Whole Wheat High Protein Bagels

Name: Whole Wheat High Protein Bagels
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 10 bagels
Ingredients: 4 cups whole wheat flour; 1 cup vital wheat gluten; 2 teaspoons instant yeast; 1 tablespoon salt; 1 tablespoon honey or maple syrup; 1 ½ cups warm water; 1 tablespoon olive oil; Optional toppings (sesame seeds, poppy seeds, etc.)

Highlighted under: Light & Healthy Classics

I absolutely love making bagels from scratch, especially these Whole Wheat High Protein Bagels! The joy of kneading the dough and watching them transform into perfect bagels is incredibly satisfying. Using whole wheat flour boosts the nutritional value while the added protein makes them even more filling. Whether you enjoy them with cream cheese, avocado, or just plain, these bagels are sure to become a staple in your morning routine. It only takes a little effort to get that homemade taste, and the end result is definitely worth it!

Created by

Ainsley Harper

Last updated on 2026-02-10T20:21:36.460Z

When I first decided to try bagel-making at home, I was amazed by how simple it is! The combination of whole wheat flour and high-protein ingredients not only enhances the flavor but also provides a wholesome touch. I remember the first time I baked these; the aroma filled my kitchen, and I couldn't wait to taste them right from the oven.

One tip I discovered is to boil the bagels before baking them. This step is crucial as it creates that perfect chewy exterior while keeping the inside soft and fluffy. Trust me, this little trick makes all the difference for the ultimate bagel experience!

Why You Will Love This Recipe
Nutritious whole wheat goodness in every bite
Packed with plant-based protein for lasting energy
Customizable toppings for a personalized touch

Understanding Whole Wheat Flour

Whole wheat flour is a powerhouse ingredient in this bagel recipe, providing a hearty flavor and a wealth of nutrients. Unlike all-purpose flour, whole wheat retains the bran and germ, which means it’s rich in fiber and other essential minerals. This fiber not only aids digestion but also contributes to the bagels' chewy texture. If you find the flavor too robust for your taste, you can replace half of the whole wheat flour with all-purpose flour for a milder flavor while still benefiting from the added protein.

When measuring whole wheat flour, spoon it into your measuring cup instead of scooping directly from the bag. This helps prevent packing, which can lead to dense bagels. Additionally, consider sifting the flour before combining it with the other dry ingredients if your flour tends to clump. This will ensure an even distribution of the flour in the dough.

Mastering the Bagel-Kneading Technique

Kneading is a critical step that develops the gluten structure, giving your bagels their signature chewy bite. I recommend using a stand mixer with a dough hook if you have one, as it can save you time and effort. However, if you prefer hand-kneading, aim for about 10 minutes on a lightly floured surface. The dough should become smooth and elastic, easily passing the 'windowpane test'—where a small piece stretches without tearing—indicating adequate gluten development.

Keep an eye on the dough's hydration level while kneading; whole wheat flour can absorb more water than all-purpose flour. If your dough feels too dry or crumbly, add a teaspoon of water at a time until it comes together nicely. Conversely, if it's too sticky, sprinkle a bit more flour, but be cautious not to over-flour it, as this can lead to dense bagels.

Boiling for Perfect Texture

Boiling the bagels is a defining step that creates a chewy crust while ensuring a soft interior. Ensure your pot is large enough to hold several bagels at once without overcrowding, which can lower the water temperature. A rolling boil is essential for achieving the desired texture, so keep the water boiling vigorously when adding the bagels. Boil each side for 1-2 minutes, depending on how chewy you prefer your bagels—longer boiling times yield a chewier exterior.

For added flavor, consider adding a tablespoon of honey or malt syrup to the boiling water. This small tweak enhances the sweetness and creates a more complex flavor profile. If you're making adjustments to the toppings, such as sesame or poppy seeds, it’s best to add them right after boiling while the bagels are still wet. This helps the toppings stick better for a more flavorful bite.

