Protein Bagels With Poppy Seeds

Name: Protein Bagels With Poppy Seeds
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 bagels
Ingredients: 2 cups high protein flour; 1/2 cup warm water; 1 tablespoon honey; 1 teaspoon salt; 1 tablespoon poppy seeds; 1 packet instant yeast (2 1/4 tsp); 1 tablespoon olive oil

Highlighted under: Light & Healthy Classics

I love making these protein bagels with poppy seeds because they not only satisfy my bagel cravings but also pack a wholesome punch of nutrients. The combination of high protein flour and poppy seeds creates a delightful chewiness, making these bagels the perfect addition to my breakfast routine. Topped with cream cheese or avocado, they are a nutritious way to start the day, ensuring I stay energized for hours. I can whip up a batch in just under an hour, and they always impress family and friends!

Created by

Ainsley Harper

Last updated on 2026-02-16T01:05:36.266Z

When I first experimented with protein bagels, I was skeptical about how they would turn out. However, I was pleasantly surprised by the result! The poppy seeds add a nuttiness that complements the protein-rich dough beautifully.

One tip I learned is to boil the bagels before baking them; this step creates that classic chewy crust we all love. Trust me, it is worth the extra few minutes for that perfect texture!

Why You'll Love These Bagels
High in protein to keep you full longer
Nutty flavor from poppy seeds enhances taste
Perfect for meal prep or quick breakfasts

The Role of High Protein Flour

High protein flour is a game-changer for these bagels, as it enhances the overall texture and nutritional value. The increased protein content ensures that the bagels have a satisfying chewiness, characteristic of traditional bagels, while also keeping you full for longer. When selecting your flour, look for one with at least 12-14% protein content to achieve the best results. This flour not only helps in gluten formation but also aids in achieving a nice rise during baking, giving the bagels their ideal shape.

Another benefit of using high protein flour is its ability to absorb more water, which contributes to a dough that's easier to work with. If you find the dough a little too sticky while kneading, sprinkle in small amounts of additional flour, but be cautious not to overdo it; you want the dough to remain slightly tacky for the best texture.

Perfecting the Bagel Shape

Shaping your bagels correctly is crucial for both aesthetics and texture. When forming each bagel, after creating a ball, gently press your thumb through the center and turn the dough to create a hole. This technique helps ensure an even bake and allows the bagels to maintain their iconic shape. I recommend making the hole slightly larger than you think necessary, as it can close up during the boiling and baking processes.

Additionally, consider the size of your bagels. If you prefer smaller bagels for a quick bite, divide the dough into 10 pieces instead of 8. However, if you love a hearty bagel, stick with the original size. Keep in mind that the boiling time will remain the same regardless of the size you choose, so they’ll still be perfectly cooked through.

Storage and Serving Suggestions

These protein bagels can be stored at room temperature in an airtight container for up to 3 days. If you want to keep them fresher for longer, consider freezing them. After baking, let the bagels cool completely, then wrap each one individually in plastic wrap and place them in a freezer bag. They can be frozen for up to 3 months. To reheat, pop them in the oven at 350°F (175°C) for about 10-15 minutes, or microwave for 30 seconds to 1 minute if you’re short on time.

For serving, these bagels shine with a variety of toppings. Cream cheese is a classic option, but try pairing them with smashed avocado, sliced tomatoes, or even a poached egg. Adding fresh herbs like chives or dill can elevate the flavor profile. If you're feeling adventurous, experiment with different toppings like smoked salmon or turkey slices for a high-protein breakfast or brunch treat.

Ingredients

Gather these ingredients to get started:

Ingredients for Protein Bagels

2 cups high protein flour
1/2 cup warm water
1 tablespoon honey
1 teaspoon salt
1 tablespoon poppy seeds
1 packet instant yeast (2 1/4 tsp)
1 tablespoon olive oil

Once you have all the ingredients, you're ready to make some delicious bagels!

Instructions

Follow these steps to make the bagels:

Prepare the Dough

In a bowl, combine warm water, honey, and yeast. Let it sit for 5 minutes until foamy. In a separate bowl, mix protein flour, salt, and poppy seeds. Gradually stir in the yeast mixture and olive oil until a dough forms.

Knead the Dough

On a floured surface, knead the dough for about 5 minutes until smooth. Place it in a greased bowl, cover, and let it rise for 30 minutes until doubled in size.

Shape the Bagels

Preheat your oven to 425°F (220°C). Punch down the risen dough and divide it into 8 equal pieces. Shape each piece into a bagel by forming a ball and poking a hole in the center.

Boil and Bake

Bring a large pot of water to a boil. Boil each bagel for 1 minute on each side, then place them on a baking sheet lined with parchment paper. Bake for 25 minutes until golden brown.

Enjoy your freshly baked protein bagels!

Pro Tips

For added flavor, you can experiment with different toppings like sesame seeds or everything bagel seasoning before baking.

Troubleshooting Your Bagels

If your bagels aren't rising properly, it might be due to the yeast being inactive. Ensure that your yeast is fresh and that the warm water isn't too hot, as temperatures above 120°F (49°C) can kill the yeast. A quick test for freshness is to combine a teaspoon of yeast with some warm water and sugar; if it bubbles after a few minutes, it's good to go.

Another common issue is bagels that turn out too dense. This can happen if the dough was over-kneaded or didn't rise long enough. If you find that you're pressing too hard while kneading, try to handle the dough more gently to keep the gluten from tightening. Always allow the dough to double in size for light and fluffy results.

Variations to Try

You can easily customize these protein bagels to suit your taste preferences. For a savory twist, incorporate garlic powder and onion flakes into your flour mixture. Alternatively, adding a tablespoon of dried herbs like oregano or rosemary can elevate the flavor. For a sweeter option, consider mixing in cinnamon and a sprinkle of raisins or chopped dried fruits before shaping.

If you're looking to reduce carbohydrates, you can explore low-carb flour alternatives such as almond flour or coconut flour. However, keep in mind that these substitutes will require different ratios and may alter the final texture and taste of your bagels. Experimenting with a combination of different flours can yield interesting results and a bagel that's tailored just for you.

Questions About Recipes

→ Can I freeze these bagels?

Yes, you can freeze them! Just let them cool completely, then wrap them tightly in plastic wrap and place them in a freezer bag.

→ What can I use instead of high protein flour?

You can use a blend of all-purpose flour and vital wheat gluten to achieve similar protein content.

→ How long do these bagels last?

They can last for up to 3 days at room temperature or up to a month in the freezer.

→ Can I make these bagels gluten-free?

Yes, you can substitute high-protein flour with a gluten-free bagel mix, though the texture may slightly differ.