference in taste compared to store-bought ones. The texture is much chewier, and the flavor is rich and satisfying. I found that adding protein powder not only enhances the health profile but also gives the bagels an amazing structure. I also experimented with an egg wash, which adds a beautiful shine and crispy crust — the perfect finish!

Another element I love is the versatility of these bagels. You can easily customize them with seeds, herbs, or spices to suit your taste. When making them, be sure to let the dough rest properly; it makes a significant difference in the final product. Trust me, this recipe will elevate your breakfast game!

Why You'll Love These Bagels
Packed with protein for sustained energy
Unique shine and texture from the egg wash
Perfectly chewy and satisfying for any meal

Understanding Protein in Your Bagels

Incorporating protein powder into your bagel recipe serves two primary purposes: it enhances the nutritional profile and contributes to the dough's structure. By using either vanilla or unflavored protein powder, you're adding 10-20 grams of protein per serving. This is particularly beneficial for maintaining energy levels throughout the day. However, it’s crucial to measure accurately; too much protein powder can make the dough dry. If you notice your dough is crumbly, consider adjusting with a little more water.

Protein powder also modifies the gluten development in your bagels. Gluten is the key to creating that classic chewy texture we love in bagels. Be mindful to knead your dough adequately—aiming for a smooth, elastic texture after about 10 minutes. If your bagels feel overly tough, you may have over-kneaded; if they’re too soft, add a bit more all-purpose flour gradually. This balance is crucial for achieving chewy, satisfying results.

Boiling for Bagel Perfection

Boiling bagels is a defining step that sets them apart from regular bread. This process gelatinizes the starches on the surface, creating a chewy exterior while keeping the inside soft. Ensure your water is at a rolling boil before adding bagels; if it’s too gentle, they won’t cook properly. A good rule of thumb is to boil them for about one minute on each side—watch for bubbling that indicates they're cooking well.

If you’re experimenting with flavors, consider adding ingredients to the boiling water, such as baking soda or malt syrup, which can enhance color and flavor. Be cautious with additives as they can alter the bagel's texture. After boiling, you'll quickly notice the change in density—the bagels should feel firm yet springy. Paying attention here is key, as this is your moment to achieve that desirable classic bagel bite.

Storing and Serving Your Bagels

Once your bagels have cooled, they can be stored in an airtight container at room temperature for up to three days. If you want to keep them for longer, I recommend freezing them. Individually wrap each bagel in plastic wrap, and then place them in a freezer bag to prevent freezer burn. They can last up to three months in the freezer. To reheat, pop them in a toaster or oven until warmed through—this revives their freshly baked texture.

As for serving ideas, these bagels are wonderfully versatile. For a hearty breakfast, top them with cream cheese, smoked salmon, and capers. If you’re feeling adventurous, consider creating a sandwich with turkey, avocado, and a slice of tomato. You can also try adding herbs or spices directly into the dough, like garlic powder or everything bagel seasoning, for more flavor complexity. The options are endless, making these high protein bagels a delightful staple in your kitchen.

Ingredients

For the Bagels

3 cups all-purpose flour
1/4 cup protein powder (vanilla or unflavored)
1 tablespoon sugar
1 tablespoon instant yeast
1 teaspoon salt
1 cup warm water

For the Egg Wash

1 egg
1 tablespoon water

Instructions

Prepare the Dough

In a large bowl, mix the all-purpose flour, protein powder, sugar, instant yeast, and salt. Gradually add warm water while stirring until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth.

Shape the Bagels

Divide the dough into 8 equal pieces. Roll each piece into a ball and poke a hole in the center to form a bagel shape. Allow them to rest for 15 minutes.

Boil the Bagels

Bring a large pot of water to a boil. Gently drop the bagels into the boiling water, cooking them for about 1 minute on each side. This step is crucial for achieving that classic bagel texture.

Apply Egg Wash

Preheat your oven to 425°F (220°C). Whisk together the egg and water in a small bowl. Place the boiled bagels on a lined baking sheet and brush the tops with the egg wash.

Bake

Bake the bagels in the preheated oven for 20 minutes or until golden brown. Let them cool on a wire rack before serving.

Pro Tips

For a flavorful twist, add toppings like sesame seeds or poppy seeds before baking to enhance your bagels. Experimenting with varying flour types can also produce unique results.

Troubleshooting Common Issues

If you find your bagels end up with cracks or an uneven surface, it could be a sign that the dough was either too dry or not kneaded well enough. To prevent this, ensure that the water you add is warm but not hot, which can kill the yeast. Always observe the dough as you add water; it should come together smoothly without becoming sticky. If it feels dry while kneading, incorporate tiny amounts of water until you achieve the desired consistency.

Another common problem is bagels that are too dense. This could arise from either too much flour or insufficient proofing time. Make sure to allow the dough to rest adequately after shaping; this helps the gluten relax, resulting in lighter bagels. If you suspect you’ve added too much flour, gently knead in a small amount of warm water to bring it back to the right texture.

Scaling the Recipe

This bagel recipe can easily be scaled up or down based on your needs. If you're hosting a brunch or want to make a batch for meal prep, simply multiply the ingredients by the desired number of servings. Just be cautious with your mixing bowl size; you will need to ensure there's enough space for the dough to rise without spilling over.

Conversely, if you want to make a smaller batch—say just two or four bagels—it's straightforward to halve the ingredient amounts. However, take care when reducing the yeast and hydration levels, as this could impact the dough's structure. Adjust the proofing times slightly based on the batch size; smaller batches may rise more quickly than larger ones.

Flavor Variations

Consider adding different ingredients to create flavorful variations of these high protein bagels. For instance, incorporating finely chopped onions, garlic, or herbs can infuse your bagels with delightful aromas and tastes. Remember to adjust the amount of protein powder and flour slightly to maintain the dough's integrity after adding moist ingredients.

You could also experiment with different toppings post-egg wash. Try sprinkling sesame seeds, poppy seeds, or even cheese over the top before baking. This addition not only elevates the visual appeal but also enhances flavor. Experimenting with various spices and herbs can personalize your bagel-making experience while still keeping that beloved chewy texture.

Questions About Recipes

→ Can I use whole wheat flour instead?

Yes, whole wheat flour can be used, but you may need to adjust the water amount slightly, as it absorbs more moisture.

→ How long do these bagels last?

These bagels can last up to 3 days at room temperature; for longer storage, refrigerate or freeze them.

→ Can I make these bagels vegan?

You can substitute the egg wash with a plant-based milk wash, although the shine will not be the same.

→ How can I reheat bagels?

To reheat, simply toast them or wrap them in aluminum foil and warm in the oven at 350°F (175°C) for about 10 minutes.