Protein Bagels With Whole Wheat Flour

Name: Protein Bagels With Whole Wheat Flour
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 bagels
Ingredients: 2 cups whole wheat flour; 1 cup Greek yogurt; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 tablespoon honey or maple syrup; 1/4 cup protein powder (optional); Sesame seeds or toppings of choice (optional)

Highlighted under: Wholesome Meals

I absolutely love making these protein bagels with whole wheat flour! They're not just delicious but also packed with nutrients, making them a perfect choice for breakfast or a snack. I enjoy the flexibility of adding different toppings, which keeps my bagel game interesting. The whole wheat flour gives them a hearty texture, while the protein boosts make them a satisfying option. Plus, they come together in no time, making them ideal for quick mornings or lazy weekends when I want a healthy treat without much fuss.

Created by

Brittany Shaw

Last updated on 2026-02-01T18:13:35.679Z

When I first tried making protein bagels, I was amazed at how simple and rewarding the process is! The addition of whole wheat flour not only enhances the flavor but also incorporates additional fiber into my diet. I found that letting the dough rest for a few minutes before shaping helps the gluten develop, resulting in a better texture.

Experimenting with different toppings has been a fun journey for me. Whether I opt for sesame seeds, everything seasoning, or even a light spread of cream cheese, these bagels never disappoint. Each bite is packed with flavor and makes for a perfect base or snack to keep me energized throughout the day!

Why You'll Love This Recipe
High in protein to keep you feeling full longer
Deliciously chewy texture with a nutty flavor from whole wheat
Versatile base for both sweet and savory toppings

The Importance of Whole Wheat Flour

Using whole wheat flour in these bagels not only enhances their flavor but also increases their nutritional value. Whole wheat flour is rich in fiber, which aids digestion and helps regulate blood sugar levels. This means your bagels are not just a tasty treat but also a heart-healthy option. The nutty flavor contributed by whole wheat flour pairs beautifully with the chewy texture, giving these bagels a satisfying bite that white flour simply can't replicate.

When working with whole wheat flour, it’s essential to adjust your water ratio slightly since it absorbs more liquid than all-purpose flour. If your dough feels too dry during kneading, add water a tablespoon at a time until the texture is smooth and elastic. This slight adjustment guarantees that your bagels will rise well, providing that classic bagel chew while ensuring they are not dense.

Customizing Your Bagels

One of the best aspects of this protein bagel recipe is its flexibility in toppings. While sesame seeds add a great crunch, don’t hesitate to experiment with various toppings such as everything bagel seasoning, poppy seeds, or even a sprinkle of cheese for a savory twist. If you fancy something sweet, consider adding a light glaze after baking, like a honey or maple syrup mixture brushed on warm bagels, to enhance the flavor profiles beautifully.

For a nutritional boost, feel free to add seeds like chia or flaxseed right into the dough. These tiny powerhouses offer extra omega-3 fatty acids and can provide additional texture and crunch in every bite. Just remember to incorporate them before kneading your dough to ensure they distribute evenly throughout the bagels.

Ingredients

Gather the following ingredients:

Bagel Ingredients

2 cups whole wheat flour
1 cup Greek yogurt
1 tablespoon baking powder
1/2 teaspoon salt
1 tablespoon honey or maple syrup
1/4 cup protein powder (optional)
Sesame seeds or toppings of choice (optional)

Make sure all ingredients are fresh for the best results.

Instructions

Follow these steps to make your protein bagels:

Preheat the Oven

Preheat your oven to 375°F (190°C).

Mix the Ingredients

In a large bowl, combine the whole wheat flour, baking powder, and salt. In another bowl, mix Greek yogurt with honey/maple syrup. Gradually combine both mixtures until a dough forms.

Knead the Dough

Lightly flour a surface and knead the dough for about 5 minutes until it's smooth and elastic.

Shape the Bagels

Divide the dough into 8 equal pieces. Roll each piece into a ball and then create a hole in the center to form the bagel shape.

Add Toppings

Optional: Brush the tops of the bagels with water and sprinkle with sesame seeds or any toppings you prefer.

Bake

Place the bagels on a baking sheet lined with parchment paper and bake for 25 minutes or until golden brown.

Let the bagels cool for a few minutes before serving. Enjoy!

Pro Tips

For extra flavor, try adding herbs or spices to the dough mix. They pair wonderfully with savory toppings.

Make-Ahead and Storage Tips

These protein bagels can be prepared in advance and stored for later enjoyment. After baking, cool them completely on a wire rack before storing. In an airtight container, they will remain fresh for up to 3 days at room temperature or up to a week in the fridge. For longer storage, consider freezing them. Slice the bagels before freezing, placing parchment paper between each one to make easy thawing a breeze. They can be popped in the toaster straight from the freezer, providing a quick breakfast option.

If you prefer warm bagels every time, the microwave is a quick reheating solution. To retain moisture, wrap a single bagel in a damp paper towel and heat in 10 to 20-second intervals until just warm. This prevents them from becoming rubbery while ensuring you enjoy a warm, chewy bagel reminiscent of fresh-baked goodness.

Troubleshooting Common Issues

If your bagels don’t rise quite as much as expected, the most likely culprit is the baking powder. Ensure it’s fresh by checking the expiration date; stale baking powder will not react adequately, leading to denser bagels. To test freshness, mix a teaspoon with hot water; if it fizzes, it’s good to use; if not, replace it before making your bagels.

Another common issue could be the dough becoming too sticky. If this happens during kneading, lightly dust your hands and the work surface with whole wheat flour to regain control. Working with whole wheat flour can make the dough a bit more unruly compared to regular flour, so don’t hesitate to adjust as necessary to achieve a smooth, pliable dough.

Questions About Recipes

→ Can I use all-purpose flour?

Yes, all-purpose flour can be used, but it will alter the texture and nutritional value.

→ How do I store the bagels?

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

→ Can I make these bagels gluten-free?

You can try using a gluten-free flour blend, but the recipe may require additional adjustments.

→ How can I make these bagels sweeter?

Add a bit more honey or maple syrup to the dough to increase the sweetness.