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 high-protein yogurt; 2 tsp baking powder; 1 tsp salt; 1 tbsp honey or sugar (optional); 1 tbsp olive oil; Water (for boiling); Toppings: sesame seeds, poppy seeds, or everything bagel seasoning (optional)

Highlighted under: Healthy Home Plates

I’ve always been a fan of bagels, but I wanted to create a version that fits into my healthier lifestyle. These Boiled And Baked Protein Bagels are not only delicious but also packed with nutrition. Each bite is chewy on the outside and soft on the inside, and the protein boost makes them a perfect breakfast or snack option. Plus, the cooking method of boiling before baking gives them that classic bagel texture that I’ve grown to love. Let’s dive in and make these wonderful bagels together!

Created by

Keira Dalton

Last updated on 2026-02-10T18:37:36.503Z

When I first tried making bagels at home, I had no idea how rewarding it could be. Experimenting with different flours and protein powders led me to the perfect balance for these Boiled And Baked Protein Bagels. The boiling process is essential to achieve that distinct chewy texture, and I discovered that adding yogurt to the dough enhances both the flavor and the protein content, making these bagels satisfyingly nutritious.

After several attempts, I learned that the secret to great bagels lies in the resting time for the dough. Allowing the bagels to rest before boiling helps develop their structure, leading to beautiful, airy bagels. Pair them with your favorite toppings, and you’ll have a breakfast that feels indulgent yet is healthy at the same time!

Why You Will Love These Bagels
High in protein to keep you energized throughout the day
Perfect texture with a chewy crust and soft interior
Versatile: enjoy them plain, toasted, or with your favorite spreads

Crafting the Perfect Dough

Getting the dough right is essential for achieving that characteristic bagel texture. The combination of high-protein yogurt and all-purpose flour creates a unique balance of chewiness and softness. Make sure to mix until just combined to avoid overworking the dough; it should look slightly shaggy but cohesive. If you're using a stand mixer, use the dough hook attachment on a low speed to incorporate the ingredients evenly. This step sets the foundation for a beautifully chewy bagel.

Kneading is also crucial for developing gluten, which gives your bagels their delightful chew. Aim for a dough that's elastic and slightly tacky, but not sticky. If it adheres too much to your hands, sprinkle a bit more flour over it while kneading. Remember, adding flour gradually is key; too much can lead to dense bagels. Kneading for about five minutes should make the dough smooth and pliable, ready for shaping.

The Boiling Process

Boiling the bagels before baking is a critical technique that distinguishes them from standard bread. This step enhances their chewy crust while allowing for a beautifully golden exterior. When you boil, ensure the water is at a rolling boil to prevent the bagels from becoming too soft. Each bagel should only take about 1-2 minutes per side; keep a close watch to avoid overcooking, which can lead to a gummy texture in the final product.

To step up your bagel game, consider adding a bit of honey or baking soda to the boiling water. This not only contributes a subtle sweetness but also aids in developing an appealing sheen on the bagels. If you desire a deeper flavor, boiling with malt syrup can offer that authentic New York bagel essence, and it's a fantastic way to enhance your homemade version.

Cooling and Storing

Once baked, allow your protein bagels to cool on a wire rack for optimal texture. This cooling process helps them firm up, preventing sogginess. While they can be enjoyed fresh out of the oven, cooling for about 15-20 minutes will develop a better chew. If you're planning to make these in advance, consider baking a batch and storing them in an airtight container after they have completely cooled. They can stay fresh for up to three days at room temperature.

For longer storage, these bagels freeze beautifully. Slice them before freezing; this allows for easy toasting straight from the freezer whenever you're ready to enjoy them. Just pop them in a toaster or oven directly from the freezer; they'll crisp up nicely while heating through. This make-ahead method ensures you always have a nutritious snack or breakfast option on hand, perfect for busy mornings.

Ingredients

Ingredients for Boiled And Baked Protein Bagels

Ingredients

2 cups all-purpose flour
1 cup high-protein yogurt
2 tsp baking powder
1 tsp salt
1 tbsp honey or sugar (optional)
1 tbsp olive oil
Water (for boiling)
Toppings: sesame seeds, poppy seeds, or everything bagel seasoning (optional)

Make sure to measure the flour accurately for the best results.

Instructions

Instructions to Make Boiled And Baked Protein Bagels

Prepare the Dough

In a large bowl, mix the flour, baking powder, and salt together. Add the yogurt and honey (if using) and combine until a rough dough forms.

Knead the Dough

Transfer the dough onto a floured surface and knead for about 5 minutes until smooth and elastic. If the dough is too sticky, add a little more flour as needed.

Shape the Bagels

Divide the dough into 8 equal pieces and shape each piece into a ball. Use your finger to poke a hole in the center of each ball and gently stretch to form a bagel shape.

Boil the Bagels

In a large pot, bring water to a boil. Carefully drop the bagels in, a few at a time, and boil for about 1-2 minutes on each side. Remove with a slotted spoon.

Bake the Bagels

Preheat the oven to 400°F (200°C). Place the boiled bagels on a baking sheet lined with parchment paper. Brush with olive oil and sprinkle with your choice of toppings. Bake for 20-25 minutes or until golden brown.

Let the bagels cool slightly before slicing.

Pro Tips

Feel free to experiment with different types of flour or add spices to the dough for added flavor.

Serving Suggestions

These protein bagels are incredibly versatile and can be enjoyed in numerous ways. Top them with your favorite spreads such as hummus, cream cheese, or nut butter for a quick breakfast. You can also add sliced avocado and tomatoes for a fresh, savory twist. Don't forget to try them as a base for breakfast sandwiches; a poached egg and some spinach make for a delicious and balanced meal.

For a sweet breakfast option, spread a little honey or a drizzle of maple syrup on a toasted bagel. You can even make mini bagel sandwiches by cutting them into halves and layering them with ingredients of your choice, from smoked salmon to turkey and cheese. The options are endless!

Variations and Add-ins

You can customize the dough to suit your preferences. For a savory kick, incorporate finely chopped herbs like rosemary or chives directly into the dough. Similarly, cheese lovers can add shredded cheese, such as cheddar or mozzarella, to enhance flavor and texture. Just remember to adjust the flour slightly to accommodate the additional moisture from the cheese.

If you're looking for a sweeter bagel, consider folding in some dried fruits or nuts like cranberries or walnuts for a nutritious boost. This not only adds flavor but also enhances the nutritional profile of these already healthy bagels. Experimenting with different toppings helps to keep this recipe fresh and exciting each time you make them!

Troubleshooting Common Issues

If your bagels are coming out denser than expected, check the ratio of yogurt to flour. Ensuring you have the right proportions is crucial for achieving that light, chewy bite. If they spread too much while boiling, it might indicate that the dough was under-kneaded; kneading a bit longer next time should help strengthen the structure.

On the other hand, if your bagels are overly puffy or soft, investigate the fermentation process during boiling. Boiling them for too long can lead to excess moisture retention. A good rule of thumb is to keep a timer handy and stay vigilant during the boiling period to ensure each bagel gets just enough time in the pot without becoming overly soft.

Questions About Recipes

→ Can I use whole wheat flour instead?

Yes, whole wheat flour can be used, but the texture may be denser.

→ How do I store the bagels?

Store them in an airtight container at room temperature for up to 3 days or freeze for longer storage.

→ Can I make these bagels vegan?

You can use a plant-based yogurt and omit the honey for a vegan version.

→ What toppings do you recommend?

Try sesame seeds, poppy seeds, or a mix of herbs for different flavors.