Ingredients

Gather the following ingredients to make delicious bagels:

Ingredients

4 cups whole wheat flour
1 cup vital wheat gluten
2 teaspoons instant yeast
1 tablespoon salt
1 tablespoon honey or maple syrup
1 ½ cups warm water
1 tablespoon olive oil
Optional toppings (sesame seeds, poppy seeds, etc.)

Make sure all ingredients are measured accurately for the best results!

Instructions

Follow these simple steps to make your bagels:

Prepare the Dough

In a large bowl, mix together the whole wheat flour, vital wheat gluten, instant yeast, and salt. In a separate bowl, combine warm water and honey. Gradually add the water mixture to the dry ingredients, stirring until a dough forms. Knead the dough for about 10 minutes on a floured surface until smooth.

Shape the Bagels

Divide the dough into 10 equal pieces. Roll each piece into a ball, then poke your finger through the center to create a hole. Gently shape the bagel to enlarge the hole. Place shaped bagels on a baking sheet lined with parchment paper.

Boil and Bake

Bring a large pot of water to a boil. Carefully drop bagels in batches into the boiling water and cook for 1-2 minutes on each side. Remove and place back on the baking sheet. Preheat the oven to 375°F (190°C) and bake bagels for 20-25 minutes or until golden brown.

Enjoy!

Let the bagels cool slightly before enjoying them warm or toasted. They can be stored in an airtight container for a few days, though I doubt they'll last long!

Don't forget to experiment with different toppings before baking!

Pro Tips

For an extra boost of flavor, try adding spices or seeds directly into the dough before kneading.

Storing and Freezing Bagels

To keep your bagels fresh, store them in an airtight container at room temperature for up to three days. If you find that they are starting to go stale, toasting them can bring back some of their former glory. For longer storage, consider freezing them. Allow the bagels to cool completely, then wrap each one tightly in plastic wrap and place them in a freezer bag. They can last up to three months in the freezer without losing quality.

When you’re ready to enjoy a frozen bagel, remove it from the freezer and let it thaw at room temperature for about 30 minutes. For a warm bagel, pop it in the toaster or oven for a few minutes. If you prefer a softer texture, you can microwave it for about 10-15 seconds, but be cautious not to overdo it to avoid a chewy exterior.

Serving Suggestions

Whole Wheat High Protein Bagels can be dressed up or enjoyed simply. For a nutritious breakfast, slather them with cream cheese and top with sliced cucumbers or smoked salmon for a delightful contrast of flavors. Alternatively, try avocado toast topped with a sprinkle of chili flakes for a trendy twist. If you’re in a sweet mood, consider spreading almond butter with banana slices on top—a perfect post-workout snack.

These bagels also make excellent sandwich bread! Fill them with turkey, spinach, and a touch of mustard for a hearty lunch. Their sturdy texture holds up well against hearty fillings, making them versatile enough for both sweet and savory applications. Get creative with your toppings and fillings; after all, these bagels are a blank canvas just waiting for your flavor innovations.

Troubleshooting Common Issues

If your bagels come out too dense, the culprit is often insufficient kneading or not enough water. Ensure you've kneaded until smooth and elastic, and remember that the dough should be hydrated well. Conversely, if they’re too puffy, check your yeast. Fresh yeast is key for proper rising; ensure it's active by using warm water and sugar to test it if you're uncertain.

Another common issue is cracking around the holes after shaping. This can happen if the dough is overly dry or if you don't shape it gently enough. To fix this, moisten your hands slightly while shaping to help form a cohesive surface. Additionally, expanding the hole during shaping is necessary, as the bagels will puff during boiling and baking.

Questions About Recipes

→ Can I use all-purpose flour instead of whole wheat?

Yes, you can replace whole wheat flour with all-purpose flour, but the bagels will have a different texture and flavor.

→ How do I store leftover bagels?

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

→ Can I add toppings before boiling?

It’s best to add toppings after boiling and before baking for the best adhesion.

→ What can I use instead of honey?

You can use maple syrup or agave syrup as a vegan alternative.