Protein Bagels Boiled And Baked

Name: Protein Bagels Boiled And Baked
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 bagels
Ingredients: 2 cups almond flour; 1 cup protein powder (unflavored or vanilla); 2 teaspoons baking powder; 1 teaspoon salt; 2 large eggs; 3 tablespoons plain Greek yogurt; 1/4 cup warm water; Optional toppings (e.g., everything bagel seasoning, sesame seeds)

Highlighted under: Creative Baking Recipes

When I first decided to make Protein Bagels, I was a bit skeptical about how they would turn out. However, after a few trials and adjustments, I found a method that not only enhances the protein content but also yields a chewy, delightful texture. These bagels have become a staple in our household, perfect for a quick breakfast or snack. They’re easy to make and can be customized with your favorite toppings, making them both delicious and versatile. I can't wait for you to try them!

Created by

Florence Keaton

Last updated on 2026-02-01T15:37:36.788Z

I remember the first time I took a bite of my Protein Bagels; it was a game-changer! The method of boiling the bagels before baking gives them that classic chewy crust and is absolutely worth the extra step. I experimented with different types of protein powders and finally settled on a blend that doesn’t affect the flavor too much while adding significantly to the nutrition.

One of my favorite tips is to add toppings before baking; I love a mix of everything bagel seasoning and sesame seeds. It not only enhances the appearance but adds an extra layer of flavor that brings out the best in these nutrient-packed goodies!

Why You'll Love These Protein Bagels
High in protein, great for a post-workout snack
Chewy texture that mimics traditional bagels
Customizable with your favorite seeds or toppings

Tips for Achieving the Perfect Texture

The boiling step is critical to achieving that classic bagel chew. Make sure your water is at a rolling boil before adding the bagels, as a gentle simmer won’t create the necessary crust. Boil each bagel for about 1 minute on each side. You’ll know they’re ready to be flipped when they puff up slightly; don’t skip this step for the best texture!

If you find your dough too crumbly during mixing, consider adding a bit more warm water, a tablespoon at a time, to help bind the ingredients. Keep in mind that the dough should be moist but not sticky, allowing for easy shaping. Experiment with the water and yogurt ratios to get your ideal consistency.

Ingredient Insights and Substitutions

Almond flour adds a wonderful nutty flavor and a lower carbohydrate count, making it a great choice for these protein bags. If you need a nut-free option, try using sunflower seed flour or a gluten-free all-purpose blend. Just ensure that the chosen substitute mimics the moisture content of almond flour to avoid a dry bagel.

The protein powder is the secret ingredient boosting these bagels. Unflavored or vanilla protein powder works best, but if you're sensitive to certain flavors, pea protein or hemp protein can also be used. Keep in mind that each type of protein may alter the flavor slightly, so adjust your seasonings accordingly.

Storage and Serving Suggestions

These protein bagels are easy to store; simply keep them in an airtight container at room temperature for up to two days. For longer storage, bag them in a freezer-safe zip-top bag and freeze for up to a month. To reheat, pop them in the toaster or oven at 350°F (175°C) for about 5-10 minutes until warmed through.

These bagels make a versatile base for many toppings! Spread them with cream cheese, almond butter, or avocado; the options are endless. For a savory kick, try adding smoked salmon and dill or egg salad. Feel free to experiment with different spices and toppings to keep things interesting!

Ingredients

Gather these ingredients to get started:

Ingredients

2 cups almond flour
1 cup protein powder (unflavored or vanilla)
2 teaspoons baking powder
1 teaspoon salt
2 large eggs
3 tablespoons plain Greek yogurt
1/4 cup warm water
Optional toppings (e.g., everything bagel seasoning, sesame seeds)

Make sure you have everything ready before you start mixing!

Instructions

Follow these steps for the perfect bagels:

Prepare the Dough

In a large bowl, combine almond flour, protein powder, baking powder, and salt. In another bowl, whisk together eggs, Greek yogurt, and warm water. Gradually add the wet ingredients to the dry ingredients and mix until a dough forms.

Shape the Bagels

Divide the dough into eight equal portions. Roll each portion into a ball and then create a hole in the center to form the bagel shape. Ensure the holes are big enough as they will shrink during cooking.

Boil the Bagels

Bring a large pot of water to a boil. Carefully drop the bagels into the boiling water, cooking for about 1 minute per side. This step is crucial for that chewy texture.

Bake the Bagels

Preheat your oven to 375°F (190°C). Place the boiled bagels on a baking sheet lined with parchment paper. If desired, sprinkle your chosen toppings on the bagels. Bake for 20-25 minutes or until golden brown.

Once they're done, let them cool slightly before slicing and enjoying!

Pro Tips

For added flavor, try experimenting with different spices or herbs in the dough. Using a variety of protein powders may yield different textures, so feel free to mix and match until you find your favorite blend.

Troubleshooting Your Dough

If your dough feels too sticky, you may have added too much yogurt or water. Try incorporating a bit more almond flour to absorb the excess moisture, which will help in shaping the bagels. Conversely, if the dough seems too dry, add small amounts of warm water until it holds together without being overly sticky.

Overworking the dough can lead to tough bagels. Once the wet and dry ingredients are combined, mix gently until just combined. This will ensure that the bagels maintain a tender texture rather than becoming dense during baking.

Scaling the Recipe

If you’re planning to make a larger batch of bagels for meal prep, simply double or triple the ingredients while keeping the same ratios. This will maintain the intended texture and flavor. Use a large mixing bowl and make sure you have a sufficiently big boiling pot to handle the increased number of bagels.

When scaling, remember that the baking time might vary slightly, especially if you're using multiple baking sheets. Check for doneness at the 20-minute mark, and rotate the sheets if necessary to ensure even browning.

Flavor Variations

Add in a variety of seeds or dried herbs to your dough for extra flavor! Chia seeds, flaxseed meal, or even dried rosemary can elevate your bagels. Mixing in 1-2 tablespoons of your preferred ingredients will personalize each batch, offering new tastes without changing the base recipe significantly.

Don’t be afraid to switch up your toppings as well! Whether you prefer sweet or savory, alternate toppings like cinnamon sugar for a sweet treat or garlic powder for a savory option can transform your bagels and keep breakfast exciting.

Questions About Recipes

→ Can I use different types of protein powder?

Yes, you can experiment with different flavors, but keep in mind that the taste and texture may vary based on the type used.

→ How long will these bagels last?

These bagels can be stored in an airtight container for up to a week in the fridge or can be frozen for up to a month.

→ Can I make these bagels gluten-free?

Yes, using almond flour and gluten-free protein powder makes these bagels gluten-free!

→ What toppings do you recommend?

Some great toppings include sesame seeds, poppy seeds, or everything bagel seasoning for extra flavor.